03/10/2018 9:30 am - 03/10/2018 4:00 pm
“There is Nothing to Eat!” Learn to recognize that there usually is plenty to eat; it just may take a little thought, effort and maybe a little time as well. In this dynamic, 6-hour hands-on workshop, students will learn essential techniques that will build a culinary foundation for preparing a wide variety of dishes. Chef Joel will cover:
- flavor profiles — the balance of essential flavors (i.e. sweet, sour, bitter, salt) in any dish, and also herbs and spices associated with different cuisines;
- essential culinary techniques, including knife skills, sautéing, sweating, etc.;
- basic recipes for stocks, sauces, etc. that can provide a foundation for many different more complex dishes;
- what “staple” items to always have in your pantry;
- great ways to make the most of leftovers to make it seem like you are not eating leftovers.
In the first half of the class, Chef Joel will cover a large variety of cooking techniques and basic recipes, while demonstrating the preparation of a simple meal. In the second half, after a short breather, participants will break into small groups and begin developing recipes for a menu to utilize a variety of ingredients–some familiar and some new, including proteins, dairy, vegetable and pantry items that will be on hand. Students will have the opportunity to use their new culinary knowledge to create a variety of gourmet appetizers, entrées and desserts. Come play in the kitchen and create your own masterpieces! Learn the techniques and methods needed to set the foundation for cooking without a recipe. Location: St. Mark’s. Cost: $165