Knife Skills 101... Part 1 of "The Knife Whisperer Series"

Tuesday, August 17th - Sold Out - We will offer this class again soon!

6:00 - 9:00pm

$80 including tax

Learn to love your kitchen knives and know how to use them. Cut, chop, julienne, chiffonade, brunoise, and butcher meat just like a pro - using the knives you own. Whether they're Cutco, Henkel, Wustof, Shun, Forschner, some Celebrity Chef Brand, or a stamped metal box set of knives someone gave you a long, long time ago...our chefs have used them all, and we will show you the secrets of how to wield power over your produce and command that cutlery to do your bidding - safely, without harm (we can't promise that the carrots and celery will be safe, but you will be!)

This class is hands-on; bring your most stubborn kitchen knife - the one you've always wanted to enjoy using but just can't. We'll conduct a knife diagnostic, show you how to sharpen that baby up, and we'll practice the hand placement and motion movements to produce high-quality knife cuts every time - all while chopping up a storm so our chefs can cook our dinner. Afterwards, we will sit down to a delicious dinner we've helped prepare and enjoy a glass of wine.

September Cooking Classes

Basic Meat Butchery...Part 2 in our "The Knife Whisperer Series"

Tuesday, September 14th

6:00 - 9:00pm

$95 including tax

Continuing in our goal to grant you knife-wielding dominion over your kitchen, our chefs will show you the art and science of home meat butchery. We will focus on Chicken and Pork in this class, creating some of the most popular cuts you see on dinner menus and holiday buffets such as:

Chicken - breaking down and serving whole roasted and trussed chicken, breaking down bone in chickens into basic cuts, airlining breasts and legs to create impressive entrees.

Pork - Baby Back Ribs, Pork Chops Boneless Pork Loin, and Crown Roast

We'll butcher the meat while our chefs prepare the meal so that you can focus on knife skills. We'll sit down to a delicious dinner with wine, and you'll leave with all the recipes and diagrams to reference at home. If you have a cleaver, a boning knife, or another knife you aren't sure is or isn't used for butchery, and we will show you how to use it.

 

October Cooking Classes

Basic Meat Butchery - Part 3 in our "Knife Whisperer Series"

Tuesday, October 12th

6-9pm

$95 including tax

Fish & Shellfish

Filleting fish, shucking oysters, stuffing and rolling salmon roulade, and knowing the proper knives for each job is the subject of the third Knife Whisperer. Bring your knives - the long, flexible slicer sitting in the drawer, the oyster shucker you bought and never use, or any other knife you're just not sure to use. We will put them to good use on our Fruit of the Sea.

Our chefs will prepare dinner as we fish-fillet our way through the evening, and we will end the class with a delicious meal and a nice glass of wine.

To sign up for this or any MCC class, call 805-658-8900 or email info@maincourseca.com