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New School of Cooking - Pasadena Campus
525 E Colorado Blvd, Pasadena, CA, 91101
310-842-9702

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Class/Date Description Openings/Price/Location
111

Wed, Oct. 4, 2017 @ 10:00 AM
to
Wed, Feb. 28, 2018 @ 10:00 AM
PRO COOKING WEDNESDAY MORNINGS 10:00 AM – 2:00 PM
 

 Wednesdays, October 4, 2017 - February 28, 2018

10 am – 2pm

Tuition is $2950

Deposit is $1475 to hold the seat

$1475 is due on the first day of class

Use code DEPPRO at checkout to path the 50% deposit

Whether you're considering taking the next step toward a culinary career, or you'd just like to amp up your weeknight meals, ProCooking is the course for you. Meeting weekly in four-hour sessions, our chefs will tranform you from novice to professional in just twenty weeks. 

In this series you'll gain a complete knowledge of kitchen fundamentals. We'll teach you proper knife skills, the secrets behind beautiful sauces, and how to handle any produce or protein that comes your way. Every class ends with a family-style meal, as students and instructors dine together on the day's coursework. 

Revolutionize the way you cook!    

 Comfortable clothing and closed toe shoes required . Please, no jewelry or heavily scented perfume. 

 *Material subject to change

 

CLASS 1 - Orientation and Knife Skills: intro to a professional kitchen, knives 101, knife cuts (i.e. julienne, brunoise, supreme, and concasse)

CLASS 2- Stocks and Soups: stock making fundamentals and soup techniques

CLASS 3- Salads: vinaigrettes and dressings, knife skills practice, modern salads

CLASS 4- Vegetables & Vegetable Based Sauces: seasonality and cooking techniques. Sauces such as salsa verde and romesco.

CLASS 5-  Sauces: intro to mother sauces and emulsions. Bechamel, mayonnaise, beurre blanc, and variations.

CLASS 6- Eggs and Breakfast: eggs 101, basic cooking methods, soufflés, savory crepes and quiches.

CLASS 7- Grains and Legumes: types, grain & bean cooking methods. 

CLASS 8- Pasta: dried pasta, fresh pasta from scratch, pasta shaping, sauces.

CLASS 9- Fin Fish: types and categories, cooking techniques

CLASS 10- Shellfish: types and categories, storage and cleaning, oyster shucking, shellfish cookery. 

CLASS 11- Poultry: poultry 101, dry & moist cooking methods 

CLASS 12- Pork: cuts of pork, moist heat cooking methods 

CLASS 13- Beef & Lamb:  cuts of beef and lamb, dry heat cooking methods. 

CLASS 14- Charcuterie: meat grinding and fresh sausages. 

CLASS 15- Milk Crafting: making cultured dairy products and fresh cheeses. 

CLASS 16- Artisan Pizza: make pizza dough, prep seasonal toppings, practice sauces and cheeses. Assemble and bake artisan-style pizzas. 

CLASS 17- Food Preservation: Fermentation, pickling, and smoked fish. 

CLASS 18- Cuisine of Los Angeles: Make dishes that celebrate the International roots of our city. 

CLASS 19- Wine: intro to wine, wine and food pairing, tasting and pairing exercise. 

CLASS 20- Class Commencement: Canapés and Commencement Celebration.

It's too late to register for this series. The cutoff date was Wed, Oct. 25, 2017.

$2950.00

Chef Instructor

 
Class/Date Description Openings/Price/Location
113

Sat, Oct. 7, 2017 @ 9:00 AM
to
Sat, Mar. 10, 2018 @ 9:00 AM
PRO COOKING SATURDAY MORNINGS 9 am – 1 pm
 

Saturdays, October 7, 2017 - March 10, 2018

9 am – 1 pm

Tuition is $2950

Deposit is $1475 to hold the seat

$1475 is due on the first day of class

Use code DEPPRO at checkout to path the 50% deposit

Whether you're considering taking the next step toward a culinary career, or you'd just like to amp up your weeknight meals, ProCooking is the course for you. Meeting weekly in four-hour sessions, our chefs will tranform you from novice to professional in just twenty weeks.

In this series you'll gain a complete knowledge of kitchen fundamentals. We'll teach you proper knife skills, the secrets behind beautiful sauces, and how to handle any produce or protein that comes your way. Every class ends with a family-style meal, as students and instructors dine together on the day's coursework.

