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Winter 2025 Prep School Session - MONDAYS

$500.00

Dates: January 27, February 3, 10, 17 & 24
Time: 6:00-10:00 PM

Our Prep School is comprised of five, four-hour classes over a 5-week period, and will arm you with techniques that will change the way you cook (and eat!) forever. Throughout the course, you’ll learn dozens of cooking techniques and terms including braising, roasting, grilling, sautéing, poaching, steaming, blanching, stocks, soups, seasonings, sauces, salads, yeast breads, pasta and desserts. To sum it up, Prep School will do just that; prepare you for whatever recipe may come your way.

Reserve Your Apron

Dates: January 27, February 3, 10, 17 & 24
Time: 6:00-10:00 PM

Our Prep School is comprised of five, four-hour classes over a 5-week period, and will arm you with techniques that will change the way you cook (and eat!) forever. Throughout the course, you’ll learn dozens of cooking techniques and terms including braising, roasting, grilling, sautéing, poaching, steaming, blanching, stocks, soups, seasonings, sauces, salads, yeast breads, pasta and desserts. To sum it up, Prep School will do just that; prepare you for whatever recipe may come your way.

Dates: January 27, February 3, 10, 17 & 24
Time: 6:00-10:00 PM

Our Prep School is comprised of five, four-hour classes over a 5-week period, and will arm you with techniques that will change the way you cook (and eat!) forever. Throughout the course, you’ll learn dozens of cooking techniques and terms including braising, roasting, grilling, sautéing, poaching, steaming, blanching, stocks, soups, seasonings, sauces, salads, yeast breads, pasta and desserts. To sum it up, Prep School will do just that; prepare you for whatever recipe may come your way.

MENU

  • Class 1
    Vegetable Stock and Vegetable Soup
    Focaccia Bread

  • Class 2
    Kale Salad with Pomegranate, Feta & Pecans
    Halibut en Papillote with Clementine Gremolata
    Vegetable Rice Pilaf
    Sauteed Green Beans
    Crème Brulee

  • Class 3
    Chicken Stock
    Classic Caesar Salad with Croutons
    Braised Chicken In Wine with Mushrooms & Pearl Onions
    Spinach Gnocchi
    Chocolate Biscotti

  • Class 4
    Roasted Garlic and Winter Squash Soup
    Gruyere Croutons
    Frisee, Orange and Toasted Hazelnut
    Beef Stroganoff
    Homemade Herb Buttered Egg Noodles
    Chocolate Tart with Whipped Cream

  • Class 5
    Grilled Shrimp, Sausage and Pepper Skewers with Romesco
    Warm Cabbage Salad
    Pork Medallions with Sherry Vinegar Sauce
    Broccoli Rabe and Spaghetti Squash
    Irish Soda Bread
    Wine Poached Pears with Mascarpone Ice Cream