Our beginner series will take you through the basics and so much more! It’s important to not only know the proper techniques, but feel confident to expand upon a recipe and use your instincts to create a dish of your own. We also know life is busy and getting healthy food on the table fast can be challenging. Throughout days 2 and 3 of this workshop, we will build recipes to help in this area, so you will always have some go-to methods! We will supply the building blocks to get you to be the best cook possible!
*The workshops are limited availability per class. Our previous 6 workshops have sold out 2 months prior to the start date.
Pricing is $225 total for all 3 sessions. If you’re using a gift card, the paid gift card amount will be deducted from you total. Call (704-817-7568) or e-mail us (firstname.lastname@example.org) when ready to check out.
3-Night Beginner’s Cooking Workshop
January 8th, 15th and 22nd
6:00 – 9:00 PM
Workshop 1: Monday January 8th
Focus: Knife skills, Basic Seasoning Methods, Butchering Chicken, Egg Cooking.
You will learn proper knife skills for efficiency in the kitchen. You will get to butcher whole chicken, which is a great skill to have so you can approach a variety of different meats and know how to make stock, a cornerstone to building flavor and viscosity in your sauces. At the end, a demo with tips and tricks for cooking eggs any way you like. This is the perfect starting point because as these skills improve, so will your prep time!
We will also cover information on cooking vessels, utensils and useful cooking tools. Our basics on seasoning will explore many different spices and fresh herbs, their use as well as flavor combination.
Workshop 2: Monday January 15th
Focus: Meat and Vegetables.
We will work on proper searing, braising, grilling. Many dishes use a combination of these and it is important to know how they help to build flavor and when it is appropriate to use each one. This will get you comfortable at controlling the heat. We will also cover temperature for steak cooking and techniques and recipes for a variety of vegetables.
Menu: Seared Steak with Compound Butter, Braised Short Ribs, Sautéed Vegetables, Glazed Carrots
Workshop 3: Monday January 22nd
Focus: Chicken, Fish and Bread.
We will cover marinating, brining and dry rubs. Cooking techniques for these protein including searing, roasting and sautéing. We will also s a few different sauces and side dishes for more ideas and ways to make healthy meals any time. We will also make dinner rolls to talk about the process of making bread.
Menu: Dry Rubbed Roasted Chicken, Brined Chicken with Ginger Sauce, Seared Salmon with Lemon-Butter Sauce, Whipped Potatoes, Risotto, Pull-Apart Dinner Rolls.