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EATZ
612 N. La Brea Avenue, Los Angeles, CA, 90036
323-935-3289

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Class/Date Description Openings/Price/Location
1213

Wed, Apr. 26, 2017 @ 7:00 PM
to
Wed, May. 31, 2017 @ 7:00 PM
CONDENSED CULINARY SCHOOL SERIES: BASICS & BEYOND
 

CONDENSED CULINARY SCHOOL SERIES:

BASICS & BEYOND
Wednesdays, April 26-May 31, 7-11 pm, $650.

PRICING IS FOR ALL SIX SESSIONS

HAVE A PASSION FOR COOKING?

Always dreamed of going to culinary school, but don’t have the time? Join us for this amazing six-part series, where you will be taught everything we learned in culinary school, from the basics to plating and presentation. Best of all, you get to flourish and develop your culinary skills in a relaxed, intimate, and fun setting. Whether you’re a beginner or a more advanced cook, come awaken your inner chef in this condensed culinary school series!

Each class is HANDS-ON & includes never-ending wine!

Each student will be provided with an EATZ textbook full of culinary terms, information, and detailed recipes at every session.

In addition to fresh ingredients and wine, we provide all necessary equipment and supplies. Just bring yourself!

Please note: students may make up any classes missed, and the credits will never expire. 48 hour notice required. 

CLASS 1: KNIFE SKILLS, SOUPS & STOCKS
Wednesday, April 26, 7:00-11:00 pm

In this class students will develop a foundation for all culinary training. We will teach proper handling of knives, correct knife techniques, and how to make a myriad of cuts. We will go over how to make homemade stocks, and students will make classic French “mother sauces,” which form the base for many gourmet dishes. These sauces will then be used to make some traditional soups. Flavored oils and compound butters will be taught as well, which students can nibble on with dipping bread. Tasty pre-made appetizers will be served upon arrival to the first day of class to enjoy with the wine!

- Advanced Professional Knife Skills
- Mother Sauces: Béchamel, Hollandaise, Veloute, Espagnole, and Tomato Sauce
- Soups: Cream of Tomato Soup and Wild Mushroom Soup
- Compound Butters: Herb, Garlic, and Lemon Butter, Parsley and Chive Butter, Sun-Dried Tomato Butter & Dessert Butter
- To Drink: Red & White Wine

CLASS 2: PIZZA & PASTA FROM SCRATCH
Wednesday,
May 3, 7:00-11:00 pm

In this fun and informative class, students will make their own pizza dough and learn all the techniques and tricks to making delicious gourmet pizza. There's nothing more satisfying than making homemade pizza! Mangia!

- Pizza Dough From Scratch
- Pasta Dough From Scratch
- Tomato, Basil and Mozzarella Pizza with a Homemade Tomato Sauce
- Shitake, Thyme, and Fontina Flatbread
- Prosciutto and Baby Arugula Grill Pan Pizza
- Chicago Style Deep-Dish
- Fresh Linguine with Pesto Sauce
- To Drink: Red & White Wine

CLASS 3: CHICKEN ENTREES & SIDES
Wednesday,
May 10, 7:00-11:00 pm

- Pan-Seared Chicken with Creamy Polenta and Mustard Pan Sauce
- Cornish Game Hens with Rosemary, Garlic and Lemon 
- Buttermilk Fried Chicken
- Classic Coq au Vin with Creamy Mashed Potatoes
- Chicken Cordon Bleu 
- To Drink: Red & White Wine

CLASS 4: SEAFOOD ENTREES & SIDES
Wednesday,
May 17, 7:00-11:00 pm

This class covers cooking techniques relating to seafood, one of the more challenging culinary procedures…but no need to fret! We will show students just how easy it can be to make these truly gourmet, spectacular dishes. Your friends and loved ones will be asking you to cook for years to come!

- Snapper Ceviche in Crispy Tortilla Cups served with Avocado Mousse
- Salmon Cakes with a Whole Grain Mustard Emulsion & Frisee Salad
- Seared Scallops with an Orange Beurre Blanc Sauce and Toasted Almond Rice
- Fresh Sole en Papillote with Zucchini, Squash, Dill & Lemon
- Seared Ahi Tuna with Black Rice and Tropical Salsa
- To Drink: Red & White Wine

CLASS 5: BEEF ENTREES & SIDES
Wednesday, May 24,
 7:00-11:00 pm

CLASS 6: BAKING & PASTRY
Wednesday, May 31,
7:00-11:00 pm

This class covers everything from bread making to crème brulee. Students will learn how to work with yeast, different kinds of flour, and of course chocolate…we saved the best part for last!

- Mediterranean Olive Bread
- Rosemary Focaccia Bread
- Orange-Cranberry Scones
- Pear Tarts
- White Chocolate Crème Brulee with Raspberries
- Bittersweet Chocolate Mousse
- Flavored Oils: Chili Lemon Oil, Roasted Garlic Oil, and Basil Infused Oil
- To Drink: Red & White Wine

*All classes are hands-on. Each class includes never-ending wine (or cocktails!) and so much food that students can bring home leftovers!

10 openings available

$650.00

PORSCHE REID