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Basics Program

More Basics

Phyllis Vaccarelli, CCP, JoAnn Hecht and LGC Staff
Spring 2009 schedule: Six Thursdays beginning February 26
Time: 10:30 am or 6:30 pm
Cost: $75 per class per person or $425 for the series

Class #906665 for the entire series at 10:30 am beginning February 26, 2009

Add Class #906665 AM series
Class #906666 for the entire series at 6:30 pm beginning February 26, 2009

Add Class #906666 PM series

To sign up for individual classes see the numbers below in the class descriptions.

These six classes are an extension of Basic Techniques For Creative Cooking. They focus on specific groups of food and are designed to explore these groups in depth. Each week students will have the opportunity to participate in the preparation and cooking of 4 - 6 recipes.

Classes are held on Thursdays at 10:30 AM or 6:30 PM on the dates listed below. Please note that you do not have to take Basic Techniques as a prerequisite, although it is recommended.

**Instructors**: This course will be taught by Phyllis Vaccarelli, Director of Let's Get Cookin', JoAnn Hecht, and other Let's Get Cookin' staff. Phyllis is a Certified Culinary Professional with the International Association of Culinary Professionals and has had years of experience teaching, developing recipes, and working with professional chefs, authors, and other instructors. JoAnn is an excellent, well respected cooking teacher and caterer who has co-taught Basics and many other classes in addition to assisting chefs and cookbook authors at Let's Get Cookin'.
	Date Class #	Subject	Class Description
Part 1	February 26 #906667 am Add Class #906667 #906668 pm Add Class #906668	Pasta Basics	Learn the best way to make Homemade Pasta from scratch and how to cut it into Fettucine or Angel Hair strands. We will also make homemade Stuffed Ravioli, a Vegetarian Lasagne, and a quick and easy recipe for using boxed Semolina pasta. Both classic and popular modern Pasta Sauces will be demonstrated with the above.
Part 2	March 5 #906669 am Add Class #906669 #906670 pm Add Class #906670	Poultry Basics	Students will be taught how to cut up a Whole Chicken as well as how to bone out pieces, pound Chicken Breasts flat and roll up, etc. Proper temperatures for roasting all poultry will be discussed. We will demonstrate how to cook Duck for a Composed Salad and smaller poultry such as Stuffed Game Hens.
Part 3	March 12 #906671 am Add Class #906671 #906672 pm Add Class #906672	Seafood Basics	In this class we will demonstrate how to select, handle and store both Fish and Shellfish. Methods will include Steaming, Sauteing, Grilling, Cooking in Parchment, and Pan Frying a whole fish. A tasty Seafood Chowder, Asian Style Trout and our delicious Mussels in a Saffron Cream Sauce are always favorites.
Part 4	March 19 #906673 am Add Class #906673 #906674 pm Add Class #906674	Vegetable Basics	Acquaint yourself with some unusual Vegetables as well as some familiar ones that we will present in combination with other foods, herbs and spices. Vegetables as both main courses and side dishes will be demonstrated with several cooking methods such as Steaming, Grilling, Braising, and Baking. We will also discuss proper selection, storage and seasonality.
Part 5	March 26 #906675 am Add Class #906675 #906676 pm Add Class #906676	Meat Basics	Explore the preparation of different cuts of meats for Roasting, Sauteing, Grilling and Braising. Selection of Meats such as Beef, Lamb, Veal and Pork will be discussed, and techniques for Marinating, Boning, Stuffing and Carving will be shown.
Part 6	April 2 #906677 am Add Class #906677 #906678 pm Add Class #906678	Beans, Lentils, and Grains Basics	There are many kinds of Beans, Lentils and Grains available in the marketplace today. They require little attention to prepare and can help to promote a healthy eating lifestyle. Learn how to work with Wild Rice, make Grilled Polenta and use Bulgur in a Salad. We will also make a Bean Soup and a Creative Dessert.