Cooking Courses - Evening Series

LEARNING TO COOK Itaught by Mary Risley (Apr. 8th) or Julia Lee (Apr. 10th)

Begins Tue, Apr. 8th, 6 p.m. - 10 p.m.
  or
Thu, Apr. 10th, 6 p.m. - 10 p.m.

Six Evening Classes $595

ENROLL

(Apr. 10th)
ENROLL

(Apr. 8th)
Here is a Course for you if you can't commit to six evening classes in a row. What we have done is design these two introductory courses on Learning to Cook so that you can pay for six at a time, and call the School to let us know when you can't attend; and again when you can. In these Tuesday evenings you will cook together with the other students (no more than 12) and sit down to a proper table with wine to enjoy what you have made. Topics include:

Week 1: Soups and Salads (Knife skills)
Week 2: Pasta and Risotto (Quick and easy meals)
Week 3: Green Vegetables and Grains (Do-ahead casseroles)
Week 4: Breakfast Breads, Biscuits and Tarts (All about eggs)
Week 5: Quiches, Soufflés and Crepes (Luncheon dishes)
Week 6: Appetizers and Small Desserts (Easy entertaining)

This six weeks is suitable for people who don't eat meat. In this Course, your instructor will also talk about equipment you will need in your kitchen and what staples to have on hand for cooking.

LEARNING TO COOK IItaught by Julia Lee

Begins Tue, May 20th, 6 p.m. to 10 p.m.

Six Evening Classes $595

ENROLL
This second Series is really a continuation of the first Learning to Cook. What we have done is design these two Series so that you can pay for six classes at a time and attend the ones that suit your schedule. When you complete all twelve classes, you will receive a certificate and an apron. In this second Series, Julia will lead you through a variety of recipes, concentrating on such subjects
Week 1) Fish and Sauces; (poaching and grilling)
Week 2) Chicken and Sauces (roasting and sauteeing)
Week 3) Meat and Sauces (braising and stewing)
Week 4) Root Vegetables and Legumes (roasting and grilling)
Week 5) Fruit and Custard Desserts (ice creams and sorbets)
Week 6) Pastries and Cakes (for celebrations)

Of course, you will always enjoy a well-rounded meal. Other subjects of discussion will be menu planning, timing a meal, and appropriate wines. When you complete these twelve evening classes, you will have the confidence to cook well for the rest of your life.