Whether you want to write a cookbook or articles for magazines, a blog or websites, you need to know the essential skills and techniques it takes to create recipes that not only taste great when you make them but can be successfully recreated by readers. Along with prolific cookbook author and food writer Marge Perry, you’ll learn how to create recipes that appeal to readers; what to do in the kitchen to ensure your recipes work for everyone; and how to write recipes that are accurate, clear and easy to read. In this two-day workshop, we’ll go over the conventions and craft of recipe writing, actually develop a recipe in the kitchen, and practice writing recipes. You’ll come away with a solid and market-ready knowledge of how to create recipes that are ready to be published. Marge Perry has created thousands of recipes for publication, including those for Every Day With Rachael Ray, Cooking Light, Self, Better Homes & Gardens, her longstanding Newsday column, and more. In addition, she has contributed to more than 20 cookbooks and written two of her own. Her writing and recipes appear on many websites, including her blog, A Sweet and Savory Life.
Two 4 Hour Lessons
Level 1
$325
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.
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).
Hearty hardly begins to describe the extravagant steak feast you'll be making in this class. Not only will you learn how to make the perfect filet mignon, skirt steak and more, but you'll also become versed in the art of rich sauces, like cognac cream, béarnaise and chimichurri. Your saucy menu includes: filet mignon au poivre with cognac cream sauce; onglet béarnaise (hanger steak with tarragon sauce) and skirt steak with Rojo chimichurri.
There's nothing like handmade pasta's flavor and texture, and in this class, we'll have a blast leaning how to make fresh handmade pasta, stuffed pasta, perfect sauces and all the accompaniments! There's nothing like handmade pasta's flavor and texture. Together, we'll learn to make dough the Old World way, then how to shape, cut and stuff it. You and your partner will create a complete fresh Italian dinner of: pappardelle with Bolognese; burro e salvia (butternut squash ravioli with sage butter).
Learn how to make scrumptious dumplings from a wide range of Asian traditions --- all hands-on. We'll also create perfect dipping sauces in each tradition. Together, you'll make and dine on: steamed shrimp shao mai with orange dipping sauce; deep-fried chicken wontons; vegetable gyoza with spicy dipping sauce; and pork and chive dumplings.
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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