A Cook's Cafe - Schedule of Classes

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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

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