Thursday, May 11th at 11:30am Knife Skills (part II) Hands-On

Knife Skills Hands-On Cooking Class | $95 (plus tax & gratuity)

Every great meal begins with some chopping, dicing, slicing or mincing, so there's no better way to enhance your culinary education than with essential knife skills! For this second class we have featured on knife skills, we will cover everything you need to know about knives and how to use them in the kitchen. You’ll start by learning to sharpen, hone and properly hold this essential tool. Chef Trey will help you master the basics of how to chop an onion, mince garlic, chiffonade basil, and a full range of professional chopping cuts from julienne to brunoise. You’ll even learn how to properly butcher a chicken! Then you’ll use all the ingredients you have chopped to make a delicious lunch, which you will enjoy after all the chopping and cooking is done!


Mediterranean Chopped Salad

Stuffed Chicken Leg Quarters

Panna Cotta with Supremed Oranges

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