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.
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.
Missed the last class?
You can preview it here and purchase it below!
Sauerkraut
Alsace’s most traditional dishes are a blend of German and French influences. One of these dishes is called “choucroute Alsacienne”, which means Alsatian sauerkraut. I want to teach you what I’ve learned from the great chefs I’ve had the chance to cook with. I learned how to make this dish a long time ago, but it still remains one of my favorites!
The class also includes a recipe for Charcuterie Oven-Roasted Beet Salad!
Upcoming Classes & Events
April 28, 2018 | 4:00 pm
Live Broadcast
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.
May 5, 2018 | 4:00 pm
Live Broadcast
French Onion Soup
What makes a good onion soup, are the different techniques that put it together. Making the bread crunchy and melting the cheese just right are some of these techniques, but they are not easy to accomplish. I will teach you a simple way to make it perfect every time.
Pan-Seared Lamb Chops with Polenta and Rosemary Jus
Are you ready to break down a rack of lamb into beautiful lamb chops? Well if you are, sign up for this class and sharpen your knives. This cooking class is for you!
May 12, 2018 | 4:00 pm
Live Broadcast
Crab Custard with Chive Butter Sauce
The crab season is around the corner! So let’s get a head start and make a crab meat custard with chive butter sauce. Your guests will want more and certainly ask for the recipe.
Roast Beef with Fry Polenta and Spinach
You might think that making a nice roast beef sounds easy, but do you know the proper techniques?
I will teach you what the professionals do to achieve success and make a perfectly cooked roast beef.
May 19, 2018 | 4:00 pm
Live Broadcast
Braised Pork Ribs with White Beans Stew
Ginger Roulade with Orange Cream Cheese