Our most popular series is back in person! Join us as we take your cooking skills from a 1 to 10 in four comprehensive classes. You’ll learn how to cook from the hip, follow techniques over recipes and feel like a more accomplished shopper, chef and discerning diner.
WEEK 1: KNIFE SKILLS & SALADS
Intro to knife skills: you’ll learn how to select, hone and sharpen your knives, perfect dicing, mincing and chopping as you make three of our most-beloved salads and soups.
Mixed greens with radishes, cucumbers and a classic Dijon vinaigrette
Asian kale salad
Tuscan vegetable soup
WEEK 2: POULTRY
Never, ever have a boring chicken dish again! These simple dishes take under and hour to make and might quickly become your go-tos for lunch or dinner.
Roasted chicken breasts with breadcrumbs
Turkey meatballs with yogurt cucumber sauce
Moroccan braised chicken thighs
WEEK 3: MEATS
We’ll cover marinades and pan sauces along with how to select and store your favorite red meats.
Grilled hoisin skirt steak
Roasted pork tenderloin with rosemary and fennel
Polenta and caramelized onions
WEEK 4: FISH
Nothing fishy here; just a couple of hours of learning how to cook fish with confidence!
Pecan-crusted salmon with apple slaw
Grilled albacore with Greek orzo salad
Fish tacos with cilantro sauce
THIS IS A 2.5 HOUR CLASS, FROM 6:00pm - 8:30pm AGES 16+
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
It's too late to register for this series. The cutoff date was Wed, Nov. 29, 2023.
Calling all world travelers (and eaters!) This class is for you. We'll explore some of our favorite European cuisines in this 3 day course where you'll be learning some authentic dishes from overseas.
Day 1 - French:
CHICKEN DIJON, FRENCH BEAN SALAD, GOUGERES, CHOCOLATE SOUFFLE
Day 2 - ENGLAND:
CLASSIC FISH & CHIPS, COLESLAW, STICKY TOFFEE PUDDING
THIS IS A 2.5 HOUR CLASS, FROM 2:30pm - 5:00pm AGES 12-16 years old
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit. With the exception of Adult Series courses, all students will work in pairs to complete their dishes.
3 openings available
$400.00
Baker Clémence de Lutz
Class/Date
Description
Openings/Price/Location
9902
Thu, Jan. 4, 2024 @ 9:30 AM to Fri, Jan. 5, 2024 @ 9:30 AM
2 DAY SOURDOUGH WORKSHOP
Let's get wild!! This 2-day class will focus on wild yeast breads of all sorts, from savory pull-apart buns to wonderfully custardy porridge breads.
PORRIDGE BOULES: WE'LL EXPLORE EVERYTHING FROM WILD RICE TO CHEESY POLENTA
ENRICHED LOAVES: SAVORY PULL-APART BUNS, BUTTERY BRIOCHE AND THE FLUFFIEST CINNAMON ROLLS EVER
PASTRIES FROM SOURDOUGH DISCARD! ENGLISH MUFFINS, BANANA BREAD, CREPES...
Class Time: 9:30am - 2:30pm PST
CLASSES ARE FOR AGES 16+ UNLESS OTHERWISE SPECIFIED. ALL CLASSES ARE BYOB.
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
4 openings available
$475.00
Baker Clémence de Lutz
Class/Date
Description
Openings/Price/Location
9875
Sat, Jan. 6, 2024 @ 9:30 AM to Sun, Jan. 7, 2024 @ 9:30 AM
(Virtual Class) 2 DAY CROISSANT CLASS (9:30AM - 1:00PM PST)
Let's laminate! Learn to make classic croissants with us as you make your own book of croissant dough, fold in the butter and roll out, shape, proof and bake your way to professional-level laminated doughs. You'll learn the science behind enriched doughs, master a variety of shaping techniques and improve your skills with tips and tricks from a professional from the comfort of your own home.
CROISSANTS PAIN AU CHOCOLAT BRIOCHE LAMINATING, SHAPING AND PROOFING
This is an online class. Class Time: 9:30am - 1:00pm PST
CLASSES ARE FOR AGES 12+ UNLESS OTHERWISE SPECIFIED.
