Blog

Featured Story

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.

Read More

December 15, 2019

Spinach Roulade with Goat Cheese and Smoked Salmon- Poached Egg on Crostini Baguette with Tomatoes and Red Wine Sauce Class#B105

April 8, 2019

Seafood Paella Made Easy with Chicken and Smoked Salmon Canapé-Goat Cheese, Sundried Tomato CanapéClass#A6314

April 7, 2019

Seafood Casserole with Leek Fondue & Mushrooms and Chocolate Tart Class#B6116

March 22, 2018

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

January 5, 2018

Crusted Salmon with French Brunoise Vegetables Lentils Class#B14228

December 15, 2017

Dark Chocolate Tart with Fresh Raspberries Class#A6116

Skate Wing Sauté with Sautéed Belgian Endives Class#B6009

Wild Mushroom Ragout in Puff Pastry Shell Class#A6009

Poached Egg in Red Wine Sauce French Bread Crouton Class#A12055

Fresh Figs Tart with Pecan Nuts on Puff Pastry Class#B14070