Kitchen Fundamentals: Cooking Meat, Chicken and Fish

Knowing how to cook meat ,chicken and fish can mean the difference between tender, flavorful, melt-in-your mouth dishes and something that tastes (and looks) more like shoe leather. Join us to learn essential cooking techniques for beef, chicken and fish, including: sautéing, roasting, braising and steaming. We also will review how to choose, store and handle raw meats, and ways to use leftover cooked meat.

We love pastured, humanely raised Farmer’s Market meats so much we’re dedicating a whole class to them! If you’ve ever wondered what it all means – free range, organic, all natural, etc. – we’ll cover that, too. We will source our beef and chicken from the SFC Farmers’ Market and the fish from Quality Seafood.

The Kitchen Fundamentals series teaches essential skills for cooking whole foods with a focus on locally-produced and economical ingredients. If you’re new to cooking or are looking to increase your knowledge and confidence, then this is the series for you! The 4-part series is made of stand-alone classes, but when bought as a package there is a discount of $5 per class. Click here to register for the full series today!

Sections of this class will be active, so please dress appropriately for the kitchen (closed-toe shoes, comfortable clothes, hair tie for long hair). We will sample what we cook, but it will not be a complete meal.

Cost: $30