Lesson 1 Wednesday, July 12 at 5:30 PM (duration 3 hours)
This class teaches important knife skills (slicing, dicing, julienning, chopping, mincing) which will be practiced over the course of the three days. Students will learn how to shop for and store food, and stock a pantry. Dinner will be created using the pantry “staples.”
Lesson 2 Thursday, July 13 at 5:30 PM (duration 3 hours)
In this class, students will learn how to supreme a chicken breast and make a pan sauce, how and when to blanch and refresh vegetables, and the proper technique for sautéing. They will learn how to taste and identify fresh herbs to perfectly compliment the dishes they prepare. The importance of buying foods in season is also covered in this session.
Lesson 3 Friday, July 14 at 5:30 PM (duration 3 hours)
In the final class, students will create a scrumptious veggie stir-fry while learning the art of working with tempeh. They will identify and prepare different types of rice, knowing which rice to select for different occasions. To top off the meal, students will make a delicious summer fruit dessert.