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It's Taco time! In this VIRTUAL cooking class, we will cover how to make some of Mexico’s greatest dishes, and of course, a margarita. You'll make fresh flour tortillas, grilled adobo chicken, quick-pickled onions, lime crema and a classic margarita to drink!
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.
Master the art of classic Afternoon Tea in this 3-hour, hands-on class! You'll prepare a delectable spread from scratch, including light and fluffy scones, homemade strawberry jam, and rich clotted cream. Learn to bake a perfect Victoria Sponge and assemble delicate cucumber and smoked salmon finger sandwiches. Impress your friends and family with your newfound skills!
The elusive French Macaron demystified! Learn how to make delicious macarons from our experienced pastry chefs while working in some of the finest teaching kitchens in NYC. In this hands-on class you will make your own batch of macarons from shell to fillings! Choose any color you like and fill them with your choice of milk chocolate caramel ganache, dark chocolate ganache, hazelnut ganache or passionfruit curd.
Chef Herve Mallivert takes you on a “voyage gastronomique” in this hands-on class highlighting Lyonnaise cuisine. Your journey begins with an exploration of Lyonnaise ingredients and techniques that includes rare insights from Chef Herve, a native son of Lyon and a longtime leader of Michelin-starred kitchens throughout France. You will then transform two classic Lyonnaise recipes into dishes fit for fine dining: 1) Quenelle of Pike with Crayfish Emulsion, Roasted Morel and Tarragon Oil; and 2) 24-Hour Braised Short Ribs with Smoked Truffle Cream of Parsnip, Roasted Pearl Onion and Bacon Crisp.
Travel the world with hearty and vibrant vegetarian entrees from around the globe! These international standouts will quickly become your go-to recipes for any day of the week. Healthful, flavor-packed and a snap to make, this is a menu you'll love learning together. We'll make all three dishes, from comfort food to Asian specialties to Mexican mains, then sit down to this meal of: sesame-crusted Asian tofu with garlic-fried wild rice; enchiladas suizas with cheese and roasted vegetables; and orecchiette pasta with roasted cauliflower and caramelized onions.
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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