This two-day class will meet for 3.5 hours each day (you’ll be assigned a 2-minute homework of mixing yeast with water and flour for the evening before the first class) and be limited to 12 participants.
CLASS OUTLINE: Once registered for class, you’ll receive a Class Outline that includes the ingredients, equipment and other things needed to prepare for class including: Menus; Recipes; Shopping and Equipment Lists; and any relevant instructions for preparation. Please read thoroughly! Your Zoom meeting info will be sent separately prior to class.
Join us as we take your cooking skills from a 1 to 10 in four comprehensive classes. You’ll learn how to cook from the hip, follow techniques over recipes and feel like a more accomplished shopper, chef and discerning diner.
WEEK 1: KNIFE SKILLS & SALADS
Intro to knife skills: you’ll learn how to select, hone and sharpen your knives, perfect dicing, mincing and chopping as you make three of our most-beloved salads and soups.
Mixed greens with radishes, cucumbers and a classic Dijon vinaigrette
Asian kale salad
Tuscan vegetable soup
WEEK 2: POULTRY
Never, ever have a boring chicken dish again! These simple dishes take under and hour to make and might quickly become your go-tos for lunch or dinner.
Roasted chicken breasts with breadcrumbs
Turkey meatballs with yogurt cucumber sauce
Moroccan braised chicken thighs
WEEK 3: MEATS
We’ll cover marinades and pan sauces along with how to select and store your favorite red meats.
Grilled hoisin skirt steak
Roasted pork tenderloin with rosemary and fennel
Polenta and caramelized onions
WEEK 4: FISH
Nothing fishy here; just a couple of hours of learning how to cook fish with confidence!
Pecan-crusted salmon with apple slaw
Grilled albacore with Greek orzo salad
Fish tacos with cilantro sauce
THIS IS A 2.5 HOUR CLASS, FROM 6:30pm - 9:00pm AGES 16+
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
5 openings available
$650.00
Chef May Hennemann
Class/Date
Description
Openings/Price/Location
9905
Fri, Jan. 12, 2024 @ 10:00 AM to Fri, Feb. 2, 2024 @ 10:00 AM
4-WEEK BAKING FUNDAMENTALS
Learn to bake with our Basics course! Our 4-week series is designed to teach you the hows and whys and science of it all so you can decode recipes, learn to how and when to make substitutions and develop techniques for more professional-looking and tasting results every time you bake.
Week 1: BREAKFAST PASTRIES
Scones, Muffins, Coffee Cake
Week 2: THE COOKIE JAR!
Chocolate Chip Cookies, Brownies, Cut-Out cookies
Week 3: INTRO TO BREAD
Milk Bread, Focaccia, Cinnamon Rolls
Week 4: CLASSIC DESSERTS
Single-Layer Cakes, Cobblers, Crisps
THIS IS A 4 HOUR CLASS, FROM 10:00am - 1:30pm
AGES 16+
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
10 openings available
$625.00
Pastry Chef Robyn Collins
Class/Date
Description
Openings/Price/Location
9974
Sat, Jan. 13, 2024 @ 9:00 AM to Sun, Jan. 14, 2024 @ 9:00 AM
ADVANCED - 2 DAY CROISSANT CLASS
You mastered lamination and shaping the classic croissant and pain au chocolat.. but are you ready for more? Join us for two days of taking your laminated doughs up a notch! We'll be kneading, locking in butter, rolling out and perfecting everything from kouign amann to danishes! This class is designed for the baker who has already attempted croissant dough at home or has taken our 2-day lamination or croissant class.
- Croissant dough
- Pear & Chocolate Danish
- Almond and Hazelnut Frangipane Danish
- Almond Croissants
- Savory Scrolls
- Kouign Amann
- Sticky Buns Croissants
- Coddled egg danishes
Class Time: 9:00am - 1:30pm PST
CLASSES ARE FOR AGES 16+ UNLESS OTHERWISE SPECIFIED. ALL CLASSES ARE BYOB.
