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SURFAS: Kitchen Basics a 3-Week Cooking Series
February 21, 2017 @ 5:30 pm - 8:30 pm
One event on February 28, 2017 at 5:30 pm
One event on March 7, 2017 at 5:30 pm
Tuesdays, 2/21, 2/28, & 3/7/2017
5:30 pm – 8:30 pm
3-Week Hands-On Cooking Course
$200.00
Test Kitchen, Surfas Culinary District 3309 Hyland Ave Costa Mesa (map)
Join Surfas as we start our first kitchen basics series, written and run by our Chefs here in OC. In this series we are going to over the basics. We will start with learning definitions and vocabulary and then on to the most important skill to have in the kitchen, knife skills. We will be working on the science of emulsification, mastering egg cooking, traditional stock making process including roasting the bones, simmering to develop flavor, skimming, straining and proper storage. We will also be introducing you to the Mother Sauces and their many offspring. This will be a very hands-on series and questions are welcomed and encouraged. Skip culinary school, let Surfas guide you to becoming a real cook! Please bring a note book to take notes with and an open mind for learning. We can’t wait to see you here in the kitchen!
*Each student will be given an apron to take home and wear each week.Week 1 – Knife Skills, Stocks, Vocabulary and Emulsification
Asian Slaw
Sesame Vinaigrette
Pommes Frites with Spicy Aioli
Minestrone Soup
Week 2 – Egg Cooking, Mother Sauces, Perfecting Vegetable Cooking
Eggs Benedict (Poached Eggs, Hollandaise Sauce)
French Omelette
Chicken Pot Pie using Veloute Sauce
Roasted Carrots with a Maple Glaze
Whole Roasted Spiced Cauliflower with a Mornay Sauce
Week 3 –Protein Cooking and Fabrication
Fabricate a Whole Chicken
Coq Au Vin
Butterfly, Stuff and Truss a Pork Loin
Cherry Stuffed Pork Loin with a Herb Compound Butter
Braising to Perfection Pot Roast
Brown Gravy
About Your Chef:
Chef Maggie Mullen has over 15 years of culinary experience; classically trained with an emphases on Specialty Foods. She graduated in 2005 from the California Culinary Institute. She has run many kitchens from casual to fine dining. Maggie has passion for food and anything to do with it, she has worked on dairy farms, organic vegetable farms. With all her years of experience she has lots of lots tricks of the trade and cant wait to share them with you. She recently graduated from a Master Food Preservation program and is an expert in food safety. Chef Maggie is fun and out-going, very knowledgeable and approachable, and would love to teach you to develop the skills it takes to become more comfortable in the kitchen.