Blanching & Sauté ~ Week 3, Basics Series (2/15/18)


In Week 3 of our series, learn how to blanch vegetables perfectly and understand how this simple yet underutilized technique will transform typically overcooked foods into tender and crisp, healthful and vibrant dishes.
We will also jump right into to searing and sautéing like a pro. Exploring the importance of using neutral, high heat oils, how to properly brown foods, the Maillard reaction (a form of non-enzymatic browning) and how to use your oven as a tool to finish the dish for perfect repeatable results, every time.
This class is all about finesse in the kitchen and our goal is for you to leave feeling confident with having more control over the dishes you prepare.
Take home a set of the recipes and a SCS logo apron so you may recreate your experience with family and friends. This evening includes dinner.

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Product Description

Basics Series – Fundamentals of Cooking, $140 per individual class or $800 for 8- week course, 12 person max, 6-9pm

Whether a novice in the kitchen or an accomplished home cook, this series will provide an in-depth look at the basic and fundamental methods and techniques necessary to be confident and excel in the kitchen. From knife skills and mis en place, to roasting and braising, blanching and sauté, soups and stocks, pastas and doughs, sauces and more. Using farm-fresh ingredients from Chef Malcolm’s own farm, Stone Tree Farm, paired with ingredients from the finest local purveyors, you’ll learn the skills and techniques in this hands-on series to cook with confidence.
When we are finished cooking, we’ll sit down together to enjoy the meal we’ve just prepared. You will also leave the school with a set of the recipes so you may recreate your experience at home with family and friends.

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