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.

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...

Thanksgiving for Beginners Nov-01-2014 - Arleen Lloyd

Are you terrified at the prospect of cooking Thanksgiving dinner for all your relatives and friends? Well, fear no more!In this two-part hands-on class you'll learn how to plan, shop, and create a memorable holiday feast...

Grains Cooking 102 Nov-05-2014 - Arleen Lloyd

Grains are the foundation of our diet, yet, many of us are not familiar with how to prepare them properly. Join Executive Chef Arleen Lloyd for an evening dedicated to preparing the best nature has to offer...

Chicken Chicken Chicken Cooking 101 Nov-05-2014 - Arleen Lloyd

Join us as we explore the world of the humble chicken. From eggs to bird, learn all about the majesty of this wonderful bird including: how to buy, cut, store and prepare...

The Basics of Canning Nov-06-2014 - 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...

Basic Knife Skills Cooking 101 Nov-07-2014 - 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...

Thanksgiving for Beginners Nov-08-2014 - Arleen Lloyd

Are you terrified at the prospect of cooking Thanksgiving dinner for all your relatives and friends? Well, fear no more!In this two-part hands-on class you'll learn how to plan, shop, and create a memorable holiday feast...

The Mighty Egg Cooking 102 Nov-12-2014 - Arleen Lloyd

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 Vegetables and Fruit Cooking 101 Nov-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...

Nuts and Seeds Cooking 102 Nov-19-2014 - Arleen Lloyd

Nuts and seeds are an excellent source of protein, high in essential amino acids, healthy fats and provide much needed vitamins, minerals, fiber and other nutrients that may prevent cancer and heart disease...

Where's the Beef Cooking 101 Nov-19-2014 - 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...