- Oscar-Style Asparagus (corn meal crusted fried asparagus served with crab meat and chipotle hollandaise) - Rack of Lamb (pan seared, herb crusted. This recipe has converted many of those who have been skeptical of lamb in the past. It's absolutely delicious!) - Sweet Pea, Lemon, and Mint Risotto. - Chocolate Pot du Creme
This class is taught only September - April- Mussels (with blue cheese and white wine sauce);- Pan-Seared Scallops (with sweet raisin compote and roasted cauliflower puree)- Barbecued Shrimp (with smoked gouda grits)- Oysters Rockefeller (on the half shell or barbecued, your choice)- Boiled Lobster (for lobster bisque in stocks and soups class)
- Homemade Salad Dressings (basic vinaigrettes, Caesar, jalapeno ranch, and garlic honey mustard)- Classic Mother Sauces (veloute, mayo, hollandaise, bechamel, tomato, and Espagnole)- Small Sauces (take the mother sauces and blend them into delicious combinations for your meals. Adding one ingredient makes the sauce something completely different!)- Roux (learn the art of roux-making and thickening agents)- Relishes, Chutneys, Condiments (will be discussed and recipes will be provided)- Stock your pantry and know what equipment to buy for your kitchen(there will be chicken, beef, and pasta in the class so you can try your sauces with food to see how they pair);
- Sushi Rice, Spicy Mayo, and Crunchy Bits- California Rolls;(crab, avocado and cucumber)- Spicy Tuna Rolls;(big red-eye tuna with a spicy sauce)- Philadelphia Rolls;(Philly cream cheese, smoked salmon, and cucumber)- Our Surf Turf Roll;(Salmon roll more topped with Blackened Steak)
- Hummus (the freshest, smoothest, and best Hummus you'll ever have with roasted red peppers and pita chips) - Saganaki (famous flaming Greek cheese served with pita bread) - Spicy Kofta Kebab (with a Middle Eastern blend of spices with rice pilaf, Greek salad, yogurt garlic sauce and fresh pita bread) - Rich and Sweet Yogurt Cake (a simple syrup-drenched cake made with yogurt and semolina flour topped with whipped cream and fruit that is absolutely delicious!)
- Delicious Shepherd’s Pie (tasting an ale or a porter) - Fish and Chips (made with Guiness, tasting an ale or a lager) - Bangers and Mash (tasting a stout) - Tranditional Sticky Toffee Pudding (tasting a brown ale);This class has beer tasting available with each course for $20 per person, to be paid in class. ;You may purchase the recommended beers or others individually from us, or bring your own.
- Basic Macaron Shells (and variations)- A Variety of Fillings (including chocolate ganache, and buttercreams!);- Chocolate Ganache(Learn how to pipe the macarons, the best conditions for baking, the do's and don'ts, tip and tricks, and creative ways to create hundreds of macarons at home!)
Dinner Party classes are more social in nature, though you'll still learning how to cook and prepare awesome food! You get to work in groups, allowing for plenty of time to cook, eat, drink, and meet new friends. The class is hands-on, with each cooking station getting to make every dish, unless the dessert is […]
- Lamb Sausage- Deer Sausage- Pork-Style Sausages (such as andouille and chorizo)- Spice Blends- Learn How to Cure and Smoke Meats;
- Skirt Steak (poached in red wine, with sauteed haricot verts)- Classic Beef Stew - Tangy Braised Short Ribs - Grilled Beef Kebabs- Learn about the difference between Sauteed Grass;Fed Steaks;vs. Traditional Corn Fed
- Seasonal Minestrone Soup (and crusty bread);-;Roasted Pork Loin(with apricot glaze);- Sweet Potato Gnocchi (with brown butter and sage);-;Classic Italian Tiramisu;(sponge cake ladyfingers, drenched with amaretto and espresso, and smothered with a smooth mascarpone cream)
- Arugula Salad (served warm with crispy bacon and caramelized onion) - Pan-Seared Jumbo Sea Scallops - Wild Mushroom Risotto - Chocolate Creme Brulee;Wine Suggestion: Sauvignon Blanc
-Simple Focaccia
- Neapolitan style Pizza Margherita
