Why not woo your sweetheart this year with Chef Loren Banco's romantic Valentine's Day dinners? Join other couples in making meals simple enough for the home cook, but stylish enough to delight your significant other. We'll quaff a French 75 as an apéritif, then make and dine on Gougères; Steak au Poivre with Brandy Cream Sauce; Haricots Verts; Roasted Fingerling Potatoes; and for dessert, Coeur à la Crème.
One 4 Hour 30 Minutes Lesson
Level 1 
$275
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.
Make the one-pot profusion of Spanish flavors that paella comprises --- seafood, chicken, chorizo, rice and more --- come to life. You'll learn to make masterful cuttlefish-ink paella and paella from Valencia, in addition to some spectacular Spanish tapas. Your menu includes: garlic shrimp; tortilla española; arroz negro paella; and paella valenciana (paella with shrimp, chicken and chorizo).
Braising - searing at a high temperature, then finishing in a liquid at a lower temperature to infuse flavor - can add umami and more to pretty much any meal! And the best part is, it creates tender, juicy dishes with a minimum of effort. We'll master this technique as we make a braised banquet of: Guinness-braised short ribs with creamy polenta; braised chicken thighs with mushrooms and balsamic vinegar and braised fennel.
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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