3/13/18 6:30-9 pm Advanced Series: Pork, Beef & Lamb Session 2 (Hands On)



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Chef Brandy Fernow presents Advanced Series: Meat Session 2 (Hands On)

These full-participation classes teach fundamental skills, not recipes. Chef Brandy is taking you beyond following a recipe, instead, exploring cooking techniques, butchery and foundations. Each individual class will focus on a particular protein, identifying cuts, learning which cooking method to apply and execute, appropriate cooking temperatures, and learning sensory cooking. As you advance through the series, you'll gradually come to understand each cooking concept. You'll have a firm grasp of ingredients and equipment; you'll know why things happen; you'll learn how to avoid and correct mistakes. Most important, you'll gain the experience you need to cook with confidence and pleasure—without relying strictly on recipes.

Session 2: Pork, Beef, & Lamb
The second class in this series will focus on identifying cuts of beef, pork, and lamb, as well as the various techniques for cooking each one to their maximum potential. Students will trim, truss, French, and finally, roast, stew, grill and sear our work discussing proper carving and slicing before we eat! On the menu: Brined and Roasted Pork Tenderloin, Frenched and Herb-Crusted Rack of Lamb, Sliced and Seared Beef Tenderloin, Marinated and Grilled Skirt Steak and Beef Cassoulet Stew