Gain in-depth knowledge of the art of breadmaking. Previously called Artisan Bread Workshop, this new three-class course offers more hands-on time in the kitchen and more delicious treats to savor in class. A meal with wine and dessert will be served in each class.

Menus:

• Class 1 – Classic French Baguettes; Sour Dough Bread; Cinnamon Swirl Loaf Bread
• Class 2 – Brioche Rolls; Challah; Pain de Campagna; Focaccia; American Dinner Rolls
• Class 3 – Kaiser Rolls; Chocolate Babka; Ciabittini; New York Style Pizza

Cook Street is proud to have been recognized by SmartMoney magazine in its Best of Everything issue for this fun and challenging four-class immersion course.

Get an introduction to the fundamentals of classic cuisine. Perfect your knife skills, learn how to choose and store ingredients, increase your efficiency and improve your kitchen organization skills all while preparing sumptuous entrées. At the end of each class students will enjoy the menu they just prepared with two different wines to develop food and wine pairing knowledge. This class is NOT a prerequisite to CT: Essentials II.

Menus and Objectives:

• Class 1 - Le Grand Aioli; Omelette; Macerated Fruit in Meringue Nests with Creme Anglaise
  • Cold Emulsion Sauces; Egg Cookery; Blanching; Macerating; Meringue
• Class 2 - Poached Chicken and Vegetables; Fresh Pasta Fettuccini; Grapefruit with Basil Chiffonade and Candied Zest
  • Pasta Dough; Stocks; Poaching; Knife Skill; Pasta Machine Basics
• Class 3 - Grilled Caesar Salad; Grilled Sea Bass with Romesco and Mojo Sauces; Grilled Asparagus with Garlic Parmesan Butter; Couscous Stuffed Vine Ripened Tomatoes; Chocolate Soufflé
  • Fish Basics; Grilling; Sauces; Grains; Soufflé
• Class 4 - Onion Panade; Prime Rib Roast au Jus; Gratin of Potato; Haricots Verts with Tarragon Almond Butter; Crêpes Suzette
  • Meat Classification; Pan Sauces; Roasting; Soup Styles; Flambé

By popular request, Cook Street has added another series of classes to expand your culinary knowledge and skills. Explore a whole new collection of delicious menus and learn new techniques. At the end of each class students will enjoy the menu they just prepared with two different wines to develop food and wine pairing knowledge. (CT: Essentials 1 is not a prerequisite for this class, however we suggest that you take Essentials 1 in order to have a stronger technical foundation).

Menus and Objectives:

• Class 1 - Duck with Orange and Basil, Seasonal Salad; Sgroppino
  • Duck Butchery, Pan Roasting, Sauce Making, Sorbet
• Class 2 - Salmon en Papillote, Quinoa Salad, Mushroom and Leek Souffle; Chocolate Mousse
  • Fish Butchery, Grain Cooking; Souffle Making; Mousse
• Class 3 - Roasted Lamb with French Green Lentils, Fresh Pasta with Braised Garlic, Roasted Berries with Cream
  • Roasting, Legumes, Braising, Marinating
• Class 4 - Cassoulet, Eclairs
  • Confit, Sausage Making, Curing, Pate a Choux

Explore regional French cuisine by learning about the unique culture, geography and natural resources in Provence and Burgundy. Wine will be served and discussed in each class to build your knowledge of wine and food pairing.

Menus and Objectives:

• Class 1 Provence - French Olives; Bouillabaisse; Semolina Bread; Champagne and Seasonal Fruit Sorbet
  • Fish Fabrication; Stewing; Breadmaking; Cold Emulsion Sauce
• Class 2 Burgundy - Wild Mushroom Jalousie; Coq au Vin; Gingerbread with Cassis Sauce
  • Braising; Puff Pastry; Knife Skills; Potato Cookery

Explore regional Italian cuisine by learning about the unique culture, geography and natural resources in Tuscany and Rome. Wine will be served and discussed in each class to build your knowledge of wine and food pairing.

Menus and Objectives:

• Class 1 Roma - Fruitti di Mare Risotto; Saltimbocca; Truffled Gnocchi; Olive Oil Cake
  • Rice Cookery; Fish Cookery; Meat Fabrication; Potato Cookery; Pan Sauces
• Class 2 Tuscany - Pappa al Pomodoro; Roast Pork Loin; Tuscan Beans with Fennel Sausage; Tiramisu
  • Soup Basics; Classic Roast; Mousse

Indulge your love of baking and master new skills at the same time! This intensive series offers a hands-on introduction to the fundamentals of classic French pastry arts. A meal with wine will be served in each class.

Menus and Obejectives:

• Class 1 - Classic Apple Tart; Fresh Fruit Tart
  • Tart Dough(s); Frangipane; Pastry Cream; Blind Baking
• Class 2 - Three Layer Cake
  • Sponge Cake; Buttercream; Layer Cake Construction; Piping Techniques
• Class 3 - Croissants; Pain au Chocolat
  • Puff Pastry; Croissant Dough
• Class 4 - Eclairs; Cream Puffs; Napoleon; Cheese Straws
  
  • Pate a Choux; Pastry Cream; Ganache; Baking Puff Pastry
    

Learn how to make the sauces that will give the perfect finishing touch to all of your meals. Students will learn the fundamental mother sauces as well as some popular modern interpretations. A meal complete with wine and dessert will be served in each class.

Menu:

• Class 1: Composed Green Salad with Vinaigrette; Chicken Madeira; Asparagus with Hollandaise; Creme Brulee
• Class 2: Caesar Salad; Lasagne with Bolognese Sauce; Gratin of Endive with Sauce Mornay; Lemon Souffle with Fruit Coulis