Saturdays: January 16 and 23; February 6 and 13; March 6 and April 17: 9 a.m. to 4 p.m. $675; $120 individual classes. Buy Two Get One Free Offer Does Not Apply

For Intermediate and Advanced levels

These classes are designed for the budding chef to enhance their skills so that they can truly cook a gourmet dinner.  The student must take 6 classes to be given the title of gourmet cook.  Back to Basics Boot Camp recommended. Menu items subject to change.

Course 1: Fine soups and sauces: lobster bisque, Consommé Mock turtle soup and more, plus Hollandaise sauce and three variations.

Course 2: Appetizers: the art of classic starters as Coquille St Jacques, Sushi, Seasonal tomato and Portobello mushroom with warm herb vinaigrette, Pan seared Diver scallops with grilled pineapple salsa. Lamb Carpaccio with infused mint oil and Melba toast.

Course 3: Fish and Veal Entrees: Sautéed sole bon femme, Osso Bucco, Lobster Newberg, Saltimbocca Romano, Roast Duck Sauce Bigerade and more.

Course 4: Meat Entrée: Tournedos Rossini, Lamb chops vert, Pre Entrecote, Bordelaise Sauté, Chicken Chasseur and roast loin of venison

Course 5: Dessert: The student will learn the art of making such dishes as Cold Hazelnut Soufflé with Frangelica, Crème Vienniose, Apple strudel, and more.

Course 6: Let’s do Dinner: From the previous 5 classes, create a menu and cook dinner. Pair wine selections with each course. Additional guests: $18