Chef's
Cooking Classes
 The cooking classes at Liliana's provide a totally different experience from "cooking demonstration" style classes you may have taken elsewhere. They are very hands-on, and give you a chance to work with several different chefs at different stations in a real commercial kitchen.
You work one-on-one with our chefs to create a three course meal
with salad, entrée, and dessert. The introductory course is
recommended as a prerequisite to any of the other courses, so
try to sign up for that one first.
All classes include a 3
course dinner and cost $75 unless otherwise stated.
To be notified of future classes, please
sign
up to receive our announcements, and make sure to select the cooking class
box.
Introductory Class
Next classes:
- January 8, 2012
- January 15, 2012
(FULL)
- March 18, 2012
- May 20, 2012
 Intro
-
Knife skills / maintenance
- Local and organic benefits
-
Health / safety
 Garde Manger
- Making an emulsified vinaigrette
- How to make a great Caesar salad
- Beautiful presentations
 Sauté
- Pan searing fish with clarified butter
- Sautéed vegetables
- Pre-seasoning your meats
- Plate presentation
 Entremetier - Make the following:
- Tomato Roses
- Orange flowers
- Birds of paradise
- Melon fruit carvings
Total cost of this introductory class is only $75, and includes salad, entrée,
and dessert.
Class will run from 3:00PM to 5:00PM, followed by the three course meal.
Remember that this intro course is a recommended prerequisite for any of the later courses.
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Butchery - June 3, 2012
 Get
ready for grilling!
This is one of Chef Dave's favorite classes. Learn how to break
down whole free-range organic chickens, portion out Filet
Mignon, and how to cook them perfectly.
Also learn about grass fed beef and what "Free range" really
means.
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Cajun Cookin' - February 26, 2012
 Learn
to make Creole favorites just in time for Mardi Gras.
Learn how
to make étouffée, gumbo, and jambalaya.
And learn how to make a king cake (baby included).
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Thanksgiving Done Right -
TBD
 Thanksgiving is a wonderful time to spend with
family, and such a big part of the fun is gathering in the
kitchen and cooking all the traditional favorites.
Let Liliana's
help make this year a spectacular success. In this hands-on
cooking class, you'll be working right in the commercial kitchen
alongside Chef Dave and two of his chefs to learn professional
secrets that will make your Thanksgiving perfect. You'll be
learning how to:
-
Brine and prepare a turkey
-
Make real home made
stuffing (no bags or boxes this year!)
-
Make cranberry sauce
-
Make
brown sugar glazed carrots
-
Make a delicious corn bake
-
Make that
perfect gravy
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Soups, Stocks, and Sauces -
March 4, 2012
 Stay
warm all winter - Learn to make delicious stocks from scratch.
We will teach you how to create three delicious soups: a cream
soup (Mulligatawny), a broth soup (French Onion), and a chilled
soup (champagne Mellon).
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Pasta: From gnocchi to tortoloni -
April 22, 2012
 We'll
teach you all the basics you need to know to make the best fresh
pasta.
We will start with a traditional pasta dough to make
linguini. Then off to sauté to learn how to make Parisian
gnocchi. Finally, we'll show you how to make sweet pasta with
pâte sucrée and pumpkin cream cheese ravioli.
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Fresh Fish - May 6, 2012
 Just
in time for fishing season!
Learn how to clean rainbow trout, how to prepare fresh salmon,
and how to clean Mahi Mahi, and how to sear, poach, and grill
these wonderful fish.
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Class Reservations
Make sure you make a reservation early
for the class you want, as we can only
accommodate a small group of people at these
classes.
Classes must be prepaid and reserved.
Use
the payment box below to prepay your class, and indicate the
date of the class you wish to attend. You will receive two
confirmations: The first will be that your payment was received,
and the second will be from our reservation system that you have
a place reserved for the class.
Standard Classes (includes 3-course meal)
($75 per
person)
Knife Skills and Maintenance
($20 per
person)
-
February 20, 2012 (MONDAY evening, 5:30
- 7:30)
-
April 15, 2012 - Sunday 3-5pm
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