Learn to Cook in My Kitchen – Summer 2014

Kat teaching cookingDid you read “The Kitchen Counter Cooking School” and wish you were among the volunteers? Well, here’s your chance.

Come build your kitchen confidence in a rare opportunity to take classes right at my very own kitchen counter. I will be offering a handful of classes this summer that will be videotaped and photographed so that others can be taught the same skills online. The live classes will be limited in class size — only six to eight students per class. Don’t miss this fun opportunity.

Cost: $85 per class
Each class runs approximately 3 1/2 hours. Includes hands-on lesson, wine and dinner or lunch which you’ll help prepare, plus a take-home booklet of recipes. Please note: each student will be required to sign a simple media waiver as classes may be videotaped and photographed.

Class descriptions below. Recipes or specific skills are subject to change, but you’ll get the general idea. All classes can be purchased via Brown Paper Tickets by clicking on the dates or links below. Hurry, these few spots won’t last long!

KITCHEN ESSENTIALS I:
A Foundation to Build Kitchen Confience

knife anatomySaturday, July 19th, 11 a.m.
Tuesday, July 22nd, 6 p.m.
Knife Skills 
Vinaigrette/Marinades 
Basic Sauté & Stir-Fry 
Basic Roasting (Vegetables) 
Pan-Roasting (Meat) 
Salad Fundamentals 
Vegetable Stock/Broth 
An Introduction to Flavor Profiles 

ALL ABOUT CHICKEN:
From the Supermarket to the Dinner Table

Roasted chickenSaturday, July 26, 11 a.m.
Tuesday, July 29th, 6 p.m.
Comparative chicken stock tasting
What to buy, how to cut one up
Roasted whole chicken
Braised chicken (coq au vin)
Baking/roasting pieces
Chicken stock, chicken noodle soup

SUMMER FRENCH:
Recipes from Provence & Cote d’Azur

confit-de-tomateFriday, August 1, 6:30 p.m.
Saturday, August 2, 11 a.m.

Comparative olive tasting 
Confit de Tomat (Provencal tomato spread – left) 
Olive tapenade 
Pasta with shrimp in a herb saffron tomato broth
Fish roasted with vegetables
Classic Salade Nicoise 
Stuffed vegetables
Fresh fruit tart with olive oil crust

 Purchase Tickets at Brown Paper Tickets:

Questions? Drop an email. Hope you can come cook with me!

 

About katflinn

Kathleen Flinn is the author of "The Sharper Your Knife, the Less You Cry," "The Kitchen Counter Cooking School" and "Burnt Toast Makes You Sing Good." All are published by Viking/Penguin.

Comments

  1. Shelley wiseman says:

    Can’t find where you are located anywhere.

  2. Jannette says:

    So excited to come take classes with you! I loved your first two books. Thanks for this opportunity!

  3. Kathleen Clayworth says:

    Do you every teach vegan cooking classes? Can’t seem to find any locally.

Leave a Reply