Kitchen Fundamentals: Cooking Meat, Chicken and Fish

bout the Kitchen Fundamentals Series

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, however, when bought as a package there is a discount of $5 per class.

The full series of classes includes:

Sept 23: Kitchen Fundamentals: Skills for Healthy Home Cooking
Sept 30: Kitchen Fundamentals: Cooking Whole Grains, Beans and Legumes
Oct 7: Kitchen Fundamentals: Vegetables Every day!
Oct 28: Kitchen Fundamentals: Cooking Meat, Chicken and Fish

We love pastured, humanely raised Farmer’s Market meats so much we’re dedicating a whole class to them! Properly cooking meat and chicken can mean the difference between tender, flavorful dishes and something that tastes like shoe leather. Join us to learn four essential cooking techniques for beef, chicken and fish: sautéing, roasting, braising and steaming.

We will review how to choose, store and handle raw meats, and ways to use leftover cooked meat. And, if you’ve ever wondered what it all means – free range, organic, all natural, etc. – we’ll cover that, too. We will be sourcing our beef and chicken from the SFC Farmers’ Market and the fish from Quality Seafood. am, and roast.

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