Chef Joe Shaw of the Standard at the Smith House will host four weeks of cooking classes, covering the five "Mother Sauces" (emulsions, bechamel, brown sauce, veloute and tomato sauce) and the five methods of cooking (poaching, roasting, frying, grilling and braising). Each class will conclude with wine and a meal consisting of the food prepared in the evening's lesson.
Classes are held Mondays March 9, 16, 23 and 30, 6 to 9 p.m. at the Big Bungalow at 618 Fatherland St. Cost is $100 per class or $300 for all four. Bring a friend and get a $25 discount on individual classes.
For information and reservations, call 262-5517 or (303) 817-1084.
The complete schedule is posted after the jump.
March 9: Emulsifications and Emulsified Sauces
Chef Joe Shaw will explain and provide recipes and no fail techniques for preparing vinaigrettes, mayonnaises and aioli, as well as hollandaise and hollandaise-based sauces. There will be a discussion about lettuces and the seasonal availability of greens and the vinaigrettes to pair with them. Types of fish for frying will be discussed and cooked using a variety of methods for breading. We'll also make tartar sauce three ways from homemade mayo. Asparagus with hollandaise will round out the meal.
Menu: Salad with Vinaigrette, Asparagus with Hollandaise, Fried Fish with Tartar Sauce
March 16: Bechamel and Veloute
Chef Joe will demonstrate the technique for turning a béchamel or veloute into almost any soup, the best chicken casserole you've ever had and seafood and chicken served with their own veloute with three variations of each.
Menu: Soup, Chicken Casserole, Seafood and Chicken with Veloute
March 23: Stock Making and The Brown Sauce
With specific instructions for stock making and discussions of bullions and broths, we will make a classic "estoufade". The cooking methods of boiling, baking, broiling and braising meat will also be demonstrated. This class will show you how to buy inexpensive cuts of meat, prepare them in a gourmet fashion and eat better for less.
Menu: Meat 'n' Potatoes
March 30: Tomato Sauces
Chef Joe will demonstrate the Escoffier version of tomato sauce, but then we turn Italian. Five different tomato sauces will be prepared along with a demonstration of handmade pasta production. We will also discuss grilling meat, fish and vegetables and sample them all.
Menu: Handmade Pasta with Five Variations of Tomato Sauce, Grilled Meat, Fish and Vegetables