From curries and dumplings to noodles and scallion bread, this class will cover essential techniques of Asian cuisines. You will learn to cook with a wok, identify ingredients, discern between types of rice, make sushi, and prepare a variety of dishes typical of Southeast Asian, Chinese, and Japanese cuisines. This course consists of four 4.5-hour classes. Lesson 1: Knife Skills, Salads, and Stir-fries: Thai Green Papaya Salad; Vietnamese Rice Noodle Bun Salad with Beef; Cold Sesame Noodles; Moo Shu Pork; Crispy Velvet Shrimp with Walnuts and Shiitake; Pan-Fried Chinese Egg Noodles with Beef and Broccoli; Vegetable Stir-Fry. Lesson 2: Curries, Rice, and Breads: Ghee, Masala Spice Blend, and Thai Curry Paste; Thai Red Curry with Duck and Pineapple; Yellow Malay Curry with Lamb; Vegetarian Indian Curry; Jasmine, Basmati and Sticky Rice; Scallion Pancakes Poori. Lesson 3: Soup, Noodles, and Grilling: Vietnamese Pho; Chinese Velvet Corn and Crab Soup; Gai Tom Ka (Thai Chicken, Coconut, and Galangal Soup); Pad Thai; Singapore Noodles; Mi Krop (Crispy Thai Noodles); Korean Bulgogi; Grilled Vietnamese Shrimp Mousse; Thai Beef Satay with Spicy Peanut Sauce. Lesson 4: Sushi, Dumplings, and Rolls: Chinese Pork Potstickers; Shrimp Shumai; Fried Mushroom Wontons; Sushi Maki Rolls; Thai Spring Rolls; Vietnamese Summer Rolls; Deep-Fried Bananas.
Four 4 Hour 30 Minutes Lessons
Level 1 
$435
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.
New York City has some of the most famous steakhouses in the country. These classic establishments are known for a distinctive homey atmosphere and a trademark cuisine that has been pleasing diners for decades. Spend an evening learning the techniques and recipes you need to replicate your favorite steakhouse experience at home. You'll make and enjoy classic shrimp cocktail; Caesar salad; grilled New York strip with beurre Maître d'Hôtel; creamed spinach and truffled mashed potatoes.
This series covers all you need to know to create spectacular piped and hand-molded cake decorations. After completing the class, students will be able to design and create gorgeous cakes for friends and family. Courses in this series must be taken in sequence. Prerequisite: Techniques of Cake Decorating 1. Cake Decorating 2: Rolled fondant; ruffling; extension work; royal icing lacework; brush embroidery; and gum paste flowers.
Hearty hardly begins to describe the extravagant steak feast you'll be making in this class. Not only will you learn how to make the perfect filet mignon, skirt steak and more, but you'll also become versed in the art of rich sauces, like cognac cream, béarnaise and chimichurri. Your saucy menu includes: filet mignon au poivre with cognac cream sauce; onglet béarnaise (hanger steak with tarragon sauce) and skirt steak with olive chimichurri.
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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