Cooking Classes at Foster’s Homeware Winter 2009 / 2010
INTENSIVE HANDS-ON COOKING TECHNIQUES: A 4-PART SERIES
Our 4-Part Intensive Hands-On Cooking Techniques Series provides a strong foundation of cooking skills for the home cook. Whether you are a beginner cook or experienced in the kitchen, these informative classes will develop and improve the methods with which you prepare foods. These intensive, hands-on classes taught by cooking instructor Betty Kaplan will not only enhance your finished dishes but will boost your confidence level as well. Register for any one part or the entire series.
The Roasting and Poaching class focuses on preparing a perfectly roasted chicken as well as poaching fish and fruit in a flavorful, simmering liquid. The Braising and Blanching class provides the basics of rich, flavorful stews and crisp vegetables. The Super Soups class lays the foundation for soups of all kinds and the Sauté class demonstrates the technique of sautéing in both savory dishes and delicious desserts.
Part I: Roasting and Poaching - Wednesday, April 7, 2010 5:45 PM-7:45 PM
Part II: Braising and Blanching - Wednesday, April 14, 2010 5:45 PM-7:45 PM
Part III: Super Soups - Wednesday, April 21, 2010 5:45 PM-7:45 PM
Part IV: Sweet and Savory Sauté - Wednesday, April 28, 2010 5:45 PM-7:45 PM
4-Part Series $160.00
Individual Classes $49.00 each
Each hands-on class is limited to 8 students. Attendance at a previous Hands-On Knife Skills class is recommended but not required..
Click here to register
COOKING FUNDIMENTAL: A 3-PART SERIES
Increase you culinary knowledge and improve you confidence in the kitchen by attending our Fundamentals series. Each class is designed to cover specific techniques for every capable cook to know. Students may volunteer to assist the chef with prep and plating; basic knife skills recommended.
The Stocks, Sauces and Soups class teaches you the foundation of classic soups and sauces. You will learn to make stock and use it in two soups and two sauces. In the Sauté, Deep-Fry and Roast class you’ll learn the “dry methods” of cooking, and utilize techniques from the first class. In the Braise and Poach class you’ll learn two methods of “wet cooking” and build on what was discussed in the previous classes. All menus will be comprised of local and seasonal ingredients.
Part I: Stocks, Sauces, & Soups - Thursday, April 15, 2010 5:45 PM-7:45 PM
Part II: Sauté, Deep-Fry, & Roast - Thursday, April 22, 2010 5:45 PM-7:45 PM
Part III: Braise & Poach - Thursday, April 29, 2010 5:45 PM-7:45 PM
3-Part Series $120.00
Individual Classes $49.00 each
Instructor: Corbin Evans, restaurant owner and chef.
Click here to register
HANDS-ON KNIFE SKILLS
Thursday, March 11, 2010
5:45 PM – 7:45 PM
Hands-On Knife Skills is our most popular class. Students are stationed around the kitchen island where they watch and take part in this interactive class taught by Chef Corbin Evans. Students learn the components of a knife, the correct way to hold a knife, honing vs. sharpening, and knife maintenance. Basic slicing, chopping and dicing are taught, as well as the process of cutting a whole chicken and deboning the breast meat. Instructor: Corbin Evans. This hands-on class is limited to 10 students per session.
Click here to register
HANDS-ON KNIFE SKILLS
Saturday, March 13, 2010
10:30 AM – 12:30 PM
Hands-On Knife Skills is our most popular class. Students are stationed
around the kitchen island where they watch and take part in this interactive class taught by cooking instructor Betty Kaplan. Students learn the components of a knife, the correct way to hold a knife, honing vs.
sharpening, and knife maintenance. Basic slicing, chopping and dicing are
taught, as well as the process of cutting a whole chicken and deboning the
breast meat. Instructor: Betty Kaplan.
This hands-on class is limited to 8
students per session.
$39.00 per person
Click here to register
ONE POT MEALS (Demonstration)
Tuesday, March 16, 2010
5:45 PM – 7:45 PM
Learn the techniques for preparing rich, delicious one pot meals that are big on flavor with minimal clean-up. Featured dished include: Amish chicken stew with noodles; jambalaya; old fashioned beef stew; and 3-hole chocolate cake (mixed and baked in the same pan). Instructor: Corbin Evans, private chef.
Click here to register
HANDS-ON KNIFE SKILLS
Saturday, March 20, 2010
10:30 AM – 12:30 PM
Hands-On Knife Skills is our most popular class. Students are stationed
around the kitchen island where they watch and take part in this interactive class taught by cooking instructor Betty Kaplan. Students learn the components of a knife, the correct way to hold a knife, honing vs.
sharpening, and knife maintenance. Basic slicing, chopping and dicing are
taught, as well as the process of cutting a whole chicken and deboning the
breast meat. Instructor: Betty Kaplan.
