FALL 2012 class announcement coming soon!
CLASSES AT SURFAS
Join me in the Surfas professional Test Kitchen in Spring 2012. These hands-on classes are two hours long with a sit down lunch provided following class. They are the perfect length of time so you can learn something, yet not involve an entire day or night commitment. Class size is limited to allow me to give you the personal attention you deserve. While the meat and baking menu selections will not change, I reserve the right to change the seasonal ingredients if I see things in the market that look better and will be more relevant to our class.
Classes may be purchased individually or by a series. Classes are $100* each or $475 for the kitchen basic series and $400 for the French focus series. If you need to cancel your reservation, you may switch it for another class if there is room available. However, due to the preparation and purchase of perishable ingredients, reservations cancelled 48 hours or less prior to class are not refundable.
Lastly, because j’ai le coeur d’artichaut (I am sentimental) and Valentine’s Day is my favorite holiday, we are having a special Valentine’s Day class with nothing but chocolate and wine ! See the details below.
The Surfas Test Kitchen is located at 8777 West Washington Boulevard, Culver City, CA 90232, on the corner of Washington and National. Students receive a discount on supplies and products purchased after class.
The Spring series included these classes below.
KITCHEN BASICS SERIES
In this series of five classes you will learn a range of basic techniques from soups and sauces to using both dry and moist cooking techniques. You will practice these techniques with meats and produce as well as sweet and savory dishes. This survey series will enable you to effortlessly put together a meal with seasonal, market-fresh ingredients. Sign up for the series by clicking on the reserve button below. Alternatively, you can sign up for individual classes by clicking on the “reserve” button below the class description.
The first class in the series is full.
Be sure to sign up for your reservation in other classes quickly.
Tuesday January 17, 2012, 10 am to 12 pm
class two: SAUCES, ROUX AND REDUCTIONS
Mother sauces, daughter sauces, and reductions. After learning how to make sauce you will never say again “I hate food with all that sauce on it.” You just had a bad one. Done correctly, sauces provide moisture and enhance the flavor of meats, sandwiches, and pastas and are far more versatile than people think. Learn the art of sauce-making from classic béchamel to lighter reduction-type sauces and how to incorporate these sauces in your cooking. In this class we will make béchamel and its derivates (mornay and soubise) as well as a demi-glace, bordelaise and sauce Robert. Lunch includes pan-seared steaks with selection of sauces (soubise, bordelaise, robert, and pouvre vert), truffled macaroni and cheese and of course, a little green something too.