Weir University: 50 Techniques in 5 Days Cooking Course

November 8-12, 2010
US $2,000.00*

All students in this class will receive a special gift from Le Creuset!

Course Description

Baked Potatoes When I started my Cooking School in San Francisco three years ago, I taught a class titled: “Cooking School Basics: Master 5 Techniques in 5 Days”. Well, I’ve since realized that I probably shared close to 50 cooking techniques and tricks during that week – and I’m ready to put them all down on paper for the record!!

First of all, this is not a class specifically for beginner cooks. All of my classes and tours are open to cooks of all experience levels – including no experience at all!! This week is all about building on what you know (or don’t), and I guarantee you will learn a lot – whether you’re a beginning cook or an experienced one.

What better way to feed yourself and your family and friends through the winter than with some delicious and heartwarming soups and braised meats. In our “Braising and Soups” class I’ll teach you how to caramelize proteins in order to get a perfect braise, and how to create wonderful soups using the best seasonal ingredients available. Recipes will include: Smoked Cheddar Twists, Sugar Pumpkin Soup with Honey Pecan Butter and Beef Braised in Cabernet Sauvignon with Soft Polenta. And save room for dessert!!

"Braising and Soups Menu"

Smoked Cheddar Twists
Sugar Pumpkin Soup with Honey Pecan Butter
Braised Beef in Cabernet Sauvignon with Soft Polenta
Braised Fennel
Cranberry Upside-Down Cake

Soufflés can be intimidating. In this “Soufflés: Savory and Sweet” class I’ll teach you how to create a basic soufflé – (yes, you will beat the egg whites by hand to really understand what it takes) and once you have the technique down you can build different kinds of soufflés (and use your electric mixer) for every season. We’ll start with Warm Olives with Fennel and Orange, and build up to Roasted Garlic and Gruyere Soufflé Baked in a Flash, and enjoy a sweet finale of Mexican Chocolate Soufflés with Tequila-Chipotle Crème Anglaise with some more delicious recipes in between!

“Soufflés: Savory and Sweet Menu"

Warm Olives with Fennel and Orange
Roasted Garlic and Gruyere Souffle Baked in a Flash
Individual Baby Spinach and Crispy Bacon Soufflés
Harvest Salad with Fruits and Nuts
Mexican Chocolate Soufflés with Tequila-Chipotle Crème Anglaise

One of my most popular episodes from Season I of the “Joanne Weir’s Cooking Class” series on public television was “Sauce Camp”. My students always ask me to teach them how to prepare sauces to go with various recipes, and in this crash course on sauces we’ll prepare recipes like Baked Crepes with Creamy Mushrooms and Prosciutto, Semolina Gnocchi with Brown Butter & Crisp Sage, and Warm Caramelized Pears with Clove Zabaglione.

"Sauce Camp Menu"

Crostini with Herbed Goat Cheese and Wilted Spinach
Baked Crepes with Creamy Mushrooms and Prosciutto
Rolled Veal with Italian Sausage and Herbs
Semolina Gnocchi with Brown Butter & Crisp Sage
Warm Caramelized Pears with Clove Zabaglione

Do you have any dull knives in your kitchen? We’ll kickoff our “Knife Skills” workshop with a quick lesson on how to properly sharpen your knives so that you can get the best results when you mince, slice, chop and brunoise your way to a delicious meal! Our menu will feature recipes that will sharpen your skills, including: Two-Way Salmon Toasts, Autumn Minestrone, Herb-Roasted Chicken Cooked Under a Brick, and Scharffen Berger Meringue Cookies from my Weir Cooking in the City book.

"Knife Skills Menu"

Two-Way Salmon Toasts
Autumn Minestrone
Herb-Roasted Chicken Cooked Under a Brick
Oven-Roasted Winter Vegetables
Scharffen Berger Meringue Cookies

I can’t resist including a “Pizza and Tarts” class – especially because I love making pizzas at home! We’ll crank up the ovens and roll up our sleeves as we make Smoked Salmon Pizza with Pickled Onions and Crème Fraiche, Calzone with Oven-Dried Tomatoes and Roasted Peppers, and a Crispy Pear Tart with Soft Cream using my foolproof recipe for quick puff-pastry dough. And honestly, that’s just the beginning!

"Pizza and Tarts Menu"

Smoked Salmon Pizza with Pickled Onions and Crème Fraiche
Pizza with Gorgonzola and Tomatoes
Calzone with Oven-Dried Tomatoes and Roasted Peppers
Fennel, Radicchio and Arugula Salad with Shaved Pecorino
Lemon, Almond and Brown Butter Custard Tart

Sharpen your pencils this is going to be a great week of learning and cooking together!

Classes

Each hands-on cooking class will include recipes designed to highlight the typical dishes of a particular region, theme and/or cooking technique. After reviewing the recipes together, students will divide into teams to work on recipes together.

When we are finished cooking each day, we'll sit down in my spacious dining room and enjoy hand-selected wine pairings with each of the dishes we've prepared.

Wine Pairings

You know how I feel about wine so a delicious meal is not complete without the perfect pairing of wine! At the end of each class and paired with the meal we have prepared, we'll taste a variety of wines whose flavors and acidity have been selected to match those of each dish, and we'll learn about the grape varietals and origin of each wine and discuss them together. Wine tasting notes will be provided. We will also have a very special guest(s) pouring wines at some of our meals!

Accommodations

After cooking during the day, you will still have plenty of time to enjoy San Francisco and all of its wonderful views and sights. We can provide a list of nearby hotels and bed & breakfasts to choose from for your stay. We can also arrange for car or taxi service from/to your hotel to Joanne's home. We are also happy to provide a list of Joanne's favorite San Francisco restaurants, cafes, wine bars, shops, and farmer's market locations. You can find some of her local favorites here.

Course Details

This week-long course costs $2,000 per person. The cost includes hands-on cooking instruction, copies of all recipes, an apron, and a multi-course lunch each class day complete with wine pairings. Full payment for the course must be included with your completed reservation form. Due to limited availability we cannot provide any refunds for cancellations.

*Note: Course fee does not include accomodations or transportation to the cooking school location.

Classes begin at 10am and finish at approximately 3pm. Classes are limited to 10 students so everyone gets lots of personal attention and a real hands-on experience. We recommend wearing closed-toe, rubber-soled shoes and comfortable clothes for the cooking classes.

Questions? Contact us.