LLFW 282 - Cooking 101: Hands on Help for Budding Chefs

Get hands-on experience on top-of-the-line cooking equipment as you learn in a Viking Showroom. Each student will have his/her own workstation as we prepare and cook mixed greens with pecan-crusted goat cheese cakes and Balsamic vinaigrette; salmon en croute (in puff pastry); risotto primavera; Sicilian stuffed artichokes; and bananas Foster. In the process, you'll learn how to make classic balsamic vinaigrette; quick fry goat cheese 'cakes'; use puff pastry for encasing and baking seafood; create risotto with Arborio rice and broth; dice vegetables (carrots, asparagus, onions); prepare, stuff and cook a fresh artichoke; flambe bananas for dessert; and zest citrus. Arrive hungry!