Become a chicken master, ready to cook any and all parts of the bird --- as well as a whole bird --- to tender, juicy, flavorful perfection every time. In this indispensable class, you’ll learn how to confidently know when your chicken is cooked enough, but not too much. Then, along with experienced cookbook author Marge Perry, you’ll learn all the tips to chicken perfection, as we make weeknight favorites, game-day snacks, and everything in between. Our menu: chicken piccata; cheddar-and-tomato-stuffed breasts; spice-rubbed roast chicken thighs; Peruvian wings; and whole roast and spatchcocked chicken.
One 4 Hour 30 Minutes Lesson
Level 1
$125
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.
Make rich, gorgeous candies and chocolate to satisfy the child in all of us! On Day 1, we'll cover sugar cooking and caramel cooking, chocolate tempering, gelatin and storage. On Day 2, we'll make a menu that includes: handcrafted gummy bears and sour bears; peanut butter and milk chocolate truffles; lollipops; chocolate fudge; buttercrunch; and sea-salt caramels.
The sauces you will learn to make in this class are not just for special-occasion dishes you'll prepare once a year. Relying on pantry ingredients and reflecting the contemporary cook's lifestyle, they are meant to easily take a grilled meat or poached fish from simple to superlative with a pan reduction, beurre blanc or a pesto. You will master these techniques by making sauteed steak with red wine reduction sauce; poached salmon with beurre blanc and pasta with pesto.
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.
From the Portuguese-influenced cuisine of Goa to the wonderful sweets of Bengal, Indian cuisine has multiple regional variations, and is generally characterized by perfect spice and flavor combinations. You will learn to identify these spices, along with shopping and storing tips, and will make a masala spice blend. Your menu is vegetarian and will consist of: pakora; cilantro-coconut chutney; goobi (cauliflower) tikka masala; saag paneer and pulao (rice pilaf ).
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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