Join Chef Charcutier Arthur Dehaine of Michelin-starred Restaurant Daniel for an advanced demonstration and hands-on charcuterie workshop. Arthur grew up among farmers and butchers in Picardy, France, and has a bachelor’s in restaurant management from Ferrandi Paris. He gained experience at France’s Le Chambard, Le Marloe, L’Arôme, Boutary and Maison Vérot, and acclaimed charcutier Gilles Vérot was his mentor. Arthur followed in his grandfather’s footsteps by pursuing charcuterie and is known for showcasing a combination of colors and textures. In this workshop Arthur will cover the traditional methods of making a pate; how to cure and marinade charcuterie and the process of grinding and hand-cutting meats for sausages. He’ll teach the class how to make Pate de Campagne, Chicken Pate with Apricots and Pistachios, Foie Gras Torchon, Hand Cut Toulouse Sausage and Rillons.
One 4 Hour 30 Minutes Lesson
Level 3
$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.
Take a flavorful trip to South America with this "Essentials of Guyanese Cooking" class, where you’ll discover the “land of many waters’” vibrant cuisine. Learn to prepare richly spiced Guyana Chicken Curry and flaky Guyana Parata Roti, then explore Suriname’s savory Moksi Alesi. Expand your culinary horizons and bring the authentic tastes of Guyana and its neighbors to your home kitchen!
Georgian cuisine is finally being recognized for its variety, and the depth of flavors and techniques that characterize its unique culinary traditions. Given the country's location at the exact intersection of Europe and Asia, influences from both cultures have informed the dishes that the region is known for. From the banks of the Black Sea to the Caucasus Mountains, the land provides herbs, nuts and vegetables used in all aspects of its culinary traditions. You’ll become acquainted with the new "it" cuisine as you prepare: adjaruli khachapuri (cheese bread); nigvziani badrijani (stuffed eggplant rolls); tabaka (chicken cooked "under a brick") with blackberry sauce; and chakapuli (braised lamb with tarragon sauce).
This fun class is especially designed for chile-heads. Couples will collaborate to cook an international menu that hits every region of the hot-and-spicy world --- along with cooling, refreshing cocktails. Your menu includes: blistered shishito peppers; Nigerian beef suya skewers; Korean buldak ("fiery chicken"); cooling cucumber salad; and Thai iced tea.
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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