• 9/25 Chef’s Table: Cote d’Azur (Demonstration)

    9/25 Chef’s Table: Cote d’Azur (Demonstration)

    $120.00
    $120.00

    Friday, September 25, 6:30 - 9:00 pm

    Chef Robin Nathan Presents:

    9/25 Chef’s Table: Cote d’Azur (Demonstration)

     

    Transport yourself to the French Riviera in this chef-led culinary demonstration inspired by the effortless elegance of the Côte d’Azur. Known for its sun-drenched markets, coastal seafood, and vibrant Provençal flavors, this class celebrates the art of simple, seasonal Mediterranean cooking at its most refined. Enjoy a beautifully curated menu, featuring bright herbs, ripe summer vegetables, fresh seafood, olive oil, citrus, and the signature flavors of southern France. Gain insight into classic French techniques, wine pairing, and the foundations of Mediterranean cuisine. Throughout the demonstration, you’ll also have the opportunity to ask questions, offering direct access to professional tips, techniques and entertaining ideas. Breezy, elegant, and deeply seasonal, Côte d’Azur is a culinary escape to the French Riviera - where every dish tastes like summer by the sea.


    On the menu: 

    Rosemary and Lavender Infused Riviera Spritz Cocktail 

    Mediterranean Cheese & Charcuterie

    Socca with Zatar and Arugula Salad

    Herb Crusted Lamb Chop Pops with Mint-Basil Pesto

    Creamy Parmesan Polenta

    Sautéed Pears with Goat Cheese Ice Cream


    Wine and Beer included in class.

    10% discount on all regularly priced merchandise during class.

     

  • 9/27 Workshop: Sous Vide (Hands On)

    9/27 Workshop: Sous Vide (Hands On)

    $100.00
    $100.00

    Sunday, September 27, 12:00 - 4:00 pm

    Chef Brian Buchna Presents:

    9/27 Workshop: Sous Vide (Hands On)

     

    Unlock the secrets of restaurant-quality cooking in this hands-on class focused on the art of sous vide. With Chef Brian as your guide, you’ll learn to sous vide, eggs, veggies, steak and more. Master perfectly cooked steak every time - tender, juicy, and full of flavor - using sous vide precision, followed by a reverse sear technique to create that crave-worthy, caramelized crust. By the end of class, you’ll not only enjoy a gourmet, chef-level meal - you’ll leave with the confidence and skills to sous vide at home.


    On the menu: 

    Poached Egg with Lemon-Butter Asparagus

    Garlic and Rosemary Confit Potatoes

    Sous-Vide Infused Carrots and Parsnips

    Ultimate Sous-Vide Ribeye with Garlic-Herb Butter

    Vanilla Bean Pot De Creme with Seasonal Berry Compote


    Soft beverages included in class. Wine and Beer available for purchase by the glass.

    10% discount on all regularly priced merchandise during class.