Through this series of classes on laminated dough --- in which butter is folded in multiple times to build a flaky, layered dough --- you'll master puff pastry, croissants, danishes and more. Make your own dough, create and bake classic shapes, and prep a wide range of international treats, both sweet and savory (and even stuffed). You'll acquire plenty of new skills, as well as lots of goodies to take home at the end of each day! Lesson 1: Puff Pastry & Quick Puff. Classic shapes for quick baking; cheese straws; spinach and cheese pinwheels; palmiers; and prepare puff pastry dough. Lesson 2: Bake Off Puff & Croissant Dough. Classic shapes for puff pastry; making dough; pithivier; savory vol-au-vent; chaussons aux pommes (apple turnovers); and prepare croissant dough. Lesson 3: Shaping Croissants & Croissant Dough, Round 2. Regular, almond and chocolate croissants; ham-and-cheese croissants; everything-spiced croissants; two-toned croissants (raspberry and chocolate); and prepare croissant/kouign-amann dough. Lesson 4: Advanced Croissant Shapes & Danish Dough. Kouign-amann; morning bun; xuixo (Spanish croissant with pastry cream); pain aux raisins; and prepare danish dough. Lesson 5: Danish Shapes & Phyllo. Bake off danish dough; apricot, blueberry and cheese braid; pinwheels, turnovers and envelopes; and baklava, tyropita (cheese pies) and spanakopita.
Five 5 Hour Lessons
Level 2 
$625
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.
This soulful menu adapts some of New Orleans' greatest hits into brilliant, brunch-appropriate dishes --- the meal almost requires a jazz soundtrack to go with it. We'll invoke the spirit of the Big Easy as we make and eat: barbecue shrimp; bananas Foster pain perdu; beignets; and a Cajun Bloody Mary.
The popularity of Korean BBQ is growing, fueled by the DIY aspect of making dinner with friends and family and eating as you cook. You don’t have to have a table with a built-in grill to enjoy your favorite flavor-packed grilled meats at home: grill pans on your stove or an outdoor grill are great stand-ins. Your menu starts with gyeran jjim (steamed egg custard); then moves to the grilling of sokalbi gui (beef short ribs) and samgyeopsal (pork belly) and assorted banchan (spicy vegetable side dishes) complete the meal.
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.
On Sundays in Italian neighborhoods in Brooklyn, families gather for hearty dinners of Italian-American favorites. You will enjoy the preparation of a generous Sunday dinner including: bucatini with meatballs, sweet sausage and Sunday gravy; chicken cacciatore with polenta; fennel layered with potatoes and breadcrumbs; and broccoli salad.
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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