Menu Highlights

Part One: Stock, Soups and Salad Techniques: Brown Stock • Chicken Stock • Vegetable Stock • Vegetable Soup • Chicken Soup • Four Onion Soup • Garden Salad with Sauce Vinaigrette • Salad of Bitter Greens with Lemon Vinaigrette • Tomato-Poppy Seed Dressing • Romaine Salad with Caesar Dressing • Apple, Blue Cheese & Walnut Salad • Fruit Salad • Herbed Butter • Shortbread • Brownie Techniques • Chocolate Glaze • Chocolate Sauce with Vanilla Ice Cream • Part Two: Broiling, Grilling & Egg Cookery: Broiled Brochettes de Fruits de Mer • Grilled Pesto Chicken • Grilled Pork Tenderloin with Papaya Salsa • Broiled Salmon with Tomato-Orange Salsa • Citrus Grilled Tuna with Fruit Salsa • Thai Style Chicken with Peanut Sauce • Broiled Vegetable Platter • Basic Rice • Lemon Orzo Salad • Omelets • Classic Mayonnaise • Grilled Pineapple • Part Three: Braising, Stewing and Poaching Techniques: Roti de Porc Poele • Braised Short Ribs with Vegetables • Mediterranean Fish Stew with Aioli • Braised Brisket of Beef • Curried Chicken Salad • Parsley Noodles with Poppy Seeds • Minted Sugar Snap Peas • Mashed Idaho Potatoes • Herbed New Potatoes • Buttermilk Biscuits • Shortcakes • Poached Pears in Red Wine • Peaches & Cherries in Port • Part Four: Sauteing and Frying Techniques: ShallowFried Fish Fillet with Tartar Sauce • Chicken Moutard • Chicken Marsala • Chicken with Madeira & Mushrooms • Chicken with Artichokes & Sun dried Tomatoes • Veal Francese • Veal Cutlets Milanese • Zucchini Saute/Courgettes Rape • Old Fashioned Potato Pancakes • Asparagus with Sauteed Mushrooms • Sauteed Apples • Bananas Foster • Part Five: Roasting & Sauce Techniques: Roast Chicken au jus • Roasted Beef au jus • Oven Roasted Potatoes • Roasted Garlic • Rack of Lamb Persille • Tomatoes Persille • Roasted Vegetables • Pommes Anna • Chicken Veloute • Sauce Supreme l'Estragon • Bechamel Sauce • Baked Macaroni & Cheese with Mornay Sauce • Yorkshire Pudding • Apple Bread Pudding • Carrot Cake with Cream Cheese Frosting • Gingerberry Crisp.