Revolutionize the way you cook!  

  Comfortable clothing and closed toe shoes required . Please, no jewelry or heavily scented perfume. 

 *Material subject to change

 

CLASS 1 - Orientation and Knife Skills: intro to a professional kitchen, knives 101, knife cuts (i.e. julienne, brunoise, supreme, and concasse)

CLASS 2- Stocks and Soups: stock making fundamentals and soup techniques

CLASS 3- Salads: vinaigrettes and dressings, knife skills practice, modern salads

CLASS 4- Vegetables & Vegetable Based Sauces: seasonality and cooking techniques. Sauces such as salsa verde and romesco.

CLASS 5-  Sauces: intro to mother sauces and emulsions. Bechamel, mayonnaise, beurre blanc, and variations.

CLASS 6- Eggs and Breakfast: eggs 101, basic cooking methods, soufflés, savory crepes and quiches.

CLASS 7- Grains and Legumes: types, grain & bean cooking methods. 

CLASS 8- Pasta: dried pasta, fresh pasta from scratch, pasta shaping, sauces.

CLASS 9- Fin Fish: types and categories, cooking techniques

CLASS 10- Shellfish: types and categories, storage and cleaning, oyster shucking, shellfish cookery. 

CLASS 11- Poultry: poultry 101, dry & moist cooking methods 

CLASS 12- Pork: cuts of pork, moist heat cooking methods 

CLASS 13- Beef & Lamb:  cuts of beef and lamb, dry heat cooking methods. 

CLASS 14- Charcuterie: meat grinding and fresh sausages. 

CLASS 15- Milk Crafting: making cultured dairy products and fresh cheeses. 

CLASS 16- Artisan Pizza: make pizza dough, prep seasonal toppings, practice sauces and cheeses. Assemble and bake artisan-style pizzas. 

CLASS 17- Food Preservation: Fermentation, pickling, and smoked fish. 

CLASS 18- Cuisine of Los Angeles: Make dishes that celebrate the International roots of our city. 

CLASS 19- Wine: intro to wine, wine and food pairing, tasting and pairing exercise. 

CLASS 20- Class Commencement: Canapés and Commencement Celebration.

It's too late to register for this series. The cutoff date was Sat, Nov. 11, 2017.

$2950.00

Chef Instructor

 
Class/Date Description Openings/Price/Location
114

Sun, Oct. 8, 2017 @ 9:00 AM
to
Sun, Mar. 11, 2018 @ 9:00 AM
PRO BAKING SUNDAY MORNINGS 9AM- 1PM
 
Sundays, October 8, 2017- March 11, 2018
 
9am- 1pm

 Tuition is $2950

 Deposit is $1475 to hold the seat

 $1475 is due on the first day of class

 Use code DEPPRO at checkout to path the 50% deposit

Have you always had a sweet tooth? Are you bored with boxed mixes and tired of tinkering without any guidance?  

In our ProBaking 20-week series you'll learn how to master every kind of confection, from cookies and cakes, to croissants and candies. 

Let us help you master the nuanced chemistry that makes baking such an elusive art. After completing this course you'll be ready for professional work in the food industry, whether you want to sell your treats at the local farmers market or you've always dreamed of working in a bakery. 

Comfortable clothing and closed toe shoes are required. Please, no jewelry or heavily scented perfume.

 

Class 1 Intro to Baking and Quick Breads: Fundamentals of measuring. Chcolate Pumpkin swirl Muffins and Banana Pecan Bread

Class 2 Cookies: Dropped Molasses Chews and Cut Lavender Shortbread Cookies

Class 3 Pies: Double Crust Apple Pie and Coconut Cream with Graham Cracker Crust

Class 4 Tarts: Myer Lemon Tart with a Pate Sucre Crust and a Fresh Fruit Tart

Class 5 Custards: Grand Marnier Crème Brulee, Maple Pecan Bread Pudding and Fruit Cheesecake

Class 6 Preserves: Red Pepper Jelly, Berry or Stone Fruit Jam and Candied Ginger Scones

Class 7 Pate a Choux: Praline Eclairs with Chocolate Glaze and Savory Swiss & Cayenne Gougers

