Culinary Boot Camp for Everyone (4 classes; new menus)
This is boot camp is open to all students; Part I is not a pre-requisite. This is a basic level class and appropriate for both beginners and those who are already comfortable in the kitchen but ready to try new things. This class meets once a week for 4 consecutive weeks, beginning on the start date you choose below.
CLASS #1:
Risotto 101
Tuscan Kale Salad with Garlic Breadcrumbs
Dark Chocolate Torte with Raspberry Coulis
Skills Covered: Working with Shrimp, Making a Tomato Sauce, Risotto 101, Kale 101, Chocolate 101, Beating and Folding Egg Whites
CLASS #2:
Goat Cheese Soufflé
Petit Filet with Wild Mushroom Ragout
String Beans with Orange-Pistachio Butter
Brandied Cherry Clafouti
Skills Covered: Soufflé 101, Making a Béchamel, Roasting Meats, Working with Mushrooms, Making Flavored Butters, Crepe Batter, Macerating Fruit
CLASS #3:
Crisp Duck Breasts with Cherry-Thyme Jus
Roasted Sweet Potatoes and Butternut Squash
Arugula Salad with Roasted Beets
Seasonal Fruit Hand Pies
Skills Covered: Working with Duck, Making a Jus, Caramelizing Onions (Slow Cooking Vegetables), Roasting Root Vegetables, Roasting Beets, Essentials of Pie Crust
CLASS #4:
Ricotta Gnocchi with Sage Brown Butter
Chicken Piccata
Braised Escarole with Raisins and Pinenuts
Profiteroles with Chocolate Ganache
Skills Covered: Making Gnocchi, Browned Butter Sauces, Working with Chicken Breasts, Pâte au Choux Dough, Piping Pastry Dough, Chocolate Ganache, Braising Greens
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