Basic Knife Skills Featuring a Savory Hearty Tuscan Vegetable Stew

Everyone who loves to cook at home needs the knowledge and skills to properly break down ingredients for consistent cooking techniques that yield excellent results. During this hands-on class, you will learn with Certified Executive Chef C. David Wolf the most common cuts including slicing, rock chopping, dicing, back slicing, bias cuts, and peeling of round and hard-to-handle foods. From the cuts you make, we will create a hearty vegetable, Italian sausage and bean stew served with tomato bruschetta and a fresh fruit medley. Your finished dishes will showcase artistic abilities you may not know you have! You’ll even present accent garnishes from the knife skills learned during this class that’s suitable for cooks at any level of experience.

Host or Publisher TheMix@columbus state