In-Home Cooking Class Examples
Hands-on, technique-driven cooking classes designed for home cooks who want to build skills while enjoying a great meal. Each experience is fully customizable, whether you’re refining specific techniques, exploring a cuisine, or cooking with friends or family. We’ll cook together and finish by enjoying the meal we’ve prepared.
Modern Mediterranean
Techniques: marinades, high‑heat roasting, balancing acidity
• Spiced lamb or chicken with yogurt marinade
• Crispy roasted potatoes or couscous
• Tomato, cucumber, and herb salad
Asian Small Plates & Dumpling Workshop
Techniques: rolling and folding techniques for dumplings and rolls, filling balance and moisture control, sauce building, shallow and slow frying, mandolin slicing for consistent texture
• Fresh cold rolls with dipping sauce
• Crispy spring rolls
• Gyoza and dumplings (pan‑fried and steamed)
• Char siu–style chicken
• Sweet and sour sauce and soy‑based dipping sauce
• Asian‑inspired salad with fried lotus root
Handmade Pasta Workshop
Techniques: dough hydration, gluten development, emulsified sauces
• Fresh egg pasta (tagliatelle or ravioli)
• Brown butter sage or lemon cream sauce
• Simple bitter greens salad
Advanced Weeknight Proteins
Techniques: dry brining, resting, sauce building,
• Crispy‑skinned salmon with beurre blanc
• Roasted vegetables finished with vinaigrette
• Farro or rice pilaf
Seasonal Vegetable‑Forward Menu
Techniques: blanching & shocking, purées, texture contrast
• Roasted seasonal vegetables with carrot or cauliflower purée
• Crispy chickpeas or nuts for texture
• Citrus‑forward dressing
Technique‑Driven French Bistro
Techniques: proper searing, pan sauces, temperature control
• Cast Iron Tenderloin with shallot‑red wine pan sauce
• Pommes purée (silky mashed potatoes)
• Choice of veg with a brown butter lemon glaze
