Kitchen Essentials, Summer 2022
This intensive cooking class series will be geared toward the beginner- to intermediate-level home cook. Our curriculum will cover all the important skills and techniques needed to become efficient, knowledgeable, and thoughtful cooks.
Over the course of 4 weekly classes, you’ll learn: Knife Skills, Mise en Place, Roasting, Baking, Searing and Classic Sauces. And instead of adhering to strict recipes, we’ll guide you through methods and formulas that can be applied to all sorts of dishes.
What to expect:
The format is based on building a three-course meal to be enjoyed at the end of class, with recipes strategically designed to cover essential techniques.
While some food allergies and intolerances can be accommodated, please note that we will be cooking with eggs, dairy, nuts, poultry, beef, pork and fish. Please inquire if you are unsure if this class will be a good match for your dietary needs.
Each class will end with a meal, shared at the table, with discussion encouraged.
The class is designed to be a four part series, but if space allows, we may allow for students to sign up for individual classes.
Price is per person, and includes all 4 classes and dinner at each class.
Date: Thursdays in July (7/7, 7/14, 7/21, 7/28), 6pm - 9pm
About our instructor:
San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. He is now the owner & creator of SquirrelmealsPDX: an at-home private chef experience!
This intensive cooking class series will be geared toward the beginner- to intermediate-level home cook. Our curriculum will cover all the important skills and techniques needed to become efficient, knowledgeable, and thoughtful cooks.
Over the course of 4 weekly classes, you’ll learn: Knife Skills, Mise en Place, Roasting, Baking, Searing and Classic Sauces. And instead of adhering to strict recipes, we’ll guide you through methods and formulas that can be applied to all sorts of dishes.
What to expect:
The format is based on building a three-course meal to be enjoyed at the end of class, with recipes strategically designed to cover essential techniques.
While some food allergies and intolerances can be accommodated, please note that we will be cooking with eggs, dairy, nuts, poultry, beef, pork and fish. Please inquire if you are unsure if this class will be a good match for your dietary needs.
Each class will end with a meal, shared at the table, with discussion encouraged.
The class is designed to be a four part series, but if space allows, we may allow for students to sign up for individual classes.
Price is per person, and includes all 4 classes and dinner at each class.
Date: Thursdays in July (7/7, 7/14, 7/21, 7/28), 6pm - 9pm
About our instructor:
San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. He is now the owner & creator of SquirrelmealsPDX: an at-home private chef experience!
This intensive cooking class series will be geared toward the beginner- to intermediate-level home cook. Our curriculum will cover all the important skills and techniques needed to become efficient, knowledgeable, and thoughtful cooks.
Over the course of 4 weekly classes, you’ll learn: Knife Skills, Mise en Place, Roasting, Baking, Searing and Classic Sauces. And instead of adhering to strict recipes, we’ll guide you through methods and formulas that can be applied to all sorts of dishes.
What to expect:
The format is based on building a three-course meal to be enjoyed at the end of class, with recipes strategically designed to cover essential techniques.
While some food allergies and intolerances can be accommodated, please note that we will be cooking with eggs, dairy, nuts, poultry, beef, pork and fish. Please inquire if you are unsure if this class will be a good match for your dietary needs.
Each class will end with a meal, shared at the table, with discussion encouraged.
The class is designed to be a four part series, but if space allows, we may allow for students to sign up for individual classes.
Price is per person, and includes all 4 classes and dinner at each class.
Date: Thursdays in July (7/7, 7/14, 7/21, 7/28), 6pm - 9pm
About our instructor:
San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. He is now the owner & creator of SquirrelmealsPDX: an at-home private chef experience!