Chef Karl - Culinary Series Bundle

January 13th: Mediterranean Mezze Platter - This class will cover knife skills and safe prep. Since this is a 40-person class, the class will be split into 8 stations -- each station responsible for one part of the Mediterranean Mezze platter. These stations will consist of: dicing cucumbers and tomatoes for a traditional Greek salad, making homemade hummus and tzatziki, precision-slicing vegetables for dipping crudites, and cubing feta cheese/ marinating olives/ slicing warm pita triangles. After all is ready to serve, each station will bring their contribution to a large central table where everyone shares the spectacular and colorful feast that they have created! February 10th: The Art of Sautee & Searing - This class will cover searing chicken or tofu. Each station will receive one large 12-inch skillet and a portable burner. Each of the 5 members at a station is responsible for a role: Prep Master (cutting the protein/ aromatics), Sear Captain (managing the pan), Sauce Maker (whisking the deglazing liquid), and Flayer (plating). You will be making pan-seared chicken breast (or thick-cut tofu) with white wine, lemon, and caper pan sauce. Each station cooks 5-6 portions. March 17th: One-Pan Wonders - Sheet pan meals are brilliant for smaller households, but they are also exceptionally easy to scale up for large groups without creating mountains of dishes. Each station will be given two commercial half-sheet pans. The groups work together to chop, toss in olive oil, and season a high-flavor menu. You will be making herb-crusted pork tenderloin (or salmon) with maple-glazed Autumn root vegetables (butternut squash, brussels sprouts, and parsnips). Because sheet pans go straight into the oven, this class frees up the stovetops entirely and allows the instructor to walk around the room giving hands-on posture, knife, and seasoning adjustments March 24th: Comfort in a Bowl - The Menu: Tuscan Whiote Bean, Sausage (or plant-based sausage), and Lacinato Kale Soup. Making soup is the ultimate collaborative kitchen project. It is excellent for retired adults because it teaches how to build deep, rich flavors without relying on high-sodium processed ingredients, and the techniques are highly transferrable to small-batch cooking at home. Each of the 8 stations will build their own 6-quart Dutch oven of soup. Within each group, attendees divide tasks: two chop the mirepoix (onions, carrots, celery), one minces the garlic and herbs, one browns the meat directly in the pot, and one manages the simmering, tasting, and final seasoning adjustments. Each person takes home a jar of soup or eats it with fresh artisanal bread. April 7th: Quick Pickling & Vinaigrette - In this class, you will learn how to properly pickle vegetables as well as how to create a balanced and delicious vinaigrette through the process of emulsification. You will learn the difference between temporary and permanent emulsions, the different techniques for emulsifying, and how to properly taste your product to make sure it is balanced