Dive into the fundamentals of knife skills in cooking!
We’ll prepare one of two seasonal and creative meals all while honing in on our knife skills. Learn basic and advanced knife techniques and cuts such as dice, mince, on a bias, julienne, and more, as well as an overview of knife safety and care. No matter the time of year, we will demonstrate how to break down a whole chicken (or other poultry) and a whole fish from start to finish! We’ll then cook off our proteins as a group.
What's on the Menu?
-Two harty French dishes- Coq au Vin (chicken and mushrooms braised in a red wine sauce) and Sole Meunière (using a local white fish). All served with a side simple salad and crusty bread.
-Traditional Japanese Soba Noodle Salad, starting with a wide variety of fresh vegetables which you will cut many different ways. Topped off with chicken, fish, or a veggie-based protein and a flavorful sauce.
You’ll leave this class with the skills necessary to tackle more advanced dishes and confidently use three different knives.
*This class provides and uses an 8" chef knife, a utility knife, and a paring knife
Contact us for any dietary restrictions or preferences. Vegan, gluten free, nut free, all available upon request. Looking to host a private cooking class with us? Feel free to reach out and schedule your own class. Dates/times are flexible!