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Learn to prepare mouthwatering versions of fresh seafood dishes, along with a range of universally useful cooking techniques. From grilling to frying to stewing, you can't go wrong with these dishes (including sides) that you might otherwise only find in restaurants. We'll even make cioppino, the mouthwatering Italian-American seafood stew that originated in San Francisco in the 1800s. Your seafaring menu includes: fried calamari with a spicy avocado dipping sauce; grilled salmon with tapenade and smashed potatoes; and cioppino (seafood stew of clams, shrimp, scallops, mussels, fish and tomatoes).
One 3 Hour Lesson
Level 1
$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.
Seafood, vegetables, whole grains, herbs and olive oil are among the ingredients most associated with countries bordering the Mediterranean Sea. They make for flavorful dishes that trigger memories of sunbathed vacations and leisurely meals. This class focuses on the cuisines of Southern France, Eastern Spain, Italy and Greece. You will cook your way through a menu-map that includes French olive tapenade on garlic toast; Greek briam; Spanish fideua Catalania; and Sicilian pesce spada.
Step down from the barstool — and go behind the bar instead! This Mixology 101 class teaches the foundational cocktail-making skills and techniques used by professional bartenders. (Much like “knife skills” is the first course taken by aspiring culinarians, Mixology 101 is the first building block toward more comprehensive cocktail knowledge.) This class covers: highball, old fashioned, martini, daiquiri , sidecar/daisy, and flips
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.
This fun class is especially designed for chile-heads. Couples will collaborate to cook an international menu that hits every region of the hot-and-spicy world --- along with cooling, refreshing cocktails. Your menu includes: blistered shishito peppers; Nigerian beef suya skewers; Korean buldak ("fiery chicken"); cooling cucumber salad; and Thai iced tea.
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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