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These sauces instantly take vegetables, grains, fish, meat, and poultry to a new realm of restaurant-quality cuisine. In the process, chef and James Beard Award-winning cookbook author Peter Berley teaches you skills to last a lifetime. And remarkably, these sauces are dairy- and gluten-free, perfect for a wide spectrum of guests! We'll make: Shrimp with Roasted Pepper and Almond Romesco; Pan Seared Fish with Spicy Raw Herb Sauce; Sautéed Tofu and Vegetables with Curried Cashew Sauce; Grilled Rib Eye with Green Olive and Roasted Garlic Puree; Soba Noodles in a Creamy Black Sesame Sauce; and Whole Grain Pasta in a Walnut and Caramelized Onion Puree.
One 4 Hour Lesson
Level 1
$120
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.
Emilia-Romagna, which stretches between the Adriatic coast, northern Tuscany, and the Po Valley, is one of the most prolific agricultural regions of Italy. It is known for its pasta, balsamic vinegar, Parma ham and Parmigiano-Reggiano, among a wealth of other products. While enjoying wines such as Sangiovese and Barbera, you will learn to make traditional dishes that include: brodetto fish stew; cotechino con lenticchie; chicken cacciatore with creamy polenta; and warm zabaglione with Marsala wine for dessert.
Master some of Thai cuisine's greatest hits. You and a loved one will learn all about this country's exciting dishes and fresh ingredients, with their distinctly complex spicy, sweet, sour and salty components. You and your loved one will make and enjoy: green papaya salad; pad thai; yellow chicken curry; and green shrimp curry.
While handling poultry can seem daunting, it really can be a clucking good time! In Knife Skills 2 you'll discover the fundamental techniques required to transform a whole chicken into popular cuts. We'll cover such topics as trussing and spatchcocking, ensuring you leave with the confidence to tackle any chicken preparation in your home kitchen. No matter how you feel when you enter the class, the class promises to enhance your knowledge of poultry preparation and take your skills to the next level. While not a requirement, it helps to have practiced the skills of Knife Skills 1 before taking this class.
Knowing how to use knives skillfully is the foundation of all cooking, and doesn't have to be scary or frustrating. Many home and even professional cooks don't always wield a knife correctly, however, which increases food preparation time and makes the process harder --- and less safe --- than it should be. Simply put, good knives are the foundation of a well-equipped kitchen. This class remedies all these basic issues: You will learn how to slice, dice, chop, and much more in the safest and most efficient manner. This class will even guide you through the practice of keeping your knives sharp and handling them correctly.
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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