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.


Open Face Ravioli with Shrimp Mushrooms & Parmesan Class#A16111

A dish like this one will elevate your cooking and take it to the next level. You’ll learn how to make fresh pasta dough with a quick and easy technique. Fresh shrimp, delicious oyster mushrooms, and a creamy parmesan sauce will make you want more!

This class also includes a recipe for Gateau de Savoie with Almond and Citrus Salad.


Broccoli and Cauliflower Soup Extra Virgin Olive Oil Class#A16541

For this class, you will create two soups from the same basic ingredients. The combination of the broccoli and cauliflower makes a very creamy soup.

This class also features a recipe for Chicken Breast Champagne Sauce with Pearl Onion.


Braised Pork Ribs Panko with White Navy Beans Stew Class#A16670

Pork Ribs with Navy Beans

The time investment of using dried beans really pays off in this recipe. It produces some of the best barbecue beans you’ll ever have. Combine it with pork ribs and a slowly reduced sauce, and you’ll have the perfect BBQ for your weekend parties!


Pan-Seared Wild Caught Cod Filet & Red Cabbage Class#A14070

This dish can be prepared with different types of fish, such as salmon, rockfish or in this class, Cod! In this dish, the contrast between the temperature of the fish and texture of the cabbage makes it appealing. When fresh, red cabbage is full of vitamins and delivers a nice crunch while preserving all the nutrients.

This class also features a recipe for Pecan-Fresh Fig Tart.

Missed the last class?

You can preview it here and purchase it below!

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.

Oven Roasted Turkey Breast or Chicken Breast and Pumpkin Crème Brulée

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!

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.

Beef Tenderloin Carpaccio with Pickled Cucumber Class#A12058

Making your own beef Carpaccio is the best way to control the quality of the beef. For this recipe you will use beef tenderloin, the most tender cut of beef. It’s easily put together in no time and tastes delicious.

Roasted Whole Rockfish with Fresh Herbs with Olive Oil Vinaigrette

Who wants to know how to cook a whole fish and learn how to serve it? If you are one of those people, this class is definitely for you. In this class, you will roast a whole wild Rockfish in the oven with fresh herbs and olive oil. This method is the best way to cook fish. It will end up having more flavor and most importantly it will be very moist. Chef Patrice will show you an easy way to remove the filets off the bones to serve it. Don’t miss this class!

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.

Frittata with Potatoes & Swiss Cheese Class#A13250

This dish can be served any time – breakfast, lunch, brunch or even for dinner. Everyone will enjoy it!

For this class Chef Patrice will teach you a simple recipe, with a refreshing twist by changing the garnish to open your imagination. It’s accompanied by a beautiful mixed salad to go with the frittatas.

Lamb Moussaka with Eggplant Grilled Romaine Class#A20881

A creamy comforting Greek casserole, made with lamb for this class but you can substitute other ground meats such as turkey, veal, or other. Layered with roasted eggplant, tomato and a béchamel sauce, its comfort food for anyone!

Lettuce do nicely on the grill, but don’t leave it on too long. Chef Patrice will unleash the secret of grilling lettuce from your own kitchen.

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.

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!

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!

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.

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.

Soupe au Pistou Vegetable Soup with Pesto Class#A7370

The soup we will be making this week is a specialty from the south of France where I was raised. It is made with vegetables, cannellini beans and orzo pasta. It is topped off with pesto and parmesan cheese. This soup will be the best soup you will ever make!

Sherpherd’s Pie (French version)

Shepherd’s pie can be delicious and easy to prepare! It was originally made with ground lamb but for this class we will be using ground beef and chorizo. Comfort food is always in demand!