Cooking 101 Workshop - Intro to Cooking Methods Pt 3

Name: Cooking 101 Workshop - Intro to Cooking Methods Pt 3
Start: 2026-03-04T17:15:00-08:00
End: 2026-03-04T20:15:00-08:00
Location: 621 W. Mallon Ste 416, Spokane, WA, United States, Washington 99201

Schedule

Wed Mar 04 2026 at 05:15 pm to 08:15 pm

UTC-08:00

Location

621 W. Mallon Ste 416, Spokane, WA, United States, Washington 99201 | Spokane, WA

*This is a hands-on workshop, you will learn through verbal instruction and hands-on participation*
Please Note: This class starts at 5:15pm
PART 3 - Moist Heat Cooking Methods: How to Deep Poach, Shallow Poach, Simmer and Boil
Join us as we delve into the foundational cooking techniques that all good cooks need to understand in order to make that recipe successful! This 4-part series explores the traditional, classical skills that every culinary “apprentice” must know: Dry heat, Moist heat and Combination (dry and moist) methods.
After covering the classic “dry heat” cooking methods in Parts 1 and 2 of Cooking 101, we will now delve into the classic “moist heat” cooking methods. What defines a “moist” cooking method? The presence of water is the answer. We will be deep poaching Salmon with Dill Butter, shallow poaching Sole with Leeks, Mushrooms and White Wine and simmering beef brisket for New England “Boiled” Dinner.
Join us in our culinary classroom as Chef Curtis Smith, program director for Spokane Community College walks you through these basic methods. You'll get hands-on practice, take home recipes, helpful tips and an education that will last a lifetime! This is Part 3 in our 4-part Cooking 101: Intro to Cooking Methods Workshop. Everyone is welcome, Parts 1 and/or 2 are not required, but don’t be surprised if you find yourself registering for Part 4 before you leave the classroom!
Learn to cook, cook better, cook more confidently in this fantastic series!
Register for just one Cooking Method Class or complete your "apprenticeship" with all four! These classes are standalone, you do not need to take part 1 to attend part 2, and so on.
*Registering/Booking this class IS FOR PART 3 ONLY.*
On the menu: This class is technique and skill focused, you will eat food you prepare but not as a full meal.
Future Classes you can register for:
4/8/2026
Part 4 of 4
Combination Cooking Methods: How to Braise, Stew and Fricassee
Guests that complete all 4 classes will receive a $40 Kitchen Engine Gift Card!
**PLEASE NOTE:
Due to rising costs of food and staffing, we are not able to issue refunds for cancellations within 7 days of a class date, including illnesses or otherwise. However, if you have someone who would like to come in your place, we are happy to accommodate them. Our full refund policy is included in the email you will receive prior to class.