Food & Drink
Open Kitchen | SCS Cooking Fundamentals | Poaching
136 Ontario St, Stratford, ON N5A 7Y4, Canada
Stratford Chefs School | OPEN KITCHEN PROGRAM
SCS Cooking Fundamentals | Poaching Foundational cooking methods as taught in Stratford Chefs School’s Professional Program Every week Level One students at Stratford Chefs School tackle one of the ten foundational methods of cooking. This is your opportunity to explore these cooking techniques as taught in Stratford Chefs School's renowned professional culinary program. This 4-hour, hands-on intensive class is perfect for the more advanced home cook or for anyone interested in examining a future career in the culinary arts. Week 2: Poaching Whereas boiling involves immersing foods in an active, sputtering liquid, poaching requires a gentler approach. The temperature of the cooking liquid is much lower: it does not bubble but trembles and shivers delicately; a welcome bath for fragile foods. This reﬁned method is more challenging to master than boiling as it requires more attention to the regulation of temperature and movement. Recipes: Duck Confit (potatoes cooked in duck fat) Poached Eggs – Oeufs Caroline Court Bouillon – Poached Trout with Brown Butter Sauce Chinese White Chop Chicken Clarified Butter – emulsified hot sauces (Maltaise/Hollandaise sauces) Instructor: Eli Silverthorne Sunday, November 10 | 4:00pm – 8:00pm $85 per person (+ service fee*) This class is also offered in the SCS COOKING FUNDAMENTALS SERIES - EVENINGS. Take all 10 classes for $750! Space is limited. Click the link to learn more. Safety regulations require students wear closed toe shoes when participating in any cooking class. This class has a maximum capacity of 14 students (7 Series Students, 7 À la Carte Students). Classes are for students 16 years and older. Participants will be provided with an apron and all necessary tools and equipment. Menus, recipes and instructors are subject to change as required. If you need to cancel a class, it is possible to get a refund (less the service fee) up to 7 days before the date of the event via your universe.com account. A credit note may be issued for cancellations received by email (firstname.lastname@example.org) a minimum of 48 hours before the event. Please note that there are no credit notes or refunds for missed classes or classes cancelled less than 48 hours before the event. Help us help the environment! In the off chance we make too much, please bring a container with you to help take home any leftovers. (One 1 litre container is recommended). It is the participant's responsibility to inform Stratford Chefs School of any serious food or environmental allergies and their nature no less than 48 hours before the start of class. Stratford Chefs School is committed to accommodating people with allergies and reducing risk for all members of our school community and visitors;. However, Stratford Chefs School cannot guarantee an environment completely free of allergens. In a situation where sufficient information and notice has been given, but a severe allergy cannot be accommodated, the participant will be issued a full refund. * All Open Kitchen classes purchased online or by credit card are subject to a 5% service fee. Our ticketing service hosted by universe.com includes this fee in the total listed price. Stratford Chefs School Merchandise Available for purchase at the SCS Kitchens. SCS Apron $28.25 (HST included) Farm to Table: Celebrating Stratford Chefs School Alumni, Recipes & Perth County Producers $30 (HST included) WHY DONATE?
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