Culinary Bootcamp
Tues, Wed, & Thurs, Jan. 7th – 9th 11:30-1:30 p.m.
If you’re looking to become a more confident cook and deepen your culinary knowledge & skills, this 3-day course is a must. Each day we’ll cover essential techniques to help you become a better cook (all sessions are 11:30 a.m.-1:30 p.m.)
-DAY ONE: ESSENTIAL KNIFE SKILLS —Proper knife skills are vital for all levels of cooks and involve more than just slicing and dicing. This is step one in building confidence in the kitchen and becoming a more accomplished cook. We will cover what to look for when buying knives, how to hold them, clean them, sharpen them, and most importantly, how to cut with them. (A light snack will be served.)
-DAY TWO: MASTERING SAUCES —Learn the 5 French Mother Sauces and their role in a variety of other important sauces. Explore modern, culture-inspired sauces, and learn the components of making great pan sauces, something that should be in every cook’s repertoire. We will make bechamel and hollandaise in class, as well as a quick, pantry-basics sauce. (A light snack will be served.)
-DAY THREE: THE FOUR CULINARY ELEMENTS: SALT, FAT, ACID, & HEAT — A crash course in understanding the four elements of good cooking, which are essential to elevating your culinary skills and provide insight as to how they affect food. We will prepare a steak in class that showcases the magic of salt, learn a reverse-sear technique to understand how to manipulate heat, and put our knife and sauce skills to use by making a magical pan sauce.
Allergy info:
Dairy, wheat, gluten
Menus are subject to change without notice due to product availability. This class is being held at Dry Comal Creek Vineyards; Wine is available to purchase from Dry Comal Creek (for guests 21+. no outside alcohol permitted). Please note no alcohol purchases will be allowed before or during knife skills class.
Tues, Wed, & Thurs, Jan. 7th – 9th 11:30-1:30 p.m.
If you’re looking to become a more confident cook and deepen your culinary knowledge & skills, this 3-day course is a must. Each day we’ll cover essential techniques to help you become a better cook (all sessions are 11:30 a.m.-1:30 p.m.)
-DAY ONE: ESSENTIAL KNIFE SKILLS —Proper knife skills are vital for all levels of cooks and involve more than just slicing and dicing. This is step one in building confidence in the kitchen and becoming a more accomplished cook. We will cover what to look for when buying knives, how to hold them, clean them, sharpen them, and most importantly, how to cut with them. (A light snack will be served.)
-DAY TWO: MASTERING SAUCES —Learn the 5 French Mother Sauces and their role in a variety of other important sauces. Explore modern, culture-inspired sauces, and learn the components of making great pan sauces, something that should be in every cook’s repertoire. We will make bechamel and hollandaise in class, as well as a quick, pantry-basics sauce. (A light snack will be served.)
-DAY THREE: THE FOUR CULINARY ELEMENTS: SALT, FAT, ACID, & HEAT — A crash course in understanding the four elements of good cooking, which are essential to elevating your culinary skills and provide insight as to how they affect food. We will prepare a steak in class that showcases the magic of salt, learn a reverse-sear technique to understand how to manipulate heat, and put our knife and sauce skills to use by making a magical pan sauce.
Allergy info:
Dairy, wheat, gluten
Menus are subject to change without notice due to product availability. This class is being held at Dry Comal Creek Vineyards; Wine is available to purchase from Dry Comal Creek (for guests 21+. no outside alcohol permitted). Please note no alcohol purchases will be allowed before or during knife skills class.
Tues, Wed, & Thurs, Jan. 7th – 9th 11:30-1:30 p.m.
If you’re looking to become a more confident cook and deepen your culinary knowledge & skills, this 3-day course is a must. Each day we’ll cover essential techniques to help you become a better cook (all sessions are 11:30 a.m.-1:30 p.m.)
-DAY ONE: ESSENTIAL KNIFE SKILLS —Proper knife skills are vital for all levels of cooks and involve more than just slicing and dicing. This is step one in building confidence in the kitchen and becoming a more accomplished cook. We will cover what to look for when buying knives, how to hold them, clean them, sharpen them, and most importantly, how to cut with them. (A light snack will be served.)
-DAY TWO: MASTERING SAUCES —Learn the 5 French Mother Sauces and their role in a variety of other important sauces. Explore modern, culture-inspired sauces, and learn the components of making great pan sauces, something that should be in every cook’s repertoire. We will make bechamel and hollandaise in class, as well as a quick, pantry-basics sauce. (A light snack will be served.)
-DAY THREE: THE FOUR CULINARY ELEMENTS: SALT, FAT, ACID, & HEAT — A crash course in understanding the four elements of good cooking, which are essential to elevating your culinary skills and provide insight as to how they affect food. We will prepare a steak in class that showcases the magic of salt, learn a reverse-sear technique to understand how to manipulate heat, and put our knife and sauce skills to use by making a magical pan sauce.
Allergy info:
Dairy, wheat, gluten
Menus are subject to change without notice due to product availability. This class is being held at Dry Comal Creek Vineyards; Wine is available to purchase from Dry Comal Creek (for guests 21+. no outside alcohol permitted). Please note no alcohol purchases will be allowed before or during knife skills class.