- Cinnamon Rolls (the most delicious, with cream cheese frosting)
This classic line from "My Big Fat Greek Wedding" is one of the most memorable in film. I believe it just might convert a few vegetarians once you try this mouth watering roasted leg barbecued!Dinner Party classes are more social in nature, though you'll still learning how to cook and prepare awesome food!You get to […]
- Perfect Risotto (made with parmesan, lemon, and spring-fresh peas)
- Lemon Curry Basmati Rice (a unique rice that will often become your long-grain white rice replacement)
- The Best French Fries (crispy, delicious, cooked;the proper way - no need to go to McDonald's)
- Greek-Style Roasted Potatoes (crispy)
- Quinoa Pilaf (pilaf is a style of preparing rice or any other grain. Quinoa (pronounced keen-wah) is an ancient grain originally used in South America)- Morroccan-Style Couscous (with dried fruit, almond, and honey)
In this class you will learn to cut:
- A Whole Chicken (learn to cut breast meat, drumsticks, thighs, keeping the much sought after "oyster", and saving the bones to make wonderful stock for your soups and sauces)
- A Whole Fish (learn how to cut the skin off cleanly, and how to cut filets on a snapper or other round fish, saving the precious fish bones to make a flavorful soup and fish stock)
This class is part of our Culinary Certificate program. It is open to everyone to attend. If you would like more information about our Certificate program, please click here.Cooking Techniques Chicken Duck is an in-depth study of how to cook these items without the need for recipes. Cooking Techniques classes focus on specific cuts of […]
The Three Course Dinner classes are great for a fun date or girls' night out. You get to work in groups, allowing for plenty of time to cook, eat, drink, and meet new friends. The class is hands-on, with each cooking station getting to make every dish unless the dessert is something requiring preparation ahead.We're […]
- Thai Spring Rolls;(hand-made, veggie and shrimp)- * Classic Chicken Satay (with peanut sauce)- Green Curry with Roasted Tofu (the most fragrant green curry with potatoes and a hint of Thai chili, served with steamed Basmati rice)-;Sweet Thai Tapioca;(with ginger, lemongrass, lime, and coconut milk)* For Vegetarians, tofu will be substituted for chicken.
Baking 101 is the all inclusive class you need to become a baking expert! Learn the difference between creaming and mixing, brownie method and cake method, and the importance of each element of baking; Fats, Sugars, Flours, Salt, Eggs, Moisturizers, and Leavening Agents.Sign up for this class and receive the recipes in a confirmation email, […]
- Pulled Pork Sandwich (Jamaican jerk-seasoned, with goat cheese on sweet Hawaiian bread)- Boneless Buffalo Wings (with mango habanero explosion sauce) - Truffle Mac n Cheese;(with four cheeses)- Dark Chocolate Brownies (with ice cream)
Baking 101 is the all inclusive class you need to become a baking expert! Learn the difference between creaming and mixing, brownie method and cake method, and the importance of each element of baking; Fats, Sugars, Flours, Salt, Eggs, Moisturizers, and Leavening Agents.Sign up for this class and receive the recipes in a confirmation email, […]
- Lamb Sausage- Deer Sausage- Pork-Style Sausages (such as andouille and chorizo)- Spice Blends- Learn How to Cure and Smoke Meats;
- Lamb Chops;(herb-crusted);- Leg of Lamb;(Greek style, grilled, olive oil marinated)- Stewed Lamb (in brown curry sauce)- Turkish Lamb Kofta Kebabs (with yogurt garlic sauce)
- Smoky Andouille Sausage, Chicken, Shrimp, Okra Gumbo- Paul Prudhomme-Style Blackened Steak- Bread Pudding;(with rum sauce, the best 100 year-old family recipe!);- Cajun Red Beans and Rice
- Southern-Fried Chicken (the crunchiest and tastiest!;Ride that spicy chicken!!!) - The Best Tomato Cheese Macaroni Ever (it IS the cheesiest) - Creole Tomatoes and Okra - Jalapeno Cornbread - Peach Cobbler(bacon and butter on everything - if you want!)
