The gastronomic gurus at the Auguste Escoffier School of the Culinary Arts channel the wisdom of their namesake to elucidate culinary traditions while employing locally sourced ingredients and recyclable materials wherever possible. Offered several times on the Home Cook class calendar, Knife Skills sharpen students' paring prowess with techniques that boost preparation efficiency, knowledge of classic and specialty cuts, and successful duels against swashbuckling carrots. Infuse holiday parties with meatless merriment using the skills acquired in Holiday Vegetarian Feast classes to prepare spiced pumpkin soufflés and winter-squash-and-parsnip purée. Culinary couples can cook up their own romantic seasonal feast during monthly Dinner Date classes, while gals unwind with chocolate and carbs during Girls Night Out sessions. Classic French Bistro classes navigate rich French culinary traditions, allowing students to assemble moules frites and croque madames and identify which parts of the Arc de Triomphe produce the most tender brisket.
We offer fun, hands-on classes for teenagers and adults interested in enjoying themselves while learning truly useful cooking skills, as well as private cooking events for groups. Cooking can be stressful and disappointing, but not the way we'll do it! You'll have a great time and leave confident in your cooking skills.
Stocking a vast selection that features nearly a hundred sauces, over 150 spices and rubs, and natural hardwoods ranging from cherry to mesquite, Ruff's Barbecue Shoppe outfits pit-masters for year-round barbecuing and smoking. Wood chips from alder, hickory, and maple trees and low-ash, even-heat mesquite and hickory pellets smolder inside smokers from Traeger, American Barbecue Systems, and Big Green Egg. Ruff's year-round classes display the art of summery eating no matter the season, teaching students how to pack buns with pulled pork or train brisket to come when called.
Chef Deb Traylor, the classically trained French chef at Mountain High Appliance, imbues students with the knowledge of how to prepare a variety of dishes in her two-hour cooking classes. Chef Deb instructs groups of up to 35 people in topics such as Soups & Stews, Truly Tasty Healthy Eating, Everything Chocolate – Sweet to Savory, and Robot Ethics. Pupils taste all creations made in the class, held in 1 of 14 live kitchen classrooms on-site. Postsession, chef Deb passes out recipes for each dish so that newly crowned chefs can test them out at home or use them to wallpaper an underground laboratory. Check the online schedule for course dates and times.
Chef Penni Royston credits nature’s bounty, specifically colorful fruits and veggies, as the inspiration for Nature’s Table Cooking School. A certified Natural Foods Chef, Penni ousts processed junk from recipes and instead uses healthy foods preferred by any serious crafter of edible art. During her classes, chef Penni rounds up a rainbow of ingredients to craft raw dishes, gluten-free fare, or vegan soup and pizza made from scratch. She shifts between demonstration and student participation as she teaches, sending each pupil home with a recipe and a packet of nutritional info so they can calculate how many graves they’ll have to dig in the backyard to burn off the calories.