If you’ve never had the chance to learn the basics of cooking this class is for you!
Join one of Highfield’s Culinary instructors, Kay Benaroch, for our new fall series all about getting back to the basics. In this series Kay will cover essential methods of cooking eggs, meat, poultry, vegetables, cakes, pies, and pasta. These classes will be a combination of demonstration and hands on basic knife skills, baking techniques, methods for sautéing, poaching, braising and roasting to enable you to put a wholesome home-cooked meal on your table!
Classes meet @ Highfield Hall kitchen for 4 weeks on Saturdays, from 10:00 am – 1:00 pm.
Sept. 19th, Sept. 26th, Oct. 3rd, Oct. 10th
Class 1: Braising and Poaching
- Poached Salmon with Mustard Sauce
- Braised Chicken thighs with almonds and prunes
- Baking Powder biscuits
- Poached pears with spiced caramel sauce
Skills: knife skills, flakey pastry baking, working with sugar for caramel, poaching and braising
Space is limited. Grab a seat at the table today!
Register online now or call us at 508-495-1878
Highfield will adhere to social distancing protocols and space classmates out accordingly.