Our techniques classes take an in-depth look at all the processes, equipment, and ingredients chefs use to make great meals. Our hands-on approach will have you making pasta like a pro, sharpening your knife correctly, or making the perfect sauce. (Ingredients for each class are subject to change based on product availability.)
THE ART OF MAKING SUSHI
Traditional Japanese sushi can be considered amazingly simple…just fish and rice. But it is much more complicated than that. Join us as we explore the proper way to make sushi rice, how to choose and cut different types of fish and how to make the basic sushi styles; Nigirizushi or ‘hand-pressed’ and the different rolls – Hosomaki, Futomaki, Uramaki and Temaki. Of course, we’ll turn you loose to create your own sushi creations!
Register for next class: April 19.
THE ART OF MAKING PASTA I
Making fresh pasta used to be commonplace but with the advent of easy to cook, dried pasta, fresh pasta has taken a back seat in the kitchen. Unfortunately, once you’ve tasted the fresh stuff, it is hard to go back! Join us as we used the pasta sheeter to create a few of the old favorites – fettuccine alfredo, pappardelle in Bolognaise and cheese raviolis in spinach pesto.
THE ART OF MAKING PASTA II
After making everything from the pasta sheeter in Pasta I, we move on to explore a few different doughs, different tools and different shapes. We’ll make gnocchi in a roasted garlic cream sauce, cavatelli with sausage, garlic and spinach and rigatoni in a rustic mushroom ragout. You do not have to take Pasta I to take Pasta II.
THE ART OF MAKING PASTA III
Join us as we continue to explore the endless world of making great pasta. In Pasta III we will start to explore flavored doughs – a spinach and lemon zest fettuccini tossed in a tomato cream sauce and a porcini mushroom cannelloni stuffed with ricotta and sage. Then we’ll shape by hand some different and uncommon shapes – the Tuscan pinci, pencil thick strands in a traditional tomato sauce and the ‘ear’ pasta – orecchiette with sausage and bitter greens. You do not have to take any of the other pasta classes to take Pasta III.
THE ART OF BAKING BREAD
We’ll tackle one of the most rewarding and enjoyable tasks in the kitchen…making bread! Nothing beats that smell! Join us as we talk about leavening agents and different types of flour, bread baking ovens and different techniques of the trade. We’ll also bake five different types of bread; Irish soda bread, focaccia, whole grain bread, flat breads and the ‘old school’ Parker House rolls.
THE ART OF MAKING RAMEN
Ramen is such a complex yet simple bowl of food. Join us as we work on perfecting all of the components in this Japanese masterpiece. We’ll talk about making the actual stock, make our own alkali noodles, dissect the different additional ingredients and finish by each making our own bowl or two of Ramen.
THE ART OF MAKING SOUP
Possibly the best comfort food on a cold day, we’ve been making soups forever. Join us as we make five soup classics; Julia Child’s Potato Leek, a traditional Italian Tomato & Winter Greens soup, New England Seafood Chowder, Chicken Noodle soup and the classic French Onion soup.
THE ART OF MAKING PIZZA
Pizza, probably one of the most enjoyed foods in this country, is fun and easy to make from scratch at home. We’ll learn to make both a thin crust and deep-dish pizza crust, craft sauces and prepare toppings for this ubiquitous food. We’ll then spend the rest of the class making our own pizzas and eating them!
The knife is the chef’s most important tool! The class will start with a lecture about knives, how they’re made, how to sharpen them and what the different types are used for. The class will then go to work practicing the basic cuts, large & small dice, batonettes, peeling with a paring knife and mincing. Each student will then go to work deboning their own chicken. Everything we cut up will become dinner! Please feel free to bring your own knives and we’ll help you sharpen them on our sharpening stones.
THE ART OF MAKING CHEESE & BUTTER
These two things…cheese and butter…are some of the most ethereal pleasures in the culinary world. Join us as we explore many of the things you need to know to make your own butter and cheese at home. The class will work with a few vintage Dazey butter churns to make and season some of their own cultured butter. We’ll also make a few fresh cheeses, Ricotta, Mozzarella, Burrata and Queso Fresco and discuss and have demonstrated how to make some of the harder and aged cheeses. We’ll also have a few of the classics on hand to learn about and sample.