These menus are just a few samples I’ve put together to give you an idea of what I can do in your home. My collection of recipes is fairly extensive, and if I don’t have something written, I can ususally accommodate your needs. Feel free to order these menus as is or ask to switch things around according to tastes or allergies
Fresh Herb Use & Knife Skills
Fresh/dried herbs, salts & spices are a great way to work a ton of flavor into your dishes. This class shows you some uses of widely found herbs like rosemary, sage, mint & parsely while combining them with spices like ginger, garlic, chipotle and some great finishing salts. During class you will also learn invaluable knife skills to keep you safe in the kitchen and make sure the only thing being cut is the food! Dishes learned include a seasonal salad & viniagrette, stuffed herbed chicken breast, a french style roasted potato with herbs (persillade) & an orange/ginger/mint dessert.
Knowing where to start with cooking can be tricky – in this class we cover a wide variety of techniques & flavors to give you a jumping off point. You will learn about marinating, working with puff pastry, roasting garlic, the basics of blanching, what is an emulsifier, how to utilize a food processor, short cuts to good pasta, making a reduction & some sweet science using sugar & fruit. Dishes learned include soy & ginger shrimp on puff pastry, green bean salad with roasted garlic viniagrette, butternut squash & caramelized onion ravioli with a sage cream sauce & balsamic berries with a lemon mascarpone cream.
Reductions, Ganache & Choux Class
A really fun class that focuses on making reductions as the flavor base for both the appetizer and entree. We also take a look at making a basic ganache (chocolate sauce), what to do if it “breaks”, as well as flavoring & uses of ganche. Lastly we will explore pate choux dough, its uses (both sweet & savory), and some simple rules to guarantee success. Dishes learned include flaming kisses (shrimp & jalapeno wrapped in bacon, pan fried then tossed in a pineapple & brown sugar reduction), chipotle chicken served with jasmine rice and cream puffs with ganache.