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
3 openings available
$525.00
Baker Clémence de Lutz
Class/Date
Description
Openings/Price/Location
10016
Sun, Jan. 21, 2024 @ 10:00 AM to Sun, Feb. 11, 2024 @ 10:00 AM
4-WEEK BAKING FUNDAMENTALS
Learn to bake with our Basics course! Our 4-week series is designed to teach you the hows and whys and science of it all so you can decode recipes, learn to how and when to make substitutions and develop techniques for more professional-looking and tasting results every time you bake.
Week 1: BREAKFAST PASTRIES
Scones, Muffins, Coffee Cake
Week 2: THE COOKIE JAR!
Chocolate Chip Cookies, Brownies, Cut-Out cookies
Week 3: INTRO TO BREAD
Milk Bread, Focaccia, Cinnamon Rolls
Week 4: CLASSIC DESSERTS
Single-Layer Cakes, Cobblers, Crisps
THIS IS A 4 HOUR CLASS, FROM 10:00am - 1:30pm
AGES 16+
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
Join us as we elevate your cooking skills! Feel confident in the kitchen but want to take your culinary prowess up a notch? This is the course for you. We'll be tackling more advanced techniques, learning how to make doughs from scratch, and diving into the essential recipes every home chef should know.
WEEK #1 - HOMEMADE PASTA & SAUCES
GNOCCHI WITH TOMATO SAUCE
CACIO E PEPE
RISOTTO WITH MUSHROOMS & GREENS
WEEK #2 - CHICKEN
YOU WILL BREAK DOWN A WHOLE CHICKEN
CHICKEN MILANESE WITH ARUGULA SALAD
GRILLED THAI CHICKEN LETTUCE WRAPS
TANDOORI CHICKEN LEGS WITH MANGO HONEY SAUCE
WEEK #3 - FISH
VIETNAMESE CARAMEL SALMON W/ GREEN RICE
CLASSIC SOLE ALA MEUNIERE
CORNMEAL CRUSTED SHRIMP SANDWICH WITH CAPER DILL SAUCE
WEEK #4 - MEAT
PORK PIBIL WITH PICKLED ONIONS AND HOMEMADE SONORA WHEAT TORTILLAS
STEAK AU POIVRE W/ CRISPY DOUBLE COOKED ROASTED POTATOES
THIS IS A 3 HOUR CLASS, FROM 6:00pm - 9:00pm AGES 16+
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
Eat your way through Italy in this 4-week series with Chef Carol!
WEEK 1: SICILY
Seasonal Grilled Fish with Pistachios & Citrus, Grilled Bitter Lettuces with Anchovy and Crispy Capers, Penne with Spicy Eggplant, Ricotta Lemon Cake
WEEK 2: EMILIA ROMAGNA
Tagliatelle with Bolognaise, Slow Braised Greens, Chocolate Torta
WEEK 3: PIEDMONT
Risotto With Porcini, Grissini, Frito Misto With Herb Sauce, Hazelnut & Caramel Budino
WEEK 4: ROME
Carbonara, Meatballs With Pecorino, Sweet Peppers With Garlic And Tomato, Roman Buns With Citrus Curd & Cream
*THIS IS A 4 WEEK SERIES BUT WE WILL BE SKIPPING 2/14 VALENTINE'S DAY, CLASS DATES ARE 1/31, 2/7, 2/21, 2/28*
THIS IS A 3.5 HOUR CLASS, FROM 6:00pm - 9:30pm AGES 16+
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit. With the exception of Adult Series courses, all students will work in pairs to complete their dishes.
Join us as we take your cooking skills from a 1 to 10 in four comprehensive classes. You’ll learn how to cook from the hip, follow techniques over recipes and feel like a more accomplished shopper, chef and discerning diner.
WEEK 1: KNIFE SKILLS & SALADS
Intro to knife skills: you’ll learn how to select, hone and sharpen your knives, perfect dicing, mincing and chopping as you make three of our most-beloved salads and soups.
Mixed greens with radishes, cucumbers and a classic Dijon vinaigrette
Asian kale salad
Tuscan vegetable soup
WEEK 2: POULTRY
Never, ever have a boring chicken dish again! These simple dishes take under and hour to make and might quickly become your go-tos for lunch or dinner.
