Couples

Bastille Day in France means taking to the streets to celebrate the storming of the Bastille and the start of the French Revolution. We have a fun summer menu that tweaks some French classics – we’re a little revolutionary that way.

Parisian Chien Chaud
Coq au Vin Brochettes, Red Wine Sauce French
Red Rice Salad Peaches
Poached in Honey-Lavender Syrup

We have wine and beer available for purchase, by the bottle or glass. (Southborough is not a BYOB town.)

Note: Tuition price is per couple.

Type: Hands On
Date: Sat   Jul 12  
Time: 6:30 pm - 9:30 pm
Ages: Adults
Price: $150

* Class Full *

Workshops

Our CSA box is filled this week and we have to use all the abundance – and quickly. We don’t want to be spending hours in the kitchen but these vegetables are so beautiful right now, we want to share them with you.  Here are five entrees that are a little different, with veggies in the starring role,  meat and fish and chicken as understudies.

Japanese Eggplant with Mint
Summer Posole with Fresh Corn
Cod with Sweet Pepper Piperade
Chicken and Roasted Zucchini Enchiladas
Szechuan Green Beans with Pork

Date: Tue   Jul 15  
Time: 6:30 pm - 9:00 pm
Ages: Adults
Price: $75
(Seats Available)
Workshops

Through demonstration and hands-on participation, students learn the basics of chopping, slicing, and dicing vegetables the right way! We’ll also cover the basics for selecting, honing, and cleaning your knives.

Note:  Please bring a chef’s knife (non-serrated) to class and we’ll sharpen it for you (but we have plenty of knives to use in class is you don’t have one!)

Type: Hands On
Date: Wed   Jul 16  
Time: 10:00 am - 11:30 am
Ages: Adults
Price: $25

* Class Full *

Series

The Very Basic Series introduces novice cooks to classic cooking techniques that are the building blocks of fine cooking. In each class, students focus on technique, rather than recipes, to prepare fresh, simple recipes that minimize ingredients and maximize flavor. As the series progresses, so will your confidence – especially when you use what you’ve learned in your own kitchen.

Session 1: Knife Skills & Kitchen Tips (July 9). You’ll get to know the Culinary Underground kitchens as you learn knife skills, and use of equipment such as the food processor. Various small kitchen techniques will be demonstrated. There will be tips for stocking the pantry, a “season to taste” exercise, and mis en place for home cooks.

Session 2: Soups and Simple Sauces (July 16). In this session, students learn three simple homemade stocks and how to “build” soups that are based on those stocks. Students will also learn you’ll learn how to “build” a soup from homemade stocks. Students will also learn to prepare five simple sauces: basic vinaigrette, compound butter, pesto, beurre noisette, and gremolata.

Session 3: Moist Heat Cooking Methods (July 23). The moist heat cooking methods include boiling, steaming, stewing and braising, blanching, scalding, and poaching. Students learn how to select cuts of meat, poultry, fish, and produce appropriate for these cooking methods. In this component, student will also learn in detail how to select saucepans, stockpots, and Dutch ovens.

Session 4: Dry Heat Cooking Methods (July 30). Dry heat cooking includes methods such as pan frying, searing, dry poaching, sautéing, grilling, and stir-frying. Student learn how to select cuts of meat, poultry, fish, and produce appropriate for these cooking methods. In this component, student will also learn in detail how to select skillets and sauté pans.

Session 5: Eggs & Vegetables (August 6). Eggs are the most versatile ingredient in the kitchen and we devote some serious time to them in this component. Vegetables that have not been covered in class to date will also come to the forefront. Students will apply the cooking methods learned to far to these ingredients.

Session 6: Pasta, Rice, and Whole Grains (August 13). Most beginners know how to prepare pasta, but students will learn techniques to really improve on it. The different types of rice, as well as whole grains such as quinoa, millet, and bulgur, the different methods for preparing them properly (no more mushy rice!), and ways to incorporate them into everyday meals will be covered.

Type: Hands On
Date: Wed   Jul 9  
Time: 6:30 pm - 9:00 pm
Ages: Adults
Price: $375
(Seats Available)
Workshops

It’s our annual paella party – we’ve done this every summer for the past couple of years because it’s a perfect excuse to make this most-convivial dish – and drink sangria. And have some taps – and drink sangria. And enjoy a sweet dessert – with sangria. Bienvenidos, a todo! Until then, stay thirsty, my friends.

Assorted Tapas
CU Paella Mixtos with Homemade Alioli
Fast ‘n Furious Flan
Lori’s Sangria

Type: Hands On
Date: Thu   Jul 17  
Time: 6:30 pm - 9:00 pm
Ages: Adults
Price: $75
(Seats Available)
Workshops

Attention, gentlemen! We offer a one-day Saturday workshop for guys only that will get you started in the kitchen. Sure, you “man” the grill – but what do you do the rest of the time? Students begin with knife skills and work their way through the 12 essential recipes we believe everyone man should know. These recipes call for just a few simple ingredients, minimum equipment, and are open to lots of interpretations. And the techniques you learn will last a lifetime. For more details, especially concerning your level of expertise, please give us a call.

You don’t need to bring anything – we provide an apron for use during class as well as plenty of take-away containers. You may bring along a chef’s knife (non-serrated) if you have one, and we’ll sharpen it for you.

Note: Enrollment is limited; we want to keep the class small and focused!

Type: Hands On
Date: Sat   Jul 19  
Time: 9:00 am - 4:00 pm
Ages: Adults
Price: $150
(Seats Available)
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