Class 8 Cake: 4 Layer Yellow Cake with Sea Salt Caramel Buttercream

Class 9 Retro Desserts:  Pop Tarts and Chocolate Oreos with Vanilla Frosting

Class 10 Breads: Straight Yeast: Pesto Mozzarella Pizza and Rustic Country Loaf

Class 11 Breads: Enriched: Braided Poppy and Sesame Challah and Cinnamon Rolls with Cream Cheese Glaze

Class 12 Poached Bread: Cheddar Jalapenos Bagels and Pretzels

Class 13 Laminated Doughs Part 1: Croissant Dough and Spicy Herb Crackers

Class 14 Laminated Doughs Part 2: Classic Croissants, Ham and Gruyer Croissants and Chocolate Croissants

Class 15 Fried Doughs: Glazed Yeasted Doughnuts and Old Fashioned Cake Donuts

Class 16 Gluten Free Baking: Fruit Buckle Cake and Herd Focaccia Bread

Class 17 French Macarons: Almond Macaroons

Class 18 Chocolate: Chocolate Tasting/Tempering Chocolate Souffles and Assorted Truffles

Class 19 Candies and Confections: Spicy Peanut Brittle, Hard Candies and Vanilla Bean Marshmallows

Class 20 Petit fours and Commencement Toast

*Recipes are subject to change

It's too late to register for this series. The cutoff date was Sun, Oct. 15, 2017.

$2950.00

Chef Instructor

 
Class/Date Description Openings/Price/Location
177

Sun, Jan. 7, 2018 @ 10:00 AM
to
Sun, Jun. 10, 2018 @ 10:00 AM
PRO COOKING SUNDAY MORNINGS 10AM-2PM
 

PRO COOKING MONDAY MORNINGS 10AM-2PM

 Sunday January 7th  2018 - June 10th, 2018

 Tuition is $2950

 Deposit is $1475 to hold the seat

 $1475 is due on the first day of class

 Use code DEPPRO at checkout to path the 50% deposit

 

Pro Cooking is designed to provide students with limited time and a serious interest in cooking with an intensive, hands-on experience that will instill confidence in the kitchen. It can lead to the beginning of a career or simply enable you to cook like a Pro. Everything is provided, including uniforms, media and kitchen tools. Classes begin with a comprehensive lecture and demo. Following the lecture and demo, students will complete the lab portion of the class in groups, and the instructor will be there to guide and support as needed. After preparing their dishes, the class will sit down to a family style meal with the chef instructor.  

 *Material subject to change

 

Class 1: Knife Skills. Quinoa Bowl w/ Tahini Dressing.
Class 2: Stocks & Soups. Butternut Squash Soup w/ Toasted Pepitas and Root Vegetable Minestrone w/ Bacon
Class 3: Salads. Nicoise, Waldorf, Caesar, and Roasted Beet Salads.
Class 4: Vegetables. Fresh Corn Polenta with Basil Pesto, Cauliflower Steaks with Romesco Sauce, Baba Ganoush with Fresh Pita Chips, and Sweet Potato Fries w/ Whipped Tahini
Class 5: Eggs. Quiche Lorraine & Cheese Souffles.
Class 6: Sauces. Salmon with Asparagus & Hollandaise Sauce, Macaroni & Cheese with Mornay Sauce.
Class 7: Grains & Pulses. Kimchi Fried Rice with Black Pepper Tofu and Couscous with Seven Vegetables.
Class 8: Fresh Pasta. Fresh Pasta Dough, Pasta Alfredo, Pasta all'Amatriciana, and Pappardelle with Bolognese Sauce
Class 9: Fin Fish. Fish Fabrication. Fish & Chips with Remoulade Sauce and Indian-Spiced Slow Roasted Fish with Cucumber Mint Raita & Basmati Rice.
Class 10: Shellfish. Crab Cakes with Dill Creme Fraiche; Thai Green Curry with Mussels and Jasmine Rice; Lobster Rolls with Shaved Fennel & Parmesan Salad; and Shrimp Cocktail with Fresh Tortilla Chips.
Class 11: Poultry. Whole chicken breakdown. Chicken Pot Pies. 
Class 12: Pork. Pork Schnitzel with Spaetzle & Braised Greens and BBQ Ribs with Cabbage Slaw & Tangy BBQ Sauce. Class 13: Beef & Lamb. Classic Steak Frites with Bearnaise Sauce and Slow Roasted Lamb Shoulder with Harissa, Carrot Salad, and Herbed Couscous.
Class 14: Charcuterie. Fresh Bratwurst and Fresh Italian Sausages with Peppers & Onions.
Class 15: Milk Craft. Fresh Mozzarella & Ricotta Cheese. Ricotta & Tomato Salad Toasts; Tomato, Pickled Melon, and Fresh Mozzarella Salad; and Beet & Ricotta Hummus.
Class 16: Artisan Pizza. Fresh Pizza Dough. Pizza Margherita; Heirloom Potato, Bacon & Egg Pizza, Pear, Blue Cheese, and Red Onion Pizza.
Class 17: Food Preservation. Salsa Verde with New Mexico Green Chilies, Apple Butter, and Preserved Lemons.
Class 18: Cuisine of Los Angeles. Fresh tortillas, Pork Tamales, and Korean Tacos.
Class 19: Wine & Plating. Salt Crusted Branzino with Lemon Oregano Jam & Oven Roasted Tomatoes; Pineapple Upside Down Cake with Pineapple Rum Sauce & Whipped Creme Fraiche; Wild Mushroom Ragout with Parsley Salsa Verde & Polenta, Grilled Hangar Steak with Bordelaise Sauce & Celery Root Puree.
Class 20: Canapes & Commencement. Crab Puffs, Shrimp & Pineapple Skewers, Brie & Fig Jam Vol Au Vent, Cheese Gougeres, Devils on Horseback, and Salmon Roulades.

