In this series of classes, designed as a continuation of our Foundations of Cooking course, we cover more advanced and complex methods of modern cooking techniques! This 5 day course takes place once a week and builds from beginning to end. This class is priced at $85.
Learn consommé, bisque, demi glace, buerre blanc, veloute, torte, croissant, pate de campagne, and so much more. Each day's lunch menu will reflect the technique's covered in class and are geared toward fall and winter ingredients.
This series of classes is offered on Wednesday mornings; 4/1, 4/8, 4/15, 4/22, 4/29, 5/6 all from 10am - 2pm.
Class 4 (4/22): Lobster Bisque, lobster glace, Salt baked branzino with buerre blanc sauce, braised fennel, dessert croissants, Pate de campagne