Two Classes for Feb & March
Unlock kitchen experience with proper technique.
Cooking together in a real kitchen helps us remember through experience. Questions answered in real time and go home with a booklet of tips, tricks and recipes.
Chicken Pot Pie - Saturday, February 8 at 9am
All Things Vegetables - Monday, March 3 at 6pm
Each class is two hours and held in my home in the south end of Louisville (Gene Snyder and Stonestreet).
Chicken Pot Pie
Saturday, February 8 at 9am, cost $30, space limited to 5 students
Learn these valuable skills:
How to cook an inexpensive whole chicken (with bones).
How to make delicious, gut healing broth.
The difference quality salt makes, taste-testing different varieties.
How to make cream of chicken soup (or onion, mushroom, etc.) We start with roux. Béchamel, which starts with roux, makes homemade mac & cheese or sausage gravy.
How to make a flaky pie crust.
How to make biscuits.
Bring: a knife and whole chicken, cooked. After registering, I will walk you through how to cook the the chicken to bring to class.
Take home: a 9x13 pan of pot pie for your family and the confidence to do it again in your kitchen plus all the recipes.
All Things Vegetables
Monday, March 3 at 6pm, cost $25, space limited to 6 students
Learn to prepare veggies so they’re irresistible. If you or loved ones struggle to eat enough veggies, I dare you to come. Countless students have said they didn’t like certain vegetables until this class. Once equipped with proper technique you might just change your mind about okra!
This might be one of my favorite classes to teach because a few tweaks will transform your kitchen experience.
In this class, we will learn:
Knife lessons - how to quickly, efficiently chop onions without crying a river.
The best tasting, healthiest fats/oils to use and when.
The difference quality salt makes, taste-testing different varieties.
How to roast frozen veggies so you always have an easy side dish.
How to roast delicious cabbage, stovetop. It transforms into sweetness when roasted at high heat. Cabbage is a gem because not only is it inexpensive but keeps forever in the fridge.
Tips for steamed broccoli for vibrant color without turning to mush.
Potatoes: mashed, oven roasted & Hasselback.
Bring: a knife
Reserve Your Spot
Email me luvmyhub AT gmail DOT com. Pay via cash, check or Venmo. Once the class fee is received your spot is reserved. Classes are non-refundable. If in the event you are unable to attend, you may send someone in your place.
Interested children 10 and older are welcome to pay for a spot with a paying adult.
Want to create a fun girls night? Group date night? Reach out and let’s brainstorm class details!
Life is hard; food doesn’t have to be.
Julie
PS - I write a weekly-ish newsletter with recipes and tips. Read it here.