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

November 2, 2019

Rack of Lamb Class#B17935

May 26, 2019

Chilled Red Bell Pepper Soup with Sweet Corn Salsa- Sautéed Shrimp with Black Peppercorn and Cognac Mashed Potato and Spinach

July 25, 2018

Duck Breast Salad with Arugula Belgian Endive Class#A7750

April 15, 2018

Celery Root & Parsnip Soup with Oyster Mushrooms Class#A16036

April 2, 2018

Asparagus Soup with Spicy Caramelized Pecans Class#A21445

February 27, 2018

Pan Seared Sea Scallop with Roasted Eggplant Risotto and Fresh Cherries Pie Class#A19585

February 25, 2018

Cauliflower & Butternut Squash Silky Soup Class#A13523

February 13, 2018

Orange Spinach Salad with Parmesan Crisps Class#A13865

January 5, 2018

Crusted Salmon with French Brunoise Vegetables Lentils Class#B14228

December 27, 2017

Beef Wellington Béarnaise Sauce Tomato Provençale Class#A17473