Food for Thought Series
June 28 @ 6:00 pm - 8:30 pm CDT
Week 1: Knife Skills, How to use, sharpen, slice, dice and chop. Types of knives, and the essentials you should have in our kitchen. Appetizers will be served.
Week 2: Learn and experiment with the different ways of cooking, boiling, roasting, steaming, poaching, sautéing. We will be using a variety of foods such as shrimp, chicken, and vegetables to understand these processes.
Week 3: Salad Dressings. You will make a variety of salad dressing based off the Basic Vinaigrette, along with Buttermilk Ranch, Caesar. Enjoy a simple weeknight meal of Beef Bolognese & pasta, with your salad and the dressing you create.
Week 4: Using your learned skills, tonight you will make 2 types of tacos: Ground Pork with Almond and Raisins, Sausage & Feta Tacos, Chipotle parmesan sweet corn, and coconut Macaroons.
Week 5: Two Salmon Dishes – Pecan Crusted w/dijon mustard & honey, and Miso Glazed Broiled Salmon along with Sesame Snow peas & Asparagus Salad, and a Thai Chili Slaw. To finish the meal Skillet Apple pie.
Week 6: Soups on…..2 varieties of soup, Lemon Chicken Orzo, and White Cannellini Bean served with Everything Spice Cheddar Tomato Bacon Grilled Cheese, and Chocolate Dump Cake.