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Willamette Valley Kitchen Co.



Kitchen Basics

Kitchen Basics: Basic Knife Skills - Thurs PM

$4999

with Amy Church

Calendar Feb 6, 2020 at 6:30 pm

Kitchen Basics Class (This class is a repeat of a fundamentals class which has been offered in the past. Please email Amy at info@salemcooks.com if you are unsure whether you've taken this class.)

Our popular hands-on knife skills class gives every student the opportunity to practice new skills as the class progresses. Have you ever wondered how the chefs on TV and at restaurants chop and slice so quickly and easily? The keys are proper technique and lots of practice! Learn what every home cook should know about chopping, slicing, dicing, and julienne. You will also learn the proper way to hold your knife, and how to maintain your knife with a honing rod to keep it sharper longer. This class always fills up fast so don't miss it!

PLEASE NOTE: Knives are provided for use during this class. You are welcome to bring your own knife as well if you wish, but we promise ours will be sharper! Please also bring an apron if you wish to wear one.

**Class attendees will receive a special $15 discount card towards their choice of Wüsthof German-made cutlery. 

Will run

Kitchen Basics: Classic Mother Sauces - Thurs AM

$4999

with Amy Church

Calendar Feb 27, 2020 at 11 am

Kitchen Basics Class (This class is a repeat of a fundamentals class which has been offered in the past. Please email Amy at info@salemcooks.com if you are unsure whether you've taken this class.)

This class will explain in detail the "mother" sauces of classic French cuisine. You will learn about the building blocks of traditional sauce-making: stock and roux. Learn the difference between white and brown stock; and white, light, and dark roux. From there, Chef Amy will demonstrate how to properly combine and cook the stock, roux, seasonings, and flavorings into four classic Mother Sauces: Béchamel, Velouté, Espagnole and Tomate. She will also demonstrate the fifth Mother Sauce, everyone's favorite: Hollandaise! Each mother sauce will be flavored and transformed into a "small sauce" or variation, and served. Class discussion will include an exploration of modern updates to these classic sauces.

A special sauce is often the difference between a good home-cooked meal and a fine restaurant meal. Learn how to give your home cooking an upgrade with this exciting class!

Kitchen Basics: Classic Mother Sauces - Thurs PM

$4999

with Amy Church

Calendar Feb 27, 2020 at 6:30 pm

Kitchen Basics Class (This class is a repeat of a fundamentals class which has been offered in the past. Please email Amy at info@salemcooks.com if you are unsure whether you've taken this class.)

This class will explain in detail the "mother" sauces of classic French cuisine. You will learn about the building blocks of traditional sauce-making: stock and roux. Learn the difference between white and brown stock; and white, light, and dark roux. From there, Chef Amy will demonstrate how to properly combine and cook the stock, roux, seasonings, and flavorings into four classic Mother Sauces: Béchamel, Velouté, Espagnole and Tomate. She will also demonstrate the fifth Mother Sauce, everyone's favorite: Hollandaise! Each mother sauce will be flavored and transformed into a "small sauce" or variation, and served. Class discussion will include an exploration of modern updates to these classic sauces.

A special sauce is often the difference between a good home-cooked meal and a fine restaurant meal. Learn how to give your home cooking an upgrade with this exciting class!

Full Course

Kitchen Basics: Advanced Knife Skills - Thurs PM

$4999

with Amy Church

Calendar Mar 26, 2020 at 6:30 pm

Kitchen Basics Class (This class is a repeat of a fundamentals class which has been offered in the past. Please email Amy at info@salemcooks.com if you are unsure whether you've taken this class.)

If you’ve already taken our Basic Knife Skills Class and are ready to learn more, check out this hands-on class. We'll start with a quick review of the chopping, slicing, dicing, and julienne techniques taught in the beginning class. Then we'll progress with more advanced techniques including the contour cut for peeling items such as melon and citrus; using the knife tip to quickly and thinly slice delicate foods such as mushrooms; the drag cut for wet foods; cutting up pineapple and peppers; plus, a fun tomato garnish! The class will end with demonstrations of how to easily truss a whole chicken for roasting; how to properly cut up a whole chicken into parts; and how to remove the skin from a whole fish fillet.

PLEASE NOTE: Knives are provided for use during this class. You are welcome to bring your own knife as well if you wish, but we promise ours will be sharper! Please also bring an apron if you wish to wear one.

ALSO: The chicken and fish segments at the end of this class are demonstration only. However, if you'd like to bring your own whole chicken and/or side of salmon, you are welcome to do so and follow along with Chef Amy. Please remember to bring a container to take home your chicken pieces and/or salmon fillet. Thanks!

**Class attendees will receive a special $15 discount card towards their choice of Wüsthof German-made cutlery. 





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