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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.
For a flash course on all the basics you need to make a varied and impressive meal, look no further. With a professional chef, you'll gain the skills vital for moving through any simple menu with ease. You'll practice knife skills, roasting vegetables, cooking proteins with a pan sauce and a vinaigrette. Then you'll use what you learned as you make a menu of: popovers; sautéed chicken with classic pan sauce; roasted root vegetable salad with fresh herb dressing and garlic mashed potatoes.
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.
If you're ready to take a deep dive into the world of fish butchery, this class is for you. Join us to learn the art of breaking down both round and flat fish with skill and finesse. From perfecting filleting technique to deskinning and deboning, you'll leave with the confidence to handle a variety of fish preparations in your own kitchen. This class will provide a foundation for you to feel confident tackling fish butchery. While not a requirement, it helps to have practiced the skills of Knife Skills 1 before taking this class.
There's nothing like handmade pasta's flavor and texture, and in this class, we'll have a blast leaning how to make fresh handmade pasta, stuffed pasta, perfect sauces and all the accompaniments! There's nothing like handmade pasta's flavor and texture. Together, we'll learn to make dough the Old World way, then how to shape, cut and stuff it. You and your partner will create a complete fresh Italian dinner of: pappardelle with Bolognese; burro e salvia (butternut squash ravioli with sage butter).
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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