A peek at a cooking class at the Columbia Culinary Arts Center
Some of the classes we have taught are ‘New Holiday Classics”, “The Basics of Kitchen Safety-Knife Skills, Sanitation and How to Use a Whole Chicken” and ‘Homemade Pasta- Fettuccini, Manicotti, Ravioli and Tortellini”. Allow us to create a custom class with your needs or pick from one the classes below.
I will also list upcoming classes at the CAC here.
Kitchen Basics and Using all of the chicken
Exciting Sides for Holiday Dinners aka New Holiday Classics
Sous Vide
Curing and smoking
- Bacon
- Corned beef
- Pastrami
- Brisket
- Pork Shoulder
- Hot and Cold smoked Salmon
Northern Italian Classics
- Broadly northern versus southern
- Using what is in season and freshest
- Pesto
- Tortellini
- Risotto
- How to make fresh pasta
Southern Italian Classics
- Classic red sauce
- Caponata
- Pasta Fagioli
Italian American Classics
- Lasagna
- Chicken Parm
- Meatballs
Pizza and Focaccia
- Making Dough
- Classic-Neapolitan style
- Detroit Style Pan Pizza
- Chicago Style Deep Dish
- Setting up a good oven for cooking
- K.I.S.S. for toppings
- Variations
- Stromboli
- Calzone
French Classics
- Coq au Vin
- Beef Bourguignon
- Sole meunière
Vietnamese Classics
- Gỏi cuốn, Vietnamese spring roll
- Pho – Noodle soup
- Bánh mì
Thai Classics
- Som Tum (Spicy Green Papaya Salad)
- Pad Thai (Thai style Fried Noodles)
- Pad Krapow Moo Saap (Fried Basil and Pork)
Preserving your harvest-Series
- Dehydration
- What to do with all those herbs
- Creating soup packets
- Freeze drying
- Broad overview and what its good for and what it isn’t good for
- Canning Basics
Fermentation and Pickling
- Sauerkraut
- Hot sauce
- Kosher dill pickles
- Kombucha
Cook Once-Eat for a week
Pantry set up for quick weeknight meals
New England Clam bake and lobster boil