15 openings available

$2950.00

Chef Instructor

 
Class/Date Description Openings/Price/Location
198

Mon, Jan. 8, 2018 @ 10:00 AM
to
Mon, Jun. 11, 2018 @ 10:00 AM
PRO COOKING MONDAY MORNINGS
 

PRO COOKING SUNDAY MORNINGS 10am – 2pm 

PRO COOKING MONDAY MORNINGS 10AM-2PM 

Sunday January 8th  2018 - June 11th, 2018

 Tuition is $2950

 Deposit is $1475 to hold the seat

 $1475 is due on the first day of class

 Use code DEPPRO at checkout to path the 50% deposit

 

Pro Cooking is designed to provide students with limited time and a serious interest in cooking with an intensive, hands-on experience that will instill confidence in the kitchen. It can lead to the beginning of a career or simply enable you to cook like a Pro. Everything is provided, including uniforms, media and kitchen tools. Classes begin with a comprehensive lecture and demo. Following the lecture and demo, students will complete the lab portion of the class in groups, and the instructor will be there to guide and support as needed. After preparing their dishes, the class will sit down to a family style meal with the chef instructor.   

 *Material subject to change 

 

Class 1: Knife Skills. Quinoa Bowl w/ Tahini Dressing.
Class 2: Stocks & Soups. Butternut Squash Soup w/ Toasted Pepitas and Root Vegetable Minestrone w/ Bacon
Class 3: Salads. Nicoise, Waldorf, Caesar, and Roasted Beet Salads.
Class 4: Vegetables. Fresh Corn Polenta with Basil Pesto, Cauliflower Steaks with Romesco Sauce, Baba Ganoush with Fresh Pita Chips, and Sweet Potato Fries w/ Whipped Tahini
Class 5: Eggs. Quiche Lorraine & Cheese Souffles.
Class 6: Sauces. Salmon with Asparagus & Hollandaise Sauce, Macaroni & Cheese with Mornay Sauce.
Class 7: Grains & Pulses. Kimchi Fried Rice with Black Pepper Tofu and Couscous with Seven Vegetables.
Class 8: Fresh Pasta. Fresh Pasta Dough, Pasta Alfredo, Pasta all'Amatriciana, and Pappardelle with Bolognese Sauce.
Class 9: Fin Fish. Fish Fabrication. Fish & Chips with Remoulade Sauce and Indian-Spiced Slow Roasted Fish with Cucumber Mint Raita & Basmati Rice.
Class 10: Shellfish. Crab Cakes with Dill Creme Fraiche; Thai Green Curry with Mussels and Jasmine Rice; Lobster Rolls with Shaved Fennel & Parmesan Salad; and Shrimp Cocktail with Fresh Tortilla Chips.
Class 11: Poultry. Whole chicken breakdown. Chicken Pot Pies. 
Class 12: Pork. Pork Schnitzel with Spaetzle & Braised Greens and BBQ Ribs with Cabbage Slaw & Tangy BBQ Sauce. 
Class 13: Beef & Lamb. Classic Steak Frites with Bearnaise Sauce and Slow Roasted Lamb Shoulder with Harissa, Carrot Salad, and Herbed Couscous.
Class 14: Charcuterie. Fresh Bratwurst and Fresh Italian Sausages with Peppers & Onions.
Class 15: Milk Craft. Fresh Mozzarella & Ricotta Cheese. Ricotta & Tomato Salad Toasts; Tomato, Pickled Melon, and Fresh Mozzarella Salad; and Beet & Ricotta Hummus.
Class 16: Artisan Pizza. Fresh Pizza Dough. Pizza Margherita; Heirloom Potato, Bacon & Egg Pizza, Pear, Blue Cheese, and Red Onion Pizza.
Class 17: Food Preservation. Salsa Verde with New Mexico Green Chilies, Apple Butter, and Preserved Lemons.
Class 18: Cuisine of Los Angeles. Fresh tortillas, Pork Tamales, and Korean Tacos.
Class 19: Wine & Plating. Salt Crusted Branzino with Lemon Oregano Jam & Oven Roasted Tomatoes; Pineapple Upside Down Cake with Pineapple Rum Sauce & Whipped Creme Fraiche; Wild Mushroom Ragout with Parsley Salsa Verde & Polenta, Grilled Hangar Steak with Bordelaise Sauce & Celery Root Puree.
Class 20: Canapes & Commencement. Crab Puffs, Shrimp & Pineapple Skewers, Brie & Fig Jam Vol Au Vent, Cheese Gougeres, Devils on Horseback, and Salmon Roulades.

