Food & Wine “Itisamazingthatwecould preparefivedishesinatwo hourclassand . withsuch deliciousresults.” —CLAUDIA W., THAI STREET FOOD
Vegetarian
Vegan
Ouronlineclassesareinteractive.Youarewelcometocookalonginourcookingclassbychoosingafeworalldishestocookorjustwat otherwisenoted.Foronlineclasses,youwillreceivealinkandrecipepacketoncetheclassisconfirmedtorun,whichmaybebetween3-7da classstarts.Ourin-personcookingclasseswilltakeplaceinthekitchenat56BrattleStreetatalimitedcapacity.
T H E CO S T O F T U I T I O N COV E R S A L L F O O D A N D B E V E R AG E S F E E S F O R I N - P E R S O N C L A S S E S .
COOKING BASIC CULINARY SKILLS AND TECHNIQUES
SAUCES: FUNDAMENTAL TECHNIQUES
Dagmar Smith | Chef, Graduate of Cambridge School of Culinary Art
Diane Manteca | Private Chef, Culinary Instructor
This class is for students who want to develop classic A well balanced sauce is a thing of beauty. Come cooking skills that will help them understand recipes as learn how delicious sauces can elevate an ordinar well as how to confidently improvise in the kitchen. The meal to an outstanding one. Chef Diane will impart class covers essential knife skills, cuts of meat, where to indispensable shop, and tips and techniques to prepare essential sauc kitchen equipment. The first two nights will emphasize learning from around how the world including a classic French Bechamel sauce to use knives e‹ectively. Each night of this hands- on cooking Figclass, and Chili Glaze, Chimichurri, Salsa Macha, Marinara, and a Port students will make a complete meal from appetizer to dessert. Wine Reduction. We’ll pair the sauces with fish, chicken, pork and Recipes will include: BBQ braised chicken, carrot ginger soup, pasta, or use them as condiments. chocolate chip cookies, salsa, chili, shredded winter salad, C O Umany R S E C O D E : S AU C mu–ns, pan seared sirloin steak and much more. Sec. 01: Wednesday, 6-9pm. May 25 | $95 COURSE CODE: BCST Sec. 01: 6 Tuesdays, 6-9pm. Begins Apr. 12 | $375
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ccae.org/classes/food-wine
