Cooking Classes at Foster’s Homeware Winter 2009 / 2010
COOKING FUNDAMENTALS: A 3-PART SERIES
Part I: Stocks, Sauces, and Soups Tuesday, February 23, 2010 5:45 PM-7:45 PM
Part II: Sauté, Deep-Fry, and Roast Tuesday, March 2, 2010 5:45 PM-7:45 PM
Part III: Braise and Poach Tuesday, March 9, 2010 5:45 PM-7:45 PM
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.
Instructor: Corbin Evans, restaurant owner and chef.
Click here to register
FISH WITHOUT FEAR (Hands-On)
Wednesday, February 24, 2010
5:45 PM – 7:45 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
COLD WEATHER SOUPS (Demonstration)
Thursday, February 25, 2010
5:45 PM - 7:45 PM
Winter time is soup weather! Learn the techniques to build the flavor foundations for some of your favorite soups. The menu will include split pea with ham soup, creamy potato soup, garlic and herb soup, gumbo and chowder. Instructor: Corbin Evans, restaurant owner and chef.
$39.00 per person
Click here to register
HANDS-ON KNIFE SKILLS
Saturday, February 27, 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
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
