Knowing how to use knives skillfully is the foundation of all cooking and doesn't have to be scary or frustrating. In this VIRTUAL class, our chef-instructor will teach you how to slice, dice, chop and much more in the safest and most efficient manner. From your diced vegetables, you will make a roasted root vegetable salad with herb dressing.
One 2 Hour Lesson
Level 1
$50
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.
Bordered by both the Mediterranean and the Atlantic, with snow-capped peaks and lush green valleys, the diverse geography of France offers the best ingredients from the land and sea. You'll get a taste of the best of all those regions in this class. For your Francophile meal, you will prepare and enjoy frisée salad with shallot-bacon vinaigrette; steak frites (sautéed steak with hand-cut french fries); bouillabaisse (seafood soup from Marseille); and honey lavender blanc mange.
Throughout Italy, Christmas Eve is the occasion to sit down to a feast of fish and seafood dishes. In this holiday class, we will cover five classic dishes. We will make baccala mantecato; linguine with clams, grilled calamari with aioli and arugula; baked branzino with fennel and olives and zuppa di pesce.
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.
Immerse yourself in the food traditions of French cuisine with "French Classics: Coq Au Vin and Boeuf Bourguignon." You’ll make two dishes that define rustic French cooking: rich, wine-infused Coq Au Vin (learning to braise chicken to tender perfection) and hearty, slow-cooked Boeuf Bourguignon (learning to layer and amplify deep umami flavors). You’ll also make Haricots Verts Amandine and velvety Cauliflower Puree. Take a “tour-de-food” in this course that teaches essential techniques and cornerstone dishes of the French countryside
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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