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Gascony and the Basque   7pm Techniques of Fine Cooking - Part 4 Monday, 12/01/08 Instructor: David Kiser $45 Hone your culinary skills by taking a gastronomic tour of a fabulous food region in France. Each of our Techniques of Fine Cooking classes highlights the ingredients and recipes of a French region by making a menu that reflects local recipes. The classes are taught by David Kiser, former Chef Instructor at the French Culinary Institute in New York City and current Executive Chef at Avalon Restaurant in Westchester, PA. Both of these regions have earned a reputation for good and abundant food. They border Spain and share with them many traditions regarding the foods prepared and the ingredients used including tomatoes, peppers and spicy sausage. We'll make these traditional dishes and some tapas-style treats that are often enjoyed in the wine bars. Pear and Duck Confit Salad; Leek and Potato Soup with Fresh Herbs; Sauteed Fish with Sauce Piperade; Traditional Cassoulet (duck, sausage and white bean casserole); Poulet Basque (chicken stew with tomatoes, onions and peppers); Chocolate, Walnut and Armagnac Cake.          to Shopping Basket

Techniques of Cooking Series   7pm Five part series on essential techniques for all cooks. Monday, 01/26/09 Instructor: David Kiser $200 Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire Techniques of Cooking Program is to give participants the confidence to create dishes rather than just follow recipes. Each of the five parts is taught by Chef David Kiser, Executive Chef of Avalon Restaurant and a former instructor at the French Culinary Institute in New York City. Part 1: Knife skills and Vegetable Cookery (1/28/8) - The series begins with instruction on how to use and care for the most important tool in your kitchen, the knife. You'll learn how to cut, slice and chop a variety of vegetables based on the dishes that will be prepared. In addition, we'll show you what to look for when buying different vegetables, how to clean and store them, and the many different ways to cut them. Last but not least, you'll learn the different ways they can be incorporated into great stir-fried, grilled and sauteed dishes. Peppers Stuffed with Rice, Sausage and Vegetables; Braised Beef with Root Vegetable Ragout; Salad of Winter Greens with Goat Cheese, Walnuts and Roasted Beets; Pasta and Vegetables with Provencal Sauce; and more. Part 2: Soups and Sauces Made Easy (2/11/8) - Flavorful soups and tasty finishing sauces are an important part of a cook痴 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. Classic French Onion Soup with Gruyere Croutons; Velvety Corn Soup with Shrimp and Wild Mushrooms; Seared Chicken with Herbed Veloute Sauce; Sauteed Fish with a Citrus Buerre Blanc; Grilled Pork with Tomato and Red Pepper Sauce. Part 3: Fish and Seafood Cookery (2/25/8) - In the third part of our series you値l learn how to choose, clean, and prepare both finfish and shellfish. We値l 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. Sauteed Fish with Olives, Tomatoes and Capers; Grilled Fish Steaks with Veracruz Sauce; Seafood Stew with Saffron and Winter Vegetables; Pan-fried Trout with Classic Browned Butter Sauce; and more. Part 4: Grilling, Roasting, Searing Meats (3/10/8) - This comprehensive class covers all types of meat. To start, we値l 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. Spice Rubbed Grilled Beef with Homemade BBQ Sauce; Seared Beef with Brandied Cream Sauce; Pan-roasted Chicken with Mushroom Sauce; Pork Tenderloin with Apple Chutney; and more. Part 5: Decadent Desserts (3/31/8) - This class is for people 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, cream puffs and sponge cake. We値l then go on to the classic fillings and finishing touches - chantilly cream, pastry cream, and fruit coulis. Last by certainly not least, we値l 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 and Vegetable Cookery   7pm Techniques of Cooking - Part 1 Monday, 01/26/09 Instructor: David Kiser $45 Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire Techniques of Cooking Program is to give participants the confidence to create dishes rather than just follow recipes. Each of the five parts is taught by Chef David Kiser, Executive Chef of Avalon Restaurant and a former instructor at the French Culinary Institute in New York City. The series begins with instruction on how to use and care for the most important tool in your kitchen, the knife. You'll learn how to cut, slice and chop a variety of vegetables based on the dishes that will be prepared. In addition, we'll show you what to look for when buying different vegetables, how to clean and store them, and the many different ways to cut them. Last but not least, you'll learn the different ways they can be incorporated into great baked, braised and sauteed dishes. Peppers Stuffed with Rice, Sausage and Vegetables; Braised Beef with Root Vegetable Ragout; Salad of Winter Greens with Goat Cheese, Walnuts and Roasted Beets; Pasta and Vegetables with Provencal Sauce; and more.          to Shopping Basket

Soups and Sauces Made Easy   7pm Techniques of Cooking - Part 2 Monday, 02/09/09 Instructor: David Kiser $45 Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire Techniques of Cooking Program is to give participants the confidence to create dishes rather than just follow recipes. Each of the five parts is taught by Chef David Kiser, Executive Chef of Avalon Restaurant and a former instructor at the French Culinary Institute in New York City. Flavorful soups and tasty finishing sauces are an important part of a cook痴 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. Classic French Onion Soup with Gruyere Croutons; Velvety Corn Soup with Shrimp and Wild Mushrooms; Seared Chicken with Herbed Veloute Sauce; Sauteed Fish with a Citrus Buerre Blanc; Grilled Pork with Tomato and Red Pepper Sauce.          to Shopping Basket

Fish and Seafood Cookery   7pm Techniques of Cooking - Part 3 Monday, 02/23/09 Instructor: David Kiser $45 Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire Techniques of Cooking Program is to give participants the confidence to create dishes rather than just follow recipes. Each of the five parts is taught by Chef David Kiser, Executive Chef of Avalon Restaurant and a former instructor at the French Culinary Institute in New York City. In the third part of our series you値l learn how to choose, clean, and prepare both finfish and shellfish. We値l 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. Sauteed Fish with Olives, Tomatoes and Capers; Grilled Fish Steaks with Veracruz Sauce; Seafood Stew with Saffron and Winter Vegetables; Pan-fried Trout with Classic Browned Butter Sauce; and more.          to Shopping Basket

Grilling, Roasting and Searing Meat   7pm Techniques of Cooking - Part 4 Monday, 03/09/09 Instructor: David Kiser $45 Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire Techniques of Cooking Program is to give participants the confidence to create dishes rather than just follow recipes. Each of the five parts is taught by Chef David Kiser, Executive Chef of Avalon Restaurant and a former instructor at the French Culinary Institute in New York City. This comprehensive class covers all types of meat. To start, we値l 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. Spice Rubbed Grilled Beef with Homemade BBQ Sauce; Seared Beef with Brandied Cream Sauce; Pan-roasted Chicken with Mushroom Sauce; Pork Tenderloin with Apple Chutney; and more.          to Shopping Basket

Decadent Desserts   7pm Techniques of Cooking - Part 5 Monday, 03/23/09 Instructor: David Kiser $45 Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire Techniques of Cooking Program is to give participants the confidence to create dishes rather than just follow recipes. Each of the five parts is taught by Chef David Kiser, Executive Chef of Avalon Restaurant and a former instructor at the French Culinary Institute in New York City. This class is for everyday people 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, cream puffs and sponge cake. We値l then go on to the classic fillings and finishing touches - chantilly cream, pastry cream, and fruit coulis. Last by certainly not least, we値l 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