Corner Table Cooking School
Holiday Cooking
Prime Rib: Poor prime rib with people thinking it's that tired supper club menu item. It can be amazing. We will discuss cut and quality of Ribeye and then we will look at how to prepare it as very simple but elegant dish that will impress everyone at your table this holiday.
We will also talk about other great holiday standards and update some of the classics for a great dinner.
Appetizers and Cocktails: what are you serving on New Year's Eve? In this class we'll learn how to take an arsenal of local, seasonal ingredients & flavors and combine them in myriad of ways to create perfect appetizers that will hold for as long as your guests keep eating. What better to go with these appetizers than your own signature drink? Chef Pampuch has invited Kris Hase of Cooking Minnesota to show her unique speed-up-ways to create flavored alcohols in no time, perfect for your special Spicy Bloody Mary, or Gingery Peppercorn Rum Sours or anything else you might think up.
Back to Basics
We'll start off the year with our first primary ingredient classes; pork belly & eggs then we'll create staples to have on hand.
Pork Belly: We all love bacon, but there is so much more we can do with this versatile and inexpensive cut of meat. We will discuss basics of making bacon, pancetta + braising. There will be some pairings that go perfectly for this cut of meat as well. (January 6)
Eggs: we take them for granted but they really are incredible. They can be fluffy and light in a souffle or dense, rich and flavorful in a mousse or sauce. Truly one of the most important tools in your culinary arsenal. Let's explore them together! (January 13)
Butchering: the class you have been waiting for. We will be bringing in a whole hog, and you will assist Chef Scott Pampuch... in breaking it down. We'll discuss what we can do with all the cuts. Are you ready for this? (January 20)
Pantry: people all want to entertain more but they don't have the time. What if you had rillete, confit, salt cod and more on hand so that you could entertain at the blink of an eye? We'll show you how to get the biggest bang for your buck (time and money wise) for this pragmatic take on the gourmand. (January 27)
Limit 4 to a class. All classes begin at 6pm on Wednesday nights.