Are you a working bartender looking to take your technique and product knowledge to the next level? Are you a cocktail aficionado who wants to learn how the pros make drinks? If you want a rock-solid foundation in the history, science, and skills behind professional mixology, this course is for you. During the first session, you will learn the history, traditions, and production methods behind each major category of alcoholic beverage (vodka, gin, rum, tequila, whiskey, bourbon, Scotch, beer, and wine), and discuss their flavor profiles and common uses. You’ll do tastings of the popular brands, then learn all of the most common drinks for each liquor. The very hands-on second session will cover recipes and mixing techniques for both classic and modern cocktails. You’ll learn all about bar setup, glassware, pouring, mixing techniques for each type of drink, best practices, service speed and working clean, recipes, and popular cocktails (straight and rocks; highballs; juice drinks, multi-liquor drinks; martinis; frozen drinks; pousse-cafés; hot drinks; beer and wine cocktails). You'll then have the opportunity to make each drink under Anthony Caporale’s guidance. Anthony Caporale is the producer and host of Art of the Drink TV and beverage director for Mesa Grill, Bobby Flay's flagship restaurant. Caporale has over 20 years of experience as a bar chef and bar instructor, and has been involved in the opening of a dozen major restaurants.
Two 3 Hour Lessons
Level 1
$150
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.
In this fun-focused class, kids and their parents will spend a morning or evening making, and then eating, all kinds of pizza. You'll work together to make, construct and bake: pizza dough; tomato sauce; pizza toppings including prosciutto, fresh herbs and sautéed vegetables; and dessert pizza. *Limit 2 children per adult. All children and teens must be accompanied by an adult. Everybody attending class must be registered.*
Bordered by both the Mediterranean and the Atlantic, with snow-capped peaks and lush green valleys, the diverse geography of France offers the best ingredients from the land and sea. You'll get a taste of the best of all those regions in this class. For your Francophile meal, you will prepare and enjoy frisée salad with shallot-bacon vinaigrette; steak frites (sautéed steak with hand-cut french fries); bouillabaisse (seafood soup from Marseille); and honey lavender blanc mange.
These memorable but easy-to-learn dishes bring winter to the fore, using some of our favorite recipes and ingredients. They'll be the hit of any meal during the cooler days, while still tasting fresh, bright, and ideal for the moment. Everything is seasonal, and everything is delicious! You'll make and then enjoy: creamy cauliflower soup; roasted root vegetable salad with maple-mustard vinaigrette and seared duck breast with port wine reduction.
For a flash course on all the basics you need to make a varied and impressive meal, look no further. With a professional chef, you'll gain the skills vital for moving through any simple menu with ease. You'll practice knife skills, roasting vegetables, cooking proteins with a pan sauce and a vinaigrette. Then you'll use what you learned as you make a menu of: popovers; sautéed chicken with classic pan sauce; roasted root vegetable salad with fresh herb dressing and garlic mashed potatoes.
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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