I really can’t begin to describe how much I love this ravioli. Eggplant is the perfect filling with sautéed fennel to create texture you will love them too!

A creamy comforting Greek casserole, made with lamb for this class but you can substitute other ground meats such as turkey, veal, or other. Layered with roasted eggplant, tomato and a béchamel sauce, its comfort food for anyone!

Lettuce do nicely on the grill, but don’t leave it on too long. Chef Patrice will unleash the secret of grilling lettuce from your own kitchen.

What is amazing about this recipe is that the balance between the acidity, the sweetness, the saltiness and the bitterness is so perfect.

For this class you will get to practice your knife skill, so sharp your knives and get ready!

Fish and Chips, Garlic Homemade Mayonnaise.

Aioli is just a fancy word for garlicky mayonnaise. And this magical garlicky homemade mayonnaise which is fabulous with sweet potato fries as a dipping sauce for fish and chips. The addition of whipped egg white to the beer batter makes it really light and crispy!

Rhubarb Panna Cotta

Panna Cotta is a simple yet fancy dessert. In this recipe it is flavored with vanilla and topped with rhubarb compote. It is the perfect dessert not to sweet not to heavy!

Let’s do something special this week! Chicken Paupiette with Spinach and Mozzarella Cheese Wrapped in Bacon. Braised with tomatoes, green olives and mushrooms it makes a perfect dinner for anyone!

Beef Wellington, Béarnaise Sauce and Tomato Provençale

A classic beef Wellington recipe is usually served at a wedding or any of holiday dinners. With layers of pâté, mushroom duxelles and puff pastry wrapped around a tenderloin.

For this class you will test your culinary skill and make a béarnaise sauce, challenging sauce to make but easy to accomplish as you follow along with Chef Patrice.

Champagne Granité with Lemon and Fresh Thyme

This granité or granita might be the best way to enjoy champagne. It’s light and refreshing, and fruity. And since New Year’s celebrations call for a bubbly of some sort, I decided to share this with you. For this class we will flavor it with lemon and fresh thyme.

Roasted Eggplant Soup with Fennel and Caramelized Pecan

I am a fan of eggplant soup, and this one is a winner, creamy-textured and bright tasting. Oven roasting the eggplant gives it a smoky flavor, but as opposed to some rustic versions, the soup has a smooth texture and a lovely pale color. It gets a good squeeze of lemon juice, a drizzle of olive oil and a sprinkling of honey caramelized pecan

Chicken Curry with Spinach and Sautéed Cherry Tomatoes

Looking for the perfect French Style Chicken Curry recipe? You found it! Easy to make and as so much flavor you will love it! You can use chicken pieces, preferably thighs, but for this class you will use a whole bird and learn how to break it down.

Crab Custard with Chive Butter Sauce

The crab season is just around the corner! Let’s get a head start with a crab meat custard and chive butter sauce. This is perfect for a dinner party and your guests will want more. Share this class with them so they can have the recipe for themselves!

Roast Beef with Fried Polenta and Spinach

You might think that making a nice roast beef sounds easy, but do you know the proper techniques? Timing is everything. I will teach you what the professionals do to achieve success and make a perfectly cooked roast beef!

The fried polenta is delicious as well