Techniques of European Cooking

Chef-Educator Nancy Krcek Allen

Chef-Instructor Lynne Brach

Europe is the mother-lode of codified technique and fine cooking. After this class you’ll surprise your family with your improved knife and cooking skills. The class will begin with hands-on knife technique that will ease your way into the kitchen. You’ll learn to properly cut everything from a humble onion and lovely leek to tomatoes, herbs and whole chicken or fish. You and your team will turn the resulting food into a few deeply satisfying, time-tested dishes from France, Italy and Spain like Tuscan or French onion soup, vegetable gratin, poached leeks or endive salad with shallot mustard vinaigrette, Italian greens with garlic, Spanish fish en escabeche or pasta con sugo pommarola.

All classes are approximately five hours and hands-on. Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines after class. The price is $125 per person. Bring an apron and a favorite knife.

Please see our Web Store for the cooking class offerings and bookings. If a class is sold out, please give our front desk a call and ask to be added to the waiting list. 1-800-969-4009.