SIMPLE SAUTÉS, SAUCES & SIDES "A Laurel Run Classic"
Tuesday , March 11, 2014 6:30-9:00PM
If there is any class you should take, it is this; it’s a must for all busy cooks wanting to serve good, delicious food from scratch in a short time. Quick sautéing cutlets of meat and finishing with a simple pan sauce will have you turning out flavorful entrees like a pro. Armed with a Sauce Chart that can be interchangeable with many proteins and side dish ideas, you can turn out a meal in 30 minutes. Learn about prep/mise en place, stocking your pantry, kitchen organization and cooking techniques for meat. Chicken Cutlets with Orange Rosemary Sauce or Mustard Cream Sauce; Pork Medallions with Port & Cherry Sauce and Tilapia with Lemon Caper Sauce. Add a quick side of potatoes, spaetzle, or rice pilaf and you can get a meal on the table in 30 minutes...guaranteed. This class has been taught to well over 500 students!
HOW TO COOK RISOTTO
Saturday , March 22, 2014 10:30AM-1:00PM
Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency andcan be served as a first course, main course or as side dish. In this class you will learn the Basics of Risotto along with three methods for making risotto: traditional, "Almost Hands-Free” Technique and with a Pressure Cooker (yes…and it works beautifully in just minutes). Chef Lowe will make Basic Risotto using the three methods, Wild Mushroom Risotto with Pancetta and Sage, Chicken with Spring Vegetable Risotto, Seafood Risotto, a special-occasion dish made with a quick seafood broth by simmering the shrimp shells, and Risotto alla Contadina, a substantial Tuscan risotto served as a one dish meal. You will never have to avoid making risotto again!
SAUSAGE MAKING WORKSHOP
Saturday , March 29, 2014 10am-2:30pm (4.5 hrs)
George, our Meat Cutter-Cooking Instructor is looking for sausage makers for this active Hands-On Workshop. We will set up sausage making stations, work in pairs and make two kinds of fresh sausage from beginning to end. You will learn how to trim and breakdown a fresh pork butt, learn the process of grinding, mixing,seasoning and finally stuffing sausage into casings. Each participant will take home approx. 6# (3# each) of bratwurst and Italian sausage. Come out for a full morning ‘stuffed with learning and fun’. Lunch served. All meat and supplies included; please bring a boning knife if you have one.
Regardless of a persons skills or experience, anyone can learn something new and enjoy the rewards of fine cooking. Every class conducted at Laurel Run offers valuable cooking techniques and tips and appeal to all levels of cooking experience. The staff of experienced, knowledgeable cooking instructors and chefs will increase your cooking knowledge each time you are here. You not only go home with recipes, but you have the opportunity to taste, discover and understand new flavors and enjoy the delicious food prepared in class.
Laurel Run's Mission Statement
Our mission statement at Laurel Run Cooking School is to educate, excite and entertain. We want our students to learn new skills and gain confidence in the kitchen, we want them to go home excited about cooking, and we want to them to have fun! We are proud of our informative classes that are conducted in a down-to-earth, friendly atmosphere.
Laurel Run Cooking School is a Limited Liability Company