Essence of Cooking

If you’ve ever wanted to be a good home cook, this 12-week series is meant for you! We teach everything from A to Z about cooking and each week you are introduced to a new subject explored (cooked) by the group. This fun series includes lectures, demonstrations, hands-on learning and a meal of the foods prepared each week. Be part of a group learning about the basics of cooking. The lessons include by week: Knife Skills and Kitchen Basics; Soups & Salads Egg Cookery; Sautéing & Braising; Grilling & Roasting Meat & Poultry; Fish & Shellfish; Vegetables & Legumes; Pasta, Potatoes, & Rice; Quick Breads, Flatbreads, & Yeast Breads; Desserts & Pastries; Hors d'oeuvres and Graduation Dinner. Give yourself the freedom to eat the way you want for your diet or health. Enjoy foods made with no preservatives, and prepared from scratch. You’ll come away enriched with new knowledge, abilities and 12 weeks of fun experiences.

Knife Skills and Kitchen Basics We begin by building a solid foundation in the kitchen, starting with essential knife skills. You'll learn the proper way to hold and use a chef’s knife, practice key cutting techniques like dicing, julienning, and chiffonade, and explore safe ways to handle different ingredients. This week also covers kitchen safety, hygiene, and organization tips that will help you feel comfortable and efficient in the kitchen. By the end, you’ll be chopping and slicing with confidence, setting yourself up for success in the weeks to come.

Soups & Salads Dive into the world of soups and salads, where you’ll learn how to layer flavors, balance textures, and use fresh ingredients creatively. From hearty, warming soups to refreshing, crisp salads, this class will introduce techniques for making stocks, broths, and vinaigrettes from scratch. You’ll discover how to bring out the best in vegetables and greens, learning about seasoning, plating, and pairing flavors to create restaurant-quality bowls and plates.

Egg Cookery Eggs are a versatile ingredient with a multitude of uses. This week, we’ll explore the various ways to prepare eggs, focusing on techniques like poaching, scrambling, and making omelets. You’ll learn how to master the perfect soft- and hard-boiled eggs, as well as create delicate French-style omelets and hearty frittatas. Eggs are at the heart of so many dishes, and by the end of this week, you’ll have the skills to make them flawlessly.

Sautéing & Braising Sautéing and braising are essential cooking methods for adding depth and richness to dishes. This week, we’ll cover the differences between dry-heat and moist-heat cooking, focusing on when and how to use each method. You’ll learn how to sauté ingredients to develop flavor and braise meats and vegetables to achieve tender, flavorful results. This session will teach you how to elevate everyday meals by controlling heat, timing, and seasoning for perfect dishes.

Grilling & Roasting Meat & Poultry Mastering grilling and roasting techniques will give you the confidence to tackle meats and poultry. This week, you’ll learn about marinades, rubs, and seasonings that enhance natural flavors, as well as how to achieve the perfect doneness through proper timing and temperature control. You’ll also explore oven roasting versus stovetop grilling and how to create succulent, beautifully caramelized meats. By the end of this week, you’ll feel ready to handle steaks, chicken, and roasts with ease.

Fish & Shellfish This week’s focus is on fish and shellfish, which require delicate techniques to retain their natural flavors and textures. You’ll learn the basics of selecting fresh seafood, as well as methods for preparing and cooking different types, from fillets to whole fish. Techniques like pan-searing, steaming, and poaching will be covered, with tips on seasoning and serving. You’ll leave class confident in handling and preparing a variety of seafood dishes.

Vegetables & Legumes Vegetables and legumes are the stars of this week, where we’ll explore methods for roasting, steaming, sautéing, and blanching to bring out their natural flavors and nutrients. You’ll learn how to work with seasonal vegetables, legumes, and grains to create vibrant, flavorful dishes. Whether you’re looking to add more plant-based meals to your diet or simply enhance your veggie sides, this week will teach you how to cook and season vegetables like a pro.

Pasta, Potatoes, & Rice This week focuses on cooking the carbohydrate staples of pasta, potatoes, and rice. You’ll learn how to make pasta from scratch, cook potatoes in various ways (from mashed to roasted), and prepare rice and grains with perfect texture. We’ll also cover pairing these staples with sauces and seasonings that bring out their best qualities. By the end of the session, you’ll have a repertoire of comforting, satisfying dishes to add to your cooking toolkit.

Quick Breads, Flatbreads, & Yeast Breads Baking bread from scratch is incredibly rewarding, and this week, you’ll learn the fundamentals of both quick breads (like muffins and scones) and yeast breads (like rolls and loaves). We’ll explore the basics of dough handling, kneading, and proofing, and you’ll practice shaping loaves and rolls. By the end of class, you’ll have warm, fresh bread to enjoy and a newfound appreciation for the art of baking.

Desserts & Pastries This week is all about indulgence! We’ll dive into the world of desserts and pastries, exploring techniques for creating sweets like cookies, tarts, custards, and pies. You’ll learn the basics of baking science, including how to work with doughs, batters, and fillings. From flaky pastries to creamy custards, you’ll discover how to make treats that impress and satisfy. Get ready to indulge your sweet tooth!

Hors d’oeuvres Perfect for anyone who loves to entertain, this week focuses on creating small, flavorful bites that are perfect for parties and gatherings. We’ll explore a range of hors d’oeuvres, from finger foods to bite-sized appetizers, discussing presentation, flavor balance, and how to serve guests with flair. By the end of the session, you’ll have the confidence to prepare elegant appetizers that wow any crowd.