Roasted chicken breasts with breadcrumbs
Turkey meatballs with yogurt cucumber sauce
Moroccan braised chicken thighs
WEEK 3: MEATS
We’ll cover marinades and pan sauces along with how to select and store your favorite red meats.
Grilled hoisin skirt steak
Roasted pork tenderloin with rosemary and fennel
Polenta and caramelized onions
WEEK 4: FISH
Nothing fishy here; just a couple of hours of learning how to cook fish with confidence!
Pecan-crusted salmon with apple slaw
Grilled albacore with Greek orzo salad
Fish tacos with cilantro sauce
THIS IS A 2.5 HOUR CLASS, FROM 6:30pm - 9:00pm AGES 16+
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
5 openings available
$650.00
Chef May Hennemann
Class/Date
Description
Openings/Price/Location
9946
Fri, Feb. 9, 2024 @ 10:00 AM to Fri, Mar. 1, 2024 @ 10:00 AM
4-WEEK FRENCH PATISSERIE SERIES
We're learning to perfect beautiful French pastries in three hours a week, focusing each class on technique and final presentation. Each student will work independently with the best ingredients this side of the pond, from Organic, grass-fed Straus Family Creamery Butter, freshly milled flours from Pasadena's Grist & Toll and chocolate from Tcho.
Week 1: CHOUX PASTRY
Chouquette, Paris-Brest, Eclairs
Week 2: TARTS
Classic French Fruit Tarts, Tarte Au Citron (Lemon Tart), Tarte Aux Pommes
Week 3: CAKES
Marjolaine, Gateau Au Chocolat
Week 4: BRIOCHE
Brioche Tarts, Tarte Tropezienne
THIS IS A 3.5 HOUR CLASS, FROM 10:00AM - 1:30PM PST
AGES 16+
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
8 openings available
$625.00
Pastry Chef Robyn Collins
Class/Date
Description
Openings/Price/Location
10018
Sat, Feb. 10, 2024 @ 10:00 AM to Sat, Mar. 2, 2024 @ 10:00 AM
4-WEEK GREAT BRITISH BAKING SERIES
One week just wasn’t enough! There is so much British Baking fun to be had, so we decided to make this a 4 week series class. If you are obsessed with The Great British Baking Show and dream of making a “show stopper”, well, this is the class for you. We will be making a wide variety of classic and modernized British baked goods and will demystify the different ingredients and lingo from across the pond. What is Demerara sugar and how do you use it? What is self-rising flour? Can you make your own homemade clotted cream? What is a sponge and why would people eat it? Please join us on this adventure into the world of Classic British Baking.
WEEK ONE - Traditional Bakes
British Cream Scones
American Fruit Scones
Cornish Pasty Dough
Strawberry Jam
Clotted Cream
WEEK TWO - Savory Bakes
English Sausage Rolls
Cornish Beef Pasties
Spring Onion and Comte Cheese Chelsea Buns
WEEK THREE - Cakes and Tray Bakes
Earl Gray Tea Tray Bake with White Chocolate Drizzle
Everyday Pound Cake
Parsnip, Orange and Ginger Loaf with Parsnip Crisps
Brown Sugar Custard
WEEK FOUR - Showstoppers
Sticky Toffee Pudding
Victoria Sponge with Strawberry Jam, fresh Strawberries and Whipped Cream
English Trifle with Raspberries and Vanilla Cream
THIS IS A 3.5 HOUR CLASS, FROM 10:00am - 1:30pm
AGES 16+
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
9 openings available
$650.00
Chef Tracy Saltzman
Class/Date
Description
Openings/Price/Location
10003
Sat, Feb. 17, 2024 @ 10:00 AM to Sun, Feb. 18, 2024 @ 10:00 AM
2 DAY CROISSANT CLASS
Let's laminate! Learn to make classic croissants with us as you make your own book of croissant dough, fold in the butter and roll out, shape, proof and bake your way to professional-level laminated doughs. You'll learn the science behind enriched doughs, master a variety of shaping techniques and improve your skills with tips and tricks from a professional. Please bring a large roasting pan or box to carry your baker’s dozen croissants home on Day 2.
