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

November 5, 2018

Soupe au Pistou Vegetable Soup with Pesto Class#A7370

December 29, 2017

Open Face Ravioli with Shrimp Mushrooms & Parmesan Class#A16111

December 13, 2017

Corn Soup with Roasted Tomatoes and Fried Tortillas Class#A5947

Salmon Filet Grilled on Cedar Plank and Asian Coleslaw Class#A5947

December 11, 2017

Roasted Golden and Red Beet Salad with Feta Cheese Class#A6285