January 6th, Tuesday

Basics of Gourmet Cooking Series:
Session One: Knife Skills and Stocks

Participation                              $59.
Mardi Burden                             6:30 - 10:00 pm
Location: Burden home near La Canada and Magee Roads

In our first week of the Basics of Cooking Series we will learn knife skills, sage cooking practices, basic utensil identification, and make three basic stocks; chicken, veal and vegetable. We will make a delicious minestrone and enjoy it with fresh baked bread, and dessert.

Knife Skills and Stocks

January 7th, Wednesday

Intermediate Gourmet Cooking Series:
Session One:   Advanced Knife Skills

Participation                              $59.
Mardi Burden                             6:30 - 10:00 pm
Location: Burden home near La Canada and Magee Roads

In our first session of the Intermediate Gourmet Cooking series we will enhance our basic knife skills with vegetable garnishing,  using mandolins and Japanese vegetable slicers, and deconstructing poultry. We will stuff and grill our boneless chickens ad enjoy them with a composed salad featuring our garnished vegetables, and of course some excellent baked bread and dessert!

Advanced Knife Skills

January 8th, Thursday

Kid Chefs After School:  
Elvis’ Birthday Favorites

Participation                              $29.
Mardi Burden                             3 - 5 pm
Location: Burden home near La Canada and Magee Roads

Come join us in celebrating Elvis' birthday! We will be making
some of Elvis's favorite meals. Grilled Peanut butter and Banana Sandwiches, Baked Sweet Potatoes and Banana Pudding

 Elvis' Birthday Party

January 13th, Tuesday

Basics of Gourmet Cooking Series:
Session Two: Poultry

Participation                              $59.
Mardi Burden                             6:30 - 10:00 pm
Location: Burden home near La Canada and Magee Roads

In our second week we are going to explore Poultry! We will brine, sauté, grill, and roast our chicken, Cornish hens and turkey. We will also create
a simple salad, with fresh vegetables, and enjoy fresh fruit and cheese for dessert.

 Poultry

January 14th, Wednesday

Intermediate Gourmet Cooking Series:
Session Two: Sauces

Participation                              $59.
Mardi Burden                             6:30 - 10:00 pm
Location: Burden home near La Canada and Magee Roads

In session two of the intermediate level series we will learn about the
five “Mother” Sauces of classic French Cooking; Bechamel, Espagnole,
Tomato, Hollandaise, and Veloute. And also five modern Sauces:
Rosemary Port Suace, Green Peppercorn Mustard Sauce, Red Pepper Aioli, Raspberry Chipotle Sauce, and Cuban Mojo Sauce.

January 15th, Thursday

Kid Chefs After School:  
Martin Luther King Day Celebration

Participation                              $29.
Mardi Burden                             3 - 5 pm
Location: Burden home near La Canada and Magee Roads

Come join us in celebrating Martin Luther King Day with these
soul Food Treats! We will be making
Macaroni and Cheese, Blueberry Corn Muffins, Black-Eyed Peas, and Peach Cobbler

 MLK Day

January 15th, Thursday

KNIFE SKILLS           

Participation                              $49.
Mardi Burden                             6:30 - 8:30 ish pm
Location: Burden home near La Canada and Magee Roads

Knife skills are essential to great cooking. This class teaches you how to use your knives correctly. We learn what the cooking terms, small dice, julienne, etc. mean, and also how to make these precise cuts.
While we are chopping we will also be making Minestrone to enjoy for
dinner with fresh baked bread, and dessert!  Please bring your 8-inch
chef's knife to class. (If you do not have an 8-inch chef’s knife, we can provide one for you). Our sharpening service is available during class.

KNIFE SKILLS

January 20th, Tuesday

Basics of Cooking Series: Session Three:
Fish and Shellfish

Participation                            $ 59.
Mardi Burden                           6:30 - 10:00 pm
Location: Burden home near La Canada and Magee Roads

In week three of the Basics of Cooking Series we will be working with fish and shellfish  Our lesson will include purchasing, handling, and preparing different kinds of fish and shellfish. We will prepare stock, and poach, sauté, and grill our fish and shellfish. And of course enjoy our efforts with a salad, a vegetable, and fresh fruit and cheese for dessert!

Fish and Shellfish

January 21st, Wednesday

Intermediate Gourmet Cooking Series:
Session Three: Proteins and Menus

Participation                                      $59.
Mardi Burden                                    6:30 - 10:00 pm
Location: Burden home near La Canada and Magee Roads

In session three we will learn to identify the different American butcher cuts of beef, poultry, pork, and lamb, and how to select each type. We will also learn what the different grades of proteins mean. The second part of class we will learn about Menu Building. We will prepare the grilled protein of our choice, and serve it with a vegetable, starch, salad, and dessert.

Proteins and Menus