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Husband and wife team Jen and Charles are experienced food business operators with successful Champagne bar and restaurant concepts in San Francisco That they’ve brought to New York City. The Riddler opened to much acclaim in the West Village in the fall, and Souvla is opening in April. They’ll share their unique perspectives on strategic branding, organic marketing and restaurant management with aspiring chefs, operators and entrepreneurs. Jen Pelka is the founder and CEO of The Riddler, a popular, all-women-funded champagne bar in San Francisco and New York. The Riddler's first location in San Francisco was named Wine Bar of the Year by Eater and Best Concept by StarChefs, and the second location opened in the West Village in October 2019 at the top of Grub Street’s Power Rankings. It was named one of Eater’s 2019 Most Beautiful New Restaurants. With over 15 years of experience in restaurant and food marketing, Jen is an ace at community building and an experienced, profit-focused operator. Charles Bililies is the founder and CEO of Souvla. The Greek-American comes from a family tradition of restaurateurs and is deeply passionate about the hospitality experience. Bon Appetit Magazine dubbed Charles “the Mark Zuckerberg of fast fine restaurants,” and Souvla is among the San Francisco Chronicle‘s Top 100 restaurants, a recipient of the StarChefs award for Best Concept and has been featured in such media outlets as Today Show, The New York Times, The Wall Street Journal, Forbes and Bloomberg.
One Hour 30 Minutes Lesson
Level 1
$40
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.
Master some of the most fragrant and distinct dishes in this country's rich and varied cuisine, emphasizing a riot of toasted spices. You'll learn all about the vegetables, seafood and other featured ingredients, with a range of geographic and climatic origins, from hearty masalas to spicy curries to cooling raitas. We'll assemble a menu of: chana masala (chickpea curry); chicken tikka masala; palak paneer (spinach with paneer cheese); pulao (spiced basmati rice); and cucumber raita.
While handling poultry can seem daunting, it really can be a clucking good time! In Knife Skills 2 you'll discover the fundamental techniques required to transform a whole chicken into popular cuts. We'll cover such topics as trussing and spatchcocking, ensuring you leave with the confidence to tackle any chicken preparation in your home kitchen. No matter how you feel when you enter the class, the class promises to enhance your knowledge of poultry preparation and take your skills to the next level. While not a requirement, it helps to have practiced the skills of Knife Skills 1 before taking this class.
These delightful cupcakes come in a range of flavors and frostings, not to mention some well-matched fillings. As we make the cakes, fillings and frostings from scratch, we'll pair strawberry with vanilla, chocolate with white chocolate ganache, peanut butter with chocolate icing, and even birthday cupcakes with a piñata surprise of sprinkles inside. Your cupcake menu: strawberry shortcake with vanilla bean cake and whipped vanilla bean buttercream; chocolate trio with dark chocolate cake, white chocolate ganache and milk chocolate frosting; birthday "piñata" cupcakes with sprinkle buttercream; and peanut butter and chocolate cupcakes with peanut butter frosting.
Grilling is one of the best ways to cook food simply while obtaining a maximum amount of flavor. You can grill on the stovetop, in your backyard, or over charcoal or gas. In this class you will learn how to modify your grilling technique depending on the medium used. You will also discuss how dry rubs and sauces are used on the grill, then put those lessons to use as you make: grilled steaks; shrimp skewers; chicken satay with peanut dipping sauce and grilled portobello mushrooms and zucchini.
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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