Cooking Basics · Tomorrow

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    Knife Skills

    Before you can cook you must learn how to use a knife. It is the important skill to have in the kitchen before heading to the stove. This introductory class will have you slicing and dicing like a pro in no time! You'll cover everything from the essential knives to use and how to properly hold them for efficiency, speed and safety, to the differences between sharpening and honing. You will also learn how to get the pungent garlic smell off your fingers. To put everything in perspective, you'll have the opportunity to test your skills by preparing Gazpacho and a fruit salad. What are you waiting for? Chop, chop!
    Knife Skills

    85 MacDougal St, New York

    • Learn which knives are essential to own
    • Understand how to hold the knife for efficiency, speed and safety
    • Discover the difference between sharpening and honing
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    51 positive reviews
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    New Orleans Cocktail Brunch

    This soulful menu adapts some of New Orleans' greatest hits into brilliant, brunch-appropriate dishes. The meal almost requires a jazz soundtrack to go with it! We'll invoke the spirit of the Big Easy as we make and eat: Praline Pull-Apart Coffee Cake; Bananas Foster Pain Perdu (French Toast); Pecan Waffle Brûlée; Crab Cake Benedict; Veal Cheek Grillades and Grits; Trout Meunière Amandine; Black Pepper Biscuits with Andouille Gravy; Café du Monde’s Beignets; and Café Brulôt Diabolique; and cocktails including a Pimm’s Cup and a Ramos Gin Fizz. What’s a Ramos Gin Fizz, you ask? Only one way to find out! (well, you could google it too, but where’s the fun in that?)
    New Orleans Cocktail Brunch

    225 Liberty St, New York

    • Learn to prepare a festive, impressive New Orleans cocktail brunch
    • Practice cooking some of the delicious staples of New Orleans cuisine
    • Wow your friends with impressive cocktails like a Pimm’s Cup and a Ramos Gin Fizz
    • Step up your brunch game and gain some valuable new skills
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    85 positive reviews
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    Mushrooms: Key Ingredient

    With such a wide variety of flavors and textures among them, mushrooms could be part of just about every dinner, serving as side, filling, or meat substitute in a main dish. Whether you are a lifelong mycophile unafraid of foraging for your own mushrooms or an amateur who prefers to purchase clearly labeled mushrooms out of a basket, you will leave this class with a repertoire of recipes for mushrooms such as portobello, chanterelle, oyster, hen-of-the-woods (maitake), and many more. On your menu: Roasted Hen of the Woods with Poached Egg and Asparagus; Portobello Mushrooms Fries with a Roasted Garlic Aïoli; Miso-Udon Soup with Steamed Black Cod, Shiitakes, and Straw Mushrooms; Fontina-Stuffed Veal Scallopine with Wild Mushroom Sauce; Creamy Polenta and Roasted Cipollini Onions; Penne with Sun-Dried Tomatoes and Chanterelles; Porcini-Crusted Roast Arctic Char with Brown Butter Sauce, Brussels Sprouts, Oyster Mushrooms, and Caramelized Shallots; and Champagne, Raspberry, and Chocolate Spice Truffles.
    Mushrooms: Key Ingredient

    225 Liberty St, New York

    • Learn​ ​how​ ​to​ ​prepare​ ​mushrooms​ ​for​ ​a​ ​wide​ ​array​ ​of​ ​dishes
    • Impress​ ​your​ ​friends​ ​with​ ​expert​ ​cooking​ ​methods
    • Practice​ ​preparing​ ​exquisite​ ​meals
    • Step​ ​up​ ​your​ ​cooking​ ​game​ ​and​ ​gain​ ​some​ ​valuable​ ​new​ ​skills
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    85 positive reviews

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