In this course we will cover the foundations of cooking including Knife Skills, Searing, Braising and Roasting. Many techniques will be incorporated into the classes, each of which will culminate in a three course dinner.

Adults (18 and over): $140 per class, $500 for course (4 classes)

Menu:

Minestrone

Lentils with Caramelized Onions

Celery & Apple Salad with Almonds and Parmesan

Fresh Orange Dessert with candied Orange Zest, Grand Marnier, and Chocolate

When: February 21st, 10-1:30pm

Where: Shelley’s Table, Lambertville

Limit: 6 cooks

Additional Classes in Course:

February 28: Searing

Seared Scallops with Melting Leeks

Seared Chicken Breasts with White Wine Reduction Sauce

Sautéed String Beans Provençal

Mashed Potatoes

Seared Pineapple with Brown Sugar- Rum Sauce

March 6: Braising

Seasonal Braised Mussels

Braised Chicken Thighs with Balsamic and Thyme

Wine Braised Pears with Sabayon Sauce

March 13: Roasting

Warm Roasted Vegetable Salad with Black Garlic Mayo

Seasonal Roast Chicken

Roasted Diced Potatoes

Roasted Bosc Pears with Cardamom-Brown Sugar glaze and Vanilla Ice Cream