Cooking at home is the new going out
It’s more than just dinner, it’s a dining experience. In the On-Site Culinary Solutions Test Kitchen in Blacksburg, Virginia, Chef Jud will teach you how to prep, plate, and pair recipes that wow guests! Now offering 7 classes that feature restaurant inspired dishes designed to cook at home, you’ll learn how to build elevated courses, from appetizer to dessert, using everyday ingredients.
Cooking methods and classical technique is the backbone of a great culinary foundation. Chef Jud will demonstrate and teach you these essential techniques for preparing vegetables, meats, stocks, sauces as well as baking and pastry.
Class size: 1-3 students
All ingredients, recipes, & cooking equipment will be provided
$90 per class
$600 for 7 classes
email to schedule your first class firstname.lastname@example.org
Class 1: Baking and Pastry 4-Classes in the Series
Class 2: Holiday Baking
We will be making a variety of holiday cookies, Peanut Brittle and Italian Pizzelles
Class 3: Cakes and Ice Creams and Advanced Skills 7-Classes in the Series
Class 4: Cooking Duck Like a Fine Restaurant
Duck fabrication and how to work with each muscle
Accompaniments including: preparation of vegetables, starch, and sauce making techniques
Pan searing and other cooking techniques for duck
Plating like a fine restaurant
Private Dinners at the Chef’s Table up to 6-people
Class 6: Global Street Foods
We will begin our journey making a world tour of popular street foods.
Vietnamese spring rolls, Thai Chicken Satay, and South American Empanadas.
Class 7: Learn the Art of Sausage Making and Smoking Techniques
Class 8: Learn the Art of Sushi Making Techniques
Class 9 Pasta Making Workshop
Class 10: Mastering Fish
Breaking down and filleting a whole fish to create an upscale appetizer and entrée.
Class 11: Filet Wellington- Meat, Stocks, and Sauces
Class 12: Steak and “Butter-Poached Lobster”
We will be creating an upscale “Steak and Lobster” Dinner with Butter Poached whole Maine Lobster and Filet Mignon entrée.
Class 13: Soups; Chowders and Bisques “Corn and Crab Chowder”
We will be working with Cream Soups, Clear-Broths, thickening and seasoning techniques.
Corn, Clam, and Italian Chowders
Class 14: Curries of the World
A Tour of Asian Curries from India, Thailand, and Vietnam. Naan Bread, Chutney, and Jasmine rice dishes.
Class 15: Cooking Lamb Like a Fine Restaurant
You will learn how to fabricate and French the Bones on a Rack of Lamb and to be able to create an Upscale Restaurant Dish complete with accompanied side dishes and sauce!