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What does "healthy cooking" mean, anyway? Plant-based? Macrobiotic? Low-salt? Gluten-free? Depending on whom you ask --- whether it be a nutritionist, a doctor, a chef or your mom --- you will likely get different answers. While there is no single definition for what constitutes healthy eating, most people will agree that there are several key principles and dietary guidelines that will lead you toward a well-balanced diet. In this newly revamped three-part Essentials series, we will explore a sensible approach to cooking and eating, using a wholesome array of ingredients. You will learn which foods you should choose on a regular basis to keep your body running smoothly, as well as those you should try to limit and why. Each day, you’ll get fully hands-on in our kitchens as you master a variety of dishes that demonstrate how you can cook healthfully, without sacrificing flavor. Day 1. Simplify: In this class, we’ll discover ways to streamline what you eat to strike a better balance in your dietary habits. Menu includes: chocolate chia breakfast bites; herby fish lettuce wraps; raw cauliflower couscous with Swiss chard, peppers and almonds and warm arugula-barley salad with shaved beets and lemon citronette. Day 2. Amplify: Today we’ll focus on maximizing nutrient-dense "superfoods" that --- ounce for ounce --- pack a nutritional punch in any meal. We'll make: uhammara (red pepper-walnut spread); poached salmon bundles with green goddess sauce; greens ’n’ beans veggie burger sliders; and ginger, sea greens and carrot salad with goji berries. Day 3. Diversify: For our final class, we’ll explore some creative and versatile ways to cook healthier by juxtaposing flavors to create Asian-inspired grain bowls. Our menu consists of: shiitake mushroom and onion fricassee; coconut ginger carrots; root vegetable vegetable stir-fry with miso; easy kale chips with nutritional yeast; freekeh; quinoa; tofu scramble with lime cilantro mojo; and multigrain turkey meatballs.
Three 4 Hour 30 Minutes Lessons
Level 2
$375
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.
The popularity of Korean BBQ is growing, fueled by the DIY aspect of making dinner with friends and family and eating as you cook. You don’t have to have a table with a built-in grill to enjoy your favorite flavor-packed grilled meats at home: grill pans on your stove or an outdoor grill are great stand-ins. Your menu starts with gyeran jjim (steamed egg custard); then moves to the grilling of sokalbi gui (beef short ribs) and samgyeopsal (pork belly) and assorted banchan (spicy vegetable side dishes) complete the meal.
Explore "East Asian Street Food" in this hands-on class that transports you to Korea, Japan, and Indonesia. You’ll learn to make iconic dishes like crispy Gamja-Hot Dogs, savory Kimchi Pancakes, and fragrant Nasi Goreng – and finish your meal with Brown Sugar Milk Tea. Join us for a culinary tour designed for adventure-loving foodies eager to bring the rich flavors of East Asian street food home!
One of the world's oldest cultures, China has a complex cuisine, with a range of regional dishes often not found anywhere outside of the country. Some techniques, ingredients and dishes are similar throughout all of China; this Essentials class focuses on those, giving you a well-rounded overview of Chinese food and culinary culture. From stir-frying and braising to steaming and red cooking, you will learn to use traditional Chinese techniques to make a menu that includes: scallion pancakes with dipping sauce; red-cooked chicken with rice; dan dan noodles; and Chinese broccoli with oyster sauce.
Today's best French cooking combines time-tested techniques with classic French ingredients in modern flavor combinations. We’ll put all of these principles into practice as we assemble a banquet par excellence, consisting of: escargot (snails); magret de canard aux cerise (duck breast with cherries); rack of lamb Persillade; and sautéed carrots with quatre épices.
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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