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.

    

Beef Wellington, Béarnaise Sauce and Tomato Provençale- Champagne Granité with Lemon and Fresh Thyme

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.

Missed the last class?

You can preview it here and purchase it below!

Butternut Squash Soup and Pan Seared Red Snapper with Asparagus and Red Pepper Coulis

Butternut Squash Soup

This pureed soup of winter squash, leek and carrot which have been cooked in a seasoned chicken stock with spices. Delicious, sophisticate and very easy to make perfect for a starter at your New Year dinner.

Pan Seared Red Snapper with Asparagus and Oyster Mushroom

This recipe is great for a gourmet taste on a tight schedule. Red snapper is lightly breaded and pan seared, serve with asparagus and oyster mushrooms