- Apple Cider Salad;- Braised Short Ribs (with caramelized onions) - Creamy Grits (with Sharp cheddar cheese)-; Chardonnay Glazed Carrots;- Banana's Foster Bread Pudding (with vanilla cream sauce)
- Apple Cider Salad;- Braised Short Ribs (with caramelized onions) - Creamy Grits (with Sharp cheddar cheese)-; Chardonnay Glazed Carrots;- Banana's Foster Bread Pudding (with vanilla cream sauce)
This class is taught only September - April- Mussels (with blue cheese and white wine sauce);- Pan-Seared Scallops (with sweet raisin compote and roasted cauliflower puree)- Barbecued Shrimp (with smoked gouda grits)- Oysters Rockefeller (on the half shell or barbecued, your choice)- Boiled Lobster (for lobster bisque in stocks and soups class)
- Barbeque Spare Ribs (tangy and smoky, with chipotle, lime, and orange);- Jamaican Jerk Pulled Pork (with Hawaiian bread and goat's cheese)- Pork Chops (loin cuts with creamy cannellini beans)- Crispy Skin Pork Belly
- Homemade Salad Dressings (basic vinaigrettes, Caesar, jalapeno ranch, and garlic honey mustard)- Classic Mother Sauces (veloute, mayo, hollandaise, bechamel, tomato, and Espagnole)- Small Sauces (take the mother sauces and blend them into delicious combinations for your meals. Adding one ingredient makes the sauce something completely different!)- Roux (learn the art of roux-making and thickening agents)- Relishes, Chutneys, Condiments (will be discussed and recipes will be provided)- Stock your pantry and know what equipment to buy for your kitchen(there will be chicken, beef, and pasta in the class so you can try your sauces with food to see how they pair);
- Tortialla Española (A traditional Spanish tapa with cured ham or chorizo, thinly sliced potatoes, onions and peppers, and eggs. This warm, comforting dish is not only fun to make, but is traditionally festive!) - Paella Mixta (a rich rice-based dish made with peppers, green olives, chicken, chorizo, serrano ham, mussels, and jumbo shrimp) - Handmade Fruit Empanadas (with a cookie crust, MADE IN CLASS!)
- Grilled Asparagus w/ Lemon and Anchovy Butter- Strawberry Risotto-;Classic Neapolitan Margherita Pizza- Caramel Gelato
- Basic Macaron Shells (and variations)- A Variety of Fillings (including chocolate ganache, and buttercreams!);- Chocolate Ganache(Learn how to pipe the macarons, the best conditions for baking, the do's and don'ts, tip and tricks, and creative ways to create hundreds of macarons at home!)
- The Caterpillar Roll;(avocado, cucumber, and barbecued salmon inside, topped with tempura flakes)- Dynamite Roll (warm roll with cream cheese crab avocado and cucumber and topped with green onions and masago)- Spicy Tuna Roll (classic raw tuna with a spicy sauce and finished with green onions and crunch) - Salmon Nigiri (shaped sushi rice topped with gorgeous salmon pieces) - Learn how to make sushi rice and where to buy the freshest ingredients for sushi making
- Cool Watermelon and Feta Cheese Salad - Marinated Chicken and Shrimp (slow smoked with a tangy BBQ sauce) - Potato Salad (warm and spicy!) - Southern Cream Style Corn - Peach Cobbler a la Mode
This week we'll allow participants to gain a foundation in their cooking skills. This is our technique and fundamentals that will give students the groundwork need to get started on their culinary career or just learn more about cooking in general:
Day 1: Basic Risotto | Ratatouille | Tortilla Espa–ola | Marinated Pork Tenderloin w/ Apricot Sauce
Day 2: Southern Fried Chicken | The Best French Fries | Homemade Ranch Dressing | Scrambled Eggs & Toast | Simple Salad | Fruit Empanadas
Day 3: Pan seared Salmon | Quinoa Pilaf | Fettuccine al Funghi | Crepes au Nutella
