Culinary Basics

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.

Oil and Vinegar The Magic Elixirs Cooking 101 Oct-01-2014 - 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...

Cooking with Cast Iron Pans Oct-02-2014 - Arleen Lloyd

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Pasta Explained Cooking 102 Oct-08-2014 - Arleen Lloyd

Everyone knows spaghetti, linguine and fettucine, it's time to expand your knowledge of pasta. Join Executive Chef Arleen Lloyd for an evening of learning the how to's of magnificent pastas including: couscous, orzo, pilaf, egg noodles, angel hair, and various macaroni products...

The Mother Sauces Cooking 101 Oct-08-2014 - Arleen Lloyd

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Cooking Under Pressure Oct-10-2014 - Arleen Lloyd

Pressure cookers are a wonderful addition to the kitchen giving a new meaning to fast food. Simulating the cooking techniques of braising and stewing in half the time, foods processed under pressure are juicy, tender and flavorful...

The Basics of Canning Oct-11-2014 - 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...

Vegetables of the Season Cooking 102 Oct-15-2014 - 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 Oct-15-2014 - 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...

The Varieties of Rice Cooking 102 Oct-22-2014 - Arleen Lloyd

Most of us know how to cook white rice or we think we can. Did you know that rice comes in many colors? Join Executive Chef Arleen Lloyd for an exploration into the world of rice...

Basic Knife Skills Cooking 101 Oct-22-2014 - Staff

A good knife is one of the most important tools in the kitchen. Knowing how to use one and which knife does what job makes cooking all the more pleasurable...

More Legumes Cooking 102 Oct-29-2014 - Arleen Lloyd

Beans and other legumes contribute to good nutrition and are a good source of fiber, resistant starch, and other nutrients. Other than non-starchy vegetables, they are one of the least glycemic sources of carbohydrates...

All About Spices and Herbs Cooking 101 Oct-29-2014 - Arleen Lloyd

Seasoning is the most important component of cooking a great meal. Spices and herbs are the mainstays in creating the perfect seasoning mix. Join us as we explore the differences between herbs and spices, what each is meant to do and how different combinations create the most wonderful alchemy...