Series

Very Basic 1 is our beginner cooking capsule – four one-night classes that cover the basics of knife skills, simple soups and stocks, and sauces; easy vegetable preparations; how to cook eggs; and the methods for cooking familiar cuts of beef, pork, chicken, and fish. We discuss building a pantry of ingredients and selecting a small batterie of equipment  included, as well as tips for menu planning, nesting tasks, shopping smarter, and sources for ingredients.

The goal of this series is about building your skills and confidence as well as training your tastebuds. At the completion of this capsule, you should be ready to put together some simple meals for yourself and family.

Who should take it: Individuals who have done a small amount of cooking – you may have just a handful of recipes you feel confident about – or those who have been cooking for years but have never had formal training and lack confidence about what they’re doing in the kitchen.

Week 1: (Sept 9) Basic Knifes Skills; Simple Stocks and Soups; Easy Vegetable Prep
Week 2: (Sept 16) Moist Heat Cooking Methods; Simple Sauces; Equipment for Moist Heat
Week 3: (Sept 23) Dry Heat Cooking Methods;  Simple Sauces; Equipment for Dry Heat
Week 4: (Sept 30) Pasta, Rice, and Grains; Modern Casseroles; Extras

Students receive a certificate of completion at the end of the session. 

A light snack prepared by our staff and non-alcoholic beverages provided – so you can survive!

Type: Hands On
Date: Tue   Sep 9  
Time: 6:30 pm - 10:00 pm
Ages: 16+
Price: $300
(Seats Available)
Series

Very Basic 1 is our beginner cooking series – four one-night classes that cover the basics of knife skills, simple soups and stocks, and sauces; easy vegetable preparations; how to cook eggs; and the methods for cooking familiar cuts of beef, pork, chicken, and fish. We discuss building a pantry of ingredients and selecting a small batterie of equipment included, as well as tips for menu planning, nesting tasks, shopping smarter, and sources for ingredients.

The goal of this series is about building your skills and confidence as well as training your tastebuds. At the completion of this capsule, you should be ready to put together some simple meals for yourself and family.

Who should take it: Individuals who have done a small amount of cooking – you may have just a handle of recipes you feel confident about – or those who have been cooking for years but have never had formal training and lack confidence about what they’re doing in the kitchen.

Week 1: (Sept 10) Basic Knifes Skills; Simple Stocks and Soups; Easy Vegetable Prep
Week 2: (Sept 17) Moist Heat Cooking Methods; Simple Sauces; Equipment for Moist Heat
Week 3: (Sept 24) Dry Heat Cooking Methods; Simple Sauces; Equipment for Dry Heat
Week 4: (Oct 1) Pasta, Rice, and Grains; Modern Casseroles; Extras

Students receive a certificate of completion at the end of the session.
A light snack prepared by our staff and non-alcoholic beverages provided – so you can survive!

Type: Hands On
Date: Wed   Sep 10  
Time: 9:30 am - 1:00 pm
Ages: 16+
Price: $300

* Class Full *

Workshops

In this intermediate level workshops, students learn about beef and veal cuts; prepare handmade egg pasta; make homemade fresh ricotta cheese, and prepare classic besciamella and salsa verde. The wines, herbs, and spices that characterize the Italian cuisine flavor profile will be emphasized.

  • Pumpkin Ravioli with Pumpkin and Sage
  • Osso Buco Milanese
  • Fritelle di Ricotta (Fresh Ricotta Fritters)
Type: Hands On
Date: Thu   Sep 25  
Time: 6:30 pm - 9:30 pm
Ages: Adults
Price: $75
(Seats Available)
Date: Fri   Sep 26  
Time: 4:00 pm - 4:00 pm
Ages: Adults
Price: $0

* Class Full *

Workshops

We’re kicking off a the fall semester with a special, two-day workshop to introduce students to the pleasures of DIY home cooking at a whole new level. We’ll be crafting breads, sausages, cheese, and more during this intensive weekend.

Saturday, September 27
Rustic Bread: The Sponge, The Dough, The Cool Rise
Sausage 101: Country Sausage
Home Creamery: Ricotta, Mozzarella, Crème Fraiche, Yogurt

Sunday, September 28
Rustic Bread: Shaping, Warm Rise, Baking
Grilling versus Smoking: Sausages
Canning 101: Red Pepper Chutney

Included:
A basket of foods prepared in class
Recipe Packet and Source Guide
Snacks, lunch, and non-alcoholic beverages are provided each day

For a detailed overview and more information, please email or call.

 

 

Type: Hands On
Date: Sat   Sep 27  
Time: 10:00 am - 2:00 pm
Ages: Adults
Price: $225
(Seats Available)
Kids

Basic cooking knowledge is solid grounding for a self-sufficient life, so we offer the junior version of our adult beginner’s series for budding chefs for students 10-12 years of age.

Students cover everything from basic knife skills to the techniques for preparing simple, real food. It’s not just about the recipes: this is about problem-solving, time management, everyday arithmetic, and applied creativity.

Each week, students will prepare a three-course meal that can be prepared with adult supervision in the kitchen; one class is devoted to after-school snacks.

Classes meet every Monday afternoon from 4:30-6:30 beginning September 22.  Students receive a certificate of completion at the end of the four-week capsule.

Take the entire series, or individual classes. For more details and an application form, please email or call.

Kids Cooking Club – Eat All Day Menus

Class 1/September 22
Whole-Grain Pancakes
Dinner for Breakfast Eggs
Fresh Fruit Parfaits

Class 2/September 29
Soup is the Answer
Homemade Lunchables
Recess Cookies

Class 3/October 6
Roast Chicken and Potatoes
Broccoli Salad
Chocolate Pudding

Class 4/October 20
Afterschool Nosh 3 Ways

Type: Hands On
Date: Mon   Sep 22  
Time: 4:30 pm - 6:30 pm
Ages: 10-12
Price: $145
(Seats Available)
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