Learn to Cook II: Advanced Week-long Course
Pre-scheduled Week: TBA. To schedule a 5 day class for your area please call 707.829.6707 or email Patty.
 Learn to Cook II Jan. 2007 |
| Special Offer for Knives! |
| Buy a knife from Sonoma Cutlery and get a huge discount. All students will be prepared to cook, learn and have fun! Students can pick up the knives while in class and make the check directly to Sonoma Cutlery. View offer as PDF > |
Schedule and Program
Monday:
Kitchen Basics:
Measurements, sanitation, basic nutrition, breads, interesting sandwiches, sautéing
Learn to prepare:
- Non-gluten flour mix with variations
- Pumpernickel Bread with Non-Gluten Flour
- Old-fashioned Whole Wheat Bread
Sandwich spreads for our homemade bread: White Bean Pate with Arugula and Sliced Roasted Winter Squash and Tempeh Reuben using our homemade Russian dressing.
Sautéed Mixed Greens with Shitake Mushrooms and Toasted Garlic
Tuesday:
Kitchen Basics:
Muffin basics, hot cereals, knife skills, salads and dressings, pie dough, fish, Quinoa, Poaching, Sea Vegetables
Learn to Prepare:
- Pumpkin Muffins
- Oatmeal and Millet with Coconut-Pecan Marmalade
- Basic Pie Dough (will make the pie tomorrow)
- Pate Brisee (will make the pie tomorrow)
- Crumb Crust (will make the pie tomorrow)
- Hiziki Salad with Celery and Sunflower Seeds
- Grilled Fish with Mushroom Sauce with Quinoa Pilaf
- Arugula Salad with Citrus Dressing
Wednesday:
Kitchen Basics:
Pie fillings, juices, using a dehydrator, roasting and braising
Learn to prepare:
- Ginger-Apple Juice
- Carrot Juice
- Some therapeutic juices for various ailments
- Apple Pie
- Chicken Pot Pie (using our Pate Brisee and our poached chicken))
- Blancmange (fancy word for cornstarch pudding) using coconut milk and our crumb crust
- Tomato Flax Crackers (prepared in dehydrator~to be eaten tomorrow)
- Pot Roast with Winter Vegetables and Caramelized Onions (braising)
- Roast Chicken with Fresh Herbs
Thursday:
Kitchen Basics:
Soups, grains, various ways to prepare vegetables, appetizers, tofu (we made tempeh on Monday)
Learn to Prepare:
- Carrot-Parsnip Soup with Parsley-Cashew “sour cream”
- Black Olive Tapenade (for our crackers)
- Winter Kale Pesto (for our crackers)
- Dolmas using Collard Greens
- Acorn Squash Stuffed with Wild Rice Stuffing
- Chinese Cabbage Sauté
- Roasted Roots with Garlic
- Marinated Grilled Tofu
Friday:
Kitchen Basics:
Sauces, Vinaigrettes, Nuts and Seeds, Jams and Butters (yes, we’ll be canning!)
Learn to Prepare:
- Shitake Mushroom Sauce with Polenta
- Apricot BBQ sauce with Grilled Tempeh
- Wasabi Garlic Sauce with Seasonal Fish
- Basic Vinaigrette with a seasonal mixed green and vegetable salad
- Apple Butter
- Fruit Jam
Pricing:
$850.00 per person with a 7 person minimum. If I am traveling to teach this class, students pay all travel expenses.
For more Information or to request an appearance with
Patty James at your location:
- Call 707.829.6707
- Email patty
- Fill out our contact form
Learn to Cook Testimonial"Just wanted to write you a quick note to let you know how much we all loved the Summer Cooking Class. Everyone there was so nice. They were a really awesome group of people, and I think that's a good part of what made the class so great! We really learned a lot. I'm so happy my mom liked it as she is a hard one to convince you have to eat right - meaning food with no preservatives, etc. At least this helped. Thanks for making the class such a wonderful experience. This is exactly what I was looking for. I didn't want something where everything was white flour and white sugar based. We are really going to use these receipes. I hope you have another class next summer. Tell everyone we're jealous that they'll be taking part II in January." Susan Arreola |
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Classes are now canceled and will be updated soon.
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