Professional Approach to Basics

One of our most popular courses ever! First, you'll learn the basics of modern techniques from an accomplished Le Cordon Bleu instructor. Then you'll jump into the kitchen to apply them to classic recipes. Gain a wealth of hands-on experience and take home dozens of repeatable and eminently eatable recipes. This four-part series is ideal for the beginner or intermediate cook who wants to build a strong foundation for lifelong culinary adventures. March 10th, 11th, 17th and 18th, 10am-1pm.

Menu:
Day 1: Stocks: Brown Veal/Beef Stock; Chicken Stock; Fish Fumet. Sauteing: Sole Meuniere; Chicken Marsala; Spicy Chicken Breast; Potatoes Parisienne. Boiling/Steaming: Broccoli; Glazed Carrots; Green Beans. Sauce: Hollandaise; Bearnaise.
Day 2: Sauces: Brown Sauce (Espagnole); Veloute; Vinaigrette. Soups: Cream of Mushroom; Split Pea with Ham; Shrimp Bisque; French Onion.
Day 3: Braising: Beef Short Ribs; Coq au Vin; Pork Blanquette; Braised Cabbage; French Peas; Ratatouille. Potatoes: Duchess Potatoes.
Day 4: Roasting: Whole Chicken; Fish en Papillote; Stuffed Pork Loin. Sauces: Supreme; Allemande; Beurre Blanc; Vin Blanc; Robert; Port Wine. Starch: Rice Pilaf.

Class
Class Date	2012-03-10
Start Time	10:00 am
End Time	1:00 pm
Class Location	St. Paul
Chef 1	Van Keszler
Chef 2
Class Type	Participation March 10, 11, 17 and 18, 10am-1pm