L'Art Culinaire!

Culinary fundamentals from A to Z: Never been to Cooking Camp, but love to cook? Well, this is a great introductory class to begin learning the Art of Cooking. This class will begin with culinary basics including knife use, sanitation, kitchen safety, sautéing, boiling, caramelizing, herb & spice identification, egg cookery, soup making and the “thrill of the grill”. This class will build a solid foundation for other Cooking Camp classes.

Day		Menu Items
Monday		Traditional Bruschetta, French Onion Soup & Tomato Basil Pasta
		Today you will begin your culinary journey by learning the skills that will help you create delicious food. We will begin with sanitation, knife skills, along with the cooking techniques of boiling, caramelizing and sauté.
Tuesday		Fresh Pasta Primavera, Summer Salad with Tangerine & Mango Vinaigrette & Cheesy Crescent Rolls
		Taste the difference that fresh pasta makes versus the dry pasta used on Monday with this delicious summer pasta. Techniques covered are sweating, emulsifying and baking.
Wednesday		Poached Salmon with Cream Dill Sauce, Crepes with Mushroom, Herb & Cream Sauce
		Poaching is the topic for today. We will learn how to perfectly poach a salmon fillet and finish it with a velvety dill cream sauce.
Thursday		Traditional Eggs Benedict, Ham & Cheese Soufflé and Chocolate Soufflé
		Nothing starts the weekend off better than a delicious eggs Benedict. Again we will use the technique of poaching to make this great breakfast dish that is over 130 years old. Think we can’t get older? Soufflés are over 190 years old and we will learn the techniques to make a delicate light soufflé.
Friday		Thrill of the Grill Kebab Style
		Crank up the grills after this class. You will learn how to properly use the gas grill and make a feast for your family this weekend. We will grill everything from fruit to pizza!
All menu items subject to change.