Our Culinary Basics classes provide the foundation for cooking well. You'll learn what different foods are all about, how to use the tools in your kitchen, what the different cooking methods are and how to use them. You'll explore food like never before and learn the same techniques professional chefs use. From pots and pans to ingredients to finished dishes, our classes will enlighten, educate and excite you.
Our classes can be taken individually or by program, you chose! We can even structure a program specifically for your needs. Classes are hands on, 3 hours in length and are taught Monday through Saturday. There's no limit to what you'll achieve in the kitchen, it all starts with you at Alchemy of the Hearth.
Did you know that parts of the Great Wall of China are held together by eggs? Yes, it is true egg whites were used along with straw and other items as mortar in ancient times...The Earth's Bounty Cooking 101 Mar-12-2014 - Arleen Lloyd
Did you know that a healthy diet consists of 5-9 servings of vegetables and fruits a day? But, do you really know how to cook a rutabaga or brussel sprouts? Join us as we explore the earth's bounty and learn the how, when, why and where of vegetables and fruits...The Basics of Canning Mar-15-2014 - Arleen Lloyd
There is no better way to preserve the wonderful flavors of our harvest than through canning. Join Executive Chef Arleen Lloyd as she teaches you the proper way to prepare and can the magnificent bounty of our local farms...Mixed Techniques Mastering Technique Mar-18-2014 - Arleen Lloyd
The secret to cooking well doesn't lie in knowing a ton of recipes. Cooking well relies on time tested techniques passed down from generation to generation of cooks...Vegetables of the Season Cooking 102 Mar-18-2014 - Arleen Lloyd
Join us as we explore the ways to cook spring's fabulous offerings. You'll learn what works and what doesn't when it comes to these vegetables and how to make your family love their flavors...The Ocean's Bounty Cooking 101 Mar-19-2014 - Arleen Lloyd
Join us as we explore the ocean’s bounty and the how to of selecting fish and shellfish, the best cooking methods, when to buy, proper storing, and how much to buy...How to Roast Chicken Mar-20-2014 - Arleen Lloyd
Roast chicken graces the table of many homes a least once a week. Many times the bird has come from the local grocery store, picked up in a hurry. The quality while adequate, is not the chicken one dreams of, crispy skin, juicy and tender...Roast Bake Broil Mastering Technique Mar-21-2014 - Arleen Lloyd
The secret to cooking well doesn't lie in knowing a ton of recipes. Cooking well relies on time tested techniques passed down from generation to generation of cooks...The 1 Hour Cooking Class Chicken Stir Fry Mar-21-2014 - Arleen Lloyd
Have you wanted to take a cooking class but just haven't been able to fit it into your schedule? Maybe you just want to try one out. Well, here's your chance! We're bringing back our once a month 1 hour cooking class...Eat More Fish Mar-22-2014 - Arleen Lloyd
There's no doubt we all need to incorporate more fish into our diets. The question is how when you're not sure what other kinds of fish you'd like aside from salmon and tuna...All About Cheese Cooking 102 Mar-25-2014 - Arleen Lloyd
Cheese, nature’s perfect creation! We all have a favorite and yet, we know very little about the varieties available to us today. Join Executive Chef Arleen Lloyd as she introduces you to cheese, from the staples to the artisan, you’ll taste, smell and enjoy a wonderful array of today's most popular and a few of the oldest...Where's the Beef Cooking 101 Mar-26-2014 - Arleen Lloyd
Join us as we explore the world of beef. No more guessing which cut to buy or which cooking method to use. Learn all about “grading”, what the different cuts are, cooking methods, when to buy, proper storing, and how much to buy...Salumi How to Cure Meats at Home Mar-29-2014 - Arleen Lloyd
Join us for a morning of pork pleasure where we will reveal the secrets to the art of home meat curing. Using time honored techniques; you will learn the "how to" of transforming the humble pig into salumi, bacon, pâtés, and more...Sausage from Scratch Mar-29-2014 - Arleen Lloyd
Join Executive Chef Arleen Lloyd for an afternoon of sausage making. You'll learn all about the fillers, casings, how to create your own seasoning blends, and of course, how to make your very own sausage...Oil and Vinegar The Magic Elixirs Apr-02-2014 - Arleen Lloyd
No two ingredients play a more important role in the kitchen than oil and vinegar. But do you really know what they are all about, when and how to use them and why are there so many different kinds? Join Executive Chef Arleen Lloyd as she takes you on a magnificent adventure through the land of oil and vinegar...Saute and Sear Mastering Technique Apr-03-2014 - Arleen Lloyd
The secret to cooking well doesn't lie in knowing a ton of recipes. Cooking well relies on time tested techniques passed down from generation to generation of cooks...Cooking with Cast Iron Pans Apr-04-2014 - Arleen Lloyd
...BBQ University Apr-05-2014 - Arleen Lloyd
The secret to a great barbeque lies within the magic of the rub, the marinade, the mop and the sauce used in the preparation of your meat. Learn how to create your own fabulous flavors, when to use them and why they are so integral to great barbeque...