Meez ahn Plahs
Everything in Place
Each class is limited to 12 students
Starter Class $29
Thursday, July 9 7:00pm – 8:30pm
In the starter classes you will be receiving a lesson on food
safety, Cross contamination, sanitation, temperature control, knife
handling & technique.
The Starter Class is required in order to participate in any of the following cooking classes.
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Poultry and Stock Class $39
Thursday , July 23 7:00pm – 9:30pm
Menu: Pan seared airline cut chicken breast in a herb infused ajus served with Sautéed broccolinni.
Pairing wine: Santa Rita / Cabernet Sauvignon Blanc.
Subjects studied: Preparation & Procedures: Preparation begins by rough chopping mirepoix. Then produce chicken stock using the carcass removed from whole chicken. After cutting out the airline chicken breast we’ll precede searing, sautéing, deglazing & blanching cooking procedures. Using the chicken stock that was prepared to make the herb infused ajus.
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Poultry Stuffing & Reduction Class $39
Saturday – July 25 7:00pm – 9:30pm
Menu: Leek and Potato Soup
Pan roasted sausage & goat cheese stuffed deboned chicken topped
with a white wine cream sauce. Served with chilled asparagus
drizzled with a balsamic reduction.
Paring wine Santa Margheritta / Pinot Grigio
Preparation & Procedures: Using different knife cutting techniques- dice, julienne, rough chop, brunoise, & chiffonade we’ll prepare the mise en place to perform soup cooking procedures using the Leek & Potato soup recipe.
For the main course we begin with removing the bone from chicken thigh to prepare it for the sausage & goat cheese stuffing, followed by various cooking methods to complete menu.- Searing, roasting, deglazing, blanching, & reducing
