Working independently at your own station, you’ll learn how to coax out maximum flavor, texture, and tenderness from for weeknight dinners using foundational culinary techniques and chef-proven methods.
Together, we’ll prepare and cook each of the following proteins:
Strip Steak: Pan-seared to perfection, then basted with aromatic compound butters and finished with a pan sauce reduction.
Pork Tenderloin*: Roasted whole with a savory dry rub, then sliced and plated with herb-forward accompaniments.
Pork Cutlets*: Pounded thin, breaded using the classic three-step method, and pan-fried to a golden, crispy finish.
Spatchcocked Chicken: Roasted flat to maximize crispy skin and even cooking, enhanced with seasonal spice rubs and butter basting.
Chicken Thighs: Salt-brined, seared skin-side down for maximum crisp, then oven-finished to lock in moisture and flavor.
Throughout the session, we’ll focus on temperature control, knife-to-heat transitions, and the small chef moves—like resting meat, proper seasoning, and layering fat—that turn a good dish into a great one.
By the end of class, you’ll have cooked, tasted, and plated every protein from your butcher box with confidence. Whether preparing an elegant dinner or a simple weeknight meal, you’ll walk away with timeless techniques and the assurance to cook any cut to perfection.
*Pork can be substituted with chicken.