5-Part Series:
Techniques of Cooking Series
with Diana Albanese

$350 per person

Space permitting, individual classes can be purchased for $75 each

This five week series will feature a different method of cooking each week
as well as basic technique and knife skills.

WEEK 1

INTRODUCTION, KNIFE SKILLS,
STOCKS, SOUPS & VINAIGRETTE

  • Chicken and Beef Stock
  • Chicken Soup with Noodles
  • Vegetable Soup with Variations
  • Mixed Salad with Lemon Vinaigrette
  • Double Chocolate Chip Cookies

WEEK 2

EGG COOKING, BROILING, GRILLING
WITH WET & DRY MARINADES,
PASTRY DOUGH

  • Eggs Three Different Ways
  • Grilled or Broiled Marinated
  • Butterflied Leg of Lamb
  • Dry Rubbed Tuna with Salsa
  • Rice Pilaf
  • Chicken au Poirve with Mustard Sauce
  • Grilled Caesar Salad
  • Fresh Fruit Tart with Pastry Cream

WEEK 3

BRAISING, STEAMING, POACHING

  • Classic Chicken Pot Pie
  • Osso Buco
  • Orzo Risotto Style with Mushrooms
  • Mediterranean Fish Fillets en Pailiotte
  • Asian Chicken Salad with Sugar Snaps & Pecans
  • Strawberry Citrus Shortcake

WEEK 4

ROASTING AND SAUCES

  • Roasted Chicken with Gravy
  • Mashed Potatoes
  • Boneless Sirloin with Madeira Sauce
  • Pork Tenderloin with Fast Port Wine Sauce
  • Broccoli Gratin with Mornay Sauce
  • Roasted Pears with Chocolate & Butterscotch Sauce

WEEK 5

SAUTÉING AND PAN SAUCES

  • Chicken with Piccata Sauce
  • Chicken Francese
  • Salmon with Teriyaki Sauce
  • Beef Filet Steaks with Artichokes & Mushrooms
  • Sauté Potatoes with Garlic
  • Chocolate Molten Cakes with Crème Anglaise

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