Whether spread on fresh-out-of-the-oven rolls or melted into a piping hot baked potato, a little pat of butter is pure pleasure. But this churned cream's starring role shouldn't be limited to a topper. In this class, butter is as it should be: front and center. You'll learn the versatility of butter in techniques such as poaching, and how to create the perfect butter-centric, classic French sauces. In addition, you'll prepare a variety of flavored compound butters that will be welcome additions to fish and meats. Join us for a butterriffic menu of: Wild Rice Pilaf with Spiced Ethiopian Butter; Sautéed Skate a la Grenobloise (brown butter, capers, lemon, parsley); Truffle Butter Roasted Chicken; Pan-Seared Steak with Beurre Maitre d'Hôtel Butter; Grilled Oysters with Bacon Butter; Brown Bread with Butter, Radishes, Coarse Salt; Creamy Cauliflower Soup with Butter-Poached Sea Scallops; Roasted Artichokes with a Citrus Beurre Blanc; and Butterscotch Pot de Crème.
One 4 Hour 30 Minutes Lesson
Level 1
$115
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
Enjoy Spain right here in New York as you feast on tapas --- one of the great pleasures of Spanish culture. You'll make merry with these classic and contemporary small plates featuring all the flavors of the Mediterranean. After we cook, the party begins. We'll enjoy: pan con tomate with salt-cured anchovies; patatas bravas with aioli and chives; jamón croquetas; gambas al ajillo; and red wine sangria.
From the Portuguese-influenced cuisine of Goa to the wonderful sweets of Bengal, Indian cuisine has multiple regional variations, and is generally characterized by perfect spice and flavor combinations. You will learn to identify these spices, along with shopping and storing tips, and will make a masala spice blend. Your menu is vegetarian and will consist of: pakora; cilantro-coconut chutney; goobi (cauliflower) tikka masala; saag paneer and pulao (rice pilaf ).
Seafood, vegetables, whole grains, herbs and olive oil are among the ingredients most associated with countries bordering the Mediterranean Sea. They make for flavorful dishes that trigger memories of sunbathed vacations and leisurely meals. This class focuses on the cuisines of Southern France, Eastern Spain, Italy and Greece. You will cook your way through a menu-map that includes French olive tapenade on garlic toast; Greek briam; Spanish fideua Catalania; and Sicilian pesce spada.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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