Teach Me To Cook Classes
Our rotating Teach Me To Cook curriculum helps you learn to cook with what you have on hand and gives you the basics to make your own menus and creations!
•Learn knife skills,
•Cook meat and vegetables perfectly, and more --
•Even master the art of timing all the dishes of a large holiday meal!
Whether you want to make recipe following easier, or make it up as you go along, we will help you with vocabulary, techniques, confidence and imagination so your
kitchen time is easy, fun and rewarding.
TMTC Classes are 2 Hours, and priced at $55 pp. for drop-in, and can be purchased at a discount with a Series Card, good for 6 classes, offered at $297.
• Scheduled lesson or recipe may change due to availability of ingredients or opportunities to explore something seasonal or special.
• During each level, there will be a freestyle session where you’ll make a meal from whatever is found in the refrigerator.
At the end of this 6 class series, you will understand techniques which will allow you to cook and bake a variety of meals beyond what we do in class, with and without recipes.
#1 Stock and Soup
Knife Skills. Making stock. Using a whole chicken. Make a vegetable soup.
#2 Saute, Pan Sear & Pan sauce.
Principles of stovetop dry heat method. Chicken.
#3 Saute, Caramelization, pan sauce
Knife skills, flavoring, continue principles of stovetop cooking. Pork.
#4 Pastry 1
Pate Brisee as basic pie crust. Thickening stock for gravy; Chicken pot pie
#5 Cooking Fish
Fry, Bake, Poach, bechamel sauce
#6 Pulling Things Together
Choose from a variety of ingredients and put together a dish using the skills and confidence you've learned so far.
At the end of this 6 class series, you will be able to create healthy meals with confidence, with and without recipes, without processed foods, using understanding of flavor profiles, sauces, and combinations of textural and visual components.
#1 Make it a Meal
Understand combining textures, tastes, colors and nutrients for a complete and satisfying meal. Cream of celery soup and sandwich ( hummus, tomato, sprouts….)
Greens and the more unfamiliar vegetables demystified and made delicious.
#3 Pasta & Sauces
Cooking long and short pasta al dente, dressing with tomato and beyond. Tomato basil sauce; pasta with eggplant; ragu; garlic and oil.
Learn the basics of making sauces to enhance your meats and vegetables. Bechamel and Mornay Sauce. Macaroni and Cheese.
#5 Pan searing for roasting
Preparing a thick piece of good beef, pork or a rack of lamb to serve up pink and juicy.
#6 Complete proteins.
Eat less meat but still get your protein. Quinoa is a unique grain. We can also build complete proteins from delicious combinations of foods that supply all the necessary amino acids. Quinoa tabbouleh, Lentils and rice.
At the end of this 6 class series, you will be able to create beautiful and healthy meals with confidence, with and without recipes, without processed foods, using understanding of flavor profiles, sauces, and combinations of textural and visual components. Learn how to structure your meal prep to have multiple dishes or courses ready to serve.
#1 Flavor profiles
Learn about taste and flavor and how combining tastes creates excitement and allows you to gold-medal in kitchen freestyle. World cuisine.
Learn about classic French mother sauces and small sauces. Review Bechamel & Mornay, add Hollandaise and Bearnaise.
Explore characteristics of different fish and techniques for preparing them. Sole, cod, tuna. Carpaccio, stew, bake (sole w hollandaise.)
Understand the kitchen science for success at any altitude. Banana nut bread,
Biscuits and gravy.
#5 Pastry 2
Blind baking Pate Sucree, making a curd and meringue. Lemon Meringue Pie
#6 Presentation/ Meal prep organization
Learn how to organize the different preps for a meal and some techniques for plating and serving to elevate your meals to fine dining. Maybe pan seared pork tenderloin scallops with béarnaise sauce, vegetable, rice or quinoa timbale...