Cooking Class for One or Two at Good-Life Gourmet in Irvington (Up to 56% Off)

Irvington

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In a Nutshell

Hands-on cooking classes teach culinary fundamentals in variety of different themes

The Fine Print

Expires Jul 11th, 2012. Limit 1 per person, may buy 1 additional as a gift. Valid only for option purchased. Must be 16 or older. Classes are non-transferable. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Cooking lessons provide survival skills for today's fast-paced world, and also tomorrow's faster-paced world ruled by sentient vegetables. Stockpile culinary moves with today's Groupon to Good-Life Gourmet. Choose between the following options:

  • For $59, you get a cooking class for one person (up to a $125 value).
  • For $110, you get a cooking class for two people (up to a $250 value).

Good-Life Gourmet's executive chef and owner, Eric Korn, helms a team of expert instructors who instills culinary confidence into cooking students. Throughout each two-hour course, students gather around the cooktop and get hands-on with the various foods and utensils provided in the well-stocked kitchen classroom. Rather than focus on the semantics of specific recipes or the complex ingredient ratios of a meal-summoning potion, instructors cover cooking fundamentals that can be applied to a variety of meals, with each class guided by a different theme such as cooking for children or seasonal meals.

Good-Life Gourmet

Good-Life Gourmet’s is a case study in multitasking. In its open kitchen, Chef Eric, an alum of the French Culinary Institute, routinely fries his signature falafel, teaches his cooking techniques to budding chefs, and prepares gourmet catering spreads. Although Chef Eric accomplishes a lot when he’s working, he maintains a fun, light-hearted environment, playing whimsical pranks on his coworkers, who include his three brothers and a team of local high-school students.

At Good-Life’s sandwich shop, a rotating menu gives palates the royal treatment with the aforementioned falafel, sliced-steak wraps, and butter-poached lobster rolls. Meanwhile, the kitchen’s BYOB cooking classes cover topics ranging from tapas to basic knife techniques, such as how to turn two meat cleavers into a huge pair of scissors. The culinary team tailors its catering feasts to each event, and pours its remaining creativity into the pop-up restaurant, Restaurant Maize, open occasionally in locations throughout the city.

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