Basic Cooking II 9:00am-1:00pm LAB
Basic Cooking II
Basic Cooking 2
This four-part series focuses on essential cooking techniques for the beginner/ intermediate cook. Students learn how to select, handle, and prepare ingredients to make successful, inspired meals at home.Basic knife skills and tool orientation are included in the program.
Events in this Series:
Basic Cooking II Class 1: Eggs 9:00am-1:00pm
CLASS 1 Eggs – Salade Lyonnaise, French omelet with Boursin, Chocolate Soufflé
Basic Cooking II Class 2: Sauces 9:00am-1:00pm
CLASS 2 Sauces – Velouté Poutine, Romesco with roasted cauliflower steaks,
Hollandaise with blanched asparagus
Basic Cooking II Class 3: Pasta 9:00am-1:00pm
CLASS 3 Pasta – Ragu Bolognese with fresh tagliatelle, Spinach & cheese tortelloni with pesto
Basic Cooking II Class 4: Pizza 9:00am-1:00pm
CLASS 4 Pizza – Fingerling potato, bacon & egg pizza, Margherita pizza, Grilled pear, prosciutto, ricotta & arugula pizza
Events in this Series: