Evento

Open Kitchen's Kitchen Boot Camp Series

During our three-week hands-on cooking series, Chef Katie Reineberg will guide you through a complete cooking Boot Camp - you'll learn essential culinary techniques through classic cooking methods and gourmet recipes! We'll cover all the bases of the kitchen as we master everything from professional knife skills to gourmet desserts.

Week One Master the Stovetop Stocks, Soups and Sauces
Sunday, January 11 2:00-5:00
In week on,e we'll tackle the building blocks of flavor with homemade Stocks, Soup,s and Sauces. Whether your kitchen skills level is beginner, intermediate, or advanced, you'll have the opportunity to hone your knife skills while learning the how-to's of recipe foundation:
Homemade Chicken Stock
Tomato-Basil Sauce (and other variations of the Mother Sauce Tomat)
Pasta e Fagioli Classic Italian Pasta and Bean Soup
Creamy Potato Leek Soup a modern take on a French classic

Week Two Moist Heat v. Dry Heat Cooking
Sunday, January 18 2:00-5:00
Week two is a culinary battle of the methods and the final meal is sure to be a winner! Understanding the appropriate cooking technique for the type of food being prepared is an essential tool in the kitchen in this session we'll cover everything from poaching to pan-frying as we discover the differences between moist heat and dry heat cooking:
Pan-Seared Petite Filets with Roasted Wild Mushrooms
Parmesan Herb Risotto
The Perfectly Poached Egg
Sauteed Winter Vegetables

Week Three Baking and Pastry Basics
Sunday, January 25 2:00-5:00
They say that cooking is an art and baking is a science We say as long as we get to bake our cake and eat it too, we'll measure, mix, and sift all day! In week three of our Boot Camp serie,s we're switching gears from savory to sweet as we cover the basics of baking and pastry:
Honey Wheat Challah Bread
Flaky Pie Crust
Caramel Apple Crostatas
Individual Molten Chocolate Cakes