A PROUD TUCSON, ARIZONA COMPANY                                      

            
  
We're changing!
You're gonna love it!

New Descriptions!


INSTRUCTORS:
Mardi Burden 
Bob Burden   

Location:
Burden home near La Canada and Magee Road

We have taken our 20 years of experience of teaching this series to
analyze and refine it to better accommodate your lifestyle and needs. We have
shortened the course length by incorporating the Appetizers section into the
other classes. This will better balance what you will learn in each class while
lessening your total time commitment. We also have tuned each class to better
fit the times we live in and to reflect our changing tastes. Knife Skills will now include
a wonderful Rustic Bread recipe and a fresh dessert of Strawberries with Lemon.
In the Poultry section, our appetizer will be Baked Wings with Bleu Cheese dressing.
We will continue through the series with similar changes and additions you will appreciate.

The NEW
Basics of Gourmet Cooking
 A beginning to advanced series of seven cooking classes
perfect for cooks who are just starting out or would like to refresh their fundamentals.
Every class will feature discussion, demonstrations, and hands-on-learning exploring a wide
variety of culinary concepts.  We teach classic French cooking technique which is the
 standard of the world. Mardi has designed this series of classes to teach you good, basic
cooking skills. You will learn, create, and enjoy a new menu each week while practicing the
 techniques and knowledge that have been presented. Our meals include entrees, sides and
a dessert of a different fresh fruit each week.

We understand this is a fairly long commitment for many of you.
If  you have enrolled and find you will miss a class, just let us know
a few days in advance and you can make it up next time.
We offer this course three times each year.

The series includes:
Session One: Knife Skills
Session Two: Poultry
Session Three: Fish and Shellfish
Session Four: Meat
Session Five: Grains, and Greens
Session Six: Egg Cookery
Session Seven: Desserts

Please see each particular session for more details about that class.
Course cost includes; 7 cooking classes, all recipes, meals,
and a certificate of completion.
ENROLL EARLY TO AVOID DISAPPOINTMENT

FREE GIFT!
 
With your paid enrollment
for the full 7 week course.

 FORGED
KITCHEN KNIFE SET
 

please enroll early to be assured of a space
You may sign up for individual classes at
the regular Saturday class schedule listings.

NEW  Basics of Cooking Full Course
7 WEEKS   Just $599  SAVE $$

SATURDAYS beginning, MAR 2, 2024
  1 PM - 4:30 PM

This is a wonderful gift
that will last a lifetime!
Gift Certificates here

 Session One:
  Knife Skills  

   In our first week of the Basics of Cooking Series we will focus on knife skills, Knife skills are essential to great cooking. This class teaches you how to use your knives correctly and will begin the foundation of your new skills. You will learn how to make the three basic kinds of knife cuts; Precision, Portioning, and Prep, and dice, julienne, rondelle, and paysanne. We will chop our way into a delicious Southwestern Gazpacho, with Rustic French Bread, and Strawberries with Lemon for dessert.
Sharp knives are a must for precision cuts.

Our sharpening service is available during class.
The cost is only $3 per blade

 
Session Two:
  Poultry

 
Session Three:
  Fish and Shellfish

Participation                         $89 Individual class

Mardi Burden     SATURDAYS   1 PM - 4:30 PM

   In week three of our series, we will be working with fish and shellfish. We will saute, grill, and bake en papillote (in parchment paper). Our menu includes Shrimp with Chive butter appetizer, Penne Pasta with Shrimp and Feta, Salmon en Papillote, Bucattini a Frutti di Mare, Mixed Green Salad with Lemon Thyme Vinaigrette, and Lemon Pound Cake for dessert!

 
 Session Four:
  Meats

Participation                       $89 Individual class

Mardi Burden       SATURDAYS   1 PM - 4:30 PM

Location: Burden home near La Canada and Magee Road

   In week four we will prepare Beef, Pork, and Lamb. Our menu includes Steak au Poivre, Garlic Lamb Chops, and Pork Tenderloin with Orange Sauce and Steamed Rice, and an appetizer of Steak Bruscetta. We will also enjoy Rosemary Roast Potatoes and a Salad with Creamy Lemon-Chive dressing with Chocolate filled Puff Pastry for dessert.