Culinary Underground

Sauce Master: Classic French Sauce I

admin — Thu, 05 Jan 2012 16:43:54 +0000

Community Advocate

admin — Fri, 02 Dec 2011 02:03:03 +0000

http://www.communityadvocate.com/2011/12/01/culinary-underground-school-for-home-cooks-offers-more-classes-in-new-space/

School for home cooks offers more classes in new space.

Worcester Magazine

admin — Wed, 28 Sep 2011 17:50:28 +0000

http://www.worcestermag.com/speak-out/two-minutes/Two-Minutes-WithLori-Leinbach-130704408.html

Two Minutes with Lori Leinbach!

Two-Day Workshop in July for Beginner Cooks

admin — Wed, 13 Jul 2011 21:30:10 +0000

For Immediate Release July 1, 2011
Contact: Lori Schafer

Lori Schafer Public Relations 774 345 0838 schafer99@gmail.com

Photos of staff, classes, and more available upon request.

“How to Boil Water: Boot Camp for Beginners” Covers Extreme Basics

(Southborough MA) – Culinary Underground School for Home Cooks is pleased to offer brand new, two-day intensive cooking classes for adults at the school’s new location in Southborough MA, Saturday and Sunday, July 16 – 17, 10:00 AM to 4:00 PM each day; the cost is $250.00.

“In this two-day intensive, culinary newbies will learn the absolute basics,” confirmed Founder and Director Chef Lori Leinbach. “ By basics we really mean it: how to stock the pantry, how to plan meals, how to shop the grocery store, how to use knives to chop, slice, and dice; how to make soup, easy sauces, simple vinaigrettes. We have pared it

all down so that you can use one skillet, one saucepan, and one baking dish to make simple, healthy meals in very little time. You will come out of boot camp with a small repertoire of dishes under your belt. You’ll be confident, and ready to cook.”

The two-day intensive will be taught by Culinary Underground Founder and Director Chef Lori Leinbach. Chef Lori is a former grade school teacher and a graduate of the Cambridge School of Culinary Arts. For ten years, she operated Custom Cuisine, a personal chef service for families and individuals in Boston and the MetroWest area. Lori teaches continuing education classes locally, as well as private cooking classes designed for individuals and small groups. Lori is a member of the International Association of Culinary Professionals, American
Federation.

Who should sign up for the boot camp? Those students (18 years of age +) who have no kitchen experience whatsoever, people who rely on takeout and the microwave a lot, young people just starting their culinary lives, and individuals who have had no exposure on how to cook. If in doubt about your skill level, call the School – the chefs will be happy to talk about it. Space is limited; registration for classes at Culinary Underground School for Home cooks is first-come, first-served either online at www.culinaryunderground.com, or by calling 508-904-6589.

The all-new Culinary Underground School for Home Cooks is located at 21 Turnpike Road, on the westbound side of route 9 in Southborough, near the Southborough/Framingham town line in the Brickyard Square plaza.

Directions:

To reach Culinary Underground going east (toward Boston) on Route 9, make a U-turn at the Framingham Technology Park traffic light shortly after the Route 30 exit. Get in the right lane and look for the Brickyard Place sign on the right as you cross into Southborough. To reach Culinary Underground going west (toward Worcester) on Route 9, go through the Framingham Technology Park traffic light and look for the Brickyard Place sign on the right as you cross into Southborough.

For more information about the school visit

http://www. culinaryunderground.com/, check out the facebook page, or call 508-904-6589.

About Culinary Underground School for Home Cooks (CU)

Culinary Underground School for Home Cooks is committed to furthering the art and craft of home cooking through engaging and educational hands-on and demonstrations classes. Using the best seasonal ingredients, mastering techniques, minimizing prep, and maximizing flavor are the focus of our classes. We believe that good eating and breaking bread with others are two of life’s greatest pleasures, and are at the heart of everyday cooking for family and friends. We share with our students a growing concern of what is in our food and where it comes from. To that end, we support small, local, organic farms and dairies, seek out area restaurants whose chefs cook locally, and invite those chefs, farmers, and purveyors into the classroom to share their knowledge and ideas with our students. Located at 21 Turnpike Road/Route 9, Suite E, Southborough MA 01772, the school was founded in 2004 by Chef/Director Lori Leinbach, an experienced educator and personal chef. The staff of four culinary experts teaches children and adults in small classes of 8-12 persons, Monday through Friday, daytime and evenings; special classes and events are also held on weekends. CU students of all levels and interests come from as far as CT, NH, and RI, as well as from Central and MetroWest Massachusetts. Additionally, great tools students use in class can be
purchased at the new, on-site Kitchen Corner store. To register, purchase gift certificates, or learn more about Culinary Underground School for Home Cooks, visit www.culinaryunderground.com or call 508 904 6589.

