NOTICE: ALL CLASSES ARE NOW FULL. PLEASE CONTACT ME at MILLERCOOKING123@GMAIL.COM IF YOU WISH TO BE NOTIFIED WHEN OPENINGS BECOME AVAILABLE.
Great Chefs Dinner
A complete dinner — from soup to dessert — is prepared using recipes of important cooks such as Julia Child, Patrick O’Connell, James Peterson, Susan Hermann Loomis, Thomas Keller, and more. Full meal with wine pairing.
Here is a sample meal:
Mushroom Soup (base sauce: Veloute )
Wine: Pinot Noir
Roast Chicken with Bechamel (cream sauce)
Wine: Chardonnay
Potatoes with (garlic) Aioli (or other Mayonnaise based sauce)
Green Vegetable with Beurre Blanc or Hollandaise
Caesar Salad Michele
Ice Cream with Dark Chocolate Ganache
Cost: $42 per person; $65 per couple
Finest Dining Made Simpler
Students make an epicurean meal using modern methods such as contemporary sauce making and a sous-vide water bath. Meal is similar to Great Chef’s above but includes specialized techniques such as sous-vide. Complete dinner with wine pairing.
Cost: $48 per person; $74 per couple
Sauces: Faster, Simpler, Better—
Students learn to prepare basic sauces and discover their power to transform a meal. Modern methods produce a classic result with less effort. Full meal with wine. The aim of this mini-course is to learn basic important sauces, to be comfortable in preparing them, and to learn how to use them in multiple variations
Cost: $42 per person; $65 per couple
A Note about the Classes
The principle I try to follow was enunciated by Jacques Pepin when he won the first Julia Child Award:
On the whole, we [Julia and Jacques] thought the same about cooking: the importance of good ingredients, the importance of a simple, well-done recipe, certainly the emphasis on taste rather than presentation and of course that food is meant to be enjoyed with friends and family.
The recipes we will use are all adapted from great chefs, and though prepared with utmost care, are usually made quickly For example, many of the finest sauces can be made simply, quickly and flawlessly. You can learn make mayonnaise or beurre blanc in minutes.
Following the class, we will have a full meal with paired wines and try to live up to the most important part of cooking—that our food be enjoyed.