BEYOND BASICS
If you already know your way around the kitchen and are comfortable with the basics of cooking, then elevate your everyday cooking techniques in this four-week course. Learn to make sauces, soufflé, fresh pasta, yeast breads and pâte à choux. This hands-on class will cook a variety of meat and seafood, plus learn to make seasonal gratins, custards, and work with puff pastry. Recipes include ricotta ravioli, seared white fish and poached salmon with beurre blanc, chocolate cream puffs, chicken curry and pot stickers, along with more fun and impressive dishes. Anyone under the age of 16 must be accompanied by an adult taking the class.
Thu, Oct 9, 6 pm to 9 pm
Thu, Oct 16, 6 pm to 9 pm
Thu, Oct 23, 6 pm to 9 pm
Thu, Oct 30, 6 pm to 9 pm
Thu, Oct 9, 6 pm to 9 pm
Thu, Oct 16, 6 pm to 9 pm
Thu, Oct 23, 6 pm to 9 pm
Thu, Oct 30, 6 pm to 9 pm
Thu, Oct 9, 6 pm to 9 pm
Thu, Oct 16, 6 pm to 9 pm
Thu, Oct 23, 6 pm to 9 pm
Thu, Oct 30, 6 pm to 9 pm
Thu, Oct 16, 6 pm to 9 pm
Thu, Oct 23, 6 pm to 9 pm
Thu, Oct 30, 6 pm to 9 pm
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