Advanced Series: Poultry, Fish and Meat (Hands On)

These full-participation classes teach fundamental skills, not recipes. Chef Brandy is taking you beyond following a recipe, instead, exploring cooking techniques, butchery and foundations. Each individual class will focus on a particular protein, identifying cuts, learning which cooking method to apply and execute, appropriate cooking temperatures, and learning sensory cooking. As you advance through the series, you'll gradually come to understand each cooking concept. You'll have a firm grasp of ingredients and equipment; you'll know why things happen; you'll learn how to avoid and correct mistakes. Most important, you'll gain the experience you need to cook with confidence and pleasure—without relying strictly on recipes.

Session 1: Tuesday, March 6 Poultry

Each student will break down a chicken and the cuts will be paired with the appropriate cooking techniques to ensure every part of the bird is utilized to capture essential flavors of each piece. Stock will be made of the carcass and wings, the breasts pan seared, thighs braised. On the menu: Chicken Stock, Perfect Whole Roast Chicken, Brined and Pan-Seared Chicken Breast, Wine-Braised Chicken Thighs and Balsamic Glazed Duck Breast

Session 2: Tuesday, March 13 Pork, Beef, & Lamb

The second class in this series will focus on identifying cuts of beef, pork, and lamb, as well as the various techniques for cooking each one to their maximum potential. Students will trim, truss, French, and finally, roast, stew, grill and sear our work discussing proper carving and slicing before we eat! On the menu: Brined and Roasted Pork Tenderloin, Frenched and Herb-Crusted Rack of Lamb, Sliced and Seared Beef Tenderloin, Marinated and Grilled Skirt Steak and Beef Cassoulet Stew

Session 3: Tuesday, March 20 Fish

The last class in this series will remove the intimidation factor of fileting a whole fish. You'll master cooking methods of fish cookery including fumet, steaming, searing, sautéing, and poaching. Chef Brandy will also cover purchasing fresh fish. On the menu: Fish Fumet, Steamed Mussels in Herb Broth, Spicy Sautéed Shrimp, Shallow Poached Fish Fillets, Grilled Cedar Plank Salmon and Fried Calamari