In this five-day food camp just for kids ages 10-17, you'll acquire all the cooking techniques, knife skills and ingredient preparation expertise needed to make your own complete, gourmet meals. Each day brings brand-new knowledge, fun and a delicious lunch at the end of the session! Day 1: We'll learn basic knife skills, as well as roasting, blanching, sautéing, boiling/mashing, and biscuits. You'll make: classic roasted chicken; sautéed green beans; mashed potatoes; and strawberry shortcakes. Day 2: We'll learn advanced knife skills, sautéing proteins, herb butter, vinaigrettes, cheese sauce, and whipping cream. You'll make: steak with herb butter; salad; mac and cheese; carrots with brown butter; and hot fudge sundae. Day 3: We'll learn to make and cook handmade pasta, cut fettuccine and ravioli, tomato sauce, and cookies. You'll make: fettuccine with fresh tomato sauce; cheese ravioli with sage brown butter sauce; chocolate chip biscotti; and garlic bread. Day 4: The focus is on everything that goes into making sushi and maki rolls, including rice cooking, sushi assembly, and knife skills for sushi, plus ice cream. You'll make: a variety of fish and vegetable maki rolls; edamame; and green tea ice cream. Day 5: It's Pizza Day! We'll learn all the skills of dough handling, topping, and baking. You'll make: white pizza; cheese pizza; sausage pizza; vegetable pizza; and dessert pizza.
Five 3 Hour Lessons
Level 1
$725
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.
This four-session continuation of the Wine Essentials series offers in-depth exploration and tastings of some of the world’s more interesting and unusual wines. Studies will include an expanded array of lesser-known varietals and wines, as each class concentrates on one wine category and delves into the wines’ production, characteristics and uses, including discussions of food and wine pairing. Session 1: Advanced White Wines: Side-by-Side Tasting of Interesting Aromatic and Fruity Wines. Session 2: Advanced Red Wines: In-Depth Comparison of Selected Wines From Old and New World Regions. Session 3: Off-Dry to Sweet: Exploration of Elegant Rieslings to Cru Classé Sauternes. Session 4: Fortified and Aromatized Wines With Wine Service: Fascinating Wines, From Vermouths and Sherries to Madeiras and Portos.
If you can't get enough of the wonderful steaks, salads, and sides at Gotham's top eateries, join us for this follow-up to one of our most popular classes, The Great New York Steakhouse. In this iteration, we expand upon the classic dishes served at the most celebrated chophouses in this gastronomic city. On your menu: clams casino; wedge salad; filet mignon au poivre with cognac cream sauce; hand-cut fries and grilled asparagus.
Georgian cuisine is finally being recognized for its variety, and the depth of flavors and techniques that characterize its unique culinary traditions. Given the country's location at the exact intersection of Europe and Asia, influences from both cultures have informed the dishes that the region is known for. From the banks of the Black Sea to the Caucasus Mountains, the land provides herbs, nuts and vegetables used in all aspects of its culinary traditions. You’ll become acquainted with the new "it" cuisine as you prepare: adjaruli khachapuri (cheese bread); nigvziani badrijani (stuffed eggplant rolls); tabaka (chicken cooked "under a brick") with blackberry sauce; and chakapuli (braised lamb with tarragon sauce).
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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