Emilia-Romagna, which stretches between the Adriatic coast, northern Tuscany, and the Po Valley, is one of the most prolific agricultural regions of Italy. It is known for its pasta, balsamic vinegar, Parma ham and Parmigiano-Reggiano, among a wealth of other products. While enjoying wines such as Sangiovese and Barbera, you will learn to make traditional dishes that include: brodetto fish stew; cotechino con lenticchie; chicken cacciatore with creamy polenta; and warm zabaglione with Marsala wine for dessert.
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.
While handling poultry can seem daunting, it really can be a clucking good time! In Knife Skills 2 you'll discover the fundamental techniques required to transform a whole chicken into popular cuts. We'll cover such topics as trussing and spatchcocking, ensuring you leave with the confidence to tackle any chicken preparation in your home kitchen. No matter how you feel when you enter the class, the class promises to enhance your knowledge of poultry preparation and take your skills to the next level. While not a requirement, it helps to have practiced the skills of Knife Skills 1 before taking this class.
Learn how to make the dumplings from throughout Asia - all hands-on. We'll also create perfect dipping sauces. In this make and take class, you'll prepare: steamed shrimp shao mai with orange dipping sauce; deep fried chicken wontons; pork and chive pot-stickers with black vinegar dipping sauce and vegetable gyoza with spicy dipping sauce.
Discover the bold, aromatic flavors of Ethiopian cuisine in this hands-on plant-based cooking class. Using traditional spices and techniques, we’ll create a vibrant menu of stews, pastries, and vegetables, and we’ll consider the textures and tastes that make Ethiopian cuisine – and the regional cuisines within it – unique. Students will work in groups to prepare Curried Chickpea & Lentil Stew with Warm Injera Bread; Lentil Jalapeño Sambusa Pastries with Cilantro Citrus Relish; Cumin Sizzled Collard Greens with Tomato Chili Confit; Berbere Seared Mushrooms with Charred Eggplant Purée; Orange & Caramelized Leek Wild Rice Pilaf; and Ethiopian Coffee Chocolate Avocado Mousse.
This soulful menu adapts some of New Orleans' greatest hits into brilliant, brunch-appropriate dishes --- the meal almost requires a jazz soundtrack to go with it. We'll invoke the spirit of the Big Easy as we make and eat: barbecue shrimp; bananas Foster pain perdu; beignets; and a Cajun Bloody Mary.
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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