Cooking

Please Note:  new date for session 3 is Nov. 17th

Each week we will choose a different cooking skill to learn in hands on classes. We will use these skills to learn how to make a variety of different things. Week 1 will be all about dough. Learn to make homemade bread and what else you can do with that dough. Week 2 will be learning how to care for and properly use a knife. We will then make marinara and minestrone. Week three is stock and sauces. Learn to make stock and sauce at home like a pro. The last week will be all about cookies. How to make them and decorate them. Each class you will not only learn the skills but you will also take the recipes home. Beth is a former restaurant sous chef that still love preparing food and sharing that with people. Please bring an apron, a medium size bowl, your favorite kitchen knife, a cutting board and a rolling pin.

Week 1: Dough

Thursday, Sept. 15, 6–8:30 pm

Course Fee: $28

Material Fee: $10, payable to instructor at class

Week 2: Marinara/Minestrone and Knives

Thursday, Oct. 6, 6–8:30 pm

Course Fee: $28

Material Fee: $10, payable to instructor at class

Week 3: Stocks and Sauces

Thursday, Nov. 17, 6–8:30 pm

Course Fee: $28

Material Fee: $10, payable to instructor at class

Week 4: Cookies/Decorating

Thursday, Dec. 1, 6–8:30 pm

Course Fee: $28

Material Fee: $10, payable to instructor at class