How to Make Really Good Sauces
We will explore all the different ways to create flavorful sauces for different types of food, from classic “mother” sauces and pan sauces to vegetable and herb purées.
- Sauces for Vegetables (butter sauces: beurre blanc)
- Sauces for Fish (lemon and herb sauces: lemon-caper pan sauce; fresh green herb sauce)
- Sauces for Steak (wine sauces: red wine-shallot pan sauce)
- Sauces for Chicken (tomato-based sauces: puttanesca, cacciatore)
The Baking Basics
The desserts featured in this class are both rich in flavor and culinary techniques. You'll learn how to make a foolproof flaky pie crust, beat and fold egg whites, choose the best baking chocolate, perfect whipped cream, and pipe perfect pate au choux pastry dough.
- Flourless Chocolate Cake
- Individual Fruit Pies (includes Perfect Pie Crust 101)
- Profiteroles with Crème Chantilly and Chocolate Ganache
Thai Food: Hot, Sour, Salty, Sweet
Learn how to balance hot, sour, salty and sweet flavors in this vibrant cuisine. Note: the summer rolls are actually Vietnamese, but these neighboring Southeast Asian cuisine share so many similar flavors and ingredients that we threw them in too!
- Fragrant Lemongrass-Coconut Chicken Soup with Mushrooms and Shallots (Tom Kha Gai)
- Crispy Fish with Tamarind-Chile-Thai Basil Sauce
- Red Coconut Curry with Crispy Duck Breast, Pineapple, Snow Peas, and Cilantro
- Steamed Jasmine Rice
Six Basic Cooking Techniques
After you’ve tackled these fundamental cooking techniques, there is no limit to the variation of meals you can make.
- Knife Skills
- Browning Meats (Perfect Skillet Steak)
- Making Flavorful Pan Sauces (Classic Red Wine-Shallot Pan Sauce)
- Roasting Vegetables (Roasted Potatoes and Seasonal Vegetables)
- Blanching Green Vegetables (String Beans with Lemon Gremolata)
- Cooking Leafy Greens (Swiss Chard with Garlic and Lemon)
Learn to slice, dice, shop and chiffonade in this EXTREMELY hands-on (and hopefully fingers on) intensive training. Cooks of all levels will benefit from this fundamental course. This includes two drinks AFTER you are done with the knives, and a light meal made with the veggies you've cut!
Do something different for date night! In this hands-on dinner party, you will work as a group to create a family-style meal, served with wine and beer. Learn some new skills, meet new friends, and treat your boo to something special!
This menu will be vegetarian, and a sample menu is below! We may change things around based on seasonal availability.
Seasonal greens with Parmesan crisps
Slow cooked brothy beans with rustic toast and herb pistou
Roasted Feta and the last of the summer tomatoes
Stone Fruit Crostata
PLEASE NOTE - Date Night classes are priced at $150 per couple. Please add ONE to your cart before checking out and list allergies for both participants.
Back by popular demand: Learn How to Cook at The Lab Kitchen! This series is designed to take you from novice cook to culinary rockstar in just 5 weeks. Students will gain legit knife skills, master multiple meat preparations, learn to elevate dishes with sauces, get confident with yeasted doughs, make fresh pasta like a champ, and more! Our objective? To get you the skills you need to make satisfying meals for yourself and those around you. It's time to throw that dinner party you've always dreamed of. It's time to learn how to cook!
Classes are on Tuesdays at 6:30pm starting November 6 and will run consecutively for 5 weeks.
WEEK 1 - Knife Skills
Topics include mise en place, organization and efficiency in the kitchen; slicing, dicing, and mincing; stir-frying; balancing flavors; fermentation
WEEK 2 - Meat
Topics include safe handling, breaking down chicken, seasoning, braising, the Maillard reaction, breading
WEEK 3 - Sauces and Condiments
Topics include emulsified sauces (vinaigrette and aioli), mornay sauce, herb sauce, pan sauce
WEEK 4 - Dough
Topics include yeasted dough, pasta dough, pate a choux, gluten formation and kneading
WEEK 5 - Culmination
Students will apply what they've learned from the previous 4 weeks to execute a meal without recipes! Students will enjoy a full meal at the end of every class.
Knives will be provided, but you are welcome to bring your own.
Our Chef instructor Tobi is drawing from her ancestry and love of German food to bring you a feast that’s sure to include beer, cabbage, whole grain mustard and did we mention beer?
Go beyond Domino's, Brickhouse and Fabiano’s crusts -- real, Neapolitan-style pizza is achievable in your home kitchen. In this class, you'll get hands-on experience mixing and kneading dough from scratch (which you'll take home with you -- enough to make 2 pies at home!), shaping and stretching dough, and learning techniques for topping and finishing. Every student will put their own creative spin on a custom pizza, and of course sit down for slice (or 2, or 8!).
Neapolitan-Style Pizza Dough
Your own custom pies
Mixing, kneading, and shaping Neapolitan-style pizza dough
Building and firing pizzas
Sign up your budding foodies for our Saturday cooking classes.
Students 8-12 years of age participate in this hands on cooking class covering knife skills, flavor building and how to properly "mise en place" your ingredients before starting any cooking project. All students will enjoy a full meal at the end of class.
Note to Parents: this class is for kid's only. Parents are encouraged to explore all the fantastic shops and galleries in our beautiful City. Feel free to return back to the kitchen 15 minutes before the scheduled end time so you can taste all the delicious creations from class.