Become a cheese master by learning from one! Whether you are a cheese professional or an avid enthusiast, this course will expand your knowledge, enhance your palate, and sharpen your senses on every level when dealing with cheese. Max McCalman, acknowledged as one of the cheese world's living legends due to his expertise, insight, and passion for cheese, will teach this six-session, 12-hour class. Students will sample more than 40 cheeses, and all sessions will include wine pairings. Everyone will receive a diploma acknowledging their successful completion of the class. Session 1: The Basics of Cheese. The various cheese styles (e.g. washed rind, bloomy rind, tomme) and milk types (e.g., goat, sheep, cow); the influences of terroir, animal breeds, and seasons; and how cheeses are classified and categorized. The class will include a brief history of cheese, and introduce cheese nomenclature. Session 2: The Basics of Cheesemaking. Composition of dairy milks and the function of those components; how cultures and rennet fit into the process; and an introduction to cheese ripening (affinage). Students will learn how to make an initial analysis and evaluation of a cheese. Session 3: Cheese Retailing. Students will learn how to properly cut, package, store, and display cheese, and what can go wrong when those steps are done incorrectly; the business and economic sides of cheese in the retail and restaurant environments; what is an A.O.C., P.D.O., or A.O.P. cheese? Session 4: Nutrition. Is cheese good for you? This session will take an in-depth look at cheese nutrition, including how cheese compares with other foods; how milk type contributes to the nutritional content of each cheese; allergies attributed to cheese; the controversy over its fat and salt content; and the view that cheese is "the perfect food." Session 5: The Raw Milk Debate. Should all cheese be pasteurized? Conversely, should all cheese be raw? Is there an answer somewhere in between? Students will hear all sides of the debate, and learn current regulations for imported and domestic cheeses. By the end of the session, students will better know how to tell if a cheese is raw or pasteurized through taste and smell. Session 6: Cheese Tasting and Pairings. Discussions include cooking with cheese; likely accompaniments; and entertaining with cheese. Students will receive suggested readings and resources to further enhance their mastery of cheese.
Six 2 Hour Lessons
Level 4 
$575
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.
From coasts to prairies, the diverse geography of America results in an abundance of meat and fish varieties that eventually end up on our plates, deliciously prepared. In this class, you will prepare dishes that celebrate this bounty and highlight famed regional preparations. On your menu: Chesapeake Bay crab cakes with sauce rémoulade; New York strip steak with onion rings; and broccoli-cauliflower gratin.
By the latter half of the 19th century, bistros were centers of social life in Paris, catering to great painters, writers, musicians and other artists. The simple, down-to-earth food served at such bistros quickly became as celebrated as the eateries' most famous patrons - and it's still celebrated in Paris and around the world today. You will make traditional dishes of that bygone era, such as: steak tartare; frisée salad with apples, lardons and goat cheese in a warm shallot-bacon vinaigrette; moules frites and haricot verts amandine.
This series covers all you need to know to create spectacular piped and hand-molded cake decorations. After completing the class, students will be able to design and create gorgeous cakes for friends and family. Courses in this series must be taken in sequence. Prerequisite: Techniques of Cake Decorating 1. Cake Decorating 2: Rolled fondant; ruffling; extension work; royal icing lacework; brush embroidery; and gum paste flowers.
Nothing says summer like pure, fresh lobster rolls---and few drinks wash it down like a bright, crisp Rosé. Our chef guides you through the essential techniques and flavors of the lobster roll, along with appropriate sides (perfect for a beachside picnic) and paired wines. Your menu will include: Classic Maine Lobster Salad Roll; Connecticut Lobster Roll (warm lobster with drawn butter); Seafood Shack Coleslaw; Quick Dill Pickles; and Homemade Potato Chips. Enjoy your complete meal at the end of class with a glass of Rosé.
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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