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Roasted Cornish Hen with Herb Jus and English Peas Class#A5569

October 15, 2017

By Chef Patrice

In this class, you’ll learn how to cook a perfectly oven-roasted bird. We can also use the bones to make a flavorful Jus! This class also features a recipe for Swann Choux with Chantilly.

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Classic Duck A L’orange Butternut Squash Purée and Pear Belle Hélène Class#A6224

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Classic Poached Pear Belle Hélène with Ice Cream Class#B6224