Meats & Sauces Series

Join us for a succulent course on the choicest cuts and the best sauces to pair with them! In each class, we will discuss and apply proper protein cookery methods, explain anatomy, location and application of certain cuts, demonstrate and participate in breakdown and butchery of proteins, as well as learn proper sauce making techniques. This is an ideal program for meat lovers in general, individuals looking for delicious sauce pairings, or people who can’t fully commit to our 24-Week Practical Series but still wish to enjoy the protein weeks!

Curriculum:

Week 1 – Chicken:

• Breakdown Whole Chicken
• Seared Chicken Breast Cutlets with Choice of Pan Sauces: Piccata, Marsala, & Brown Butter Lemon Thyme Sauce
• Coq au Vin: Braised Chicken Thighs & Legs

Week 2 – Pork:

• Grilled Pork Tenderloin and Breaded Pork Cutlets with Choice of Sauces
• Sauce Robert, Port & Blue Cheese Reduction, Creamy Mushroom Sauce

Week 3 – Beef:

• Grilled Skirt Steak with Argentinian Chimichurri
• Flat Iron Au Poivre or Bordelaise Sauce

Week 4 – Seafood:

• Shrimp Scampi with Compound Butter & Toasted Garlic Breadcrumbs
• Seared Salmon with Roasted Red Pepper Purée

Week 5 – Lamb:

• Breakdown and Separate Leg of Lamb
• Use Trim to Make Jus
• Roasted Rack of Lamb au Jus

Week 6 – Duck:

• Breakdown Whole Duck
• Pan Seared Duck Breast a l’Orange
• Stuffed Roasted Duck Legs with Port & Cherry Gastrique

Dates & Times:

The next Meats & Sauces Series session will be held on Mondays from 6:30pm to 9:00pm.