16 openings available

$2950.00

Chef Instructor

 
Class/Date Description Openings/Price/Location
203

Sat, Feb. 3, 2018 @ 10:00 AM
to
Sat, Feb. 24, 2018 @ 10:00 AM
BASICS COOKING SERIES 10am-1pm
 

 

BASICS COOKING SERIES 10am-1pm

 

February 3rd - February 24th 2018

10am-1pm

Basic Cooking Series

 This four part series is perfectly suited for a beginner cook looking to learn fundamental skills in the kitchen. Taught by one of our executive chefs, students will learn how to handle food like a professional. This series covers knife skills, sauces, stocks, and introductory cooking methods for chicken, fish, vegetables, and starches. And of course, each session ends with a feast as the students eat the coursework!

 

Week 1 – Knife Skills, Soups and Salads: Learn to make delicious dressings, seasonal soups, salads and homemade croutons.

Week 2 – Vegetables and Grains: Learn how to properly roast, blanch, and sauté vegetables and how to cook common grains. We’ll make seasonal grain salads and vegetables dishes.

Week 3 – Fish: Students will learn the key to perfectly cooked fish and variety of sauces and sides. 

Week 4 – Meat: Students will learn to sear a perfect steak, make compound butters, and cook potato side dishes.

Everything is provided, including recipes, kitchen tools, aprons, and ingredients. 

Comfortable clothing and closed toe shoes are required.

Please, no jewelry or heavily scented perfume.

16 openings available

$495.00

Chef Instructor

 
Class/Date Description Openings/Price/Location
202

Sat, Mar. 10, 2018 @ 10:00 AM
to
Sat, Apr. 7, 2018 @ 10:00 AM
BUTCHERY SERIES SATURDAY 10AM
 


In our  Week Butchery Series, students will learn the complexities of working with chicken, beef, lamb and pork.  Students will learn how to fabricate various meat cuts, as well as many different cooking methods. Techniques such as, truss, tie, trim, bone, carve, skin/cross hatch, french, butterfly/roll, seam, and more will be covered.

Sat, March. 7, 2018 @ 10:00 AM
to
Sat, April. 5, 2018 @ 10:00 AM

 

*This class is open to all levels, however students that are comfortable with their knife skills will get the most out of their experience.

 Comfortable clothing and closed toe shoes highly encouraged. Please, no jewelery or heavily scented perfume.

Parking: There is a small lot just past the school on Washington, in addition to metered and street parking.


