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.
New York City has some of the most famous steakhouses in the country. These classic establishments are known for a distinctive homey atmosphere and a trademark cuisine that has been pleasing diners for decades. Spend an evening learning the techniques and recipes you need to replicate your favorite steakhouse experience at home. You'll make and enjoy classic shrimp cocktail; Caesar salad; grilled New York strip with beurre Maître d'Hôtel; creamed spinach and truffled mashed potatoes.
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.
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.
Login/Register
Calendar
Gift Cards
Login/Register
