Back by popular demand, Wegmans Hunt Valley’s Contemporary Cooking Classes resumed on Wednesday, January 9. The store’s executive chef, Jason Hancock, will kicked off the monthly series, which this season will focus on basic techniques for creative cooking.
Classes are on the second Wednesday of the month, January through May, from 6:30 – 8:30 pm upstairs in the Market Café. The cost is $20, which includes demonstration and tastings of four recipes, plus a gift bag to take home. Reservations are required, and can be made by calling 410-773-3900. Wegmans Hunt Valley is located at 122 Shawan Road in Hunt Valley, Maryland.
Says Chef Hancock, “More people are spending time in the kitchen and they want to know how to make great meals easy. Customers have been asking us to teach them essential techniques, like braising, steaming and poaching. We’ve had a lot of fun putting the series together.”
The Basics: How to Steam-In Sensational Flavor
Wednesday, February 13, 6:30 – 8:30 p.m. in the Wegmans Hunt Valley Market Café
Steaming isn’t just for vegetables. It’s a superb technique – quick and healthful – for cooking all kinds of foods. Not only do steamed foods retain valuable nutrients, they acquire beautiful color and texture with no added fat. Join Wegmans chef Adam Bowman as he demonstrates the incredible flexibility and ease of this cooking method.
The Basics: Knife Skills for the Home Cook
Wednesday, March 13, 6:30 – 8:30 p.m. in the Wegmans Hunt Valley Market Café
Knife skills are the key to precision and creativity in the kitchen. While demonstrating recipes that show how various cuts affect the way food cooks and looks, Wegmans’ chef Ian Carroll will show how to hold knives correctly, proper knife care, professional tricks of the trade, and tips for making the most of the kitchen’s most essential tool.
The Basics: How to Pan-Sear like a Pro
Wednesday, April 10, 6:30 – 8:30 p.m. in the Wegmans Hunt Valley Market Café
Whether for chicken, beef, pork or seafood, there is no quicker or tastier way to add color, texture and flavor than the technique of pan-searing. Join Wegmans Frederick executive chef Edd Hite for the definitive lesson on how to use this essential, high-heat cooking method to best advantage
The Basics: How to Poach with Panache
Wednesday, May 8, 6:30 – 8:30 p.m. in the Wegmans Hunt Valley Market Café
Learning how to poach food properly offers home cooks a world of ways to infuse simple ingredients with exceptional flavor. It’s a foolproof, low-fat cooking method perfect for every day. Join Wegmans chef Patrick Deans as he demonstrates the incredible versatility of this time-honored technique.