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Culinary Boot Camp


  • Sun Valley Culinary Institute 211 N. Main St. Ketchum, ID, 83340 (map)

This hands-on, skills-based series covers all the basic skills you’ll need to feel comfortable and creative in the kitchen. 

We’ll focus on various cooking techniques, using multiple ingredients, so you leave feeling confident to cook most any food in your own home kitchen.

This program meets for 3 days, 4 hours per day (2PM-6PM).

A NOTE ABOUT VACCINATION STATUS: In order to create a safe and relaxed communal cooking environment for everyone, we ask that participants be fully vaccinated by the date of the class (per the CDC, fully vaccinated means 2 weeks after your second dose in a 2-dose series, such as the Pfizer or Moderna vaccines, or 2 weeks after a single-dose vaccine, such as Johnson & Johnson’s vaccine.

If you would prefer to register by phone, please call Karl at 208-913-0494

Course Overview

Day 1 Outline

  1. Knife Skills and Knife Sharpening.

  2. Vegetable Techniques - Blanching/ Shocking, Roasting, Sauteing.

  3. Seasoning Techniques - Balancing Salt/Fat/Acid.

Recipes

  • Braised Greens with Tomato, Garlic, Chili and Lemon

  • Roasted Brussel Sprouts, Apples, Manchego and Pumpkin Seeds

  • Toasted Farro Salad, Roasted Squash, Parsnips, Dates and Currants

  • Grilled Lettuces, Halloumi Cheese, Roasted and Grilled Vegetables, Tahini Dressing

Day 2 Outline

  1. Understanding Poultry - Fabrication, Different Cuts and Uses.

  2. Poultry Technique - Sauteing, Pan Roasting, Braising, Grilling, Poaching, Stock.

Recipes

  • Herbed Pan Roasted Chicken, Natural Pan Sauce, Dijon

  • Chicken Paillard, Mushrooms, Lemon, Roast Potatoes

  • Stuffed Chicken Thigh, Spinach, Cauliflower Rice

  • Grilled Breast of Chicken - Demo Only

  • Stock Lecture – Demo Only

  • Chicken Salad, Mustard- Honey Dressing

 

Day 3 Outline

  1. Understanding the Different Types and Methods of Preparing Fish and Shellfish.

  2. Fish Technique - Slow Roasting, Crispy Skin, Pan Sauté, En Papillote.

 Recipes

  • Slow Roasted Halibut, Yogurt Marinade, Fennel, Artichokes, Lemon

  • Miso Marinated Salmon, Bok Choy, Mushroom Stir-fry

  • Steelhead En Papillote

  • Crisp Skinned Salmon, Braised Lentils

  • Grilled Shrimp Kabob, Peppers, Escarole, Salsa Verde

If you would prefer to register by phone, please call Karl at 208-913-0494

$750

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January 13

An Evening of Vegan Cuisine

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January 21

Après Ski Wine Tasting with Mark Potter