BEGIN:VCALENDAR VERSION:2.0 PRODID:-//ChamberMaster//Event Calendar 2.0//EN METHOD:PUBLISH X-PUBLISHED-TTL:P3D REFRESH-INTERVAL:P3D CALSCALE:GREGORIAN BEGIN:VEVENT DTSTART:20100618T220000Z DTEND:20100620T020000Z X-MICROSOFT-CDO-ALLDAYEVENT:FALSE SUMMARY:Cooking Boot Camp DESCRIPTION:The Culinary Institute of America has produced some of the finest chefs with exceptional skills in all aspects of food preparation. In this intensive two-day class\, Chef Porter will share her CIA training and all the fundamentals which will take your experience in the kitchen to a whole new level. Expect to leave this class with a professional approach to preparing dishes at home.Friday: We begin in the evening and learn about stocking a basic pantry\, where to go to get what you want\, menu planning\, basic culinary terms and reading recipes\, knife skills\, making stocks\, clear soups and cream soups\, vegetable cookery\, and salads and vinaigrettes. The menu includes: Classic French Onion Soup\, Smoked Cheddar Vegetable Soup\, Tuna Ni oise Salad\, and Chinese Chicken Salad. We will enjoy our dishes with a glass of wine and get ready for day two!Saturday: Our day will begin with a discussion of the menu plan and additional skills. We will then cover working with eggs\, omelets\, using herbs and spices\, cooking with grains\, beans and pasta. The morning menu will include Herb and Cheese Omelet Pasta Carbonara\, Cajun Red Beans and Rice\, and Butter Crunch Lettuce with Tarragon Cr me Fra che Dressing. After our break\, we will move on to meats and various methods of preparation\, roasting\, grilling\, saut ing and classic sauces for main dishes. The afternoon menu will include Roasted Chicken with Pan Gravy\, Grilled Flank Steak with Fresh Corn Salsa\, Saut ed Green Beans with Garlic and Tomatoes\, Herb Roasted Potatoes\, and Stir-Fried Snow Peas with Shiitakes and Ginger.Included in your class is a CIA Masters Collection 8" Forged Chef's Knife (a $110 value)\, and Apron (a $20 value). X-ALT-DESC;FMTTYPE=text/html:
The Culinary Institute of America has produced some of the finest chefs with exceptional skills in all aspects of food preparation. \;In this intensive two-day class\, Chef Porter will share her CIA training and all the fundamentals which will take your experience in the kitchen to a whole new level. \;Expect to leave this class with a professional approach to preparing dishes at home.
Friday: \;We begin in the evening and learn about stocking a basic pantry\, where to go to get what you want\, menu planning\, basic culinary terms and reading recipes\, knife skills\, making stocks\, clear soups and cream soups\, vegetable cookery\, and salads and vinaigrettes. \;The menu includes: \;Classic French Onion Soup\, Smoked Cheddar Vegetable Soup\, Tuna Niç\;oise Salad\, and Chinese Chicken Salad. \;We will enjoy our dishes with a glass of wine and get ready for day two!
Saturday: \;Our day will begin with a discussion of the menu plan and additional skills. \;We will then cover working with eggs\, omelets\, using herbs and spices\, cooking with grains\, beans and pasta. \;The morning menu will include Herb and Cheese Omelet Pasta Carbonara\, Cajun Red Beans and Rice\, and Butter Crunch Lettuce with Tarragon Crè\;me Fraî\;che Dressing. \;After our break\, we will move on to meats and various methods of preparation\, roasting\, grilling\, sauté\;ing and classic sauces for main dishes. \;The afternoon menu will include Roasted Chicken with Pan Gravy\, Grilled Flank Steak with Fresh Corn Salsa\, Sauté\;ed Green Beans with Garlic and Tomatoes\, Herb Roasted Potatoes\, and Stir-Fried Snow Peas with Shiitakes and Ginger.
Included in your class is a CIA Masters Collection 8&rdquo\; Forged Chef&rsquo\;s Knife (a $110 value)\, and Apron (a $20 value).
LOCATION:This event will be held at the Chef's Gallery UID:e.257.11155 SEQUENCE:3 DTSTAMP:20260506T040958Z URL:http://members.greaterstillwaterchamber.com/events/details/cooking-boot-camp-06-18-2010-11155 END:VEVENT END:VCALENDAR