Join us for a chocolate-themed evening, featuring samples, giveaways and a primer on sourcing from Valrhona USA. Pastis bartender Kyle Gager will incorporate chocolate into two cocktails; Chef Phillip Kirschen-Clark will demonstrate and serve lobster en espelette gelee with yuzu and cauliflower chantilly; and L’École Valrhona Pastry Chef Guillaume Roesz will demonstrate two desserts. More about Chef Phillip Kirschen-Clark: Chef Philip has worked under iconic chefs Masaharu Morimoto at Morimoto, Alain Ducasse at Essex House, Wylie Dufresne at wd~50 and Paul Liebrandt at Corton. Chef Philip's also managed the kitchens at Jimmy’s No. 43, Pegu Club, Vandaag Restaurant and Café Cluny?, where he was most recently executive chef. Now a private chef and consultant, he specializes in sous vide, seafood and local sourcing. More about Valrhona: Valrhona's global sourcing is sustainable and equitable for consistent, high-quality chocolate. The premium chocolate company aims to inspire and innovate with products, services and support for pastry chefs and prides itself on 100% traceable cocoa. To celebrate 30 years of partnering with cocoa producers in Madagascar, Valrhona will showcase MANJARI 64% Single Origin Dark Chocolate. Guests will get a special first look at the brand's new RASPBERRY INSPIRATION, which launches the week of the event, and have the opportunity to take home some fun Valrhona products, recipe books, gift boxes and swag with a special raffle!
One 2 Hour Lesson
Level 1
$30
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 four-session continuation of the Wine Essentials series offers in-depth exploration and tastings of some of the world’s more interesting and unusual wines. Studies will include an expanded array of lesser-known varietals and wines, as each class concentrates on one wine category and delves into the wines’ production, characteristics and uses, including discussions of food and wine pairing. Session 1: Advanced White Wines: Side-by-Side Tasting of Interesting Aromatic and Fruity Wines. Session 2: Advanced Red Wines: In-Depth Comparison of Selected Wines From Old and New World Regions. Session 3: Off-Dry to Sweet: Exploration of Elegant Rieslings to Cru Classé Sauternes. Session 4: Fortified and Aromatized Wines With Wine Service: Fascinating Wines, From Vermouths and Sherries to Madeiras and Portos.
Today's best French cooking combines time-tested techniques with classic French ingredients in modern flavor combinations. We’ll put all of these principles into practice as we assemble a banquet par excellence, consisting of: escargot (snails); magret de canard aux cerise (duck breast with cherries); rack of lamb Persillade; and sautéed carrots with quatre épices.
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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