“The discovery of a new dish confers more happiness on humanity than the discovery of a new star.”
Next Session Will Be Held on Mondays, 6:30pm to 9:00pm
Next Start Date: October 14th, 2024
(ONLY ONE SPOT LEFT! Don’t Hesitate to Register!)
Meats & Sauces Series:
Join us for a succulent course on the choicest cuts and the best sauces to pair with them! In each class, we will discuss and apply proper protein cookery methods, explain anatomy, location and application of certain cuts, demonstrate and participate in breakdown and butchery of proteins, as well as learn proper sauce making techniques. This is an ideal program for meat lovers in general, individuals looking for delicious sauce pairings, or people who can’t fully commit to the 24-Week Practical Series but still wish to enjoy the protein weeks!
Curriculum:
Week 1 – Chicken:
- Breakdown Whole Chicken
- Seared Chicken Breast Cutlets with Choice of Pan Sauces: Piccata, Marsala, & Brown Butter Lemon Thyme Sauce
- Coq au Vin: Braised Chicken Thighs & Legs
Week 2 – Pork:
- Grilled Pork Tenderloin and Breaded Pork Cutlets with Choice of Sauces
- Sauce Robert, Port & Blue Cheese Reduction, Creamy Mushroom Sauce
Week 3 – Beef:
- Grilled Skirt Steak with Argentinian Chimichurri
- Flat Iron Au Poivre or Bordelaise Sauce
Week 4 – Seafood:
- Shrimp Scampi with Compound Butter & Toasted Garlic Breadcrumbs
- Seared Salmon with Roasted Red Pepper Purée
Week 5 – Lamb:
- Breakdown and Separate Leg of Lamb
- Use Trim to Make Jus
- Roasted Rack of Lamb au Jus
Week 6 – Duck:
- Breakdown Whole Duck
- Pan Seared Duck Breast a l’Orange
- Stuffed Roasted Duck Legs with Port & Cherry Gastrique
Dates & Times:
The next Meats & Sauces Series session will be held on Mondays from 6:30pm to 9:00pm.
The next start date will be on October 14th, 2024.
Chef Instructor:
Chef – Andrew Schmidt:
Chef Drew is the newest member to join Classic Cooking’s beloved chef staff. He is a graduate of the Culinary Institute of America with over 10 years of hands-on kitchen experience. Drew has an extensive background in plant-based/seasonal menus, refined and rustic cooking techniques, as well as classical French and Italian culinary training. His passion for, and education of, food history/traditional cultural recipes opens the door for a deeper understanding and appreciation of recipes, covering not just how we cook great food, but rather why we cook it in a certain, special way. In his own words, “I aspire to share the stories and artisanal crafts that illustrate how food and drink is an eternal bond between us all.”
Cost:
The Meats & Sauces Series is priced at $600 per student.
NOTES: Students may not sign up for individual classes per series. No chef jacket fee is added for this program.
Cancellation Policy:
In the event of a student’s cancellation, refunds are based off of the student’s attendance rate. Please contact our staff with questions if you are considering cancelling your spot.
Additional Notes:
- Each session is limited to 16 students maximum.
- No prerequisite classes or prior kitchen experience required. The Meats & Sauces Series is geared for beginner level chefs and food enthusiasts!
- It is not necessary for students to enroll in other weekly programs. You may pick and choose each of the individual 6-week series.
- If you are unable to attend any class for any reason, you are more than welcome to make it up in a following, respective Meats & Sauces Series session. Just check our schedule, confirm the date that you need to sit in on, and contact our staff by phone or email so that we can mark you down.
- Certain weeks of the program may be pushed back for other events. Classic Cooking keeps all currently enrolled students updated with any schedule changes.