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CLASS SCHEDULE
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INTERMEDIATE BASICS OF GOURMET COOKING |
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INTERMEDIATE
a Nine Week Certificate Series
TUESDAYS, beginning January 5, 2010
Participation $500 for all 9 weeks,
or $59 for individual session
Mardi Burden
6:30 pm -10:00 pm
Location:
Burden home near La Canada and Magee Road
The INTERMEDIATE Basics of Gourmet Cooking is a continuing series of cooking classes
that build upon the skills learned in our Basics of Gourmet
Cooking course. This nine week series of classes
consists of lectures, demonstrations, and hands-on-classes
exploring a wide variety of culinary concepts.
Mardi has designed this series of classes to teach you good,
basic cooking skills coupled with advanced techniques to enhance
your abilities. We will learn, create, and enjoy a new
menu each week, including a dessert of a different fresh fruit
each week, paired with a different cheese each week.
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Intermediate
Basics of Cooking Class Descriptions
Basics of Gourmet Cooking Series:
Intermediate Level:
Session One: Intermediate Knife Skills
Participation
Individual class $59.00
Mardi Burden
6:30 pm-10 pm
In our first session of the Basics of Cooking; Intermediate Level we will
enhance our basic knife skills with vegetable garnishing, using mandolins
and Japanese vegetable slicers, and deconstructing poultry. We will grill
our “deconstructed poultry” and enjoy it with a “composed” salad featuring
our vegetable garnishes, with a delicious vinaigrette, and of course some
excellent baked bread and dessert!
Tues Jan 12
Basics of Gourmet Cooking Series:
Intermediate Level:
Session Two: Sauces
Participation
Individual class $59.00
Mardi Burden
6:30 pm-10 pm
In session two of the intermediate level series we will learn about the
Five Mother Sauces of Classic French Cooking; Béchamel, Espagnole, Tomato,
Hollandaise, and Veloute. And also Five modern Sauces; Rosemary Port
Sauce, Green Peppercorn Mustard Sauce, Red Pepper Aioli, Raspberry
Chipotle Sauce, and Cuban Mojo Sauce. We will serve our sauces with
sautéed chicken and pork cutlets. Of course we will also enjoy a green
salad, vinaigrette, and fresh fruit with cheese for dessert.
Tues, Jan 19
Basics of Gourmet Cooking Series:
Intermediate Level:
Session Three: Proteins and Menus
Participation
Individual class $59.00
Mardi Burden
6:30 pm-10 pm
In Session Three we will conduct an in depth study of beef, poultry, fish,
lamb, and pork. We will learn to identify the different American butcher
cuts, and how to select each type, and what the different grades of
proteins mean. The second part of class we will learn about Menu Building.
We will prepare the grilled protein of our choice, and serve it with a
vegetable, starch, salad, and dessert!
Tues, Jan 26
Basics of Gourmet Cooking Series:
Intermediate Level: Session Four: Culinary
Equipment
Participation
Individual class $59.00
Mardi Burden
6:30pm-10 pm
Session Four finds us learning about culinary equipment, utensils, and
food staples. And what items are needed for a completely stocked, cook
ready kitchen, and even Mardi’s recommendations for a portable kitchen for
camping, cabins, or cabanas! Our menu includes a complete meal from the
pantry!
TBD
Basics of Gourmet Cooking Series:
Intermediate Level:
Session Five: Market Road Trip
This session of Tuesday’s class will meet on Saturday, February
7th***********
Participation
Individual class $59.00
Bob & Mardi Burden
9 am-2 pm
Join Mardi & Bob on a tour of some of Tucson’s Markets. We will visit the
17th St. Farmers Market, Roma Imports, Jerusalem Market, Jasmine Market,
India Dukaan Market, and a Burden Favorite, the beer, cheese, and
winemaking store.
Tues, Feb 9
Basics of Gourmet Cooking Intermediate
Level:
Session Six: Bread Making
Participation
Individual class $59.00
Mardi Burden
6:30 pm-10 pm
In session six of the Intermediate Cooking Series we will discover the
joys of bread baking, including classic French Baguettes, Rustic Pain au
Romarin, Pita Bread, Pretzels, and Focaccia and Flatbreads. We will make a
meal of our fresh breads, a Mixed Green Salad with Lemon Sorbet for
Dessert.
Tues, Feb 16
Basics of Gourmet Cooking: Intermediate
Level:
Session Seven: Vegetarian Cooking & Stir
Fry
Participation
Individual class $59.00
Mardi Burden
6:30 pm-10 pm
In session seven we will learn how to prepare healthy vegetarian meals;
including some classic French potato recipes including Pommes Anna, and
Potato & Turnip Purees, Zucchini Spaghetti, Stir Frying vegetables. We
will enjoy our vegetables with steamed white rice and Watermelon Sorbet.
Tues, Feb 23
Basics of Gourmet Cooking: Intermediate
Level:
Session Eight: Herbs & Spices
Participation
Individual class $59.00
Mardi Burden
6:30 pm-10 pm
This session includes extensive information on herbs and spices, including
how to grow your own herbs. We will use our fresh herbs in omelettes and
compound butters. We will prepare spice rubs for Grilled Chicken Breasts,
and make Curried Chickpeas, and Sautéed Apple Parfaits with Cardamom Cream
for Dessert.
Tues, Mar 2
Basics of Gourmet Cooking: Intermediate
Level:
Session Nine: Wine and Food Pairing
Participation
Individual class $59.00
Mardi Burden
6:30-10 pm
In our final session on intermediate basics, we will prepare a five course
meal from a menu we will create in session eight, and learn to pair our
dinner with four different wines. This session also includes information
on storing, serving, and tasting wine.
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Intermediate Basics of
Cooking Class
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