These fresh and stunning summer dishes both surprise and satisfy anyone who tastes them. They're sure to be a hit with family, or at any summer picnic or barbecue. Everything is seasonal, and everything is delicious! We'll make a feast of: tuna sliders with Asian slaw; Southern fried chicken; All-American potato salad and watermelon-feta salad.
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.
Learn everything you need to know to recreate that quintessential New York staple, the bagel! Make everything you love about brunch, from the fixings to the bagels to the boozy beverages. We'll make: bagels (in multiple flavors: everything, salt, sesame, poppy seed); bagel fixings (scallion cream cheese, tomatoes, onions, capers, lox); whitefish salad; and Bloody Marys to wash it all down.
Chef Herve Mallivert takes you on a “voyage gastronomique” in this hands-on class highlighting Lyonnaise cuisine. Your journey begins with an exploration of Lyonnaise ingredients and techniques that includes rare insights from Chef Herve, a native son of Lyon and a longtime leader of Michelin-starred kitchens throughout France. You will then transform two classic Lyonnaise recipes into dishes fit for fine dining: 1) Quenelle of Pike with Crayfish Emulsion, Roasted Morel and Tarragon Oil; and 2) 24-Hour Braised Short Ribs with Smoked Truffle Cream of Parsnip, Roasted Pearl Onion and Bacon Crisp.
The elusive French Macaron demystified! Learn how to make delicious macarons from our experienced pastry chefs while working in some of the finest teaching kitchens in NYC. In this hands-on class you will make your own batch of macarons from shell to fillings! Choose any color you like and fill them with your choice of milk chocolate caramel ganache, dark chocolate ganache, hazelnut ganache or passionfruit curd.
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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