CROISSANTS
PAIN AU CHOCOLAT BRIOCHE LAMINATING, SHAPING, AND PROOFING
Class Time: 10:00am - 2:30pm PST
CLASSES ARE FOR AGES 16+ UNLESS OTHERWISE SPECIFIED. ALL CLASSES ARE BYOB.
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
10 openings available
$475.00
Baker Clémence de Lutz
Class/Date
Description
Openings/Price/Location
10017
Sun, Feb. 25, 2024 @ 10:00 AM to Sun, Mar. 17, 2024 @ 10:00 AM
4-WEEK FRENCH PATISSERIE SERIES
We're learning to perfect beautiful French pastries in three hours a week, focusing each class on technique and final presentation. Each student will work independently with the best ingredients this side of the pond, from Organic, grass-fed Straus Family Creamery Butter, freshly milled flours from Pasadena's Grist & Toll and chocolate from Tcho.
Week 1: CHOUX PASTRY
Chouquette, Paris-Brest, Eclairs
Week 2: TARTS
Classic French Fruit Tarts, Tarte Au Citron (Lemon Tart), Tarte Aux Pommes
Week 3: CAKES
Marjolaine, Gateau Au Chocolat
Week 4: BRIOCHE
Brioche Tarts, Tarte Tropezienne
THIS IS A 3.5 HOUR CLASS, FROM 10:00AM - 1:30PM PST
AGES 16+
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
9 openings available
$625.00
Pastry Chef Robyn Collins
Class/Date
Description
Openings/Price/Location
10006
Wed, Feb. 28, 2024 @ 6:30 PM to Wed, Mar. 20, 2024 @ 6:30 PM
VEGETARIAN SERIES
Join us as we learn to elevate your veggie-forward dishes in four comprehensive classes. You’ll learn how to cook from the hip, follow techniques over recipes and feel like a more accomplished shopper, chef, and discerning diner. We'll be cooking delicious vegetable forward dishes from around the globe in this 4-week series!
Week 1: Japanese Cuisine
Congee with Shitake & Greens
Weeknight Vegetable Ramen with 6-Minute Egg
Ginger Cauliflower Gyoza
Soba Noodle Bowl with Terriyaki Carrots & Furikake
Week 2: THE MIDDLE EAST
Falafel on Whole Grain Pita with Quick Pickled Veggies
Hummus with Charred Eggplant & Preserved Lemon
Roasted Cabbage with Aleppo Yogurt
Green Rice Bowl with Sumac Carrots
Week 3: INDIA
Chickpea & Butternut Squash Tikka Masala
Turmeric Rice with Jeweled Roast Root Vegetables
Creamy Vegan Saag with Three Greens
Whole Grain Samosas with Mint Chutney
Week 4: MEXICO
Chard & Goat Cheese Tacos with Fresh Tortillas
Black Bean & Greens Tamales with Tomatillo Salsa
Mushroom Mole Enchiladas with Pickled Cabbage
THIS IS A 3 HOUR CLASS, FROM 6:30pm - 9:30pm AGES 16+
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
9 openings available
$650.00
Chef May Hennemann
Class/Date
Description
Openings/Price/Location
10029
Mon, Mar. 4, 2024 @ 6:00 PM to Tue, Mar. 5, 2024 @ 6:00 PM
2-Day Lamination Workshop with Chef Carol Cotner Thompson
Join Chef Carol for two days of butter (featuring our favorite dairy from Straus Creamery), butter and more butter! You will learn to master everything from biscuits to Danish in these two days and myriad types of pastries made from each of them.
We will be covering
CROISSANTS/PUFF PASTRY/BISCUITS
APPLE TURNOVERS
TRADITIONAL & CHEDDAR CHIVE BISCUITS
LAYERED BUTTERMILK BISCUITS
CLASSIC, CHOCOLATE, AND ALMOND CROISSANTS
THIS IS A 3.5 HOUR CLASS, FROM 6:00pm - 9:30pm AGES 16+
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
9 openings available
$375.00
Chef Carol Cotner Thompson
Class/Date
Description
Openings/Price/Location
10015
Thu, Mar. 7, 2024 @ 6:30 PM to Thu, Mar. 28, 2024 @ 6:30 PM
COOKING 201
Join us as we elevate your cooking skills! Feel confident in the kitchen but want to take your culinary prowess up a notch? This is the course for you. We'll be tackling more advanced techniques, learning how to make doughs from scratch, and diving into the essential recipes every home chef should know.
