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 or all 7 for $550
Class 1: Baking and Pastry
Class 2: Holiday Baking
We will be making a variety of tarts, pies and holiday cookies
Class 3: Cakes, Gateau’s, and Chocolate Mousses
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
Class 5: Date Night Dinner for Two
Chef Jud will prepare a gourmet dinner for TWO.
Choose the menu that you want to chef to prepare.
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
You will learn how to butcher, season, grind, stuff and smoke a variety of Sausages from the world, like Polish Kielbasa, Andouille, and Italian.
Class 8: Mastering Fish
Breaking down and filleting a whole fish to create an upscale appetizer and entrée.
Class 9: Filet Wellington- Meat, Stocks, and Sauces
We will be making the classic Filet Wellington topped with Duxelle Mushrooms, Goose-Liver and wrapped in Puffed Pastry.
Stocks and sauces from bones to include thickening and finishing techniques.
Class 10: 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 11: 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 12: Curries of the World
A Tour of Asian Curries from India, Thailand, and Vietnam. Naan Bread, Chutney, and Jasmine rice dishes.
Class 13: 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!