Seafood-based culinary traditions run strong from New Orleans to Florida, where bountiful harvests from the Gulf of Mexico dominate the table. Oysters, crab, and more are the stars of the show, as this historically rich region embraces its Spanish, French, African, and Native American influences. Alongside Florida native Chef James Briscione, you'll make: Red Snapper with Succotash; Fried Oysters with Tartar Sauce; Sautéed Flounder with Crab Beurre Blanc; and Crab Cakes.
One 4 Hour Lesson
Level 1
$125
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.
Sushi-making doesn't have to be limited to the view from a seat at your local Japanese restaurant. Bring the sushi bar home by practicing your skills at preparing nigiri (sashimi fish on top of thumb-size, compact sushi rice), perfecting the texture of rice, and learning the proper techniques to create a stellar hand roll. Once you've gotten the basics down, you will try your hand at: sushi rice; maki and futomaki rolls (both thin and thick), inside-out rolls; nigiri and temaki (hand roll).. You will soon learn that sushi is something you too can master.
Celebrate summer's bounty with this delicious class focused on fresh fruit desserts. You'll master essential techniques for working with seasonal produce by baking four classic treats perfect for any occasion. We'll show you how to create the perfect balance of flavors and textures, from buttery shortcakes to crunchy crumble toppings. The menu includes Summer Berry Shortcake, a classic with light cakes, fresh berries, and cream; Peach and Blackberry Cobbler, featuring jammy fruit and a biscuit-like topping; Plum, Vanilla and Almond Crumble, a combination of sweet-tart plums with a nutty, crunchy topping; and Strawberry Rhubarb Crisp, the perfect duo under a buttery oat crust. Join us and bake your way to a sweet summer!
In this class, we examine the use of syrups, infusions, tinctures, and shrubs as essential components of modern mixology. Participants will explore what each preparation is, its purpose within a cocktail, and how it contributes to balance, aroma, texture, and overall flavor structure. The course covers both classical and contemporary preparation methods, with attention to ingredient selection, extraction techniques, and shelf stability. Through practical examples and guided discussion, students will learn how to thoughtfully apply these elements to enhance classic cocktails and develop original creations with greater precision and confidence.
A bold blend of East Asia, Southeast Asia and France, Vietnamese food captivates through its refreshing flavors, varied textures and vibrant colors. In this class, you will explore the fundamental techniques and ingredients behind some of Vietnam's treasured dishes, including goi dua chuot (cucumber and shrimp salad); Banh Mi (baguette sandwiches filled with five-spice beef and pickled vegetables) and Ga Xao Xa Ot (chicken stir-fried with lemongrass and chile).
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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