These genius sheet pan and skillet dinners make a complete, delicious, well-balanced meal --- with only one pan to clean at the end of the night. Each and every recipe in this class makes a delicious, wholesome meal that includes a good mix of protein, vegetables and carbs, in just one sheet pan or skillet. The key to cooking a complete meal in one pan is to not just throw everything together; you need to assemble in stages, so that each element cooks to just the right degree of doneness, maintaining its own inherently good flavor and texture. We'll make: Peruvian chicken with aji verde; purple potatoes and Brussels sprouts; crisp-skinned salmon on tomato-jalapeño jam with zucchini couscous; one-skillet hearty rigatoni Bolognese; Greek shrimp with potatoes and broccoli; gochujang skirt steak with scallion polenta and cauliflower; and Dubliner and tomato-stuffed chicken breasts with zucchini sticks and potato coins. The class includes a signed copy of the book "Hero Dinners," coauthored by your chef-instructor, Marge Perry.
One 4 Hour 30 Minutes Lesson
Level 1
$140
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.
Learn everything you need to know to recreate that quintessential New York staple, the bagel! Make everything you love about brunch, from the fixings to the bagels to the boozy beverages. We'll make: bagels (in multiple flavors: everything, salt, sesame, poppy seed); bagel fixings (scallion cream cheese, tomatoes, onions, capers, lox); whitefish salad; and Bloody Marys to wash it all down.
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.
Learn the basic techniques of pastry and baking in this 12-session class. The course familiarizes students with the recipes and concepts used by professional bakers and pastry chefs, which form the basis of every competent baker's repertoire. The program investigates a broad range of pastries - both classic and modern - to provide a full understanding of all baking categories.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
| (Separate multiple addresses with commas like: john@aol.com, jane@aol.com) | |
Login/Register
Calendar
Gift Cards
Login/Register
