Class Descriptions
Knife Skills
This is a great place to start, and a fine way to ‘get back to basics’ after you’ve fallen in love with cooking. We will cover knife basics so you can be sharp about spending your money and staying safe in the kitchen. In Knife Skills 1, you will learn the important vegetable cuts—small, medium, large dice, mincing, brunoise, julienne, batonnet, chiffonade. We will make and eat some light gazpacho with an elegant look, and learn the basics of putting together a fruit plate for you to take home. In Knife Skills 2 we will learn how to cut up a chicken and the best cooking methods for the various cuts. You will take home some delicious grilled and braised samples.
Fall is for the Birds!
Fall is the time for all game birds. Sure, you can buy them all year at Griggstown Quail Farm and the farmers markets, but Autumn is when they are at their fattest. Chef Matthew at Griggstown tells me that the pheasants begin to be processed in mid-October as are the Mallard Ducks. The heirloom Red Bourbon Turkeys, of course, are ready to go in November, but you’ll want to order those turkeys early. Take a look at the Autumn classes and party menus that feature these great Autumn birds.
The Whole Duck from Grilled Breast to Confit —This time of year, I love to buy the whole duck so I can grill the breast in herbs and spices, then preserve the legs in the ultra-rich aromatic confit fashion. The grilled breast makes an elegant entrée, and having confit on-hand assures that I always have a fantastic seasonal delicacy from Thanksgiving to New Years. In this class, we will make the confit and look at ways to serve it, then do a fantastic duck breast and stock. You will leave knowing how to make the very most of the whole bird.
Grilled-Smoked Pheasant Menu
Grill-smoking is one of those techniques that is not hard once you get the hang of it, but creates a deep earthy flavor. Learning this technique on pheasant makes this menu doubly exciting, although what you will learn can be easily transferred to chicken or other less exotic meats.
Heirloom Turkey Menu
The heirloom turkey is that very traditional bird that your great-grandparents ate. The birds were different back then...before we bred them to have breasts so big they couldn't walk. These turkeys are juicier, more flavorful, and grown locally!
We'll look at a very simple treatment for this turkey that allows for all the stuffing you'd want at your table. We'll also do a novel twist on some of those favorites like cranberry chutney and roasted pumpkin pie.
Fall is the time for all game birds. Sure, you can buy them all year at Griggstown Quail Farm and the farmers markets, but Autumn is when they are at their fattest. Chef Matthew at Griggstown tells me that the pheasants begin to be processed in mid-October as are the Mallard Ducks. The heirloom Red Bourbon Turkeys, of course, are ready to go in November, but you’ll want to order those turkeys early. Take a look at the Autumn classes and party menus that feature these great Autumn birds.
The Whole Duck from Grilled Breast to Confit —This time of year, I love to buy the whole duck so I can grill the breast in herbs and spices, then preserve the legs in the ultra-rich aromatic confit fashion. The grilled breast makes an elegant entrée, and having confit on-hand assures that I always have a fantastic seasonal delicacy from Thanksgiving to New Years. In this class, we will make the confit and look at ways to serve it, then do a fantastic duck breast and stock. You will leave knowing how to make the very most of the whole bird.
Grilled-Smoked Pheasant Menu
Grill-smoking is one of those techniques that is not hard once you get the hang of it, but creates a deep earthy flavor. Learning this technique on pheasant makes this menu doubly exciting, although what you will learn can be easily transferred to chicken or other less exotic meats.
Heirloom Turkey Menu
The heirloom turkey is that very traditional bird that your great-grandparents ate. The birds were different back then...before we bred them to have breasts so big they couldn't walk. These turkeys are juicier, more flavorful, and grown locally!
We'll look at a very simple treatment for this turkey that allows for all the stuffing you'd want at your table. We'll also do a novel twist on some of those favorites like cranberry chutney and roasted pumpkin pie.
Menu:
Red Bourbon Heirloom Turkey
Cornbread Sausage Stuffing
Vegetables of the Season
Cranberry Chutney
Roasted Pumpkin Pie and Whipped Cream
Red Bourbon Heirloom Turkey
Cornbread Sausage Stuffing
Vegetables of the Season
Cranberry Chutney
Roasted Pumpkin Pie and Whipped Cream
Pasta Workshop--Homemade Ravioli
Fresh pasta is always best. Although it is possible to buy some kinds of good fresh pasta, nothing beats ravioli made at home. The frozen stuff just get as delicate and tender as it needs to be! In this class we will prepare an Autumn favorite, homemade ravioli with filled with butternut squash and brown butter.
Small Pots (Cooking for Small Households)
I have heard from several of my single friends and empty nesters that coming home from a hard day’s work and cooking for one is a drag, even though they might once have enjoyed the activity. Some friends want to explore cooking for the first time. And some love the idea of planning some Friday night fun! In this series of classes, we will have a glorious time cooking in the kitchen together. Then we will relax and dine in the 'great room'. We will cook with others who share an interest in kitchen life--who would rather dine than feed, discovering dishes that can accommodate cooking for one or two. As always, the menus will accommodate the kitchen neophyte and the well-seasoned cook. Menus will emphasize simplicity. Cooking for one should never be complicated!
Check out the Cooking 101 and 102 Series!
