Looking to get a “taste” of our exciting Boot Camp programs? Our Taste of the Hudson Valley Boot Camp is sure to fit the bill.

Your day starts off at 7:45 a.m. with a hot breakfast buffet, and then it's on to a lecture to discuss the intricacies of Hudson Valley cuisine. Following your lecture, you'll head into our professional kitchens for an intense, yet fun-filled interactive experience.

Taste of the Hudson Valley
From foie gras to apples to artisan cheese, the distinguishing flavors of the Hudson Valley abound. Seasonal products, harvested and crafted by local purveyors, provide the foundation for the satisfying dishes prepared in this distinctive region. During this exciting culinary tour, you'll discover and sample the best of the fertile valley.
.
During Taste of the Hudson Valley hands-on production, you will:

• discuss seasonal ingredients, local farming, and characteristic Hudson Valley foods.


• learn a variety of cooking techniques that best showcase Hudson Valley ingredients.


• use a selection of local products to prepare an assortment of intensely flavorful dishes.

The unforgettable day wraps up at 4:00 p.m. following a plate and presentation review, and an additional lecture of your choice. Along with a handful of goodies that you'll receive as a Boot Camp participant, it's the perfect ending to a remarkable day.

Lecture topics -

• Food Affinities - Good on their own, but better together - some foods are just meant for each other. Join us as we learn the ins and outs of successful food pairings. (September 6, October 11, November 8)


• Olive Oil and Balsamic Vinegar Tasting - Pungent and smooth, acidic and sweet - come learn the varying flavors and intensities that balsamic vinegar and olive oil have to offer. (September 20, September 27, November 15)


• Physiology of Taste - Are you a supertaster? Find out in this lecture where together we'll explore the physiological aspects of taste and the complexities of flavor. (September 20, September 27, December 6)


• Plating Techniques - From flow to focal point, learn the rules of plating and an assortment of eye-catching techniques for enhancing your food presentations. (September 6, October 11, December 13)


• Cheese - Fresh and aged, mild and pungent, soft and hard – cheeses run the gamut in flavors and textures. Join us as we explore the ins and outs of cheeses, from varieties to production to service. (September 6, November 8, December 13)


• Chocolate - Whether it’s white, milk, or dark, there’s no denying the pleasures of chocolate. Eaten on its own or as a component of a recipe, chocolate has tremendous appeal and versatility. Come learn about this long-standing favorite. (September 20, November 15, December 6)


• Herbs, Nuts, and Spices - Variety is the spice of life. Learn the flavor characteristics of herbs, nuts, and spices and their infinite applications during this lecture and tasting. (September 27, November 15, December 6)


• Knife Cuts - Chefs agree that the first step to culinary mastery is precise knife cuts. In this demonstration, you’ll learn how to slice and dice to improve your recipes and you efficiency in the kitchen. (October 11, November 8, December 13)