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.

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Thai Coconut Chicken Soup with Chicken Tenders Class#18650

This hearty soup takes the goodness of chicken soup to a new level with coconut milk, spicy peppers, nutritious mushrooms and a delicious broth.
Prepare yourself for one of my favorites!

Missed the last class?

You can preview it here and purchase it below!

Butternut Squash Ginger Soup with Crème Fraîche Class#A17021

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

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.

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.

Orange Spinach Salad with Parmesan Crisps Class#A13865

If you are looking for a light and elegant starter, this spinach salad is for you! It’s easy and quick to put together at the last minute and has very few ingredients.

This class also includes the best cooking technique there is for pork tenderloin.

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.

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.

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.

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.

Chilled Red Bell Pepper Soup with Sweet Corn Salsa- Sautéed Shrimp with Black Peppercorn and Cognac Mashed Potato and Spinach

Chilled Red Bell Pepper Soup with Sweet Corn Salsa

Ready to cool down with this new refreshing menu item?
Introducing a refreshing chilled soup to the menu; this Chilled Red Pepper Soup with Sweet Corn Salsa is made with roasted red bell peppers, vine-ripened tomatoes, sweet corn, onions, and garlic, but the real magic is the avocado – a fresh fragrant of cilantro and splash of lemon juice.
Your taste buds will burst with flavor, I guarantee!

Sautéed Shrimp with Black Peppercorn and Cognac

Mashed Potato and Spinach

Put your cooking skills to the test with this new class, where you will be cooking with some Cognac!
This succulent shrimp dish is made with a delicious mixture of caramelized onions, garlic, fresh thyme, and freshly ground black peppercorn sautéed with the shrimp and to finish it off, a flambé with Cognac.
Easy to learn, and fun to cook – the dish has Cognac, so what could be better?

Rack of Lamb Class#B17935

Rack of Lamb with Spinach and Cherry Tomatoes

Tender rack of lamb, makes an elegant roast for a special-occasion dinner, and it’s quite easy to prepare a brief marinade of pounded garlic and olive oil for a simple accompaniment, roast small tomatoes and sautéed fresh spinach.

Chocolate Soufflé

The classic French chocolate soufflé is a delicious treat any time and much easier to make than you may think.