Home Chef Course - Foodie Explorer
This class is designed for the passionate home chef. These new, hands-on cooking classes are going to take your present culinary skill and artistry to all new heights. We will show you how and you will prepare dishes that will have your family and friends in awe. You will prepare and present dishes with creative flair. You will focus on parties and will prepare lovely hors d'oeuvres and specialty desserts. You will learn to create food centrepieces to proudly display your skill.
8 Days: One class per week for eight consecutive weeks.
-OR-
Classes can be purchased individually
(Knives will be made available, all food supplies included)
Store - Please note you will be requested to set up a login user account
| ID | Code | Title | Tuition (CAD) | Duration | Next_Start | Time | Spots Avail. | PDF Brochure | SHOP CART |
| 164 | FE5 | Game Meat | 105 | 3.5 Hours | February 25, 2012 | 1:00 to 4:30pm | 3 | download | |
| 165 | FE6 | Game Poultry | 105 | 3.5 Hours | March 03, 2012 | 1:00 - 4:30pm | 4 | download | |
| 166 | FE7 | Shellfish | 105 | 3.5 Hours | March 10, 2012 | 1:00pm to 4:30 | 5 | download | |
| 167 | FE8 | Explorer Desserts | 105 | 3.5 Hours | March 24, 2012 | 1:00 - 4:30pm | 7 | download | |
| 222 | FE04 | Pasta Workshop | 105 | 3 hours | June 16, 2012 | 1:00 PM - 4:00 PM | 12 | download |
8 Day Foodie Explorer (8FE)
Topics you will learn in the Series:
Carving and Garnishing
- This class will begin with a lecture on plate presentation.
- A review of knife skills needed to execute professional looking plates will occur upon entering the kitchen
- After knife skills, you will learn the following specialty garnishing techniques:
- Chili flowers, Potato Nests, Scallion Flowers, Frizzled Leeks, Carrot Flowers
- Making Coulis and plate design
- Oysters Rockefeller
- Crab Cakes
- Beef Carpaccio
- Hummus & Snap Bread
- Strawberry and Lychee Punch
- Hollandaise: Bearnaise Sauce with Asparagus
- Bechamel: Mornay Sauce - Mac and Cheese
- Veloute: Veloute of Mushrooms with Chervil
- Espagnole: Brandy Peppercorn Sauce
- Almond Ricotta Tortellini
- Chevre & Artichoke Stuffed Agnolotti
- Sweet Potato Ravioli with Beurre Noisette
- Tomato Sauce
- Butchery: Lamb leg
- Prosciutto & Parmesan Stuffed Leg of Lamb
- Rabbit Cacciatore
- Braised Beef Shortribs
- Root Vegetable Mash
- Asian Glazed Quail with Forbidden Black Rice & Cranberry Chutney
- Skillet Seared Ginger Duck Salad with Green Tea Dressing
- Walnut & Apple Stuffed Cornish Hen
- Proper handling, cleaning & cooking of Mussels, Clams & Lobster
- Prosciutto Wrapped Mussels
- Clams Casino
- Vanilla & Butter Poached Lobster Crepes with a Coconut Cream Sauce
- Apple Bread Pudding
- Pate a Choux
- Profiteroles
- Pastry Cream
- Chocolate Souffle
- Creme Anglaise
Note: Nightly menu is subject to change without notice For all Home Chef Classes, a cancellation policy is in effect. All Home Chef classes are non-refundable.