This hands-on class is limited to 8
students per session.
$39.00 per person
Click here to register
HANDS-ON KNIFE SKILLS
Wednesday, March 24, 2010
5:45 PM - 7:45 PM
Hands-On Knife Skills is our most popular class. Students are stationed
around the kitchen island where they watch and take part in this interactive class taught by cooking instructor Betty Kaplan. Students learn the components of a knife, the correct way to hold a knife, honing vs.
sharpening, and knife maintenance. Basic slicing, chopping and dicing are
taught, as well as the process of cutting a whole chicken and deboning the
breast meat. Instructor: Betty Kaplan.
This hands-on class is limited to 8
students per session.
$39.00 per person
Click here to register
AUTHENTIC ITALIA: TOMATO SAUCES (Demonstration)
Saturday, March 27, 2010
10:30 AM - 12:30 PM
What’s the secret to making authentic Italian tomato sauces? Using the highest quality ingredients of course, and this interactive class is designed to teach you just that. Cooking instructor Joan D’Antonio takes her sauces seriously, and she has spent a lifetime studying the subtleties of authentic Italian cooking. You will learn what makes certain brands of canned tomatoes superior to others, and how to pair pasta shapes with particular sauces. Three tomato sauces will be demonstrated and sampled: All’Amatriciana, Fresh Grape Tomato Sauce, and Marinara Sauce, and some guiding principles on the “how to” cook the pasta for the best end results. Instructor: Joan D’Antonio, private cooking instructor.
$39.00 per person
Click here to register
HANDS-ON KNIFE SKILLS
Saturday, April 10, 2010
10:30 AM – 12:30 PM
Hands-On Knife Skills is our most popular class. Students are stationed
around the kitchen island where they watch and take part in this interactive class taught by cooking instructor Betty Kaplan. Students learn the components of a knife, the correct way to hold a knife, honing vs.
sharpening, and knife maintenance. Basic slicing, chopping and dicing are
taught, as well as the process of cutting a whole chicken and deboning the
breast meat. Instructor: Betty Kaplan.
This hands-on class is limited to 8
students per session.
$39.00 per person
Click here to register
HANDS-ON KNIFE SKILLS
Saturday, April 17, 2010
10:30 AM – 12:30 PM
Hands-On Knife Skills is our most popular class. Students are stationed
around the kitchen island where they watch and take part in this interactive class taught by cooking instructor Betty Kaplan. Students learn the components of a knife, the correct way to hold a knife, honing vs.
sharpening, and knife maintenance. Basic slicing, chopping and dicing are
taught, as well as the process of cutting a whole chicken and deboning the
breast meat. Instructor: Betty Kaplan.
This hands-on class is limited to 8
students per session.
$39.00 per person
Click here to register
Casual Cajun Cooking
Tuesday, April 20, 2010
5:45 AM – 7:45 PM
Combining French and Southern cuisines, Cujun cooking is a favorite in New Orleans kitchens and restaurants. We'll show you how to prepare some classic Cajun dishes at home. The menu includes gumbo, etouffee, and blackened tilapia with rice. Instructor: Corbin Evans, private chef with 10 years experience cooking in New Orleans.
$39.00 per person
Click here to register
Fish Without Fear
Saturday, April 24, 2010
10:30 AM – 12:30 PM
Cooking fish at home can be a satisfying experience, but how many of us are terrified at the prospect? This class is designed to address the most understandable fears like “How do I know it’s fresh?” and “How do I know if it’s done?” In this interactive class taught by cooking instructor Betty Kaplan, students will learn the variety of techniques used for cooking fish including sautéing, poaching, roasting and en papillote preparation (parchment packets). You’ll leave the class with all the tools and information you need to cook fish with the confidence of a pro. Instructor: Betty Kaplan. This hands-on class is limited to 8 students per session.
$39.00 per person
Click here to register
HANDS-ON KNIFE SKILLS
Tuesday, April 27, 2010
5:45 AM – 7:45 PM
Hands-On Knife Skills is our most popular class. Students are stationed
around the kitchen island where they watch and take part in this interactive class taught by cooking instructor Betty Kaplan. Students learn the components of a knife, the correct way to hold a knife, honing vs.
sharpening, and knife maintenance. Basic slicing, chopping and dicing are
taught, as well as the process of cutting a whole chicken and deboning the
breast meat. Instructor: Betty Kaplan.
This hands-on class is limited to 8
students per session.
$39.00 per person
Click here to register
Successful Home Canning: Pickled Asparagus
Saturday, May 1, 2010
11:00AM – 12:30 PM
This fun class will teach you all the basics you need to know for successful canning at home. If you’ve never tried canning because you think it’s too complicated this class will change your mind and your pantry forever. Instructor: Marisa McClellan is local food blogger and the creator of foodinjars.com. She has appeared on Fox29’s The Real Deal. This class is limited to 20 students.
