Wednesdays—February 27, March 6 & 13
Join us for an international culinary tour learning the techniques behind your favorite dishes. This 3 week hands-on series focuses on traditional cuisines from France, Asia and Italy, with an emphasis on the skills that are essential to good cooking.
In each class we cover fundamentals, ingredients and equipment that will help you become a more confident, capable cook. Most importantly…we will show you how you can bring this world into your kitchen at home. Our tour of international cuisines would not be complete without discussions on wine, olive oil, vinegar, salts, cheeses and other regional specialties.
As with the original Learn To Cook Series, Chef Elizabeth Whitt teaches you theory and techniques behind the recipes so you can translate your knowledge to make any recipe successfully. Elizabeth assists with recipe interpretations and understanding, how to wisely plan out your steps, managing time, space and execution . This series is perfect for beginners and experienced cooks alike.
Week 1: France
Soupe à l’Oignon Gratinée~ French Onion Soup
Supremes de Volaille Sauce Archiduc ~ Chicken Breasts with Paprika, Onions and Cream Sauce
Riz Duxelles ~ Shallot and Mushroom Rice
Tarte Tatin ~ Caramelized Apple Tart
Week 2: Asia
Vietnamese Spring Rolls with Peanut Dipping Sauce
Beef and Broccoli Stir Fry
Coconut Sticky Rice with Mango or Pineapple
Week 3: Italy
Arugula and Parmesan Salad
Classic Tomato Sauce
What to know before coming to class:
Please arrive 10 minutes prior to start time as students are required to check in and classes start on time. Aprons are not mandatory, but suggested. We do not provide them, so feel free bring your own or treat yourself to one of our adorable selections. Closed toe shoes are also suggested and we ask that long hair is tied back for all classes. All cooking class students receive a 10 % discount on any purchase made on the day of the class excluding sale items, consumables, or Mrs. Meyers products.
Changes or cancellations made 7 days or more before the class date will receive a full refund.
Cancellations made 6 days or less before the class date will incur a 30% “cost of goods” fee.
No refunds, credits, rebookings or date exchanges can be given for cancellations or changes made on the day of the class or for no-shows.
If this policy doesn’t work for you, please do not pre-enroll as walk-ins are welcome if space is available. Reservations are transferable and if you are unable to attend a class you may send someone in your place without notice. Changes and cancellations may be made in-person or by calling our store at 562-430-1217 and speaking directly to one of our store employees. In rare circumstances, we may have to cancel a class. We will provide you with 24 hours notice and refund you in full. Please note that no refunds or make-up dates can be given for missed Series classes.
Substitutions and Class Format:
Sometimes we may need to substitute ingredients, menu items, recipes or instructors. Our class size is limited and structured to allow each student the opportunity to work closely with the chef. Students are generally split into groups and prepare several dishes. All students receive a portion of every meal made in class. Any exception to our hands-on format will be labeled as "Demonstration”, "Demo" or "Lecture".
We have a fabulous selection of boutique California wines available for purchase that are personally selected by our owner and chefs. Prices start at $6.00 per glass and range from $13 to $30 per bottle. Should you wish to bring your own, a $13 corkage fee will be applied.