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Stocks, Soups and Vinaigrettes (Hands-on)   6:30pm Culinary Skills: Hands-on, Part 2 Tuesday, 02/07/12 Instructor: Denis Chiappa $65 In the second part of our series of hands-on classes on culinary techniques for home cooks, we cover stocks and soups. While not difficult to prepare theyt do require proper technique to achieve full flavor and richness. This class starts with basic stocks and then teaches you how to turn them into rich vegetable and meat soups. We will also cover how to make a classic vinaigrette and how to turn it in to countless variations. Chicken Stock, Vegetable Stock, Shrimp Stock; Velvety Chicken and Corn Chowder; Italian Vegetable Soup; Mixed Greens with Pomegranate Vinaigrette.          to Shopping Basket

Soups and Sauces Made Easy   7pm Tips and techniques for richer and more flavorful soups and sauces. Monday, 02/13/12 Instructor: David Kiser $45 Flavorful soups and tasty finishing sauces are an important part of a cook’s repertoire. Once you master the fundamentals you can easily turn them into endless variations. This class starts with basic stocks and then teaches you how to turn them into rich vegetable and meat soups. We then shift our focus to making several classic sauces that are a perfect with pork, chicken or beef. Spiced Beef Pho with Sesame Chile Oil; Beer and Cheddar Soup; Beet and Tomato Soup with Toasted Cumin; Sauteed Fish with a Citrus Buerre Blanc; Seared Pork with a Herbed Demi-Glace.          to Shopping Basket

Braising, Steaming and Poaching (Hands-on)   6:30pm Culinary Skills: Hands-on, Part 3 Tuesday, 02/21/12 Instructor: Denis Chiappa $65 In part three of our culinary series we work with three similar techniques that are used in different recipes and to cook different ingredients. First, we'll show you the proper way to use braising to make tough cuts of meat tender. We'll then poach fish to perfection and serve it with nice sauce. Last but not least, we'll steam fish for a healthy main course. Braised Beef with Red Wine, Demi-glace and Rosemary; Poached Salmon with Horseradish Cream Sauce; Steamed Fish with Ginger and Shallot Dressing.          to Shopping Basket

Fish and Seafood Cookery   7pm Techniques of Cooking - Part 3 Monday, 02/27/12 Instructor: David Kiser $45 In the third part of our series you'll learn how to choose, clean, and prepare both finfish and shellfish. We'll discuss which types of seafood work best with each of the different cooking methods (grilling, poaching, frying, etc.) and make some classic sauces to accompany each dish. As always, David will demonstrate how using good quality ingredients and applying proper technique makes all the difference. Salmon with White Wine Sauce over Orzo and Fennel; Crispy Fish with an Herb Remoulade; Penne with Spicy Braised Swordfish; Pecan Crusted Catfish with Hominy Stew; Steamed Snapper with Mushrooms.          to Shopping Basket

Sauteing and Pan Sauces (Hands-on)   6:30pm Culinary Skills: Hands-on, Part 4 Tuesday, 03/06/12 Instructor: Denis Chiappa $65 Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts of meat and poultry quickly and at high heat to intensify the flavor. We'll then show you how to use that same pan to build flavorul sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time. Sauteed Fish with Tomatoes, Olives and Capers; Sauteed Pork with a Dijon and Cream Sauce; Sauteed Chicken with Shallots, Mushrooms and Brown Stock.          to Shopping Basket

Grilling, Roasting, Searing Meats   7pm Techniques of Cooking - Part 4 Monday, 03/12/12 Instructor: David Kiser $45 This comprehensive class covers all types of meat. To start, we’ll discuss the different cuts of poultry, when to use each and how to prepare them for cooking. From there we go to the different cuts of beef, which cut works best for the different cooking methods and how to properly use marinades and rubs. Lastly, show you how to cook pork to moist and tender perfection. Pot Roasted Chicken with Yukon Gold Potatoes and Herbed Jus; BBQ Pork Burritos with Roasted Tomatillo and Chile Sauce; Pan Seared Chicken with Tarragon Cream Sauce; Pepper Crusted Roasted Beef with Mushroom and Armagnac Sauce.          to Shopping Basket

Grilling, Rubs and Marinades (Hands-on)   6:30pm Culinary Skills: Hands-on, Part 5 Tuesday, 03/20/12 Instructor: Denis Chiappa $65 The last part of our culinary skills series focuses on the essential techniques for grilling meat chicken and fish. We’ll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor, and basic smoking techniques. From there you'lll grill pork, chicken and fish for main course dishes and vegetables for a side dish. Asian Marinated Chicken with Spicy Fruit Relish; Spice Rubbed Pork Skewers with Grill Sauce; Grilled Shrimp with Roasted Tomato Chutney.          to Shopping Basket

