Through live instruction\, demonstrations\ , and hands-on participation\, this class experience led by Chef John Rupp el provides a collaborative environment in which to prepare a seasonal mul ti-course meal. Participants will learn practical techniques that can be r ecreated at home\, and receive printed recipes and instructional materials .
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Topics covered during class may include:
&bull\; P roper knife skills and vegetable preparation \;
\n&bull\; Blanch ing and shocking vegetables \;
\n&bull\; Poaching techniques for proteins and seasonal produce \;
\n&bull\; Vinaigrette and home made salad dressing preparation \;
\n&bull\; Flavor balancing us ing herbs\, acidity\, and seasoning \;
\n&bull\; Seasonal ingred ient utilization and menu adaptation \;
\n&bull\; Kitchen organi zation and workflow fundamentals \;
\n&bull\; Basic plating and presentation techniques \;
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This offering is designed to
be accessible for a variety of skill levels.