Sitting down to an assortment of dim sum in a bustling restaurant is the culmination of a weekend stroll through Chinatown. It's never easy to choose from the myriad of delicacies that pass by the table, or to not try just one more thing. In this class, you will learn to prepare a variety of popular dim sum dishes, to impress family and friends with a feast of your own. You will make: shrimp shao mai; spring rolls; spareribs with balck bean sauce, and pan-fried vegetable dumplings with spicy dipping sauce.
One 3 Hour Lesson
Level 2 
$150
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.
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.
As a natural extension of its expansive pastures, renowned ranches and roaming cattle, Texas has a longstanding steakhouse tradition. There, juicy steaks are often served with a hot and rich chile sauce, which mashed potatoes or cornbread greedily sop up. Enjoy these dishes and more as you celebrate the Lone Star State by making and dining on: homemade chips and guacamole; skirt steak with tomatillo-serrano chile sauce; jalapeño creamed corn; and buttermilk mashed potatoes
A bold blend of East Asia, Southeast Asia and France, Vietnamese food captivates through its refreshing flavors, varied textures and vibrant colors. In this class, you will explore the fundamental techniques and ingredients behind some of Vietnam's treasured dishes, including goi dua chuot (cucumber and shrimp salad); Banh Mi (baguette sandwiches filled with five-spice beef and pickled vegetables) and Ga Xao Xa Ot (chicken stir-fried with lemongrass and chile).
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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