In this fun, informative and tasty way to dive into the world of premium sake, leading sake expert and educator Timothy Sullivan will walk you through every step of the sake production process to show you how master brewers go from rice and water to what the Japanese call "the drink of the gods." Next, we’ll demystify the various sake classifications, techniques and terminology to help you find the brews that fit your taste and your budget. Finally, we'd never leave out the delicious sake tastings that will help you evaluate and enjoy the ever-increasing variety of premium sakes available, including a guide to ordering and buying sake yourself. Kanpai (cheers)! Timothy Sullivan, an international sake educator recognized by the Japanese Sake Brewers Association, founded the first sake blog in the U.S., UrbanSake.com, now America’s leading resource for sake-related news, events and education. He has studied and received professional sake certifications from the Sake Education Council, the Sake School of America, the Sake Service Institute and the Wine & Spirits Education Trust. Timothy was the first person ever to receive a Cultural Activities Visa from the Japanese government to study the art of sake making for one year at Hakkaisan Sake Brewery in Niigata, Japan.
One 2 Hour Lesson
Level 1 
$95
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.
Simple and delicious are the themes for this class, which teaches you how to make fresh Italian dishes that are so good --- and easy to execute --- you'll make them for yourself, friends and loved ones again and again. Premium ingredients shine in this menu, drawing from the country's great traditions: Tuscan fennel and raddichio salad; hand-rolled meatballs; risotto Milanese and sauteed broccoli rabe with garlic.
Have you ever wondered how to make the buttery, flaky brioche loaves and croissants found at fancy bakeries? This class will show you how. During Day 1 of this two-day workshop, you’ll learn how to see the process through, from creating the dough to letting it rise to shaping your own luscious baked goods. On Day 2, you'll complete a menu of: brioche à tête (brioche in the classic fluted, top knotted shape); pain au raisins; classic croissants; almond croissants; chocolate croissants; and croissant monkey bread.
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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