CLASS 1: KNIFE SKILLS, SAUCES & SOUPS
September 10, 2025 7:00-10:00 PM
In this class, students will develop a foundation for all culinary training. We will teach proper handling of knives, correct knife techniques, and how to make a myriad of cuts. We will cover how to make homemade stocks, and students will prepare classic French “mother sauces,” which form the basis for many gourmet dishes. These sauces will then be used to make some traditional soups. Tasty pre-made appetizers will be served upon arrival on the first day of class to enjoy with the wine!
Advanced Professional Knife Skills
Mother Sauces: Béchamel, Hollandaise, Veloute, Espagnole, and Tomato Sauce
Soups: Cream of Tomato Soup and Wild Mushroom Soup
To Drink: Red & White Wine
CLASS 2: CHICKEN ENTREES & SIDES
September 17, 2025 7:00-10:00 PM
Students will learn all the fundamentals of cooking poultry while practicing cooking techniques such as braising, pan-searing, and roasting. Classic as well as contemporary dishes and sides are given an EATZ flair…who said chicken was boring?
Pan-Seared Chicken with Creamy Polenta and Mustard Pan Sauce
Classic Coq au Vin with Creamy Mashed Potatoes
Chicken Cordon Bleu
To Drink: Red & White Wine
CLASS 3: SEAFOOD ENTREES & SIDES
September 24, 2025 7:00-10:00 PM
This class covers cooking techniques relating to seafood, one of the more challenging culinary procedures…but no need to fret! We will show students just how easy it is to create these truly gourmet, spectacular dishes. Your friends and loved ones will be asking you to cook for years to come!
Seared Scallops with an Orange Beurre Blanc Sauce
Fresh Sole en Papillote with Zucchini, Squash, Dill & Lemon
Seared Ahi Tuna with Forbidden Rice and Tropical Salsa
To Drink: Red & White Wine
CLASS 4: BEEF ENTREES & SIDES
October 1, 2025 7:00-10:00 PM
Students will learn various techniques for cooking beef, as well as more advanced sauces. Classic French steaks and sides will be taught, along with a delicious lamb dish. You will truly be a culinary genius after this class!
Steak au Poivre with Pommes Dauphinoise
Steaks with Bordelaise Sauce and Oven-Roasted Asparagus
Lamb Chops with Mint Sauce and Apricot Couscous
To Drink: Red & White Wine
CLASS 5: BAKING & PASTRY
October 8, 2025 7:00-10:00 PM
This class covers everything from bread making to crème brûlée. Students will learn how to work with yeast, different kinds of flour, and, of course, chocolate…we saved the best part for last!
Rosemary Focaccia Bread
Orange-Cranberry Scones
Crème Brûlée with Raspberries
Bittersweet Chocolate Mousse
To Drink: Red & White Wine
*All classes are hands-on. Each class includes never-ending wine and so much food that students can bring home leftovers!
Please note: students may make up any classes missed, and the credits will never expire. 48-hour notice required.