CLASS 1: KNIFE SKILLS, STOCKS, SAUCES & SOUPS
In this class students will develop a foundation for all culinary training. We will teach proper handling of knives, correct knife techniques, and how to make a myriad of cuts. We will go over how to make homemade stocks, and students will make classic French “mother sauces,” which form the base for many gourmet dishes. These sauces will then be used to make some traditional soups. Flavored oils and compound butters will be taught as well, which students can nibble on with dipping bread. Tasty pre-made appetizers will be served upon arrival to the first day of class to enjoy with the wine!
Advanced Professional Knife Skills
Mother Sauces: Béchamel, Hollandaise, Veloute, Espagnole, and Tomato Sauce
Soups: Cream of Tomato Soup and Wild Mushroom Soup
Compound Butters: Herb, Garlic, and Lemon Butter, Parsley and Chive Butter, Sun-Dried
Tomato Butter & Dessert Butter
To Drink: Red & White Wine
CLASS 2: PIZZA & PASTA FROM SCRATCH
In this fun and informative class, students will make their own pizza dough and learn all the techniques and tricks to making delicious gourmet pizza. There's nothing more satisfying than making homemade pizza! Mangia!
Pizza Dough from Scratch
Pasta Dough from Scratch
Tomato, Basil and Mozzarella Pizza with a Homemade Tomato Sauce
Shitake, Thyme, and Fontina Flatbread
Prosciutto and Baby Arugula Grill Pan Pizza
Chicago Style Deep-Dish
Fresh Linguine with Pesto Sauce
To Drink: Red & White Wine
CLASS 3: CHICKEN ENTREES & SIDES
Students will learn all the fundamentals of cooking poultry while practicing cooking techniques such as braising, pan-searing, and roasting. Classic as well contemporary dishes and sides are given an EATZ flair…who said chicken was boring?
Pan-Seared Chicken with Creamy Polenta and Mustard Pan Sauce
Cornish Game Hens with Rosemary, Garlic and Lemon
Buttermilk Fried Chicken
Classic Coq au Vin with Creamy Mashed Potatoes
Chicken Cordon Bleu
To Drink: Red & White Wine
CLASS 4: SEAFOOD ENTREES & SIDES
This class covers cooking techniques relating to seafood, one of the more challenging culinary procedures…but no need to fret! We will show students just how easy it can be to make these truly gourmet, spectacular dishes. Your friends and loved ones will be asking you to cook for years to come!
Snapper Ceviche in Crispy Tortilla Cups served with Avocado Mousse
Salmon Cakes with a Whole Grain Mustard Emulsion & Frisee Salad
Seared Scallops with an Orange Beurre Blanc Sauce and Toasted Almond Rice
Fresh Sole en Papillote with Zucchini, Squash, Dill & Lemon
Seared Ahi Tuna with Black Rice and Tropical Salsa
To Drink: Red & White Wine
CLASS 5: BEEF ENTREES & SIDES
Students will learn different techniques for cooking beef, and more advanced sauces are covered. Classic French steaks and sides will be taught, along with some delicious lamb dishes. You will truly be a culinary genius after this class!
Steak au Poivre with Pommes Dauphinoise
Rib Eye Steaks with Bordelaise Sauce and Oven Roasted Asparagus
Lamb Chops with Mint Sauce and Apricot Couscous
Braised Lamb Shank Provencal
To Drink: Red & White Wine
CLASS 6: BAKING & PASTRY
This class covers everything from bread making to crème brulee. Students will learn how to work with yeast, different kinds of flour, and of course chocolate…we saved the best part for last!
Mediterranean Olive Bread
Rosemary Focaccia Bread
Orange-Cranberry Scones
Pear Tarts
White Chocolate Crème Brulee with Raspberries
Bittersweet Chocolate Mousse
Flavored Oils: Chili Lemon Oil, Roasted Garlic Oil, and Basil Infused Oil
To Drink: Red & White Wine
*All classes are hands-on. Each class includes never-ending wine and so much food that students can bring home leftovers!