CLASS SCHEDULE 2008 - SERIES 21
JANUARY -MARCH 2008 |
| TUESDAY |
THURSDAY |
SATURDAY |
| The Art of Stocks and Sauces |
You Can Cook Anything: The Basics
(10 Week Series) |
Cooking School Secrets for Real World Cooks |
| Instructor:
Craig Sewell |
Instructor: Craig Sewell |
Instructor: Craig Sewell |
JANUARY 8
All Things In Stock
Learn the Basics of all Sauces and Soups — Stock. The
White Stock, The Brown Stock, Caramelizing, and Mirepoix, Deglazing,
Fish Stock and Fumet, a Vegetable Stock, and when and where to
use a commercial base instead. The foundation of all good cooking
begins here. |
JANUARY 10
Week One
What to Know Before You Begin Cooking Salads and Soups
Kitchen Equipment
A Well Stocked Basic Kitchen
Dressings from Scratch
Mirepoix and Roux
Veloute Based Soups |
JANUARY 12
N/A |
 |
JANUARY 15
Introduction to the Mother Sauces: Part I
Classic Hot Sauces are divided into two groups: mother and
small sauces. The classic mother sauces are Béchamel.
Veloute, Espagnole (brown), Tomato and Hollandaise. This Class
is Divided into Two Sessions where different sauces will be prepared
with stocks, thickening agents and seasonings to achieve the
desired flavors. |
JANUARY 17
Week Two
Pasta
Making Fresh Pasta and Fresh Pesto
Pasta Sauces
Pasta Carbonara
Pasta Putanesca
Fettuccine Alfredo |
JANUARY 19
N/A |
 |
JANUARY 22
Introduction to the Mother Sauces: Part II
Classic Hot Sauces are divided into two groups: mother and
small sauces. The classic mother sauces are Béchamel.
Veloute, Espagnole (brown), Tomato and Hollandaise. This Class
is Divided into Two Sessions where different sauces will be prepared
with stocks, thickening agents and seasonings to achieve the
desired flavors. |
JANUARY 24
Week Three
Seafood
How to Purchase the Freshest Seafood
Whole Red Snapper
Pan Seared Salmon Fillet
Cod en Papiotte |
JANUARY 26
Cooking School Secrets for Real World Cooks
(8:30 AM -
3:30 PM - ALL DAY)
Yes. All Day. Total Immersion. Turn off the
cell phones. Spend the whole day in the kitchen. Let’s
do some serious cooking.
The day will be divided into 8 Sessions:
- Salads and Soups
- Pasta
- Seafood
- Meats
- Poultry
- Grains, Beans and Vegetables
- Desserts
- Breads
and Breakfast
Integrated throughout the day will be discussions,
demonstrations and practical advice on:
- Equipment
- Knife Skills
- Mise en Place
- Food Safety
- Seasonings and
Herbs
- Plate Presentation
- Menu Planning
- Purchasing
Cost: $275 per person |
 |
JANUARY 29
The Small Sauces
This is the payoff. Learning the Mother Sauces opens up the
entire world of smaller more interesting sauces suitable for
not only special dinners, but for daily enjoyment. Using Thickeners
wisely, adding herbs, reductions versus thickened sauces. This
is the makings of a true cook. Welcome to my world.
|
JANUARY 31
Week Four
Meats
How to Purchase the Best Meats
Why the Sticker on the Supermarket Steak is Placed Where It Is
Whole Beef Tenderloin in Filets and Roasts, Pan Reduction Sauces
Stuffed Pork Loin |
FEBRUARY 2
N/A |
 |
FEBRUARY 5
N/A |
FEBRUARY 7
Week Five
Poultry |
FEBRUARY 9
N/A |
 |
FEBRUARY 12
N/A |
FEBRUARY 14
VALENTINE'S DAY
CLOSED |
FEBRUARY 16
N/A |
 |
FEBRUARY 19
N/A |
FEBRUARY 21
Week Six
Grains & Beans
The Difference in Rices (and their Nutrition)
Butternut Squash Risotto
Caribbean Beans and Rice
Tuscan White
Bean Salad |
FEBRUARY 23
N/A |
 |
FEBRUARY 26
N/A |
FEBRUARY 28
Week Seven
Vegetables
Cream of Asparagus Soup
Cardoman and Honey Sweet
Potatoes
Parisian Herbed Gnocchi with Shitake Mushrooms and Butternut
Squash |
MARCH 1
N/A |
 |
MARCH 4
N/A |
MARCH 6
Week Eight
Fruit Desserts & Pies
The Best Apple Crisp
Fruit Tarts
Baklava |
MARCH 8
N/A |
 |
MARCH 11
N/A |
MARCH 13
Week Nine
Cookies & Cakes
Chocolate Chip, Molasses Ginger and Oatmeal
Craisin
Cookies
Crème Brulee
Door County Blueberry Coffeecake |
MARCH 15
N/A |
 |
MARCH 18
N/A |
MARCH 20
Week Ten
Breads & Breakfast
Make your own Pizza (dough and toppings)
Wild
Mushroom and Caramelized Onion Frittata
Omelettes |
MARCH 22
N/A |
 |