Fine Cooking 2 Intensive

Discover the vibrant flavors of the Philippines in "Essentials of Filipino Cooking." This hands-on class teaches you to prepare iconic Filipino dishes cherished in homes across the archipelago. Master Chicken Adobo, with its savory-sour tang, and learn to make perfect Pancit noodles. You'll also prepare rich, vegetable-forward Pinakbet with Pork; creamy, coconut-infused Ginataang Kalabasa at Sitaw; and savory, citrusy Bistek Tagalog, all served with fluffy white rice. Gain essential skills and authentic ingredient insights – then bring the warmth and complexity of Filipino cuisine home to your kitchen.

Of the many steakhouses in the U.S., few have a “signature dish.” Among those that do, their claims to fame range from sides and sweets to the steaks themselves. In this cooking class, you’ll prepare a multi-course meal of signature dishes from America’s most renowned steakhouses. Recipes include: chopped salad with hearts of palm, artichoke hearts, and blue cheese from Morton's in Chicago; skirt steak with red wine mojo and orange salsa from Chef Allen's in Aventura, Florida; German-style hash brown potatoes from Peter Luger in Brooklyn, New York; plus mushrooms and onions from Morton's.

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.

Knowing how to use knives skillfully is the foundation of all cooking, and doesn't have to be scary or frustrating. Many home and even professional cooks don't always wield a knife correctly, however, which increases food preparation time and makes the process harder --- and less safe --- than it should be. Simply put, good knives are the foundation of a well-equipped kitchen. This class remedies all these basic issues: You will learn how to slice, dice, chop, and much more in the safest and most efficient manner. This class will even guide you through the practice of keeping your knives sharp and handling them correctly.