This past Sunday, I noted that Kitchen Academy has consumer education classes on Saturdays but, unfortunately, the schedule isn't on the web (Kitchen Academy - Consumer Education and a Guest Chef Demo). Herewith, some of the upcoming classes:

Fundamentals Series (only one class remaining)

• January 28th - Vegetables and Grains - Yes, they're nutritious - but vegetables and grains can also be the highlight of any meal, adding incredible taste and texture. Go beyond the basics and learn how to prepare fabulous dishes that included Marinated Grilled Vegetables with Mediterranean Couscous and Mixed Seafood Risotto

• February 4th - Pasta and Potatoes - Staples in any culinary cupboard, pasta and potatoes are anything but basic and can provide a wonderful, hearty element to meals - as the main course or unforgettable side dish. You'll learn chef's secrets of how you need to prepare, cook and serve fresh and dried pastas differently, as well as how to make perfect mashed potatoes every time. Other dishes we'll prepare include Linguine with Red Clam Sauce an amazing Sweet Potato and Horseradish Gratin.
• February 11th - Sensational Sauteing & Frying - Cook alongside a professional chef as you gain command of proper techniques and temperatures for mastering these four "dry heat" cooking methods: Sauteing, Stir Frying, Pan Frying and Deep Frying. Confidence with these methods will open a whole new world of possibilities in you kitchen, and you'll learn how to prepare a wonderful Sesame Encrusted Salmon with Plum Wine Broth and Beer Battered Shrimp.
• February 25 - Mastering Moist Heat Techniques - Preparing meats and fish will become a breeze when you gain a command of these "most heat" cooking methods: Steaming, Poaching, Braising and Stewing. Build your recipe repertoire with dishes including Poached Halibut in Basil Cream Sauce, and Pork Vindaloo - a terrific traditional Indian stew.
• March 4th - Grilling & Slow Roasting - Learn all about the subtle but important differences between these cooking techniques and unlock the secrets to mouth-watering meats and vegetables! In class you'll prepare two impressive dishes - Jamaican Jerk Chicken and Roasted Duck with Chinese Greens and Caramelized Onions.

• March 11th - Basic Breads - There's nothing like the smell of fresh-baked bread - and now you can bring these aromas home as you learn to bake fine breads such as French Baguettes, Sourdough Boules and a Rich Italian Braid.
• March 18th - Basic Pastries & Tarts - Delectable desserts do not have to be difficult! Bring out the baker in you, and learn all about fabulous Pate a Choux, Pastry and Phyllo Doughs - you'll impress yourself with the scrumptions, fancy results!
• March 25th - Basic Cakes - A cake baked "from scratch" is a labor of love - but it doesn't have to be as much work as you might think. Learn the tricks of the trade and revel in your new creations as you learn to bake cake favorites such as Genoise, Sponge and Devil's Food.