 



16 openings available

$900.00

Chef Instructor

 
Class/Date Description Openings/Price/Location
199

Wed, Mar. 21, 2018 @ 10:00 AM
to
Wed, Aug. 15, 2018 @ 10:00 AM
PRO COOKING WEDNESDAY MORNINGS 10:00 AM – 2:00 PM
 

 

PRO COOKING WEDNESDAY EVENINGS 6:30PM-10:30PM
 

PRO COOKING WEDNESDAY MORNINGS 10AM-2PM 

Wed, 21 Mar 2018 - Wed, 15 Aug 2018 

 Tuition is $2950

 Deposit is $1475 to hold the seat

 $1475 is due on the first day of class

 Use code DEPPRO at checkout to path the 50% deposit

 

Pro Cooking is designed to provide students with limited time and a serious interest in cooking with an intensive, hands-on experience that will instill confidence in the kitchen. It can lead to the beginning of a career or simply enable you to cook like a Pro. Everything is provided, including uniforms, media and kitchen tools. Classes begin with a comprehensive lecture and demo. Following the lecture and demo, students will complete the lab portion of the class in groups, and the instructor will be there to guide and support as needed. After preparing their dishes, the class will sit down to a family style meal with the chef instructor.   

 *Material subject to change 

 

Class 1: Knife Skills. Quinoa Bowl w/ Tahini Dressing.
Class 2: Stocks & Soups. Butternut Squash Soup w/ Toasted Pepitas and Root Vegetable Minestrone w/ Bacon
Class 3: Salads. Nicoise, Waldorf, Caesar, and Roasted Beet Salads.
Class 4: Vegetables. Fresh Corn Polenta with Basil Pesto, Cauliflower Steaks with Romesco Sauce, Baba Ganoush with Fresh Pita Chips, and Sweet Potato Fries w/ Whipped Tahini
Class 5: Eggs. Quiche Lorraine & Cheese Souffles.
Class 6: Sauces. Salmon with Asparagus & Hollandaise Sauce, Macaroni & Cheese with Mornay Sauce.
Class 7: Grains & Pulses. Kimchi Fried Rice with Black Pepper Tofu and Couscous with Seven Vegetables.
Class 8: Fresh Pasta. Fresh Pasta Dough, Pasta Alfredo, Pasta all'Amatriciana, and Pappardelle with Bolognese Sauce.
Class 9: Fin Fish. Fish Fabrication. Fish & Chips with Remoulade Sauce and Indian-Spiced Slow Roasted Fish with Cucumber Mint Raita & Basmati Rice.
Class 10: Shellfish. Crab Cakes with Dill Creme Fraiche; Thai Green Curry with Mussels and Jasmine Rice; Lobster Rolls with Shaved Fennel & Parmesan Salad; and Shrimp Cocktail with Fresh Tortilla Chips.
Class 11: Poultry. Whole chicken breakdown. Chicken Pot Pies. 
Class 12: Pork. Pork Schnitzel with Spaetzle & Braised Greens and BBQ Ribs with Cabbage Slaw & Tangy BBQ Sauce. 
Class 13: Beef & Lamb. Classic Steak Frites with Bearnaise Sauce and Slow Roasted Lamb Shoulder with Harissa, Carrot Salad, and Herbed Couscous.
Class 14: Charcuterie. Fresh Bratwurst and Fresh Italian Sausages with Peppers & Onions.
Class 15: Milk Craft. Fresh Mozzarella & Ricotta Cheese. Ricotta & Tomato Salad Toasts; Tomato, Pickled Melon, and Fresh Mozzarella Salad; and Beet & Ricotta Hummus.
Class 16: Artisan Pizza. Fresh Pizza Dough. Pizza Margherita; Heirloom Potato, Bacon & Egg Pizza, Pear, Blue Cheese, and Red Onion Pizza.
Class 17: Food Preservation. Salsa Verde with New Mexico Green Chilies, Apple Butter, and Preserved Lemons.
Class 18: Cuisine of Los Angeles. Fresh tortillas, Pork Tamales, and Korean Tacos.
Class 19: Wine & Plating. Salt Crusted Branzino with Lemon Oregano Jam & Oven Roasted Tomatoes; Pineapple Upside Down Cake with Pineapple Rum Sauce & Whipped Creme Fraiche; Wild Mushroom Ragout with Parsley Salsa Verde & Polenta, Grilled Hangar Steak with Bordelaise Sauce & Celery Root Puree.
Class 20: Canapes & Commencement. Crab Puffs, Shrimp & Pineapple Skewers, Brie & Fig Jam Vol Au Vent, Cheese Gougeres, Devils on Horseback, and Salmon Roulades.

16 openings available

$2950.00

Chef Instructor

 
 
 
 
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