CULINARY BASICS COOKING SERIES – 4 Weeks - Mondays, 1/6/20-1/27/20- 7pm

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 MONDAYS, 1/6/20-1/27/20      7:00PM-9:30PM MONDAYS, 3/2/20-3/23/20      7:00PM-9:30PM _SUNDAYS, 3/22/20-4/12/20    3:00PM-5:30PM_ MONDAYS, 4/27/20-5/18/20    7:00PM-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