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Fundamentals II – Chef Intermediate 5 Week Series

April 20 @ 6:00 pm - 9:00 pm

|Recurring Event (See all)

An event every week that begins at 6:00 pm on Monday, repeating until May 18, 2026

Week 1: Hors d’oeuvres

  • Duck breast with herbed goat cheese Canapes and pomegranate glaze
  • Hummus with toasted pita
  • Spinach artichoke dip
  • Stuffed mushroom caps
  • Samosas
  • Spanakopita
  • Knife skills review

Week 2: Grains, Pasta and Potatoes

  • Jambalaya
  • Chinese noodle salad
  • Goat cheese Ravioli with roasted peppers and baby spinach
  • Duchesse potatoes
  • Creamy polenta with mushrooms

Week 3: Chicken Butchering and cookery

  • Deboning A chicken
  • Poached chicken in Tarragon sauce
  • Poele with pearl onions and mushrooms
  • Chicken Pot Pie in a puff pastry crust
  • Roasted Green Beans
  • Roasted potatoes

Week 4: Pork, Beef and Lamb

  • Stuffed pork chops
  • Spicy lamb Kabobs with spicy Romanesco
  • Stuffed Flank steak with walnut pesto arugula and sundried tomatoes
  • Steak Oscar with Bearnaise sauce

Week 5: Bread Baking

  • Milk bread
  • Herbed focaccia
  • Potato cheddar cheese bread
  • Torpedo rolls
  • Garlic and herb Naan

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Monday April 20th - Monday May 18th / 5 Week Fundamentals of Cooking II / 6PM-9PM / $500 / per person
per person
$ 500.00
8 available