Culinary Boot Camp

211 N. Main Street,Ketchum ID 83340

17 January, 2022

Description

with Culinary Director Geoff Felsenthal This hands-on, skills-based series covers all the basic skills you’ll need to feel comfortable and creative in the kitchen. We’ll focus on various cooking techniques, using multiple ingredients, so you leave feeling confident to cook most any food in your own home kitchen. This program meets for 3 days, 4 hours per day (2PM-6PM). A NOTE ABOUT VACCINATION STATUS: In order to create a safe and relaxed communal cooking environment for everyone, we ask that participants be fully vaccinated by the date of the class (per the CDC, fully vaccinated means 2 weeks after your second dose in a 2-dose series, such as the Pfizer or Moderna vaccines, or 2 weeks after a single-dose vaccine, such as Johnson & Johnson’s vaccine. Please call Karl if you would prefer to register over the phone: 208-913-0494 Course Overview Day 1 Outline Knife Skills and Knife Sharpening. Vegetable Techniques - Blanching/ Shocking, Roasting, Sauteing. Seasoning Techniques - Balancing Salt/Fat/Acid. Recipes Braised Greens with Tomato, Garlic, Chili and Lemon Roasted Brussel Sprouts, Apples, Manchego and Pumpkin Seeds Toasted Farro Salad, Roasted Squash, Parsnips, Dates and Currants Grilled Lettuces, Halloumi Cheese, Roasted and Grilled Vegetables, Tahini Dressing Day 2 Outline Understanding Poultry - Fabrication, Different Cuts and Uses. Poultry Technique - Sauteing, Pan Roasting, Braising, Grilling, Poaching, Stock. Recipes Herbed Pan Roasted Chicken, Natural Pan Sauce, Dijon Chicken Paillard, Mushrooms, Lemon, Roast Potatoes Stuffed Chicken Thigh, Spinach, Cauliflower Rice Grilled Breast of Chicken - Demo Only Stock Lecture – Demo Only Chicken Salad, Mustard- Honey Dressing  Day 3 Outline Understanding the Different Types and Methods of Preparing Fish and Shellfish. Fish Technique - Slow Roasting, Crispy Skin, Pan Sauté, En Papillote.  Recipes Slow Roasted Halibut, Yogurt Marinade, Fennel, Artichokes, Lemon Miso Marinated Salmon, Bok Choy, Mushroom Stir-fry Steelhead En Papillote Crisp Skinned Salmon, Braised Lentils Grilled Shrimp Kabob, Peppers, Escarole, Salsa Verde Please call Karl if you would prefer to register over the phone: 208-913-0494 The culinary hub for the Wood River Valley