Condensed Culinary School Series: Basics & Beyond

Wednesdays, Dec 5-Jan 16, 7-11 pm, $550.

Please note: students may make up any classes missed, and the credits will never expire.

Have a passion for cooking? Always dreamed of going to culinary school, but don’t have the time? Join us for this amazing six-part series, where you will be taught everything we learned in culinary school, from the basics to plating and presentation. Best of all, you get to flourish and develop your culinary skills in a relaxed, intimate, and fun setting. Whether you’re… Show more a beginner or a more advanced cook, come awaken your inner chef in this condensed culinary school series!

Each student will be provided with an EATZ textbook full of culinary terms, information, and detailed recipes at every session.

In addition to fresh ingredients and wine, we provide all necessary equipment and supplies. Just bring yourself!


CLASS 1: KNIFE SKILLS, STOCKS, SAUCES & SOUPS
Wednesday, December 5, 7:00-11:00 pm
In this class students will develop a foundation for all culinary training. We will teach proper handling of knives, correct knife techniques, and how to make a myriad of cuts. We will go over how to make homemade stocks, and students will make classic French “mother sauces,” which form the base for many gourmet dishes. These sauces will then be used to make some traditional soups. Flavored oils and compound butters will be taught as well, which students can nibble on with dipping bread. Tasty pre-made appetizers will be served upon arrival to the first day of class to enjoy with the wine!
- Advanced Professional Knife Skills
- Mother Sauces: Béchamel, Hollandaise, Veloute, Espagnole, and Tomato Sauce
- Soups: Cream of Tomato Soup and Wild Mushroom Soup
- Compound Butters: Herb, Garlic, and Lemon Butter, Parsley and Chive Butter, Sun-Dried Tomato Butter & Dessert Butter
- Wine: Pinot Noir

CLASS 2: PIZZA & PASTA FROM SCRATCH
Wednesday, December 12, 7:00-11:00 pm
In this fun and informative class, students will make their own pizza dough and learn all the techniques and tricks to making delicious gourmet pizza. There's nothing more satisfying than making homemade pizza! Mangia!
- Pizza Dough From Scratch
- Soppressata, Tomato, and Olive Pizza with a Homemade Tomato Sauce
- S~~take, Thyme, and Fontina Flatbread
- Prosciutto and Baby Arugula Grill Pan Pizza
- Pasta Dough Made By Hand
- Lasagna with Bolognese Sauce
- Homemade Pasta with Tarragon and Mascarpone Cream Sauce
- Wine: Sangiovese

CLASS 3: CHICKEN ENTREES & SIDES
Wednesday, December 19, 7:00-11:00 pm
Students will learn all the fundamentals of cooking poultry while practicing cooking techniques such as braising, pan-searing, and roasting. Classic as well contemporary dishes and sides are given an EATZ flair…who said chicken was boring?
- Pan-Seared Chicken with Creamy Polenta and Mustard Pan Sauce
- Cornish Game Hens with Rosemary, Garlic and Lemon
- Buttermilk Fried Chicken
- Classic Coq au Vin with Creamy Mashed Potatoes
- Chicken Cordon Bleu
- Wine: Syrah & Sauvingnon Blanc

CLASS 4: SEAFOOD ENTREES & SIDES
Wednesday, January 2, 7:00-11:00 pm
This class covers cooking techniques relating to seafood, one of the more challenging culinary procedures…but no need to fret! We will show students just how easy it can be to make these truly gourmet, spectacular dishes. Your friends and loved ones will be asking you to cook for years to come!
- Snapper Ceviche in Crispy Tortilla Cups served with Avocado Mousse
- Salmon Cakes with a Whole Grain Mustard Emulsion & Frisee Salad
- Seared Scallops with an Orange Beurre Blanc Sauce and Toasted Almond Rice
- Fresh Sole en Papillote with Zucchini, Squash, Dill & Lemon
- Seared Ahi Tuna with Black Rice and Tropical Salsa
- Wine: Sauvignon Blanc

CLASS 5: BEEF ENTREES & SIDES
Wednesday, January 9, 7:00-11:00 pm

Students will learn different techniques for cooking beef, and more advanced sauces are covered. Classic French steaks and sides will be taught, along with some delicious lamb dishes. You will truly be a culinary genius after this class!

- Steak au Poivre with Pommes Dauphinoise
- Filet Mignon with Bordelaise Sauce
- Rack of Lamb with Mint Sauce and Apricot Couscous
- Braised Lamb Shank Provencal
- Rib-Eye Steaks with Béarnaise Sauce and Oven Roasted Asparagus
- Wine: Cabernet Sauvignon

CLASS 6: BAKING AND PASTRY
Wednesday, January 16, 7:00-11:00 pm
This class covers everything from bread making to crème brulee. Students will learn how to work with yeast, different kinds of flour, and of course chocolate…we saved the best part for last!
- Mediterranean Olive Bread
- Rosemary Focaccia Bread
- Orange-Cranberry Scones
- Pear Tarts
- White Chocolate Crème Brulee with Raspberries
- Flourless Chocolate Cake with Strawberry Sauce
- Flavored Oils: Chili Lemon Oil, Roasted Garlic Oil, and Basil Infused Oil & Fresh Pesto Sauce
- Wine: Cabernet Sauvignon

*All classes are hands-on. Each class includes never-ending wine (or cocktails!) and so much food that students can bring home leftovers!

Please note: students may make up any classes missed, and the credits will never expire.

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