1825 Pearl A, Boulder, CO 80302
In this 8 week series, we will introduce classic and not so classic techniques paired with delicious repeatable recipes for you to up your culinary game. Each week we will learn different skill sets, cooking food from around the globe. We will focus on taste and the palate, knife skills, dough work, sauces, butchery, pastry and presentation. Each week we will cook recipes from a different region of the world. Students will work with different spices; comparing and contrasting flavors. They will learn different cooking techniques and expand their knowledge of the flavors of the world. This is a complete class for those that have passion for the kitchen. The classes are 3 hours in length and you will be working on technique based recipes. We will be utilizing the entire time to create and learn, unlike a public class where we sit to eat after 2 hours. The recipes we use will be adapted to use seasonal ingredients.
Class is an 8 week series and is only sold as so.
Week 1: Knife Skills
This first class will have in depth instruction on knife work. Each student will have the opportunity to work with various vegetables; learning a variety of knife cuts that will be used throughout the eight week series. We will discuss different types of knives, knife care and maintenance.
Week 2: Middle Eastern Salads and Flatbread
We will continue to practice knife work and apply it to a variety of fresh salads and grain salads. Middle Eastern cuisine provides a great backdrop to work with fresh vegetables and discuss the use of spices. We will also make quick flatbread or fry breads that are popular in Persian cooking.
Week 3: Indian: Dips and Sauces
This week we will focus on the elements of taste and how our palate reacts to different flavor profiles. We will make a variety of dips and sauces. Though our regional focus is India, we will discuss how these cooking skills and ingredients can be translated to other cuisines.
Week 4: France: Poultry Butchery
Each student will have the opportunity to butcher their own chicken. We will gain an understanding of the anatomy of chicken and that of other animals. We will discuss why we have different cooking methods for different parts of the body. Once we have fabricated the chicken we will spend time discussing different cooking methods, cooking dishes from France. This will be an extension of the knife work we have learned as well as building delicious sauces.
Week 5: Italy: Fundamentals of Pasta
This week we will make 2 different kinds of pasta with two different sauces. Each student will have the opportunity to make their own pasta dough. We will explore the differences between flours and gain a tactile understanding of dough. Our sauces will differ by region in Italy, emphasizing the regionality of our ingredients.
Week 6: Southeast Asia: Understanding Regionality and Fusion Cooking
Like so many places in the world, our food is influenced by our neighbors and those that colonized us. Southeast Asian cooking offers a tremendous variety of flavors and ingredients. We will discuss how the French influenced Vietnam and the Chinese influenced Thailand. We will learn about different aromatics used in this region of the world and will discuss the importance of rice and the variety of ways it is used.
Week 7: France: Pastry/ Petifores
We must travel back to France to discuss pastry. This week we will make small sweet treats that are approachable and won’t take all day to make. We will work with sweet doughs, custards, ganache, fruits and nuts. Some items we will be able to enjoy in the kitchen while others we will take home to enjoy with our loved ones.
Week 8: Series Round Up
This final class we will take everything that we have learned and put it together. The class will be broken up into small groups. Each group will make two dishes that we have made in class. We will focus on balance of taste and presentation. How do we integrate dishes of different influences on one plate.
We will continue our conversation of presentation, making a beautiful feast for our final class.