Dates: Wednesdays: November 18, December 2, 9 &16, 2015
Time: 6:00 p.m.-10:00 p.m.
The evening meal takes on greater proportions—and greater portions— when prepared for a large group of diners. In this course, learn to address the challenges that accompany the large table setting so popular during holiday meals.
Working with our chef, you will develop skills and techniques for cooking meals that take extra time, as well as a significantly greater volume of food, because of the number of diners.
Recipes for each dish will coincide with different holiday periods throughout the year and feature poultry, meat and fish, as well as a variety of seasonal vegetables. You will learn to plan the menu for a large meal and determine the quantities of ingredients, being as exact as possible to accommodate the number of diners.
This is a class designed to increase your appreciation of the intricacies of meal preparation and to enable you to take on the often daunting task of preparing the big traditional family meal.