This series will teach you how to work with chocolate like a professional. You'll learn tempering with both seeding and tabling methods. You'll make ganache; chocolate décor; chocolate desserts; hand-rolled truffles. Courses in this series must be taken in sequence. Lesson 1: Tempering Chocolate; Seeding Method. Mendiants, nut clusters and chocolate bark. Lesson 2: Tempering Chocolate; Tabling Method and Hand-Rolled Truffles. Ganache & Truffles: passion fruit; raspberry; earl grey and maple-bourbon truffles. Lesson 3: Chocolate Desserts. Brown-butter chocolate brownies with cocoa nibs; homemade "Oreos" with white chocolate cream filling and molten chocolate cakes.
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.
Nothing beats the rich flavor and perfectly al dente texture of handmade pasta. So let's practice making our own pastas by hand and concoct some rich fillings, learning how to stuff ravioli, tortellini and cannelloni. As we make these three heavenly pastas, we'll complete them with homemade sauces that are the perfect complement to each shape and filling. You'll handcraft: lemon ricotta ravioli with safe brown butter, roasted red pepper tortellini in fra diavolo sauce, and beef angolotti in brodo.
Seafood, vegetables, whole grains, herbs and olive oil are among the ingredients most associated with countries bordering the Mediterranean Sea. They make for flavorful dishes that trigger memories of sunbathed vacations and leisurely meals. This class focuses on the cuisines of Southern France, Eastern Spain, Italy and Greece. You will cook your way through a menu-map that includes French olive tapenade on garlic toast; Greek briam; Spanish fideua Catalania; and Sicilian pesce spada.
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.
Elevate your Indian cooking skills with our "Essentials of Indian Cooking II" class. Explore the diverse flavors of India as you learn to prepare an authentic menu of Whole Wheat Chapati, Rogan Josh, Saucy Shrimp Vindaloo, Tadka Dal, Fragrant Cumin Rice Pulao , and Mango Lassi. Our expert chef will guide you through the techniques and ingredients that make Indian cuisine so flavorful and aromatic.
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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