Boost your knife handling competence and confidence by learning how to use them safely and effectively. In class we will focus on how to hold a chef’s knife and practice basic cuts on some of the best of summer’s harvest along with the staples used in everyday cooking. In addition we will discuss different types/styles of knives and their uses, how to keep them sharp, the best cutting surfaces and how to choose the best knife(s) for your needs. Using the results of our work we will prepare fresh salsa, basic vegetable stock, caramelized onions (great for burgers) and something sweet.
Hands-on class & tasting led by Mary Beth Einerson.