Once we open up we will hold multiple cooking/butchery classes every month, hosted by our Executive Chef, to help you get the inside secrets on how to cook like a pro at home. He will also be teaching you how to understand meats in their whole state and how you can buy to save money. Also on the website. Upcoming Classes: Introduction to Butchery: Understanding primal cuts of meat and techniques on how to break them down to save you money. Fresh Pasta/Gluten Free Pasta Making: Gnocchi, Pappardelle, Tagliatelle, Ravioli Steak 101: Understanding Dry Aging techniques, Marbeling, Understanding how to cook different cuts Basics of Smoking Meat: Brining, Pellicle Formation, Knowing your Wood, Temperature control Fundamentals of Sauce Making and Gluten Free Sauces: The Five Mother Sauces, Tomato, Bechamel, Hollandaise, Espangol, Veloute Introduction to Cooking Techniques: Sauteing, Grilling, Broiling, Braising, Stewing, and Frying Fundamentals of Sauce Making II: Turning the Mother Sauces into Compound Sauces: Marinara, Mornay, Bernaise, Demi Glace, Mushroom Veloute. Basics of Understanding Wine: How to pair with food, Seasons, Grapes, Fermentation with Joel Liscio Level I Sommelier Organic and GMO Free Vegetables: What is Organic, What is GMO, Importance of Organic with Tony Bracco of Bracco Farms
Posted on: Sun, 08 Jun 2014 19:08:39 +0000