$39.00 per person
Click here to register
"Sunday" Brunch
Tuesday, May 4, 2010
5:45 AM – 7:45 PM
This menu is a delicious way to celebrate Mother's Day and show Mom how much she means to you. These sweet and savory dishes are so appealing you'll want to make them for friends and family over and over again. The menu includes poached eggs with roasted tomatoes, vegitable strata, French toast with honey butter and apples, and fruit parfaits. Instructor: Corbin Evans, private chef.
$39.00 per person
Click here to register
HANDS-ON KNIFE SKILLS
Saturday, May 8, 2010
10:30 AM – 12:30 PM
Hands-On Knife Skills is our most popular class. Students are stationed
around the kitchen island where they watch and take part in this interactive class taught by cooking instructor Betty Kaplan. Students learn the components of a knife, the correct way to hold a knife, honing vs.
sharpening, and knife maintenance. Basic slicing, chopping and dicing are
taught, as well as the process of cutting a whole chicken and deboning the
breast meat. Instructor: Betty Kaplan.
This hands-on class is limited to 8
students per session.
$39.00 per person
Click here to register
Successful Home Canning: Apple-Rhubarb Chutney
Saturday, May 15, 2010
11:00 AM – 12:30 PM
This fun class will teach you all the basics you need to know for successful canning at home. If you’ve never tried canning because you think it’s too complicated this class will change your mind and your pantry forever. Instructor: Marisa McClellan is local food blogger and the creator of foodinjars.com. She has appeared on Fox29’s The Real Deal. This class is limited to 20 students.
$39.00 per person
Click here to register
HANDS-ON KNIFE SKILLS
Saturday, May 22, 2010
10:00 AM – 1:00 PM
Hands-On Knife Skills is our most popular class. Students are stationed
around the kitchen island where they watch and take part in this interactive class taught by cooking instructor Betty Kaplan. Students learn the components of a knife, the correct way to hold a knife, honing vs.
sharpening, and knife maintenance. Basic slicing, chopping and dicing are
taught, as well as the process of cutting a whole chicken and deboning the
breast meat. Instructor: Betty Kaplan.
This hands-on class is limited to 8
students per session.
$39.00 per person
Click here to register
Fish Without Fear
Saturday, May 29, 2010
10:30 AM – 12:30 PM
Cooking fish at home can be a satisfying experience, but how many of us are terrified at the prospect? This class is designed to address the most understandable fears like “How do I know it’s fresh?” and “How do I know if it’s done?” In this interactive class taught by cooking instructor Betty Kaplan, students will learn the variety of techniques used for cooking fish including sautéing, poaching, roasting and en papillote preparation (parchment packets). You’ll leave the class with all the tools and information you need to cook fish with the confidence of a pro. Instructor: Betty Kaplan. This hands-on class is limited to 8 students per session.
$39.00 per person
Click here to register
Successful Home Canning: Strawberry Jam
Saturday, June 12, 2010
11:00 AM – 12:30 PM
This fun class will teach you all the basics you need to know for successful canning at home. If you’ve never tried canning because you think it’s too complicated this class will change your mind and your pantry forever. Instructor: Marisa McClellan is local food blogger and the creator of foodinjars.com. She has appeared on Fox29’s The Real Deal. This class is limited to 20 students.
$39.00 per person
Click here to register
Successful Home Canning: Peach Jam
Saturday, July 10, 2010
11:00 AM – 12:30 PM
This fun class will teach you all the basics you need to know for successful canning at home. If you’ve never tried canning because you think it’s too complicated this class will change your mind and your pantry forever. Instructor: Marisa McClellan is local food blogger and the creator of foodinjars.com. She has appeared on Fox29’s The Real Deal. This class is limited to 20 students.
$39.00 per person
Click here to register
Successful Home Canning: Dilly Beans
Saturday, July 24, 2010
11:00 AM – 12:30 PM
This fun class will teach you all the basics you need to know for successful canning at home. If you’ve never tried canning because you think it’s too complicated this class will change your mind and your pantry forever. Instructor: Marisa McClellan is local food blogger and the creator of foodinjars.com. She has appeared on Fox29’s The Real Deal. This class is limited to 20 students.
$39.00 per person
Click here to register
Successful Home Canning: Garlic Dills
Saturday, August 7, 2010
11:00 AM – 12:30 PM
This fun class will teach you all the basics you need to know for successful canning at home. If you’ve never tried canning because you think it’s too complicated this class will change your mind and your pantry forever. Instructor: Marisa McClellan is local food blogger and the creator of foodinjars.com. She has appeared on Fox29’s The Real Deal. This class is limited to 20 students.
$39.00 per person
Click here to register
