In this basic cooking fundamentals class, we will prepare a seasonal menu that incorporates kitchen staples, fresh veggies and a lean protein. While making a fall meal, we will learn a few fundamental skills, including how to sautée, roast and make a pan sauce!
Menu: Chicken Piccata w/ Lemon Caper Pan Sauce, Potato Gratin and Roasted Seasonal Veggies
BYOB: Feel free to bring wine or other beverage of choice
Chef Bio: Chef Raquel graduated with highest honors from the Institute of Culinary Education after completing her externship at Le Bernardin. After working for catering companies Raquel began teaching at a few NYC based cooking studios until opening A Pinch of Salt over 10 years ago. Chef Raquel teaches cooking fundamentals to all ages, focusing on healthy, seasonal, inexpensive meals that are culturally sensitive and delicious. Furthermore, she has trained adults desiring employment in the culinary field who are now vendors of the Bridgeport Farmers Market Collaborative. In 2010 Chef Raquel’s work was recognized with an invitation to the White House South Lawn as a part of First Lady Obama’s Let’s Move initiative and in 2019 she was awarded Women Business of the Year by the Southern CT Black Chambers of Commerce.