Join us this summer for our new 3-day Boot Camp, and we will immerse you in a culinary journey with our crash course in essential kitchen skills.
On Thursday night we will be looking at Seafood Skills including curing, pan frying, poaching and grilling as well as making Fish and Shellfish stocks.
On Friday night we'll be moving onto poultry and meat, with a look at techniques for pan searing, grilling and roasting as well as how to make pan sauces, white stocks, brown stocks and demi-glace.
Then during our all-day Saturday session we'll be starting with brunch, building on Thursday's skills as we smoke some of our cured fish to serve with perfectly poached eggs and a lemon hollandaise. And we'll build on Friday night's skills too as we turn to some technical meat preparations while working on boned quails cooked two ways, a pulled chicken, chicken liver and mushroom terrine, and braised and pressed pork belly. And of course we'll be cooking up sauces and sides, focused on seasonality. Then to finish the day off right we'll be frying up some beignets from our own brioche dough, and serving them with a crème anglaise and a homemade stone fruit preserve.
Class Fee: $600 per person, plus GST. Your Fee Includes: 16 hours in the Get Cooking kitchen with Doreen and Kathryn, meals and wine pairings included. Enrollment is limited to 10 participants.