ARE YOU ARE A BEGINNER? YOU CAN COOK! Let Chef Eric show you
how. _“A great intro class with no stress and a ton of new recipes
to try for the first time._
_I cooked for 14 people and they loved it. Great new friends, too!”
Jonathan Lee, Culinary Basics’ Graduate_
CULINARY BASICS COOKING SERIES - $500 – 4 WEEKS
_SUNDAYS, 4/5/20-4/26/20 3:00PM-5:30PM_
MONDAYS, 4/27/20-5/18/20 7:00PM-9:30PM
MONDAYS, 9/14/20-10/12/20 7PM-9:30PM
MONDAYS, 10/26/20-11/16/20 7PM-9:30PM
*
CLASSES DESIGNED FOR THE NOVICE COOK WITH LITTLE OR NO CULINARY
EXPERIENCE
*
BASIC COOKING TECHNIQUES - ROASTING, SAUTÉING, GRILLING, BAKING
*
KNIFE SKILLS INSTRUCTION AND PRACTICE
CLASS #1 - BASIC KNIFE SKILLS AND MEAL PREPARATION LEARN HOW TO CHOP,
SLICE, JULIENNE AND DICE VEGETABLES QUICKLY AND EFFICIENTLY. EXPLORE
THE MORE COMPLICATED BRUNOISE, PAYSANNE, BATONNET AND TOURNE KNIFE
CUTS TO GET CONFIDENT AND CREATE VARIETY FOR YOUR DISHES. LEARN MANY
COOKING TECHNIQUES FOR EASILY-PREPARED MEALS WITH CHICKEN AND BEEF:
*
PARMESAN RISOTTO-STYLE ORZO PASTA
*
CARNE ASADA WITH OREGANO LIME CHAYOTE SQUASH
*
AJIECO STEW (CHICKEN, POTATO AND CORN STEW)
*
SPICED PERUVIAN CHICKPEA CAKES
CLASS #2 – THIS CLASS SHOWS STUDENTS HOW QUICKLY AND EASILY MEALS
CAN BE PREPARED FROM START TO FINISH USING ORGANIZATIONAL TECHNIQUES,
KNIFE SKILLS, AND COOKING TECHNIQUES LEARNED DURING THE PREVIOUS
CLASS.
*
PAN-SEARED CHICKEN WITH FRESH TOMATO-HERB SAUCE
*
KALAMATA LEMON ORZO PASTA
*
SALMON STEAMED IN WINE AND HERBS
*
MIXED GREENS WITH BALSAMIC VINAIGRETTE
*
ASIAN CHICKEN SKEWERS WITH SPICY PEANUT SAUCE
*
THAI-STYLE CUCUMBER RICE NOODLES
*
SEARED SPICE-CRUSTED AHI TUNA WITH SESAME DRESSING
*
BROWN RICE AND SOY EDAMAME
CLASS #3 – HEARTY POTATOES AND HOMEMADE PASTAS AND SAUCES ARE ADDED
TO THE MENU WITH DELICIOUS ACCOMPANYING SAUCES - LIGHTER VERSIONS OF
THESE HEARTY DISHES ARE DISCUSSED.
*
BOLOGNESE MEAT SAUCE TAGLIATELLE
*
FETTUCCINE ALFREDO
*
ROASTED RED PEPPER POTATOES AU GRATIN
*
PASTA WITH HOUSE-DRIED HERBS
*
HERB AND CHEESE SPAETZLE WITH CREAM SAUCE
*
GARLIC ROSEMARY ROASTED POTATOES
CLASS #4 – FINAL CLASS COVERS COOKING TECHNIQUES WITH BEEF, FISH AND
SHELLFISH RECIPES. FEEL FREE TO BRING SOME WINE FOR THE END OF THE
LAST CLASS.
*
GRILLED CARNE ASADA WITH GUACAMOLE, RICE PILAF, SOUR CREAM, OLIVES AND
TORTILLAS
*
MINT BASIL PESTO BASS VEGETABLE PACKETS
*
MOM’S MEATLOAF CUPCAKES WITH SMASHED POTATO FROSTING
*
SEARED CHIPOTLE-SPICED SHRIMP
*
GRILLED PORTOBELLO MUSHROOMS WITH FRENCH DRESSING
*
SHIITAKE ASPARAGUS SAUTÉ
_
_
GIFT CERTIFICATES AVAILABLE VIA EMAIL – THE PERFECT GIFT FOR ANY
OCCASION
REGISTER ON-LINE 24 HOURS A DAY @ HTTP://CULINARYCLASSROOM.COM/STORE
[http://culinaryclassroom.com/store]
SIGN UP FOR OUR NEWSLETTER – WE’LL SEND YOU CLASS LISTINGS AND
SEASONAL RECIPES!
COOK WELL, EAT WELL AND BE WELL! WITH CHEF ERIC CROWLEY
CONVENIENT PARKING/FREEWAY CLOSE-405/10
1 BLOCK EAST OF OVERLAND, JUST NORTH OF PICO - PARKING JUST NORTH OF
PICO ON OVERLAND
2366 PELHAM AVENUE - LOS ANGELES, CA 90064 -- PHONE: 310-470-2640 -
FAX: 310-470-2642
WWW.CULINARYCLASSROOM.COM
WWW.FACEBOOK.COM/CHEFERICSCULINARYCLASSROOM
WWW.TWITTER.COM/CHEFERICCROWLEY
WWW.INSTAGRAM.COM/CHEFERICSCULINARYCLASSROOM
WWW.YOUTUBE.COM/USER/CULINARYCLASSROOM
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06/04/2020 Last update