Meats & Sauces Series

“Cooking meat is not about technique alone – it’s about respect for the animal.” – Fergus Henderson

Next Session Will Be Held on Mondays, 6:30pm to 9:00pm

Next Start Date: May 4th, 2026

(REGISTRATION NOW OPEN!)

Meats & Sauces Series:

Classic Series/Meats & Sauces

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 May 4th, 2026.

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.