Class Schedule: April 2014 Classes
Knife Skills - VegetablesHands-On Class
Would you like to learn how to execute various basic knife cuts and shapes, like the julienne, dice, brunoise, and others? Mastering these knife cuts can improve the quality of the food you cook. Chef Carrie will explain the importance of how consistent cutting techniques ensure your food is cooked to a uniform degree of doneness, as well as enhance visual appeal. You will also learn how to select, wield, sharpen, and store knives. Bring your own chef's knife or use ours. A discount on all knives will be offered the day of class.
Chef Carrie Walters • Monday, April 27 • 6:00 PM – 8:30 PM • $75.00
Dumplings Go GlobalHands-On Class
Almost every country has a version of a dumpling. In simplistic terms, it's a pocket of dough filled with either savory or sweet stuffing. More than a sum of their parts, they not only highlight local and regional specialties, but are delicious and affordable! Chef Matt will show you hands-on how to make some of his favorites. Käsespätzle (Spaetzle with Onions and Gruyére Cheese); Pierogi; Semmelknödel (Bavarian Bread Dumplings); Jiaozi (Chinese Pork Dumplings); and Apple Dumplings.
Matthew Somich • Tuesday, April 28 • 6:00 PM – 8:30 PM • $75.00