French Classics: Pates and Terrines   7pm Gourmet peasant food at it's best. Thursday, 03/22/12 Instructor: Denis Chiappa $45 While it is often said that a terrine is just a meatloaf with a French accent, there's much more to this classic dish. It's comfort food, a perfect presentation for Sunday suppers, weeknight meals or to start a dinner party. We'll look at the many variations, from meat to vegetable, some wrapped in pastry and others enriched with nuts and olives. Lastly, we'll show how to serve them and the traditional accompaniments. Roasted Vegetable Terrine with Fresh Basil; Country Style Pate with Dijon and Cornichons; Duck and Chicken Pate Wrapped in Puff Pastry; Venison Terrine with Red Currant Sauce; Homemade Scapple with Vermont Maple Syrup.          to Shopping Basket

Decadent Desserts   7pm Techniques of Cooking - Part 5 Monday, 03/26/12 Instructor: David Kiser $45 This class is for home cooks who want to make good everyday desserts. By focusing on the essential building blocks of many dessert recipes we'll make you proficient in pastry even if you think of yourself as a savory cook. First, you'll learn how to make pastry dough and a variety of different cakes. We’ll then go on to the classic fillings and finishing touches - chantilly cream, pastry cream, and fruit coulis. Last by certainly not least, we’ll cover the basics of working with chocolate. Fruit Tart with Almond Cream; Citrus Sponge Cake with Strawberries and Cream; Flourless Chocolate Espresso Cake with Raspberry Sauce; Vanilla Cheesecake with Chocolate Crumb Crust; and more.          to Shopping Basket

Knife Skills (Hands-on)   6:30pm Culinary Skills - Part 1 Tuesday, 03/27/12 Instructor: Denis Chiappa $45 In part one of our techniques of cooking series we focus on how to properly use and care for your knives. Our goal is to make you more efficient at chopping and slicing garlic, onions, celery, carrots, tomatoes and herbs. Practice makes perfect - so you'll get to practice these techniques under the supervision of the instructor. Knives are provided for the class.          to Shopping Basket

Stocks, Soups and Vinaigrettes (Hands-on)   6:30pm Culinary Skills: Hands-on, Part 2 Tuesday, 04/10/12 $65 In the second part of our series of hands-on classes on culinary techniques for home cooks, we cover stocks and soups. While not difficult to prepare theyt do require proper technique to achieve full flavor and richness. This class starts with basic stocks and then teaches you how to turn them into rich vegetable and meat soups. We will also cover how to make a classic vinaigrette and how to turn it in to countless variations. Chicken Stock, Vegetable Stock, Shrimp Stock; Velvety Chicken and Corn Chowder; Italian Vegetable Soup; Mixed Greens with Pomegranate Vinaigrette.          to Shopping Basket

Braising, Steaming and Poaching (Hands-on)   6:30pm Culinary Skills: Hands-on, Part 3 Tuesday, 04/24/12 Instructor: Denis Chiappa $65 In part three of our culinary series we work with three similar techniques that are used in different recipes and to cook different ingredients. First, we'll show you the proper way to use braising to make tough cuts of meat tender. We'll then poach fish to perfection and serve it with nice sauce. Last but not least, we'll steam fish for a healthy main course. Braised Beef with Red Wine, Demi-glace and Rosemary; Poached Salmon with Horseradish Cream Sauce; Steamed Fish with Ginger and Shallot Dressing.          to Shopping Basket

Sauteing and Pan Sauces (Hands-on)   6:30pm Culinary Skills: Hands-on, Part 4 Tuesday, 05/08/12 Instructor: Denis Chiappa $65 Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts of meat and poultry quickly and at high heat to intensify the flavor. We'll then show you how to use that same pan to build flavorul sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time. Sauteed Fish with Tomatoes, Olives and Capers; Sauteed Pork with a Dijon and Cream Sauce; Sauteed Chicken with Shallots, Mushrooms and Brown Stock.          to Shopping Basket

Grilling, Rubs and Marinades (Hands-on)   6:30pm Culinary Skills: Hands-on, Part 5 Tuesday, 05/22/12 Instructor: Denis Chiappa $65 The last part of our culinary skills series focuses on the essential techniques for grilling meat chicken and fish. We’ll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor, and basic smoking techniques. From there you'lll grill pork, chicken and fish for main course dishes and vegetables for a side dish. Asian Marinated Chicken with Spicy Fruit Relish; Spice Rubbed Pork Skewers with Grill Sauce; Grilled Shrimp with Roasted Tomato Chutney.          to Shopping Basket