*This is a hands-on workshop, you will learn through verbal instruction and hands-on participation*
Please Note: This class starts at 5:15pm
PART 1 - Dry Heat Cooking Methods: How to Saute, Pan Fry and Deep Fry
It’s great to have good recipe, but if you don’t know how to cook well, that recipe might not turn out so great. Join us as we delve into the foundational cooking techniques that all good cooks need to understand in order to make that recipe successful. This 4-part series explores the traditional, classical skills that every culinary “apprentice” must know: Dry heat, Moist heat and Combination (dry and moist) methods.
Join Chef Curtis Smith, culinary program director at Spokane Community College as he walks you through these basic methods, then you'll get hands-on and practice them, take home recipes, helpful tips and an education that will last a lifetime!
Register for just one Cooking Method Class or complete your "apprenticeship" with all four!
Guests that complete all 4 classes will receive a $40 Kitchen Engine Gift Card!
These classes are standalone, you do not need to take part 1 to attend part 2, and so on.
*Registering/Booking this class IS FOR PART 1 ONLY.*
On the menu: This class is technique and skill focused, you will eat food you prepare but not as a full meal.
Future Classes you can register for:
2/4
Part 2 of 4
Dry Heat Cooking Methods: How to Roast, Grill and Broil
3/4
Part 3 of 4
Moist Heat Cooking Methods: How to Poach, Shallow Poach, Simmer and Boil
4/8
Part 4 of 4
Combination Cooking Methods: How to Braise, Stew and Fricassee
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