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.
Nothing beats the rich flavor and perfectly al dente texture of handmade pasta. So let's practice making our own pastas by hand and concoct some rich fillings, learning how to stuff ravioli, tortellini and cannelloni. As we make these three heavenly pastas, we'll complete them with homemade sauces that are the perfect complement to each shape and filling. You'll handcraft: lemon ricotta ravioli with safe brown butter, roasted red pepper tortellini in fra diavolo sauce, and beef angolotti in brodo.
There's nothing like the warm, savory scents and flavors of a complete dinner perfect for any fall or winter holiday. From savory, creamy soup to a tender roast to veggie sides and a rich dessert, everything here will thrill guests and family alike. We'll make a complete supper, then sit down to the fruits of our labor, with a menu of: chestnut-wild mushroom soup; herb popovers; horseradish-crusted beef roast; Brussels sprouts with pomegranate; mashed potatoes; and for dessert, cranberry-poached pear with ginger mascarpone.
Simple and delicious are the themes for this class, which teaches you how to make fresh Italian dishes that are so good --- and easy to execute --- you'll make them for yourself, friends and loved ones again and again. Premium ingredients shine in this menu, drawing from the country's great traditions: Tuscan fennel and raddichio salad; hand-rolled meatballs; risotto Milanese and sauteed broccoli rabe with garlic.
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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