Flavor Foundations: Why Your Food Doesn’t Hit (And How to Fix It)
Cooking Class for Ages 21+
Monday, October 19th | 5:30-7:30pm
Learn to create sautéed chicken paillard with a bright lemon pan sauce, a wilted spinach salad with warm vinaigrette, bacon, strawberries, and egg, and crisp, spiced sweet potato wedges. Along the way, you’ll discover why some dishes taste flat and how to build bold, balanced flavor with confidence.
In this hands-on class, home cooks will explore the essentials of great cooking, including seasoning, acidity, fat, heat, texture, and balance. You’ll practice tasting, adjusting, and understanding how small changes can transform everyday meals into dishes that truly shine. Come ready to cook, taste, and leave with skills you’ll use every time you step into the kitchen. Alcohol and NA beverages are available for purchase during class (cash or venmo).
Menu:
- Sauteed Chicken Paillard (cutlet) with Lemon Pan Sauce
- Wilted Spinach Salad with Bacon
- Spiced Sweet Potato Wedges
Skills You’ll Learn:
- The role of Salt, Fat, Acid, and Heat
- Knife Skills
- Saute, Roast
- Kitchen Safety
What you’ll take home:
- Any leftovers you don’t eat in class
- Recipes and instructions
More about this class:
- Class is for ages 21+
- Great for Beginner to advanced cooks
**If you have any food allergies, food intolerances, or aversions, please contact the Baker Hunt Administration office before signing up for any cooking or baking classes.**
** Please stay home if you are feeling sick.
Instructor: Catrina Mills
Supply List
All Supplies Included
