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  • #233  SUNDAY 6/30 10-1; 2-5; MONDAY 7/1 6-9 p.m. MASTRCHEF BTCAMP 3 SESSIONS NO #233  SUNDAY 6/30 10-1; 2-5; MONDAY 7/1 6-9 p.m. MASTRCHEF BTCAMP 3 SESSIONS NO
  • #233  SUNDAY 6/30 10-1; 2-5; MONDAY 7/1 6-9 p.m. MASTRCHEF BTCAMP 3 SESSIONS NO #233  SUNDAY 6/30 10-1; 2-5; MONDAY 7/1 6-9 p.m. MASTRCHEF BTCAMP 3 SESSIONS NO

#233 SUNDAY 6/30 10-1; 2-5; MONDAY 7/1 6-9 p.m. MASTRCHEF BTCAMP 3 SESSIONS NO

Item #: 063007012019H

Availability: In stock

$249.00

Details

MASTER CHEF BOOT CAMP (3 SESSIONS)
HANDS-ON – No BYOB
CHEF JAMES LUPIA

Sunday, June, 30 2019 10:00 a.m. – 1:00 p.m.
Sunday, June 30, 2019 2:00 p.m. – 5:00 p.m.
Monday, July 1, 2019 6:00 p.m. – 9:00 p.m.
$249.00/person for all 3 sessions #233

Can’t afford the time and money to attend a semester of culinary school? Here are three special hands-on sessions that are the next best thing. You’ll work side-byside with Chef Lupia making some great dishes and learning a variety of culinary techniques that will take your cooking to the next level. Each class will highlight different culinary techniques, different foods, and a variety of recipes. You’ll get to taste each dish, and we’ll even sample a wine or two during our culinary sessions.
Class size is limited.


SESSION 1
Sunday, June, 30 2019
10:00 a.m. – 1:00 p.m.
Skills Presented:

  • Basic Knife Skills, Sharpening & Honing
  • Perfect Stock-Making Techniques
  • Stuffing Meats
  • Seafood Techniques
  • Working w/ Asian Food Combinations
  • Seasoning & Searing Meats
  • Herb & Spice Combinations

Menu:

  • Appetizer Crab Cakes w/ Creamy Shallot Mustard Sauce
  • Rainbow Thai Chicken Salad
  • Bourbon Teriyaki Pork Tenderloin w/ Spicy Basil-Scented Thai-Style Noodles
  • Beef Tenderloin w/ Sweet Pepper & Onion Topping
  • Risotto w/ Pesto, Shrimp & Scallops

SESSION 2
Sunday, June 30, 2019
2:00 p.m. – 5:00 p.m.
Skills Presented:

  • Using Roux & Thickeners
  • Sauce Making Techniques
  • Slow Cooking Techniques
  • Making & Using Clarified Butter
  • Cooking Fish Perfectly
  • Working w/ Dough
  • Roasting Techniques

Menu:

  • Savory Lobster, Bacon & Swiss Quiche
  • Seared Rib-Eye Steak w/ Arugula & Roasted Pepper Salad
  • Medallions of Pork & Baby Bella Mushrooms in Creamy Tarragon Sauce
  • Spice-Crusted Seared Halibut w/ Hollandaise Sauce
  • Spicy Asian Portobello Mushrooms

SESSION 3
Monday, July 1, 2019
6:00 p.m. – 9:00 p.m.
Skills Presented:

  • Smoking & BBQ-ing
  • Dressing Making Techniques
  • Reduction & Reduction Sauces
  • Types of Salt
  • Using Heat as a Seasoning & Flavor
  • Using Contrasting & Complementary Flavors

Menu:

  • Amazing Balsamic & Brown Sugar Rubbed Pulled Pork Grilled Cheese Sandwiches w/ Roasted Red Pepper Balsamic Dressing
  • Asian Honey-Glazed Chicken Salad w/ Magical Mandarin Dressing
  • Prime Rib Roast w/ Port & Red Wine Sauce
  • Pancetta & Crab Tortellini w/ Fresh Baby Bella Mushrooms
  • Baked Sweet Potato, Pear & Pecan Toss

Additional Information

Department COOKING CLASSES
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