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 In this cooking class, you'll learn how to prepare three delicious chicken dishes:
- Mustardy Chicken Thighs with Braised Rainbow Chard and Roasted Potato Medallions
- Lemony Chicken Piccata with Lemon, Butter, and Capers
- Lebanese Shish Tawook: Spiced Yogurt and Sumac Marinated Chicken with Tomatoes and Red Onions
All of these crowd-pleasing dishes can be made from scratch with just a few ingredients, making them perfect for a weeknight meal. We will start with a discussion on how to prepare chicken to maximize flavor and texture. You will practice techniques such as searing, marinating, roasting, broiling, and braising to ensure your chicken is juicy and tender.
Additionally, you will learn how to create rich, flavorful sauces from scratch that complement your chicken perfectly. We will also explore how to coordinate vegetables, seasonings, and other accent ingredients to provide a variety of creative chicken dinner options as well as the classics.
At the end of the class, you'll have the opportunity to enjoy the delicious dishes you've prepared, along with tips on how to replicate them at home.
Demonstration, Hands-On and Tasting
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 Let's make one of the most iconic dishes in all of France.
Cassoulet comes from the sun-warmed southwest, born in farmhouse kitchens where cooks took whatever they had — a handful of beans, a few cuts of meat, a little stock — and coaxed it into something greater than the sum of its parts. It's humble, generous, peasant cooking at its finest: a dish built to fill your belly and warm your heart. The ultimate winter comfort food.
Traditionally, cassoulet is a five-hour labor of love. But today, Chef Pip will show you how to pull it off in just two hours—no shortcuts on flavor, just a smarter path to that golden, bubbling crust.
We'll serve it the way they do down south: with a crisp, simple salad and a glass of bold southwestern French red. Roll up your sleeves—let's get cooking.
PLEASE NOTE:
- This class will be held at a private home. Registered students will receive the address and any other necessary information a few days before the class. Please check your email and spam folder.
- Bring your favorite knife to participate in this hands-on cooking class.
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THIS CLASS IS FULL. Please click the "Add to Waitlist" button below.  Mocktails have evolved significantly from the days of Shirley Temples. While they are now more creative and contain higher quality all-natural ingredients, they can also significantly drive up your bar tab, which is why this class is exactly what you need.
Join our mocktail-making class to learn how to mix your own delicious drinks. You’ll create scratch-made components like herb syrups and fruit purées using seasonal ingredients. You'll also experiment with spices and flavor combinations, adding your own personalized finishing touches. Plus, you’ll have fun brainstorming names for your inventive mocktails!
We will demonstrate several suggested mocktail recipes and provide you with the basic formulas, techniques, and inspiration to create your own unique drinks. You'll also have the opportunity to sample a variety of mocktails, including:
- Blackberry or Cranberry Chai Fix
- Pomegranate Ginger Punch
- Calm Corleone (blood orange, rosemary, almond, smoke)
- Snow Dusted Orchard (apple cider, smoked sage & thyme, lemon)
The class will include demonstrations, some hands-on, and tasting opportunities.
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 Escape to the Mediterranean with Chef Amy’s in this hands-on cooking class featuring bright flavors, fresh ingredients, and easy island-style cooking meant to be shared and enjoyed.
Recipes on the menu are:
- Balsamic Grilled Flank Steak Caprese
- Ibiza-Styled Garlic Shrimp
- Ibiza-Style Roast Chicken
- Ibiza-Style Vegetable Sauté
- Ibiza Rustic Rice
Take a look at some pictures from Amy Rosen's past classes here.
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 Join us for this in-person class if you want to better understand the science of sourdough, start or save a starter, or manage some baking mishaps. Sourdough bread baking is as simple as it is complicated. Through science and theory, live demonstration, experiential learning, and collective troubleshooting, you will make sense of sourdough. You will leave the class with a "starter" and the knowledge and inspiration for how to care for it. You will learn Chef Laura’s tested foolproof recipe for baking the perfect sourdough boule. You will learn no-waste methods for developing and nurturing your sourdough starter so that it nurtures you for years to come.
Sourdough Basics Bootcamp is a very condensed live and in-person version of the online “Sourdough Bread Baking for Beginners” class. This is primarily a demonstration style and discussion-based class with some hands-on application and some tasting.
As a bonus, we will include access to a self-paced online Sourdough Bread Baking for Beginners Course to get you from starter to your first loaf of bread in a few days (a value of $129). You will also be equipped to take Intermediate Sourdough Baking.
Take a look at some pictures from Laura Scheck's past classes here.
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