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.

    

Celery Root & Parsnip Soup with Oyster Mushrooms Class#A16036

Winter is the best time of the year for this delicious soup. It’s served with warm croutons and black truffle oil. This dish will definitely make you feel warm and cozy!

This class also features a recipe for Baked Fish “En Papillote” Potatoes with Butter and Parsley.

    

Oven Roasted Turkey Breast or Chicken Breast Class#B14624

For this class, you will have a variety of poultry to choose from. The technique that I will teach you will be the same, regardless of the poultry that you use. What you will learn from this class, will help to improve your Thanksgiving dinner.

This class also include a recipe for pumpkin crème brulée for dessert!

Missed the last class?

You can preview it here and purchase it below!

Crispy Spring Rolls with Pork, Chicken or Shrimp Class#A14817

This is a perfect dish for your holiday parties and you can use pork, chicken or shrimp. The flavors are powerful and the textures are just right. The Faux Foie Gras (say that five times fast) is from the famous chef, Chef Michel Richard. It is easy to make and an inexpensive way to make chicken liver taste like Foie Gras!

Cauliflower & Butternut Squash Silky Soup Class#A13523

Is there ever a bad season for soups? This soup is especially smooth and rich in flavor. Add to it cranberries for added texture and acidity and you have a beautifully balanced dish.

This class also features a recipe for Rabbit Hunter-Style.

Mussels White Wine Sauce and Roasted French Fries Class#B13905

This dish is a great excuse to open a bottle of wine and relax at the end of the day. Enjoy making this classic French recipe with a twist from Chef Patrice.

This class also includes a recipe for Pear Almond Tart!

Crusted Salmon with French Brunoise Vegetables Lentils Class#B14228

You can’t make better food for yourself and your family than with the health benefits that come from eating salmon and lentils. The contrast between the crunchiness of the pecan and the softness of the lentils ragout makes this a memorable dish.

This class also includes a recipe for Pumpkin Cheesecake.