Culinary Boot Camp: Appetizers, Fresh Pasta and Complimentary Sauces!

211 N. Main Street,Ketchum ID 83340

07 March, 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 while learning how to make delicious Appetizers, Fresh Pasta & Complimentary Sauces 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 (9AM-1PM). 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. If you would prefer to register by phone, please call Karl at 208-913-0494 Course Overview Day 1 - Monday, March 7 Outline: Knife Skills and SharpeningSeasoning Technique- Balancing Salt/Fat/AcidUnderstanding DoughsSauces and FillingsWorking with rice paperSautéing, BakingRecipes Soft Spring Rolls, Tofu, Mint, Cilantro- Dipping SauceBruschetta/Crostini- assorted toppingsSpanakopita-Spinach, Feta, Pine NutsMarinated Shrimp, Romesco SauceMiso Marinated Meatballs- Pickled Cucumbers, Chili AioliLentil Fritters, Marinated Mushrooms, Spiced YogurtPrepare Flat Bread DoughPrepare Dough and filling for EmpanadasDay 2 - Tuesday, March 8 Outline: Dough Technique- Grilling, BakingUnderstanding Plating- Balance, FlowBuilding a RagoutRecipes Grilled Flatbreads- assorted toppingsEmpanadas- Chicken, Potato and PeasBasic MarinaraChunky Tomato Sauce, Toasted Garlic, ChiliPuttanesca SauceMeat SauceDay 3 - Wednesday, March 9 Outline: Working with Fresh PastaForming Different Shapes of Filled Pasta’s Hand Cut NoodlesMatching Sauces and ShapesMaking Fresh Cheese Recipes Pappardelle BologneseTortellini, Butternut Squash, Brown ButterShrimp Linguine, PuttanescaSpinach and Artichoke Cannelloni, MarinaraRavioli, Tomato, Chili, BurrataMezzaluna, Mushrooms and Escarole and RicottaIf you would prefer to register by phone, please call Karl at 208-913-0494 $750 The culinary hub for the Wood River Valley