Cooking and Food Writing Classes
Imagine spending time in a professional kitchen with five of your closest friends, whisking, chopping and stirring. With the help of the Salt staff, you can learn to make homemade stocks and flavorful soups, fresh ravioli and fettuccine, or snazzy cheese plates.
You pick the topic, and we’ll put together a two-and-a-half hour class that combines accessible instruction for home cooks with tips and techniques from our chefs.
Pricing depends on the subject, but begins at $40 per person. Call 802-229-6678, or email [email protected], to begin the process. Most cooking classes take place on Sunday morning, but other days are also possible.
Past Topics:
Pudding, Pastry Cream and Panna Cotta
Pudding, pastry cream and panna cotta feature milk that is sweetened, flavored and thickened in a variety of ways. Something else they all have in common (besides being delicious)? All are pretty easy to make once you learn a few tricks. In this class we’ll prepare one of each and talk about what makes them different. Participants will take home samples.
Using Roots
Everyone knows roots are for storage, but how do you provide fresh, exciting dishes from the same root cellar of beets, carrots, cabbage, and so on. In this class, we’ll explore three ways to prepare roots: roasting, making hearty borscht, and grating them into colorful slaws. Participants will take home a sample of each dish.
Fresh Pasta
Turn flour, egg yolks and seasonal ingredients into fresh pasta dishes that will dazzle your dinner guests. We’ll mix up a batch of dough, then turn our attention to fillings and sauces. By the end of the class, participants will have made fettuccine, ravioli and free-form lasagna.
Super Soups
It’s easy to throw ingredients into a simmering pot, but what makes a soup great instead of merely good? We’ll explore the basics of flavorful stock, making sure all components end up properly cooked at the same time, and using salt and acid to balance the flavors in the pot. Other discussion topics will include methods for thickening soups, and when to puree. Participants will take home three kinds of soup.
Blogging About Food
Food writing jobs at newspapers are few and far between, but these days, anybody can express himself or herself on a blog or a website. This class will help you tap into your inner Orangette. After reading samples of great (and not so great) food blogging and discussing what makes a food blog worthy of attention, participants will engage in writing exercises. Includes snacks.
Inspired Menu Planning
Whipping up a balanced dinner on a work night is always a feat, but planning party and special-occasion menus requires a different set of skills. In this class, we’ll talk about choosing a successful theme, seeking out resources and executing a meal that will have your friends, neighbors or in-laws talking for weeks. Includes worksheets and snacks.
You pick the topic, and we’ll put together a two-and-a-half hour class that combines accessible instruction for home cooks with tips and techniques from our chefs.
Pricing depends on the subject, but begins at $40 per person. Call 802-229-6678, or email [email protected], to begin the process. Most cooking classes take place on Sunday morning, but other days are also possible.
Past Topics:
Pudding, Pastry Cream and Panna Cotta
Pudding, pastry cream and panna cotta feature milk that is sweetened, flavored and thickened in a variety of ways. Something else they all have in common (besides being delicious)? All are pretty easy to make once you learn a few tricks. In this class we’ll prepare one of each and talk about what makes them different. Participants will take home samples.
Using Roots
Everyone knows roots are for storage, but how do you provide fresh, exciting dishes from the same root cellar of beets, carrots, cabbage, and so on. In this class, we’ll explore three ways to prepare roots: roasting, making hearty borscht, and grating them into colorful slaws. Participants will take home a sample of each dish.
Fresh Pasta
Turn flour, egg yolks and seasonal ingredients into fresh pasta dishes that will dazzle your dinner guests. We’ll mix up a batch of dough, then turn our attention to fillings and sauces. By the end of the class, participants will have made fettuccine, ravioli and free-form lasagna.
Super Soups
It’s easy to throw ingredients into a simmering pot, but what makes a soup great instead of merely good? We’ll explore the basics of flavorful stock, making sure all components end up properly cooked at the same time, and using salt and acid to balance the flavors in the pot. Other discussion topics will include methods for thickening soups, and when to puree. Participants will take home three kinds of soup.
Blogging About Food
Food writing jobs at newspapers are few and far between, but these days, anybody can express himself or herself on a blog or a website. This class will help you tap into your inner Orangette. After reading samples of great (and not so great) food blogging and discussing what makes a food blog worthy of attention, participants will engage in writing exercises. Includes snacks.
Inspired Menu Planning
Whipping up a balanced dinner on a work night is always a feat, but planning party and special-occasion menus requires a different set of skills. In this class, we’ll talk about choosing a successful theme, seeking out resources and executing a meal that will have your friends, neighbors or in-laws talking for weeks. Includes worksheets and snacks.
