You’re probably not as great a cook as you
think. Harsh, but true, even your kids will tell you that a solid grasp
on meatloaf and spaghetti casserole don’t qualify anyone as a cook.
Except perhaps in a fraternity house.
But there’s hope. What most of us lack are the simple fundamentals
of cooking: How to confidently wield a paring knife, whip up lump-free
sauces, season with herbs like cumin and thyme (and put down the onion
salt) or cook meat without turning it into shoe leather. Not convinced?
A single perfect veloute sauce will irrevocably change your outlook.
So swallow your pride (which may go down as hard as your recent
attempt at beef curry) and check out a host of local cooking classes
priced to accommodate almost any budget. Think of it as an investment
in your future. And a savior to dinnertime.
Dine and Discover Series, $44
If you’re short on time and cash,
consider this multi-tasking series that includes a 90 minute cooking
demo and dinner to boot. Throughout the month of February, Chef
Victoria Blumenstein leads these fast-paced watch-and-learn sessions
that explore several different cuts of pork leg, three-ways of cooking
the meat as well as recipes for salad, celery root mash and blue cheese
panna cotta. Then sup on the results (vegetarian options available).
February 3, 10, 17, 24 from 6:30 to 8pm. Relish Culinary Adventures, 14
Matheson St., Healdsburg, 431-9999.
The Art of Balance in Cooking and Eating, $30
New Orleans
transplant Maria Vieages, who recently auditioned for season six of the
Next Food Network Star leads a series of classes at G&G Market’s
in-house cooking school, Ginger Grille. She’ll focus on how to make
good food choices, healthy cooking methods and portion control. Menus
include Pan Seared Snapper with Lemongrass Curry, mango jasmine rice
(Feb.4), Chicken Piccata and rosemary potatoes (Feb. 11) and blackened
fish tacos (Feb. 18). 6 to 8pm, Ginger Grille, G&G Market, 1211 W
College Avenue, Santa Rosa, 546-6877.
Comfort Foods Light, $35
The Northern California Center for
Well-Being hosts a series of classes with dietician Nora Bulloch aimed
at delicious alternatives to high-fat cooking. February 26, 6 to 8pm,
Ginger Grille, G&G Market, 1211 W College Avenue, Santa Rosa,
546-6877.
Food and Wine Pairing, $35
Treat yourself to a long lunch at the
SRJC Culinary Cafe while learning how to pair wine with food. Culinary
honchos Betsy Fischer and Michael Salinger lead the class, discussing
the wines, recipes and principles of pairing while you sip and sup.
Jan. 29, Feb. 5 and 26, April 9 and 23, May 7 and 14, 12:30 to 2:30pm.
More details: santarosa.edu/communityed or 527-4372.
Cold Weather Classics Cooking Demos, $15
The Culinary Institute
of America at Greystone gives cooking demos each Saturday and Sunday at
10:30am and 1:30pm, a great way to watch and learn the technique for
haute culinary masterpieces. On the menu for January and February:
braised pork shoulder (1/23-/24), pan seared scallops (1/30-31); wine
glazed duck breast (2/20-21) and steak au poivre (2/27-28). Tickets
available at the CIA, but the classes often sell out, so online
reservations are recommended ciachef.edu/enthusiasts/
Friday Night With Julia, $79
Who better to learn from than the
great Julia Child? Sur La Table’s Mary Bergin hosts a monthly series
based on chapters from Mastering the Art of French Cooking. On February
5 it’s Chapter 5: Poultry featuring how to make chicken stock, split
roasted chicken, roast duckling, chicken casserole with bacon and
squab. Need a little brush up on your knife skills before tackling La
Julia? The store also offers frequent classes on wielding your steel
like a pro (Feb 4, Feb 26). 2323 Magowan Dr., Santa Rosa, 566-9820.
Artisan Breads Everyday, $125
There’s nothing like starting with the most fundamental of foods — bread. One of its greatest champions, Peter Reinhart (who some locals may remember from Brother Juniper’s) will teach simple everyday bread baking at Ramekins on March 30. 40 West Spain St., Sonoma, 933-0450.
Slow Cooking, $85
Former Della Fattoria Exec Chef Kay Baumhefner
opens up her Petaluma home for intimate cooking classes several times
each year. On February 24, she’ll slow things down with how-tos on
vegetable, meat and bean dishes that can simmer away all day and be
ready for eating when you get home. She’ll be doing an Essential Sauces
class in early May, focused on understanding reductions, roux-based,
emulsion and veggie sauces. Details online at comehometocooking.com or 778-7143.
French Language, Culture and Cuisine, $251
Brush up on your
parlez vous while cooking up regional specialties of the French
provinces. Santa Rosa Junior College Chef Christine Piccin leads the
class, which includes conversational practice while you learn. Six
Thursdays, beginning February 4, 5:30 to 9:15pm. Santa Rosa Junior
College Culinary Arts Center. More details santarosa.edu/communityed.
Flavors of Wine Country Boot Camp, $2,095
Okay, so the price tag
isn’t for everyone, but if you’re really ready to get down to the
business of cooking, there’s no arguing that Chef John Ash
is the guy to teach you. As the chef who pretty much invented Wine
Country cuisine imparts his vast knowledge over five intensive days in
the kitchens and classrooms of the Culinary Institute of America in St.
Helena. And of course, there’s the added bonus of wearing chef’s whites
for a week. 2555 Main Street, St. Helena, 967-2320.
+++++++
Can’t shell out the cash right now? Julia Child comes to
the rescue from the great beyond with a new, reformatted The Way to
Cook DVD, ($18.49 at Amazon.com). The two-set DVD comes with a recipe
booklet and dozens of easy to follow lessons on everything from stock
making to desserts — a sort of Mastering the Art of French Cooking
light.
