You asked for it, Orange Tree Imports staffer, Deb Lease, with extensive experience in the L'Etoile kitchen will guide you through some staple French recipes. The menu includes:
- Frisee salad and champagne vinaigrette from scratch
- Trout beurre blanc (the exact type of fish may vary depending on market availability)
- Tarte tatin
Demonstration and volunteer participation
Ages 18 and up
Potential allergens: flour (gluten), dairy and eggs
0 openings available
$60.00
Deb Lease
1721 Monroe Street
Event/Date
Description
Openings/Price/Location
1365
Sun, Nov. 8, 2026 @ 2:00 PM
Tiny Desserts: Petit Fours
As the "petit" in their name indicates, petit fours are small cakes, often layer cakes with fillings, covered with a glossy coating, and decorated with icing or small bits of fruits or sprinkles. Achieving small, perfect cakes is a bit fussy, but it's pretty easy to turn out a large batch of petit fours, by baking the cake layers as a sheet, then filling, stacking, cutting, and coating. In this class, we'll start with a basic yellow cake, and experiment with a variety of fillings, including lemon curd, strawberry jam, marzipan, and buttercream. We'll make a white chocolate poured fondant to coat our petit fours, that can be tinted in different colors.
Students will be able to taste and assemble a variety of petit fours and take a sampling of their favorites home in this partly demonstration, partly hands on class.
Demonstration and Participation
Ages 18 and up
Potential allergens: flour (gluten), chocolate, dairy, eggs and nuts
0 openings available
$55.00
Debra Shapiro
1721 Monroe Street
Event/Date
Description
Openings/Price/Location
1363
Tue, Nov. 10, 2026 @ 6:00 PM
Knife Skills: Learn to Cut Like a Pro
A well-honed knife and well-honed knife skills are the two most important tools to make your meal prep time a joy, not a chore. Join Orange Tree's knife sharpener and cutlery nerd Keith to get the most out of your blades.
After an introduction to the proper grip and cutting techniques, you will get to practice on a variety of produce. Learn how to slice, dice, mince, and julienne your way to kitchen success.
Students will receive a voucher for a free knife sharpening on one knife, as well as a 15% discount on all cutlery on the night of class.
Light Snacks will be provided. Expect to be standing for most of the duration of the class.
Demonstration/Participation
Ages 18 and over
Potential allergens: sharp blades
2 openings available
$60.00
Keith Lepinski
1721 Monroe Street
Event/Date
Description
Openings/Price/Location
1375
Sun, Nov. 15, 2026 @ 2:00 PM
Meet the Chef: Joel Olson - You Say Potato, So Do I
Potatoes, beloved and versatile. In this demonstration class, Chef Joel will prepare the following menu to bring served in two courses:
· Potato-crusted chicken strips with red bell pepper sauce
· Roasted sweet potatoes with bell peppers, goat cheese and spinach
· Seafood jacket potatoes with crab, chives and cheddar
·Smashed roasted fingerling potatoes with rosemary, shallot butter and spinach
Bring your appetite.
Demonstration
Ages 18 and up
Potential allergens: flour (gluten), dairy, and shellfish
0 openings available
$60.00
Chef Joel Olson
1721 Monroe Street
Event/Date
Description
Openings/Price/Location
1376
Mon, Nov. 16, 2026 @ 6:00 PM
Meet the Chef: Joel Olson - You Say Potato, So Do I
Potatoes, beloved and versatile. In this demonstration class, Chef Joel will prepare the following menu to bring served in two courses:
· Potato=crusted chicken strips with red bell pepper sauce
· Roasted sweet potatoes with bell peppers, goat cheese and spinach
· Seafood jacket potatoes with crab, chives and cheddar
·Smashed roasted fingerling potatoes with rosemary, shallot butter and spinach
Bring your appetite.
Demonstration
Ages 18 and up
Potential allergens: gluten and dairy
3 openings available
$60.00
Chef Joel Olson
1721 Monroe Street
Event/Date
Description
Openings/Price/Location
1369
Wed, Nov. 18, 2026 @ 6:00 PM
Meet the Chef: Pierre Ferland - Bûche de Noël
Attendees will learn how to make a classic Bûche de Noël from start to finish and completely gluten-free. In this class Chef Pierre will be making a Roulade sponge cake, butter cream, different fillings and decorations that make up this holiday favorite. Participants will observe how to fill, roll the Roulade sponge cake, and shape the cake. You will then have a guided hands-on experience assembling a mini version of this tasty treat to take home. (Yule log, but doesn't it sound more decadent in French?).
Demonstration with volunteer participation
Ages 18 and over
Potential allergens: flour (gluten), eggs, dairy, and chocolate
Plan to eat before or after class, however, cake will be served in class
