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PJ’s classes at the Cookhouse are unique because he blends excellent cooking skills with science in a way that is both approachable and informative for cooks at all levels, from novice to highly experienced. Because of this, guests in his classes always leave with great new recipes, but also with practical and concrete ways to improve their cooking.
In this class, you’ll learn how to elevate your cooking so your meals taste like when you had them at your favorite restaurant. Using a classic French bistro menu as inspiration, you will learn restaurant techniques to transform your cooking. Remember how delicious that beef bourguignon was when you ordered it in Paris? Some of the answers may surprise you - the solution isn’t just more salt, more butter and more cream.
After cooking in restaurants for many years, PJ earned his PhD in organic chemistry; he is currently Professor of Chemistry at Seattle University. I am thrilled to have PJ back to the Farm for this class where he will walk us through outstanding renditions of these dishes:
Fricassee of Wild Mushrooms
Leeks Vinaigrette with Lardons
Boeuf Bourgignon
Parsnip-potato puree
Riz au Lait with Caramel Cream and Almond Praline
PJ’s classes at the Cookhouse are unique because he blends excellent cooking skills with science in a way that is both approachable and informative for cooks at all levels, from novice to highly experienced. Because of this, guests in his classes always leave with great new recipes, but also with practical and concrete ways to improve their cooking.
In this class, you’ll learn how to elevate your cooking so your meals taste like when you had them at your favorite restaurant. Using a classic French bistro menu as inspiration, you will learn restaurant techniques to transform your cooking. Remember how delicious that beef bourguignon was when you ordered it in Paris? Some of the answers may surprise you - the solution isn’t just more salt, more butter and more cream.
After cooking in restaurants for many years, PJ earned his PhD in organic chemistry; he is currently Professor of Chemistry at Seattle University. I am thrilled to have PJ back to the Farm for this class where he will walk us through outstanding renditions of these dishes:
Fricassee of Wild Mushrooms
Leeks Vinaigrette with Lardons
Boeuf Bourgignon
Parsnip-potato puree
Riz au Lait with Caramel Cream and Almond Praline