days Mardi Burden11
Intermediate Basics is created for our students that have completed our
Basics of Gourmet Cooking course and those of you who want to enhance or add to your cooking skills.
We will concentrate on pastas, sauces, breads, plating and garnishing.
We will have a lunch break each day (furnished)
Sessions 1 & 2 SATURDAY
Pastas and Sauces
Fettuccine with Fresh Basil Pesto
Bigoli Pasta with Ragu Bolognese
Ricotto & Spinach Ravioli with Fresh Tomato & Basil Sauce
Sessions 3 & 4 SUNDAY
Artisan Breads; French Baguettes, Spanish Cristal Bread, Foccacia with Provencal Butter
Wine Country Lunch with Four Sauces
Hollandaise, Aioli, Red Pepper, and Basil Mayonnaise