Current Classes:The Basics
These classes can be taken individually ($40-$65) or as a complete series of 6 classes ($275, $50 savings) paid in advance.
Knife Skills
Tuesday, March 1st 6-8:30In this hands-on class we explore knife handling safety and classic knife cuts to elevate your cooking. We will make 3 simple recipes. The emphasis will be on safety, speed and precision. Cost: $40/person
Veggie Class
Tuesday, March 8th 6-8:30
We cover a number of preparations of different veggies: roasting, braising, blanching and sauteing. The veggies featured in the class are locally and responsibly grown and just plain beautiful. Cost: $45/person
Egg Class
Tuesday, March 15th 6-8:30
They say the sign of a good cook is how well they do eggs. In this class we cover poaching, hard and soft boiled, frying, scrambling and making a perfect omlette. The eggs are of the farm fresh variety and you will see the difference in quality when the eggs come from happy birds. Cost: $55/person
Grain Class
Tuesday, March 22th 6-8:30
Grains can be an intimidating, so lets demystify them. We cover cooking techniques for quinoa, wheatberry (farro), barley, rice pilaf, and couscous. I show you how to integrate these into a full meal. Cost: $55/person
Chicken Class
Tuesday, March 29th 6-8:30
In this class, I demo how to break down a whole chicken. We saute the breasts, grill the legs, and make stock to get the most out of our birds! The birds come from Shades of Green Farm in Bastrop. Cost: $65/person
Sauce Class
Tuesday, April 5th 6-8:30
To tie together knowledge gathered in the previous classes, we make 5 different sauces: pesto, hollandaise, compound butter, beurre blanc and bechamel. We explore how these different sauces bring together a meal! Cost: $65/person
Email me at mpincoffs{@}gmail{dot} com to sign up!
*Printed materials covering subject matter in each class will be provided.
