RIVER INN COOKING SCHOOL 2010 SCHEDULE OF EVENTS AND CLASS DESCRIPTIONS
7 – 8 FEBRUARY, 2010 Fresh Fish and Seafood Workshop
Learn from this comprehensive workshop how to perfectly cook through a variety of techniques a wide range of fresh fish and shellfish, as well as be able to create a number of classic French and Asian sauces. The class will go through the process of purchasing fresh and live fish, fabricating, proper seasoning and the cooking of seafood.
16 – 17 MAY, 2010 Farmers Market Local Produce and Cooking Light
From this day’s instruction the class will learn the fundamentals of “sun cuisine” using local produce from the Downtown Farmers Market. In this class the students will receive lessons in basic knife techniques; slicing, dicing, chiffonade, brunoise, baton, and juilienne of vegetables, as well as sharpening and honing a knife’s blade.
18 – 19 JULY, 2010 Summer Grilling Class
During this class the guests will learn a vast array of sizzling new recipes and innovative new grilling techniques of meats, seafood and breads. We will cover how to make spice rubs, marinades, brines, spice pastes, homemade barbecue sauces, and glazes for meats and seafood.
12 – 13 SEPTEMBER, 2010 Fall Themed Cooking
Inspired by hearty, savory dishes, Chef David Schrier will teach the class the basic fundamentals involving the production of roasting and braising meats and game, basic techniques surrounding stocks that will transform into the most decadent soups, sauces and stews. We also take a look at the savory side dishes such as caramelized onion tarts, mushroom strudels, and roasted root vegetables that accompany these hearty meals so perfectly.
14 -15 NOVEMBER, 2010 Holiday Themed Cooking
Join us for a look into the holiday season through Chef’s eyes! You will learn to make scrumptious hors d’oeuvres, canapés and tapas style preparations for holiday cocktail parties. You will learn how to build terrines with foie gras and figs, smoked salmon roulades filled with goat cheese, seared tuna with Asian sauces, oysters in the half shell with accompaniments and sauces as well as rich chocolate desserts.