In this series of classes, designed as a continuation of our Level 1 course, we cover more advanced and complex methods of modern cooking techniques! This 5 day course takes place once a week and builds from beginning to end. Each class is priced at $85.
Learn consommé, bisque, demi glace, beurre blanc, veloute, torte, croissant, pate de campagne, and so much more. Each day's lunch menu will reflect the technique's covered in class and are geared toward fall and winter ingredients.
This series of classes is offered on Thursday mornings; 12/11, 12/18, *(skip 12/25 and 1/1)* 1/8, 1/15, 1/22 all from 10:00am - 2pm.
Class 4 (01/15): Lobster Bisque, lobster glace, Salt baked branzino with buerre blanc sauce, braised fennel, dessert croissants, Pate de campagne