Counter Intelligence, November 2010

Counter Intelligence:

The next level. Geared toward entertaining, this 3-class series will teach you to make stock, butcher ducks, filet mignon & lamb, make advanced sauces, and work with herbs, spices and seasonings. Advanced desserts include soufflé, crème brûlée and fresh fruit tart.

Wednesdays: November 3, 10 & 17, 6:30 to 10

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There is a firm 1 week cancellation policy for all classes; i.e. no-shows and last minute cancellations will be charged in full. Most of our hands-on classes are limited to 6 students and fill quickly. Tastings are limited to 12.

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     Camaje Cooking Classes are unique. They are intimate (there is room for only 6 students per class) and are taught in a working restaurant kitchen by a professional chef. Class starts in the Camaje dining room, where you meet your chef/teacher and your classmates to discuss the menu and how to prepare it. Then you don aprons and, under the chef’s watchful eye and with her help, if needed, you prepare your ingredients. Prep finished, it's time to move to the kitchen to cook. (Remember: You are in a working restaurant kitchen—if there’s a rush, stand back! Students tell us they find this exciting and instructive.) When you all have finished cooking, it’s time to gather around your table in the dining room for wine and tasty food cooked by you. Relax with the chef and chat with your classmates. Bon apetit!