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 Mushroom & Croutons
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.
Missed the last class?
You can preview it here and purchase it below!
Crispy Spring Rolls
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!
Faux Foie Gras
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!