WEEK #1 - HOMEMADE PASTA & SAUCES
GNOCCHI WITH TOMATO SAUCE
CACIO E PEPE
RISOTTO WITH MUSHROOMS & GREENS
WEEK #2 - CHICKEN
YOU WILL BREAK DOWN A WHOLE CHICKEN
CHICKEN MILANESE WITH ARUGULA SALAD
GRILLED THAI CHICKEN LETTUCE WRAPS
TANDOORI CHICKEN LEGS WITH MANGO HONEY SAUCE
WEEK #3 - FISH
VIETNAMESE CARAMEL SALMON W/ GREEN RICE
CLASSIC SOLE ALA MEUNIERE
CORNMEAL CRUSTED SHRIMP SANDWICH WITH CAPER DILL SAUCE
WEEK #4 - MEAT
PORK PIBIL WITH PICKLED ONIONS AND HOMEMADE SONORA WHEAT TORTILLAS
STEAK AU POIVRE W/ CRISPY DOUBLE COOKED ROASTED POTATOES
THIS IS A 3 HOUR CLASS, FROM 6:30pm - 9:30pm AGES 16+
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
10 openings available
$675.00
Chef Carol Cotner Thompson
Class/Date
Description
Openings/Price/Location
10010
Sat, Mar. 9, 2024 @ 9:30 AM to Sun, Mar. 10, 2024 @ 9:30 AM
2 DAY SOURDOUGH WORKSHOP
Let's get wild!! This 2-day class will focus on wild yeast breads of all sorts, from savory pull-apart buns to wonderfully custardy porridge breads.
PORRIDGE BOULES: WE'LL EXPLORE EVERYTHING FROM WILD RICE TO CHEESY POLENTA
ENRICHED LOAVES: SAVORY PULL-APART BUNS, BUTTERY BRIOCHE AND THE FLUFFIEST CINNAMON ROLLS EVER
PASTRIES FROM SOURDOUGH DISCARD! ENGLISH MUFFINS, BANANA BREAD, CREPES...
Class Time: 9:30am - 2:30pm PST
CLASSES ARE FOR AGES 16+ UNLESS OTHERWISE SPECIFIED. ALL CLASSES ARE BYOB.
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
9 openings available
$475.00
Baker Clémence de Lutz
Class/Date
Description
Openings/Price/Location
10030
Wed, Mar. 27, 2024 @ 6:30 PM to Wed, Apr. 17, 2024 @ 6:30 PM
COOKING 101
Join us as we take your cooking skills from a 1 to 10 in four comprehensive classes. You’ll learn how to cook from the hip, follow techniques over recipes and feel like a more accomplished shopper, chef and discerning diner.
WEEK 1: KNIFE SKILLS & SALADS
Intro to knife skills: you’ll learn how to select, hone and sharpen your knives, perfect dicing, mincing and chopping as you make three of our most-beloved salads and soups.
Mixed greens with radishes, cucumbers and a classic Dijon vinaigrette
Asian kale salad
Tuscan vegetable soup
WEEK 2: POULTRY
Never, ever have a boring chicken dish again! These simple dishes take under and hour to make and might quickly become your go-tos for lunch or dinner.
Roasted chicken breasts with breadcrumbs
Turkey meatballs with yogurt cucumber sauce
Moroccan braised chicken thighs
WEEK 3: MEATS
We’ll cover marinades and pan sauces along with how to select and store your favorite red meats.
Grilled hoisin skirt steak
Roasted pork tenderloin with rosemary and fennel
Polenta and caramelized onions
WEEK 4: FISH
Nothing fishy here; just a couple of hours of learning how to cook fish with confidence!
Pecan-crusted salmon with apple slaw
Grilled albacore with Greek orzo salad
Fish tacos with cilantro sauce
THIS IS A 2.5 HOUR CLASS, FROM 6:30pm - 9:00pm AGES 16+
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.