Learn to Cook Series Wed, Feb 26, Mar 5 & 12 11:00 AM
Wednesday, February 26, March 5 & 12
11:00 am-1:00 pm
with Chef Elizabeth Whitt
We designed the Learn To Cook Series for beginners who want to learn the basics and for seasoned cooks looking to refine their culinary skills. In each of the three classes, you'll master fundamental cooking techniques, learn about a wide range of ingredients, and understand how to use equipment, making you a more confident, capable cook.
Chef Elizabeth acts in a highly methodical, precise manner, carefully attending to the student's skill levels and striving to provide each student with their personal class objectives stated on the first day of class.
Week 1
Knife Skills and Techniques
Tuscan Vegetable Soup
Sautéed Chicken Breasts with a Creamy Lemon Caper Pan Sauce
Garlic and Herb Mashed Potatoes
Week 2
More Knife Skills and Techniques
Roasted Seasonal Vegetables
Herb Crusted Pork Roast with a Pan Sauce and a Mustard Cream Sauce
Perfect Cheese Omelets
Week 3
Braised Chicken in a Mushroom White Wine Cream Sauce
Rice Pilaf
Smoked Paprika and Black Olive Deviled Eggs
Beef and Vegetable Stir Fry
Wednesday, February 26, March 5 & 12
11:00 am-1:00 pm
with Chef Elizabeth Whitt
We designed the Learn To Cook Series for beginners who want to learn the basics and for seasoned cooks looking to refine their culinary skills. In each of the three classes, you'll master fundamental cooking techniques, learn about a wide range of ingredients, and understand how to use equipment, making you a more confident, capable cook.
Chef Elizabeth acts in a highly methodical, precise manner, carefully attending to the student's skill levels and striving to provide each student with their personal class objectives stated on the first day of class.
Week 1
Knife Skills and Techniques
Tuscan Vegetable Soup
Sautéed Chicken Breasts with a Creamy Lemon Caper Pan Sauce
Garlic and Herb Mashed Potatoes
Week 2
More Knife Skills and Techniques
Roasted Seasonal Vegetables
Herb Crusted Pork Roast with a Pan Sauce and a Mustard Cream Sauce
Perfect Cheese Omelets
Week 3
Braised Chicken in a Mushroom White Wine Cream Sauce
Rice Pilaf
Smoked Paprika and Black Olive Deviled Eggs
Beef and Vegetable Stir Fry
Wednesday, February 26, March 5 & 12
11:00 am-1:00 pm
with Chef Elizabeth Whitt
We designed the Learn To Cook Series for beginners who want to learn the basics and for seasoned cooks looking to refine their culinary skills. In each of the three classes, you'll master fundamental cooking techniques, learn about a wide range of ingredients, and understand how to use equipment, making you a more confident, capable cook.
Chef Elizabeth acts in a highly methodical, precise manner, carefully attending to the student's skill levels and striving to provide each student with their personal class objectives stated on the first day of class.
Week 1
Knife Skills and Techniques
Tuscan Vegetable Soup
Sautéed Chicken Breasts with a Creamy Lemon Caper Pan Sauce
Garlic and Herb Mashed Potatoes
Week 2
More Knife Skills and Techniques
Roasted Seasonal Vegetables
Herb Crusted Pork Roast with a Pan Sauce and a Mustard Cream Sauce
Perfect Cheese Omelets
Week 3
Braised Chicken in a Mushroom White Wine Cream Sauce
Rice Pilaf
Smoked Paprika and Black Olive Deviled Eggs
Beef and Vegetable Stir Fry
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Changes or cancellations made 7 days or more before the class date will receive a full refund or class credit.
Changes or cancellations made within 6 days of the class will incur a 50% class fee.
No-shows and cancellations made within 48 hours before the class will not be issued any credits or refunds.
All cancellations and credit requests must be coordinated verbally with a PREP employee via phone at 562-430-1217. Reservations are transferable. If you cannot attend a class, please call us at 562-430-1217 to send someone in your place.
In the rare event we need to cancel a class, we will refund you in full. Please note that no refunds or make-up dates can be given for missed Series classes.
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Our adult classes are designed for participants aged 18 and above. However, participants below 18 years old may attend the class if an adult accompanies them.
Our classes are live, hands-on, and in a real kitchen. You will be using utensils, tools, and cooking equipment. Just as with any cooking experience in your home or in one of our classes, there is always a potential for injury. We operate our classes as safely as possible and are not responsible for any injuries that may occur during the class.
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Please arrive 10 minutes before class time to check in. We suggest comfortable closed-toed shoes, and we ask that long hair be tied back. We provide aprons, or you can treat yourself to one of our adorable selections. Unless noted otherwise in the class description above, all of our classes are hands-on, and we cook together as a group, then eat family style. Guests receive a 10% discount on purchases made during class, excluding alcohol and sale items.
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All students receive a portion of every meal made in class. Occasionally we may need to substitute ingredients, recipes, or instructors. Any exception to our hands-on format will be labeled as a “Demonstration.” If you have any dietary restrictions, please let us know at the time of booking.
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We have a wonderful selection of boutique wines, craft beers, and seltzers that our owner and chefs personally selected.
Prices start at $12.00 per glass and range from $24 to $40 per bottle. Should you wish to bring your own, a $15 corkage fee will be applied. You are welcome to enjoy libations while you cook.
