Looking for some major comfort food to get you through until spring? This is the class for you! Chicken and dumplings is a favorite childhood treat for Chef Amy, but you know what she prefers as an adult? Chicken and Biscuits! Learn how to make an ultra-comforting French-influenced Chicken Fricassee with Leeks, Peas and Crème Fraîche. This filling can be used in a pot pie, cooked with dumplings, or served atop biscuits, egg noodles, rice, or mashed potatoes. So many comforting carby options! You'll also learn how to make the perfect, light and flaky Homemade Buttermilk Biscuits. The menu will also include a light salad and quick dessert.

Dietary info: The recipes for this class may include the following common allergen ingredients: eggs, dairy, tree nuts, wheat, and soy.

If the class you want is full, please click anyway and get on the waiting list. Thanks!

In this class, Chef Alisha will explore a personal passion, the elegant art of French Patisserie. You'll learn three classic and beatiful desserts. First, we'll create the thin almond cake, coffee-flavored buttercream, and dark chocolate ganache to layer together a gorgeous Opera Cake. Next, on to Paris-Brest, the lesser known, wheel-shaped cousin of the éclair. This choux pastry dessert showcases a star of local agriculture: the hazelnut. The class will finish with a classic Tarte au Citron, or lemon tart, with a simple buttery tart shell, silky lemon curd, and topped with a torched meringue. Chef Alisha will walk you through all the steps and give you the tips you need to create artful pastries. All recipes have been modified by her so they can be recreated by students in a home kitchen environment. 

Dietary/allergen info: Class ingredients include wheat, dairy, tree nuts, and eggs.

If the class you want is full, please click anyway and get on the waiting list. Thanks!

In this class, Chef Alisha will explore a personal passion, the elegant art of French Patisserie. You'll learn three classic and beatiful desserts. First, we'll create the thin almond cake, coffee-flavored buttercream, and dark chocolate ganache to layer together a gorgeous Opera Cake. Next, on to Paris-Brest, the lesser known, wheel-shaped cousin of the éclair. This choux pastry dessert showcases a star of local agriculture: the hazelnut. The class will finish with a classic Tarte au Citron, or lemon tart, with a simple buttery tart shell, silky lemon curd, and topped with a torched meringue. Chef Alisha will walk you through all the steps and give you the tips you need to create artful pastries. All recipes have been modified by her so they can be recreated by students in a home kitchen environment. 

Dietary/allergen info: Class ingredients include wheat, dairy, tree nuts, and eggs.

If the class you want is full, please click anyway and get on the waiting list. Thanks!

Kitchen Basics Class

This class will explain in detail three of the Mother Sauces of Classic French Cuisine. You will learn about the building blocks of traditional sauce-making: stock and roux. Learn the difference between white and brown stock; and white, light, and dark roux. From there, Chef Amy will demonstrate how to properly combine and cook the stock, roux, seasonings, and flavorings into two classic mother sauces: Velouté and Tomate. She will also demonstrate a third mother sauce: everyone's favorite, Hollandaise. Each mother sauce will be flavored and transformed into a "small sauce" or variation, and served in three courses. Class discussion will include an exploration of modern updates to these classic sauces.

A delicious sauce is often the difference between a good home-cooked meal and a fine restaurant meal. Learn how to give your home cooking an upgrade in this class!

This class is Part One of a three-part series. Part Two covers the remaining French mother sauces; while Part Three covers modern saucemaking. All three classes will be repeated, switching off, on future schedules. You do not need to take the classes in order. 

Dietary info: The recipes for this class may include the following common allergen ingredients: eggs, dairy, and wheat. One of the recipes includes pork.

If the class you want is full, please click anyway and get on the waiting list. This helps me gauge interest in adding more class dates. Thanks!

Kitchen Basics Class

This class will explain in detail three of the Mother Sauces of Classic French Cuisine. You will learn about the building blocks of traditional sauce-making: stock and roux. Learn the difference between white and brown stock; and white, light, and dark roux. From there, Chef Amy will demonstrate how to properly combine and cook the stock, roux, seasonings, and flavorings into two classic mother sauces: Velouté and Tomate. She will also demonstrate a third mother sauce: everyone's favorite, Hollandaise. Each mother sauce will be flavored and transformed into a "small sauce" or variation, and served in three courses. Class discussion will include an exploration of modern updates to these classic sauces.

A delicious sauce is often the difference between a good home-cooked meal and a fine restaurant meal. Learn how to give your home cooking an upgrade in this class!

This class is Part One of a three-part series. Part Two covers the remaining French mother sauces; while Part Three covers modern saucemaking. All three classes will be repeated, switching off, on future schedules. You do not need to take the classes in order. 

Dietary info: The recipes for this class may include the following common allergen ingredients: eggs, dairy, and wheat. One of the recipes includes pork.

If the class you want is full, please click anyway and get on the waiting list. This helps me gauge interest in adding more class dates. Thanks!