Live Cooking Classes with Chef Patrice

Join us for our upcoming live cooking class! When you sign up, you will get access to the live broadcast on Saturday at 4PM ET and be able to view the broadcast as many times as you want for ever. During the class you will also be connected with Chef Patrice in a live chat – so you an ask questions while you’re cooking. After signup, you will receive a link to the ingredient list and suggested equipment list for this clas

The live class lasts for two hours, and you will be producing 2 courses for 4 people during the class. Bon appétit!

Note: If you’re not able to take the live class you can buy the class from this page or the video library after the class has aired.

Dish 1: Orange Spinach Salad with Cranberries, Pecan and Parmesan Crisps

If you are looking for a light and elegant starter, this spinach salad is for you! It’s easy and quick to put together at the last minute and has very few ingredients.

Dish 2: Sous-Vide Pork Tenderloin with Sautéed Apples and Corn Bread

This technique of cooking is the best way there is for cooking pork tenderloin. In this class, Chef Patrice will teach you how to apply this technique even if don’t have the right equipment. The cornbread recipe is one of Chef Patrice’s favorite cornbread recipe. We hope that it will be yours too!  

INGREDIENTS

EQUIPMENT

Missed the last class?

You can preview it here and rent it below!

    

Upcoming Classes & Events

September 23, 2017 | 4:00 pm


Live Class

Sous-Vide Pork Tenderloin Sautéed Apple and Corn Bread
Orange Spinach Salad with Cranberries, Pecan and Parmesan Crisp

September 30, 2017 | 4:00 pm


Live Class

Mussels Marinière with Toasted French Baguette, Oven Roasted French Fries
Pear Almond Tart

October 7, 2017 | 4:00 pm


Live Class

Stuffed Artichoke Bottom with Crab Meat and Butter Sauce with Fresh Herbs
Tomato, eggplant and mozzarella Calzone with Black Olives

October 14, 2017 | 4:00 pm


Live Class

Pan Seared Cod Filet with Fresh Thyme and Black Peppercorn
Red Cabbage Salad with Pecan and Dried Cranberries
Fresh Figs Tart with Honey Syrup