What does it mean to be a better cook? Imagine being able to look in your refrigerator and pantry and feel inspired to make a meal just based on what you already have. Think about having the culinary confidence to prepare a dish without clinging to a recipe. Once you understand how ingredients and techniques work, you can begin to improvise.

We believe that understanding basic fundamental cooking techniques along with how ingredients react with one another is how you really start cooking. This series is comprised of six hands-on cooking sessions to teach you fundamental cooking techniques and explain the principles behind them. Get ready to have fun, get creative, and to be a better cook!

About this class:

Eat your vegetables! Maybe you’ve heard this one at the dinner table before. We’re here to make it a little easier, and a lot more enjoyable, to eat all your vegetables.

Vegetables lend themselves to all sorts of cooking methods, such as boiling, steaming roasting, sautéing, broiling and even frying. It’s best to choose how to cook a vegetable based on its density, structure, and moisture content. We’ll teach you all about what vegetables are in season, how to prepare them, and some of our favorite, unique ways to enjoy them!

Menu:

• Blanched & shocked carrots, broccoli and snap peas
• Crudité with hummus
• Baba Ganoush with flatbread
• Concasse tomatoes
• Tomato Tarte
• Roasted vegetable pasta
• Stewed vegetable curry

*Please be on time, in comfortable attire and closed toe shoes. A face mask is required.
*Pricing is for a two-day course*

Cancellation Policy:

Please note that we do not offer refunds but honor a 72 hour cancellation policy in order to reschedule your class reservation or receive store credit.