Asian Bowls

Bold whiskey and hearty steakhouse dishes make the perfect couple. You will make a meal that puts whiskey to use, including: ricotta toast with bourbon-bacon jam; New York strip steak with mushroom-whiskey sauce; whiskey glazed carrots and hash browns.

The history, culture and geography of Morocco are all richly evocative. It is easy to imagine yourself sipping mint tea while sitting on a terrace in Casablanca or Marrakech, or hiking the Atlas Mountains. The cuisine of Morocco reflects its Berber, Mediterranean, African and European influences, with a generous use of powerful spices. In this class, you will make some of the most acclaimed dishes of the Moroccan repertoire, including: grilled kefta (lamb) kebabs; chicken tagine with preserved lemons and olives; sweet spiced couscous; carrot salad with lemon-herb dressing and harissa.

Master some of the most fragrant and distinct dishes in this country's rich and varied cuisine, emphasizing a riot of toasted spices. You'll learn all about the vegetables, seafood and other featured ingredients, with a range of geographic and climatic origins, from hearty masalas to spicy curries to cooling raitas. We'll assemble a menu of: chana masala (chickpea curry); chicken tikka masala; palak paneer (spinach with paneer cheese); pulao (spiced basmati rice); and cucumber raita.

Chef Herve Mallivert takes you on a “voyage gastronomique” in this hands-on class highlighting the splendor of seafood. Your journey starts with a brief outline of the sea’s abundance, followed by a focus on flavor, advanced techniques, and the uniquely high quality seafood of the Northeastern coast. You will then transform one of the most iconic dishes from the Northeast – the lobster roll! – preparing it in brioche with avocado pudding, shellfish and horseradish cream, coriander salt, and seaweed chips. Next is monkfish (a Chef Herve favorite) cooked slowly sous vide and served with lobster dashi consommé, polenta cream, and fried monkfish bites.