Blog
Featured Story
Roasted Cornish Hen with Herb Jus and English Peas Class#A5569
October 15, 2017
By Chef Patrice
In this class, you’ll learn how to cook a perfectly oven-roasted bird. We can also use the bones to make a flavorful Jus! This class also features a recipe for Swann Choux with Chantilly.
Read More
May 26, 2019
Chilled Red Bell Pepper Soup with Sweet Corn Salsa- Sautéed Shrimp with Black Peppercorn and Cognac Mashed Potato and Spinach
February 27, 2018