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Basic Bootcamp 2.0 Series

Basic Bootcamp 2.0 Series

May 17, 2018

6:30pm - 9:30pm

May 24, 2018

6:30pm - 9:30pm

May 31, 2018

6:30pm - 9:30pm

June 7, 2018

6:30pm - 9:30pm

June 14, 2018

6:30pm - 9:30pm

June 21, 2018

6:30pm - 9:30pm

Description

In this culinary bootcamp series we're teaching not only the basics but we're focusing on broader concepts of cooking: knife skills, prepping and cooking techniques, herbs/spices, sauces and intricate plating.

Every dish on these menus have several steps that you will learn to become your home's first Master Chef!

This class has only 10 open seats.

Techniques: Sear/Cook Temps Lamb. Puree/Demi Glace/Sauce Reduction. Cuts/Cook to perfect veggies. Plating like 5 Star Restaurant.

The timing for each class will vary either thirty minutes more or less, please schedule accordingly. We want to give everyone time to learn the techniques.

Price

$550 (per person)

Menu

+Week 1: Herb Crusted Lamb, Glazed Colorful Carrots, Saffron, Potato Puree, Pea Puree, Demi Glace +Week 2: Airline Chicken Breast, Andouille Sausage Potato Hash, Shallot Swiss Chard, Herb Butter Chicken Au Jus +Week 3: Cajun Style Bone in Pork Chop, Sweet Potato Puree, Bacon Brussel Sprouts, Red Wine Demi Glace, Creamy Chipotle Sauce +Week 4: Crispy Salmon, Fennel Puree & Confit Fennel, Shrimp Scampi, Basil Oil, Brava Sauce +Week 5: Pan Roasted Halibut, Lemon Herb Burre Blanc, Poach Egg, Tartar Style Potato Puree with Cornichons, Creme Fraiche, and Capers, Sauteed Spinach and Pomme Frites +Week 6: Sous Vide Filet Mignon, Cream Spinach Puree, Shallot & Chanterelles Mushroom, Blackberry Red Wine Sauce

Instructor

Mark Chang