Cooking Courses - One-Week Courses

This very popular One-Week Course taught by Malcolm will give you the confidence and basic skills and knowledge to cook well for the rest of your life. If you have always wanted to go to culinary school and just haven't had the time, sign up now for this super Course. Here is the outline: Day 1 -- knife skills including filleting Fish, cutting up Chickens, and learning basic butchery. Day 2 -- Methods of Cooking using the proteins from the day before including grilling, sautéing, and braising. Day 3 -- Sauces starting with the mother sauces and progressing to modern sauces. Day 4 -- all about Vegetables and Grains. Day 5 -- a picnic in the wine country with some of the foods prepared throughout the week and wine tasting. (All the recipes will be new in case you are thinking of taking this Course again!)

If deep down in your heart you love making breads, pastries, and desserts more than anything else, this is the Course for you! This week will be so full of acquiring skills and learning techniques, that you will be able to bake with confidence for the rest of your life. Each day, you and your fellow students, no more than 15, will bake together all kinds of cakes and cupcakes; tarts and pies; quick breads, muffins, and scones; cookies and miniature pastries; and chocolate truffles and other confections. In the middle of the week you all will have a party at the home of Tante Marie. Don't miss the fun and learning -- sign up now!

Isn't it fantastic that even wines have become "global"? Good wine merchants now carry wines from all over the world. And, we buy ingredients and cook food from all over the world. Although pairing wines and foods can be a hit or miss experience, cooking with the wines and foods from around the world can be really fun and informative. And, who better to lead you through this "global" wine tour, than Malcolm. With him you will cook such dishes as from Spain -- Serrano-Wrapped Tuna with Romesco Sauce paired with Tempranillo; from France--Provencal Fish Soup with chilled Rose; from South America -- Grilled Beef Brochettes with Mendoza Malbec; from Italy -- Salvia Fritta -- crispy fried sage leaves stuffed with garlic and anchovies washed down with Prosecco; from California -- Big Fat 5-Dot Ranch Ribeye with Big Fat Napa Cab. Don't miss this brand new week of cooking with and tasting wines from the worlds important wine growing regions.

Are you ready to take your baking skills to the next level? In this special One-Week Course taught by the Chef/Instructor of Tante Marie's professional Pastry Course, you will learn how to measure ingredients properly using both weights and volume; whip egg whites and cream to the right stage for different applications; roll out tart and pie dough and beautifully crimp the edges; blind bake a crust; use a bain-marie; split, fill and frost a cake; and gently fold ingredient together. Mastering these techniques and others will boost your confidence as a baker and encourage you to take on more complicated recipes. Who knows? You may even decide that your would like to make baking your career? Sign up now to learn the tricks of the baking/pastry profession!