Open to the Public Classes – Spring 2015

standing rib roastNICE TO MEAT YOU!

Succulent Standing Rib Roast – #50713

How do you cook it? Not your Mother’s way! Chef Lynda’s technique using unusual and inexpensive equipment will surprise you! Learn the secrets of the flavor and prepare to impress!

Note: $15 supply fee payable to the instructor at workshop. (Subject to change based on market price/availability.)

#50713 – Thursday – 4/16 – 6:30-9 PM – $35 Rockville Res./$41 Non-Res.

“““““““““““““““““““““““““““““““`

40 Clove Garlic Chicken – #50714

In traditional medicine, garlic has been said to cure many ailments. Learn techniques to use when cooking with garlic. You will be provided a whole chicken to break down in class as Chef Lynda shares this and other recipes using garlic. Bring your own cutting board and knife.

Note: $14 supply fee payable to the instructor at workshop.

#50714 – Thursday – 4/30 – 6:30-9 PM – $35 Rockville Res./$41 Non-Res.

 “““““““““““““““““““““““““““““““`

After the Catch: Filleting, Skinning and
Cooking Fish – #50715

No bones about it! Chef Lynda will teach you how to transform a whole fish into beautiful, boneless fillets in just a few simple steps. Learn how to remove the pin bones and separate the skin from the fillets. Bring your own cutting board and knife.

Note: $15 supply fee payable to the instructor at workshop. (Subject to change based on market price/availability.)

#50715 – Thursday – 5/14 – 6:30-9 PM – $35 Rockville Res./$41 Non-Res.

“““““““““““““““““““““““““““““““`

Cooking Duck with Confidence – #50716

What’s more scrumptious than the deep, rich flavor of duck? Duck is often reserved for special occasions but it doesn’t need to be. It’s quite simple to prepare and provides a versatile base for many flavors.

Note: $10 supply fee payable to the instructor at workshop. (Subject the change based on market price/availability.)

#50716 – Thursday – 5/28 – 6:30-9 PM – $35 Rockville Res./$41 Non-Res.