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.
Learn the basic techniques of pastry and baking in this 12-session class. The course familiarizes students with the recipes and concepts used by professional bakers and pastry chefs, which form the basis of every competent baker's repertoire. The program investigates a broad range of pastries - both classic and modern - to provide a full understanding of all baking categories.
Savor the sweet joys of summer with some of the season's most exciting and easy-to-prepare desserts. Sure to be the hit of any barbecue, picnic or summer supper, these fresh-fruit showcases make the most of luscious berries, stone fruits and citrus without taking all day to bake! Your menu to make, taste and take home includes: blackberry and peach cobbler; mixed-berry pavlova with crème Chantilly, St. Germain and mint; lemon-blueberry pound cake; and toasted marshmallow s'mores brownies.
Bordered by both the Mediterranean and the Atlantic, with snow-capped peaks and lush green valleys, the diverse geography of France offers the best ingredients from the land and sea. You'll get a taste of the best of all those regions in this class. For your Francophile meal, you will prepare and enjoy frisée salad with shallot-bacon vinaigrette; steak frites (sautéed steak with hand-cut french fries); bouillabaisse (seafood soup from Marseille); and honey lavender blanc mange.
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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