ONE-DAY COURSES

Our cooking classes are designed to teach and inspire. We create an environment of side-by-side interaction through team cooking, where our instructors’ and fellow students’ food experiences, knowledge and skills enhance your own. We give you a head start on product selection by using quality imports, local products and perhaps, introduce you to a few ingredients you are not familiar with. The vast number of fine dishes you experience will lift your sense of taste and appreciation to a new level. Our 4-5 hour, one day classes feature a collection of recipes that can be prepared quickly, paired with others that are crafted throughout these longer classes.

Summer Italian Pasta - $185 per person
This class is designed to teach you the time honored methods of preparing homemade pastas and sauces.  Much is to be learned by preparing and tasting traditional recipes. Making fresh pasta and sauces is a great way to get back to the basics of home cooked meals. Recipes may include: Gnocchi with Basil Pesto, Spaghetti Carbonara, Bucatini with Garlic Oil, Roasted Tomato and Fennel, Linguine Puttanesca, Fettuccini with Herbs, Garlic Cream Sauce, Cappelleti in Broth, Ricotta Cavatelli with Garden Vegetables.

Late Season Italian Pasta - $185 per person
This class is designed to teach you the time honored methods of preparing homemade pastas and sauces.  Much is to be learned by preparing and tasting traditional recipes. Making fresh pasta and sauces is a great way to get back to the basics of home cooked meals. Recipes may include: Veal and Mushroom Cannelloni with Gorgonzola, Wild Boar Bolognese, Pumpkin Ravioli with Garlic Sage Sauce, Sweet Potato Gnocchi with Walnut Sauce, Spinach Fettuccini with Prosciutto and Orecchiette with Sausage and Rapini.

Summer Soups and Stocks - $ 185 per person
Students will learn how to prepare the standard stocks necessary for homemade soups. Classifications of soups and different methods of preparation along with basic vegetable cuts will be taught. Delicious soups enhance a summer menu and can be the highlight of a summer meal.  Recipes may include: Carrot and Ginger Puree, Cream of Tomato and Basil, Corn and Crab Chowder, Cream of Asparagus with Herbs, Seafood Bisque and Potage au Pistou.


French Desserts - $185 per person
Ooh, la la!  The French do have a way with butter, cream, chocolate and all the other decadent foods we so enjoy.  Students will prepare desserts commonly seen on bistro menus and learn time honored techniques along the way. Recipes may include: Dark Chocolate Mousse with Chantilly Cream, Crème Brûlée, Tart au Citron with Swiss Meringue, Chocolate Raspberry Terrine, Crêpes Suzette with Raspberries, Profiteroles with Ganache and Apple Tart Tatin.

French Bistro - $185 per person
Bistro cooking is about making the best of humble ingredients. With the application of time and technique, you will enjoy comfort food that feeds the body and soul. Students will learn a variety of techniques by preparing a five-course meal with bread. Recipes may include: Classic French Onion au Gratin, Lyonnaise Salad with Red Wine-Dijon Vinaigrette, French Gougeres, Coquilles St. Jacques au Gratin, Tenderloin of Beef au Poivre, Haricots Verts with Walnut Butter, Gratin Dauphinoise, Dark Chocolate Mousse with Chantilly Cream and French Baguette.

 

Thanksgiving Dinner- $185 per person
The abundance of autumn’s fruitful harvest and the simple pleasures of Thanksgiving generate a feeling of warmth, a chance for reflection, and an opportunity to surround ourselves with family and friends. Pumpkins and pilgrims aside, a beautifully browned turkey is what Thanksgiving is all about. This class will teach you how to produce this mouth-watering fowl, as well as classic gravy and all the fixins! Recipes may include: Herb Brined Organic Turkey Breast Roulade with Leek and Mushroom Served with Braised Leg and Giblet Pan Sauce; Sage and Parsnip Bread Stuffing; Sweet Potato Puree with Cognac and Toasted Meringue; Chestnut and Shallot Buttered Haricot Vert; Cauliflower Polonaise with Potato Puree; Pistachio Crusted Salmon with Cranberry-Wine Sauce; Cardamom Orange Dinner Rolls; Rosemary-Garlic Fougasse; Apple Strudel with Crème Anglaise; and Classic Pumpkin Pie with Chantilly Cream.

French Christmas Dinner - $185 per person
In France, Christmas is a time for family and for generosity, marked by family reunions, gifts and candy for children, gifts for the poor. Students attending this class will prepare and enjoy a five-course dinner featuring Roast Goose, Chestnuts and, of course, Bûch de Noël, a feast fit for Père Noël! Recipes may include: Consomme with Profiteroles; Coquilles St. Jacques au Gratin; Warm Chèvre Salad with Roasted Beets; Hazelnuts and Arugula; Roast Goose with Clementines and Madiera Sauce; Garlic Potato Duchess; Swiss Chard with Raisins and Chestnuts; Gougères, Pain Sur Poolish-Baguette; and Bûche de Noël.

Late Harvest Soups and Stocks - $185 per person
Good stocks are the basis for great soups.  In this class, students will prepare chicken, brown veal, and vegetable stocks and learn the rules and ratios required for a balanced finish. Classifications of soups and different methods of preparation along with basic vegetable cuts will be taught. Recipes may include: Squash Bisque, French Onion au Gratin, Italian White Bean, Sausage and Kale, Cream of Mushroom with Duxelles Crostini, Hungarian Goulash Soup with Spaetzle and Chicken Consommé with Herbed Noodles.

French Provencal Cuisine
$185 per person
A celebration of flavors and classic recipes of the south of France. Provence is rich with herbs, lavender, olives, tomatoes and garlic. Summertime is the best time to enjoy these foods. Learn classic techniques and enjoy a five-course meal with wine. Recipes may include: Pissaladiere Onion Tart, Fennel and Tomato Soup with Saffron, Warm Chèvre Salad with Roast Beets, Roast Lamb with White Bean Cassoulet, Vegetable Tian Provencal, Snapper en Papillote Pistou with Gnocchi, Peach with Lavender Ice Cream and Raspberry Sauce and Fougasse with Nicoise Olives.

French Late Harvest - $185 per person
This class celebrates the rich and savory side of French cuisine using late season fruits and vegetables. Students will learn essential slow food technique that has been used over the centuries in many variations and can be applied to your own tastes. Recipes may include: Quiche Lorraine, Seafood Bisque with Cognac, Endive Salad with Poached Pear, Celeriac and Walnuts, Boeuf à la Bourguignonne, Pommes Duchess, Apple Tart Tatin and French Baguette.

Northern Italian Trattoria - $185 per person
Students will prepare a five-course meal featuring the prized artisan staples and inspiring preparations of Emilia-Romagna, Lombardy and Tuscany. This region is known for prosciutto di Parma, aged balsamic vinegar from Modena, gorgonzola, Parmigiano-Reggiano and Mascarpone. The class will prepare everything from stocks and sauces to dessert and bread. Recipes may include: Polenta with Mushroom, Prosciutto and Gorgonzola; Seafood Rotolo with Sauce Aurora; Fennel and Orange Salad with Parmesan Walnut Crisp; Veal Osso Buco Milanese; Saffron Risotto; Sautéed Garlic Rapini; Classic Tiramisu; Ciabatta.