A four-week series of technique classes, illustrating the four techniques with which all solid foods are cooked: cooking in hot fat, cooking with dry heat, cooking in a liquid, and braising. The series stresses the universal, unvarying, commonality of technique and mixes and matches diverse cuisines in the same meal. The main course each week features the technique of the week.

All classes will include some lecture to cover the fundamentals and then it will be your turn to cook.

Week 1, Cooking in Fat: Searing, Sautéing & Frying

Avgolemono

Greek Egg-Lemon Soup

(Served but not made in class)

Pan Seared Scallops

with Balsamic/Ginger Beurre Blanc

Seared Ahi Tuna

Seared Boneless Chicken Breasts

served on Caesar Salad

Seared Rack of Local Lamb with a Blackberry and Balsamic Vinegar Sauce

served on a Bed of Potato Puree

Sautéed Italian Spinach with Parmigiano-Reggiano

Chocolate Bread Pudding

(served but not made in class)

Date: Friday, April 20 at 6:00 pm

Week 2, Cooking in a Liquid: Poaching & Boiling

New England Clam Chowder

Shrimp and Crab Louis

Blanquette de Veau

Tender morsels of veal in a creamy sauce

Risotto Milanese

Cranberry Sabayon

Date: Friday, April 27 at 6:00 pm

Week 3, Cooking with Dry Heat: Roasting, Grilling, Baking

Cream of Wild and Tame Mushrooms Soup

How to Bone and Butterfly a Leg of Lamb

Shish Kebab Featuring Local, Spring Lamb

Mixed Roast Vegetables

Baked Alaska

Date: Friday, May 11 at 6:00 pm

Week 4, Braising

Corn Chowder with Roasted Green Chiles

Carbonnades de Boeuf À la Flamande

Tender cubes of beef braised in beer

Puree of Garlic Potatoes

Haricots Verts

Crème Caramel

Date: Friday, May 18 at 6:00 pm

Fee: $125 per class or $400 for the series*