Fall Adult Cooking Series

Whether you’re a cooking enthusiast looking to expand your culinary repertoire or a beginner eager to learn the basics, the JAX Cooking Studio Adult Cooking Series is perfect for you! We explore cooking techniques that are the foundations for all recipes so directions in the recipes make sense.

Week 1: Frying and Confit
Dive into techniques for creating crispy and succulent dishes through frying and confit. Learn tips on temperature control, breading techniques, and achieving optimal flavors while you create irresistible dishes. Let the frying frenzy begin!
 

Menu:

• Beer Battered Cod with Garlic Confit Aioli – Wet Batter Technique
• Chicken Piccata with Lemon, Butter, and Capers– Dredging Technique with Shallow Frying
• Oven-Fried Zucchini Fries – Standard Breading Procedure
• Fried Apple Fritters – Shallow Fry Method

Week 2: Yeast and Quick Breads
Get ready to embark on a journey of kneading, rising, and baking as we dive into the wonderful world of breads. From crusty artisan breads to quick sweet and breads and muffins, our chefs will guide you through the process of creating delectable breads from scratch. Get ready to break bread and savor the results of your newfound baking skills!
 

Menu:

• From Scratch Baguettes
• Italian Sandwiches with Ham, Provolone, and Pesto using Guest-Made Baguettes
• Herb Focaccia
• Cranberry Orange Scones
• Jalapeno Cheese Muffins

Week 3: Vegetables – Blanching, Searing, Sauteing, Roasting
Learn essential techniques to transform fresh vegetables into flavorful and beautifully cooked dishes. Through proper cooking techniques, you’ll learn to preserve texture, flavor, and color. From blanching and searing to sautéing and roasting, our expert chefs will guide you through the process of unlocking the full potential of vegetables.
 

Menu:

• Blanched Asparagus with Fried Egg Topped with Roasted Prosciutto
• Maple Glazed Oven-Roasted Brussels Sprouts with Dried Cranberries and Goat Cheese
• Asian White Fish with Seared Baby Bok Choy
• Sautéed Vegetable Stir-Fry

Week 4: The Art of Sauces and Condiments
Join us and discover the art of creating mouthwatering condiments that will elevate your dishes to new heights. Our chefs will guide you through a variety of recipes, teaching you the techniques and secrets behind the perfect sauces and salsas.
 

Menu:

• Cheesy Bechamel Mother Sauce with Basil Walnut Pesto served with House-prepared Pasta
• Tomato Chutney for Guest-Made South Asian Samosas
• Bacon and Corn Fritters with Mango Salsa
• Fruit Coulis over Vanilla Ice Cream

Week 5: Stocks, Soups, and Poaching
Join us for a culinary journey focused on stocks, soups, and the art of poaching! you’ll learn the foundations of creating rich, aromatic stocks, hearty and comforting soups, and the delicate technique of poaching. Add a new dimension of flavor to your culinary adventures!
 

Menu:

• Vegetable Stock with Classic Mirepoix
• Creamy Butternut Squash Soup using Vegetable Stock
• Shrimp Bisque with Fresh Herb Sachet
• Corn and Potato Chowder with Poached Chicken
• Chef Demoed Clear Soup (Sesame oil, garlic, onions, carrot)