cooking class schedule

All classes must be booked in advance


 



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cooking class schedule 






Come see why Cinch was voted "Best Cooking Class"!








Gluten Free Cooking: Thursday, February 5th 7:00 PM Gluten Free is healthy and necessary for many but there is no need to be deprived. We’ll go through substitutes that you can use that will still make your dishes delish. Let’s make some sauces to compliment our gluten free pasta. Delicious pan sauces that will improve your steak and chicken. Let’s finish up with a chocolate, chocolate chip cookie.


Hearty soup and salads:  Thursday, February 19th 7:00 PM The weather is cold so let’s make some dishes to warm you up. We will make some quinoa, sear off a steak for a salad with orange citrus dressing, learn the basic of vinaigrettes so you can have the skills to create your own. We will make spicy

curry vegetable soup, spicy zucchini soup and Tuscan bean stew.


Spring Break Food: Thursday, March 5th 7:00 PM It’s spring break time so let’s go back to when we went on spring break.  We’ll spice it up with margarita shrimp,  beef fajita’s, sex on the beach (the cocktail), jerked chicken. As a break we’ll play beer pong and then get back to the food. Conch fritters and

ried plantains for dessert. 


Thirsty Thursday, A night of wine pairings. Thursday March 25th 7:00 PM Cinch will provide the wines for you to taste as we pair wines with artisanal cheeses, Spanish cured hams, (they’re really the best

hams) We’ll then make a classic soufflé and finish with crepes suzette . This will be an educational night with fabulous food.


Knife skills and Sauté: Thursday, April 9th 7:00 PM Learn how to properly chop and dice. Using your knife properly is one of the most important skills in any kitchen. Learn the difference between hand forged , stamped and ceramic.  Feel free to bring your own knife to this class if you wish as we can show you how to properly sharpen your knife as well. . We will then move on to one of the most important skills for any successful meal. We’ll sauté grass fed skirt steak and chicken to create that crust that will impress. BYOB but only after the knives are put down.


Who knew Fairfield had a Steakhouse?Thurday, April 30th 7:00 PM Where’s the beef?  We’ll take a tour of our favorite red meat.  Learn about the different cuts and become an expert at picking the best

cuts from the cooler.  We’ll show you how to properly cook the steak to the perfect temperature and the perfect crust. (Sorry, no well- done people will be accepted.) We will turn out the perfect au poive with flatiron steak.  Pan sautéed rib eye with béarnaise and enjoy a New York Strip Diane.    A hearty red

should be our friend for this tasting.