Day 4: Shrimp & Grits | Bread Pudding | Black Bean & Poblano Flautas | Salsa
Day 5: Beef Stew | Roasted Potatoes | Eggs Benedict | Brownies
- Skirt Steak (poached in red wine, with sauteed haricot verts)- Classic Beef Stew - Tangy Braised Short Ribs - Grilled Beef Kebabs- Learn about the difference between Sauteed Grass;Fed Steaks;vs. Traditional Corn Fed
- Sushi Rice, Spicy Mayo, and Crunchy Bits- California Rolls;(crab, avocado and cucumber)- Spicy Tuna Rolls;(big red-eye tuna with a spicy sauce)- Philadelphia Rolls;(Philly cream cheese, smoked salmon, and cucumber)- Our Surf Turf Roll;(Salmon roll more topped with Blackened Steak)
- Sweet Fava Bean Puree with Bacon and Almonds Crostini (with sweet green peas and pecorino cheese on toasted bread, topped with crispy bacon and crunchy almonds)- * Pasta Carbonara (a creamy, fresh-made comforting concoction of Italian sausage, bacon, cream, and homemade pasta)- Dessert: Classic Italian Tiramisu;(sponge cake ladyfingers, drenched with amaretto and espresso, and smothered with a smooth mascarpone cream);* For Vegetarians, it is easier to simply leave off the Italian Sausage and Bacon
- Classic Wedge Salad (with creamy blue cheese dressing)- Cheesy potatoes au gratin- Oscar-Style Beef Filet (marinated and pan-seared, with crab and chipotle hollandaise)- Our Famous Banana's Foster (flambeed);;;
- Traditional Pasta Fresca (fresh homemade pasta, rolled out and cut into spaghetti noodles) - Pasta Rossa (red pasta, rolled out and cut into lasagna sheets for cannelloni) - Pasta Verde (green pasta, rolled out and cut to shape for tortellini) - Spaghetti al Pomodoro (spaghetti with tomato sauce) - Cannelloni agli Spinaci (spinach cannelloni) - Ravioli al Funghi (mushroom-stuffed ravioli)
- Grilled Asparagus w/ Lemon and Anchovy Butter- Strawberry Risotto-;Classic Neapolitan Margherita Pizza- Caramel Gelato
- Traditional Pasta Fresca (fresh homemade pasta, rolled out and cut into spaghetti noodles) - Pasta Rossa (red pasta, rolled out and cut into lasagna sheets for cannelloni) - Pasta Verde (green pasta, rolled out and cut to shape for tortellini) - Spaghetti al Pomodoro (spaghetti with tomato sauce) - Cannelloni agli Spinaci (spinach cannelloni) - Ravioli al Funghi (mushroom-stuffed ravioli)
This week our participants will encounter the basics of baking and learn about baking in different parts of the world. Our participants will cover the following:
Day 1: Baking 101
Day 2: Gluten-Free Baking
Day 3: Pizzas, Bread, & Cinnamon Rolls
Day 4: Passport Baking
Day 5: French Macarons
- Ratatouille- Green Thai Curry with Roasted Tofu- Fettuccine al Funghi;- Sautéed Fennel Cherry Tomatoes
- Poached Chicken Breast with Cannellini Beans, Leeks, Cream and Oregano;- Irish Beef Stew- Jamaican Jerk Chicken;- Marinated Pork with Apricot Sauce;
Ah Provence...the playground of French artists such as Cezanne, Van Gogh, Matisse, Monet, Renoir, etc. The country side is clustered with warm gold tones, light blue skies, and deep blue from the Mediterranean. The Mediterranean also inspires the cuisine's focus on fresh fish, olives, tomatoes, herbs, etc...Join us for this summer inspired menu!This menu is […]
- Classic Bruschetta (with fresh tomatoes, mozzarella, basil, extra-virgin olive oil, and balsamic vinegar on crusty Italian bread) - * Assorted Olives and Antipasti (Italian cold cuts);- * Cannelloni (spinach, Italian sausage, and ricotta cheese cannelloni, with fresh pasta sheets, tomato sauce, balsamella, and lot's more mozzarella and parmesan cheese)- Pistachio Gelatti* Substitutions for vegetarians are easily made in this class