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Can It!

admin — Sun, 03 Jul 2011 20:03:14 +0000

Caving under cukes? Troubled by tomatoes? Put that garden abundance away to savor post-season. Learn how in the demonstration workshop Can It! Preserving the Harvest at Culinary Underground School for Home Cooks in Southborough, scheduled for Saturday, August 6th. Our gardens and the farmer’s markets are awash with ripe fruits and vegetables right now. If you have never “put up” preserves, here’s your chance to see what’s involved! Chef Lori demonstrates how to make Bread & Butter Pickles, Peach Preserves, and canned whole fruits and vegetables. You’ll also get plenty of safety tips and guidelines for both water-bath and steam pressure canning methods.

Pickles and preserves bring summer to our winter meals and make lovely gifts to press into the hands of friends and family. 10:30 AM to 12 PM. Cost: $25. Now that we’re in our brand new Southborough location at 21 Turnpike Road/Route 9 in Brickyard Square, there’s even more room to experiment and learn. Check out our new Kitchen Corner store, too, for the great tools we use in class – they make nice gifts if you can bear to part with them. Visit www.culinaryunderground.com to register for classes, or call 508-904-6589.

Cooking With Italian Cheeses

admin — Sun, 03 Jul 2011 19:13:06 +0000

“At first the recipes looked intimidating – I thought “I won’t be cooking this tonight!” But the level of attention and support was just right to learn on my own while making sure I made the dish right. Havingthe group break up to make different parts of the meal was really good, it made cooking feel more like a community effort.”

-Maria

“I will definitely be back for more. Great size group. having both instructors was very helpful. Loved the attention at every step. One of the best courses I have ever had. ”

-Frank

The Mother Sauces

admin — Sun, 03 Jul 2011 19:11:18 +0000

“Not difficult to make, but lots of steps and attention required. Hollandaise Made with fresh eggs served with asparagus, to die for. Love the peeling asparagus and dividing egg tricks. Lots of fun Great “date night” with my husband Can’t say enough good things. What a wonderful evening.”

-Katharine Scalora

Beyond Basics: Herbs and Spices

admin — Sun, 03 Jul 2011 19:09:52 +0000

“This was my first, but definitely not my last, cooking class with Lori. I gained a lot of confidence in the kitchen, and left the class with many new recipes to try that I knew how to prepare.”

-Janet

“Lori is a great teacher! I learned so much in just 3 hours. The kitchen was great! Everything was beautiful. The recipes seemed easy because Lori explained everything very well. Everything was delicious. I was so excited to take samples home for my husband. I have already made a pan sauce and told several friends about my experience. I am really looking forward to coming for another class. This is the best thing that I have done for myself in a long time.”

-Stephanie

Succulent Sustainable Seafood Class

admin — Sun, 03 Jul 2011 19:05:00 +0000

“Fantastic! Thanks so much I learned alot and laughed alot so well worth every penny! So much fun! The instructors were great and the other classmates were super nice and lots of fun. Some receipes were involved, others were simple. It was a good mix in my opinion. Nothing was too hard to do! Soooooo good! The salmon and étouffée were my favorites, followed by the mussels (which I’m cooking for my hubby this weekend I think!) Some great chopping tips, info on seafood, and learning how to smoke meats in a wok was priceless! I had a blast! Very much looking forward to my next class!”

-Tara

Very Basic Series

admin — Sun, 03 Jul 2011 19:03:27 +0000

“Suzanne and Fred were great. They were very knowledgeable, ready and willing to answer all questions, patient, and very involved with the class. I very rapidly felt comfortable working with people I didn’t know. The set up and atmosphere made that very easy. The recipes were perfect. They were challenging enough to get us to work with what we learned and opened up good questions. The food was very enjoyable. It was perfect. It exposed me to new foods that were very enjoyable. I learned so much about using knives and other basic equipment. More than I expected. Lots of good tips. The session exceeded my expectations on all fronts. The Chefs were great, I learned more than I thought I would, and I walked away stuffed with good food. I can’t wait until next week.”

-Amy

Lori was fantastic as always. Fun and full of fabulous tips and encouragement. Everything was soooooooo good! Was very happy to learn how to sample spices properly (in a little cup with some warm water), cut onions without crying, make spice blends from scratch and much more. I enjoyed myself and had fun Lots of fun Second class so far and each time there has been a great mix of people, making for a hugely enjoyable evening. Thanks Lori, I had another fabulous evening! Came away with alot of great tips and I’m all fired up to make some of those recipes. Wish I’d had more time to watch you do the stuffed tenderloin though. We were in the midst of making our dish so it was hard to step away. Looking forward to the next class!”

-Tara