Fish is inherently fast-cooking and healthy --- perfectly suited for a quick midweek meal or a feast with friends. Yet many home cooks lack self-assurance when it comes to making fish. In just one class, you will learn to buy, store and cook seafood with confidence and finesse. Join Marge Perry to learn how to cook moist, tender salmon with a golden, crisp crust; glaze scallops to sweet, tender perfection; braise catfish in a riot of flavor; and more, each of which you can replicate at home in under a half-hour. We'll make: golden seared salmon with Moroccan tomato relish; hoisin glazed scallops; Spanish catfish; blackened swordfish; and shortcut paella.
One 4 Hour 30 Minutes Lesson
Level 1
$130
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.
Get ready to bake up a storm in this 3-hour class! You'll master classic American sweets that are perfect for any bake sale or after school treat. Learn to make vintage whoopie pies, ultra-delicious brownies, and amazing chocolate chip cookies. You'll also bake exquisite lemon bars from scratch. Leave with a box full of delicious creations and the skills to sweeten any occasion!
Sushi-making doesn't have to be limited to the view from a seat at your local Japanese restaurant. Bring the sushi bar home by practicing your skills at preparing nigiri (sashimi fish on top of thumb-size, compact sushi rice), perfecting the texture of rice, and learning the proper techniques to create a stellar hand roll. Once you've gotten the basics down, you will try your hand at: sushi rice; maki and futomaki rolls (both thin and thick), inside-out rolls; nigiri and temaki (hand roll).. You will soon learn that sushi is something you too can master.
Discover the art and science behind beautifully tempered chocolate in this hands-on class designed for chocolate lovers of all levels. Students will learn what tempering is, why it matters, and how crystal structure affects chocolate's shine, snap, and texture. We'll break down the science of cocoa butter in an easy-to-understand way, then put that knowledge into practice by tempering chocolate together. By the end of the class, each student will create and take home their own chocolate bars made with the chocolate they tempered themselves-perfectly shiny, crisp, and delicious.
Have you ever wondered how to make the buttery, flaky brioche loaves and croissants found at fancy bakeries? This class will show you how. During Day 1 of this two-day workshop, you’ll learn how to see the process through, from creating the dough to letting it rise to shaping your own luscious baked goods. On Day 2, you'll complete a menu of: brioche à tête (brioche in the classic fluted, top knotted shape); pain au raisins; classic croissants; almond croissants; chocolate croissants; and croissant monkey bread.
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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