Essential Knife Skills and Winter Salads Cooking Class
Culinary Skills, Part 1: A complete primer on using the cook's most important tool.
One of our most popular sessions, this hands-on class focuses on how to properly use and care for your knives. Our goal is to make you more efficient at chopping and slicing garlic, onions, celery, carrots, tomatoes and herbs. Practice makes perfect - so you'll get to practice these techniques under the supervision of the instructor. As your vegetables are prepped you will turn them into two hearty winter salads. Knives are provided for the class.
Menu: Kale, Cabbage and Carrot Salad with Ginger Sesame Dressing; Roasted Butternut Squash and Sauteed Mushroom Salad with Tomatoes, Cucumbers and Toasted Pine Nuts; Blue Cheese Dip with Fresh Vegetable Crudite
About our Techniques of Cooking Series: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes. All food and equipment is provided.