Real Time Cooking 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 forever. During the class you will also be connected with Chef Patrice in a live chat – so you can ask questions while you’re cooking. After signup, you will receive a link to the ingredient list and suggested equipment list for this class.

The real time 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 broadcast class you can buy the class from this page or the video library after the class has aired.

    

Cornish Hen Fricassee with Mushrooms & Baby Carrots and Peach and Croissant Pudding, Bourbon Caramel Sauce and Whipped CreamClass#12876

This dish is cooked in Riesling wine, wild mushrooms, baby carrots, pearl onions and much more. Chef Patrice will teach you how to make this dish taste fabulous and minimize your time spent in the kitchen.

This class also includes a recipe for Peach Croissant Pudding in a Bourbon Caramel Sauce!

Let’s take advantage of the last fresh summer peaches available and prepare this delicious and easy to prepare dessert. Replace the peaches with other fruits to achieve different amazing flavors!

Missed the last class?

You can preview it here and purchase it below!

Beef Wellington Béarnaise Sauce Tomato Provençale Class#A17473

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.

Lamb Moussaka with Eggplant Grilled Romaine Class#A20881

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.

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

Perfectly seared scallop, creamy eggplant risotto… A perfect starter course for any occasion, or a main dish! Roasted eggplant risotto with basil oil is clearly a winner. I am putting my money where my mouth is and sharing this lovely risotto recipe with you all.

Asparagus Soup with Spicy Caramelized Pecans Class#A21445

You can grill them, roast them, throw them in pasta, you can even wrap them in bacon, and the list just goes on and on, so many application for fresh asparagus. For this class you will be making them into a beautiful soup. Garnish with honey caramelized pecans, perfect balance of texture and flavors.

Homemade Pasta with Prosciutto Ham and Wild Mushrooms

This recipe is very easy to make and takes about 30 minutes to execute. Chef Patrice will teach you an easy way to make fresh pasta dough. The sauce is made with fresh grilled tomatoes, wild mushrooms and olive oil and finish with fresh basil and parmesan cheese.

Duck Breast Salad with Arugula Belgian Endive Class#A7750

Do you want to create a perfect lunch? This class we will be preparing a duck salad that is a complete dish and well balanced. The presentation will be beautiful and very colorful and will feature fresh raspberries and Belgium endives. The Rosé de Provence is not part of this list but is strongly recommended!

Warm Apple Tart with Vanilla Ice Cream

In this cooking class you will also learn how to work with puff pastry dough. You will be making a warm apple tart with vanilla ice cream and caramel sauce.

Salad Niçoise with Seared Fresh Tuna- Rhubarb Crème Brulé

Salad Niçoise with Seared Fresh Tuna

This classic French dish from Nice is perfect for a spring lunch. With a chill glace of Rosé from Provence makes it even better!

Rhubarb Crème Brulé

For dessert a light crème brulée with refreshing rhubarb and almond tuile cookie.

Chicken Sausage with Caramelized Apple and Mixed Fruits Tart Class#A7247

Learn how to make a chicken mousse and shape it into a sausage with caramelized apple. Serve with sautéed fennel and a butter rosemary sauce.

Braised Pork Ribs Panko with White Navy Beans Stew Class#A16670

Pork Ribs with Navy Beans

The time investment of using dried beans really pays off in this recipe. It produces some of the best barbecue beans you’ll ever have. Combine it with pork ribs and a slowly reduced sauce, and you’ll have the perfect BBQ for your weekend parties!

French Onion Soup and Pan-Seared Lamb Chops Fresh Rosemary Jus Class#B6232

Learn how to cut and sear a lamb chop from the rack of lamb. We’ll top it off with sautéed oyster mushrooms and a compliment of creamy polenta.

This class also includes instruction forFrench Onion Soup!

Spinach Roulade with Goat Cheese and Smoked Salmon- Poached Egg on Crostini Baguette with Tomatoes and Red Wine Sauce Class#B105

This is perfect for a light lunch or a laid-back dinner and it is quick and easy to make. The flavors complement each other beautifully making this dish a crowd pleaser at the table. I recommend a nice Rosé de Provence to compliment this dish!

This class also features a recipe for Poached Egg in Red Wine Sauce.

Fresh Crab Custard with Chive Butter Sauce – Roast Beef with Fried Polenta and Spinach#A6793

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