When

Thursday, January 11, 2018 at 6:00 PM EST
-to-
Thursday, March 22, 2018 at 8:00 PM EDT

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Where

Webster's Kitchen

110 Webster St
North Tonawanda, NY 14120

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Contact

Barbara Hughes
Webster's Kitchen
716-264-4315
bhughes@webstersnt.com

February/March Kitchen Classes

Creating the warmth and welcome of a classic kitchen, Webster’s Kitchen presents a series of cooking classes that go beyond simply learning new recipes. Thursday classes: 6-8pm. Saturday classes 10am-12pm. Introductory pricing will continue until January 1st. 2018 class pricing will be $45 per person. Call 716.264.4315 for Dessert/Pastries details.

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You may add a maximum of 6

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Item Qty. Max Limit Price

Thursday, January 11 • Basic Kitchen Skills • 6-8pm

Learn the fundamentals of cleaning, cutting and handling food in the kitchen. A delicious meal starts with knowing when products are at their very best and how to properly wash and prepare them every step of the way. In this class, you will learn how to not only handle a knife, but how to choose which knife best suits your needs. Using the correct equipment is as important as following the correct recipe, so we will help you decipher which tool is right for the task at hand.

0 $39.00 each

Thursday, January 18 • Soups • 6-8pm

The charm of any meal is evident from the very beginning. A soup is a staple of dietary balance and can serve as a light meal all on its own. Paired with a fresh, crusty baguette and a glass of wine, soups are sure to please even the most finicky eaters. Our soup class will immerse participants in using the best available ingredients from scratch, including making stocks bursting with healthy provisional choices.

0 $39.00 each

Thursday, January 25 • Salads • 6-8pm

In this class, you will learn the fundamentals of creating the freshest salad. From choosing varietals of leafy greens and fresh vegetables; to making your own homemade croutons, vinaigrettes and creamy dressings, we will guide you step by step.

0 $39.00 each

Thursday, February 1 • The Mother Sauces • 6-8pm

What is a Mother Sauce? French chef Marie Antoine-Carême was the first to organize all the French sauces into groups that were based on four foundational sauces. Later, French chef Auguste Escoffier added one more sauce so that there are now five Mother Sauces, which he codified in recipe form in Le Guide Culinaire in 1903. These sauces were seen as the foundations for many dishes and other sauces. In this class, we will demonstrate three of the five: béchamel, hollandaise and velouté.

0 $39.00 each

Thursday, February 8 • Entrées • 6-8pm

In this class, you will learn everything necessary to put a complete delicious and nutritious meal on the table. Join our chef for step-by-step instruction and friendly and informative conversation focused on how to buy quality ingredients and how to perfect all of the skills necessary to be cooking like a pro in no time.

0 $39.00 each

Thursday, February 22 • Basic Kitchen Skills • 6-8pm

Learn the fundamentals of cleaning, cutting and handling food in the kitchen. A delicious meal starts with knowing when products are at their very best and how to properly wash and prepare them every step of the way. In this class, you will learn how to not only handle a knife, but how to choose which knife best suits your needs. Using the correct equipment is as important as following the correct recipe, so we will help you decipher which tool is right for the task at hand.

0 $45.00 each

Thursday, March 1 • Soups • 6-8pm

The charm of any meal is evident from the very beginning. A soup is a staple of dietary balance and can serve as a light meal all on its own. Paired with a fresh, crusty baguette and a glass of wine, soups are sure to please even the most finicky eaters. Our soup class will immerse participants in using the best available ingredients from scratch, including making stocks bursting with healthy provisional choices.

0 $45.00 each

Thursday, March 8 • Salads • 6-8pm

In this class, you will learn the fundamentals of creating the freshest salad. From choosing varietals of leafy greens and fresh vegetables; to making your own homemade croutons, vinaigrettes and creamy dressings, we will guide you step by step.

0 $45.00 each

Thursday, March 15 • The Mother Sauces • 6-8pm

What is a Mother Sauce? French chef Marie Antoine-Carême was the first to organize all the French sauces into groups that were based on four foundational sauces. Later, French chef Auguste Escoffier added one more sauce so that there are now five Mother Sauces, which he codified in recipe form in Le Guide Culinaire in 1903. These sauces were seen as the foundations for many dishes and other sauces. In this class, we will demonstrate three of the five: béchamel, hollandaise and velouté.

0 $45.00 each

Thursday, March 22 • Entrées • 6-8pm

In this class, you will learn everything necessary to put a complete delicious and nutritious meal on the table. Join our chef for step-by-step instruction and friendly and informative conversation focused on how to buy quality ingredients and how to perfect all of the skills necessary to be cooking like a pro in no time.

0 $45.00 each
$9,999.99

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