Ramen!  That richly-seasoned noodle soup from Japan, whose broth should send shivers down your spine with delight. If you live near a good ramen shop, you are in luck. If not, then consider yourself equally lucky enough to have an excuse to make it from scratch, chewy noodles and all. 

• Chicken-Miso Ramen Broth
• Homemade Ramen Noodles
• Crispy Pork Belly
• Soy-Marinated Jammy Eggs
• Ramen Accoutrements (scallions, bok choy, nori, chile oil)

We love salt. And while we use salt in 100% of our cooking classes, we thought it should star in a class of its own. We'll do a deep dive into all the different varieties out there and how and when to use each crystal. 

We'll also cook the salted dishes below to highlight its versatility.

• Salt Taste Test (Maldon, smoked, pink, kosher, table, fleur de sel, and more)
• Salt-Baked Whole Fish
• Salt Potatoes
• Salted Soft Lettuce Salad with Dijon-Shallot Vinaigrette
• Salted Caramel Sundaes

Nothing satisfies like a long-braised meal with all the trimmings. Boeuf Bourguignonne is a classic French beef stew that hits all the right notes. It also has so much culinary education to share within its recipe structure that we decided to base an entire class on its creation.

Come see why it merits its very own night at our school!

• Classic Beef Bourguignon
• Roasted Garlic Mashed Potatoes
• Chicory Salad with Warm Bacon Vinaigrette
• Tarte Tatin (upside-down caramelized apple tart) 

This hands-on, skills-based series covers all the basic skills you'll need to feel comfortable and creative in the kitchen. We'll focus on each cooking technique, using multiple ingredients to drive it home, so you leave confident to cook up most any food in your own home kitchen.

Each class includes a full sit-down meal at the end so you can enjoy everything you cooked.

This class will meet at the same time, Monday-Friday, for a total of 5 classes.

• Monday, October 19 - Friday, October 23, 10am-1pm - Chef Susan Streit Sherman

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DAY 1: Knife Skills + Advanced Vegetable Techniques
SKILLS…

When you start with duck, you can't go wrong. Learn how to use every part, from the breast to the legs to the all-important drippings.

• Crispy Duck Breast with Cherry-Thyme Jus
• Duck Confit (legs cooked in rendered fat to lusciousness)
•      over Frisee Lettuce Salad
• Crisp Potato Galettes Cooked in Duck Fat
• Quick Duck Stock