LLFW 343 - Knife Skills and More

Chop and cook your way to a great meal! We'll practice slicing, dicing, and chopping vegetables as well as skinning, deboning, and filleting fish in this practical, hands-on class. We'll start with basic knives for the kitchen, what to look for when purchasing quality cutlery, and how to care for your cutlery so it will last a lifetime. We'll show you how to hold and use a knife for safety and efficiency as we skin, debone, and fillet salmon, then chop veggies for jicama coleslaw and black bean, corn, and papaya salsa to serve atop the salmon. We'll complement our dishes with a Mesculin green salad mixed with candied walnuts and apples and topped with a honey vinaigrette dressing and a steaming bowl of peasant soup (tomatoes, celery, and onion) served with a crunchy baguette. Finally, we'll get artistic as we create fanciful 'basket of vegetable flowers', 'potato mushrooms', and finish up with a swan apple. Please bring a paring knife and your favorite large chopping knife to class. This is a hands-on class limited to 12.