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.
"If you make it, you will taste it" is the motto founders Julie Fabing Burleson and Suzy Vinson Nettles envisioned when they created Young Chefs Academy. In addition to giving youngsters hands-on exposure to culinary techniques, kitchen safety, eating etiquette, and table setting, the academy's philosophy ensures that kids like 10-year-old former veggie-hater Camille gain an appreciation for healthy homemade cuisine. With centers in more than 10 states, Young Chefs Academy enriches growing minds ages 3?18 with engaging cooking classes, camps, and birthday parties that impart valuable life skills, such as self-reliance and how to trick a younger sibling into doing the dishes.
The sustainable Thai cooking classes at Thai Fresh have an edge on any cooking course looking to compete: their instructor is co-owner Jam Sanitchat, who developed her skill set over countless hours spent in her grandmother’s kitchen in Thailand. The fully stocked market not only hosts classes where students learn how to cook, but supplies them with the ingredients they need to make their own Thai meals. The deli area serves up inspiration with an extensive menu featuring classic Thai dishes and samples of dishes currently being taught in Sanitchat’s classes. Sanitchat brings an extra kick to her authentic recipes with local, seasonal, and sustainable ingredients such as free-range eggs, grass-fed beef, and rice noodles shaped by local document shredders.
Thrice, the neighboring café, serves fresh-baked pastries and sandwiches made onsite daily. A schedule of singers and folk artists entertains diners as they sip coffee, wine, or give themselves suds mustaches with local beers on tap.
Heart-shaped measuring cups. A frilly cherry-print apron. A five-minute brownie oven. Looking like Rachael Ray’s kitchen had been hit by a shrink ray, Foodie Kids’ store brims with tiny gadgets for playful cooking endeavors. The storefront is one facet of owner Barbara Beery’s mission to spark children’s passion for cooking and nutrition. To that end, Foodie Kids hosts culinary classes and cooking camps, where students follow wholesome and simple recipes to create fruit popsicles, chicken tenders, and guacamole. Kids can also attend Makery drop-in decorating sessions and pick out cookbooks to read to pet gingerbread men.
Make It Sweet is a baker?s dream. Across 7,000 square feet, more than 5,000 baking and decorating products line the shelves, from colorful sprinkles to instructional books on how to sprinkle sprinkles. Staffers help visitors find the supplies and tools they need to also craft beautiful cakes, cookies, and candies for special occasions of all kinds. Their resident instructors lead a variety of classes, and seasoned pros often visit to conduct special guest courses on topics such as sugar sculpture, fondant figures, and more.
Gung-ho gourmands have been macheting their way into Jeffrey's since 1975 to sample the inviting bistro's menu of small plates, soups, salads, and classic comforts served with gourmet twists. Under the toque of its new chef, Deegan McClung of Uchi fame, Jeffrey's carbon-conscious kitchen is amply stocked with many locally produced ingredients that make their way into the dinner menu's savory seasonal entrees and fleeting nightly specials. Start with squash soup with crème fraîche ($12), plus small plates of pickled shrimp with sesame-fried green tomatoes ($15) and the house specialty, crispy oysters ($15). Discriminating diners and their monocled grizzly-bear companions will find much to love in the lemon-crusted flounder ($34) luxuriating on a bed of pistachio puree with morels and sunflower seeds. A side of caramelized green beans and house-cured bacon ($8) goes particularly well with crispy pork shank ($24) surrounded by an entourage of sweet potato branbant, ramp bulbs, fresh fava beans, and pickled mustard seeds in a pork jus. A decadent dessert of banana-pudding ice cream sandwiches with house-made vanilla wafers ($10) or the chef's cheese selections ($7–$19) will finish the feast on a sweet note no matter how often one's blind date brags about exterminating the Jedi in one fell swoop.