This class will offer you a valuable set of culinary techniques to move you along in your kitchen education. 

• Knife Skills
• Cooking Meat to Perfection (Pan-Roasted Chicken)
• Making Flavorful Pan Sauces (Classic Chicken Gravy)
• Roasting Vegetables (Roasted Potatoes + Seasonal Vegetables)
• Blanching Green Vegetables (String Beans with Lemon Gremolata)
• Cooking Leafy Greens (Swiss Chard with Lemon and Garlic)

This class is filled with flavor-packed Korean restaurant dishes to make at home -- whether you have already taken our popular Introduction to Korean class or not (it is not a pre-requisite; just another opportunity to learn more). We'll even make a giant batch of homemade kimchi, which you'll bring home in containers to ferment in your kitchen!

• Kimchi and Pork Belly Stew (Jjigae)
• Shrimp and Scallion Pancakes (Panjeon)
• Spicy Braised Tofu (Dubu-Jurim)
• Quick-Pickled Sesame Cucumbers
• Homemade Kimchi (for you to take home and ferment!)

Everything you ever need to know about choosing, storing, sharpening, holding, and using the most important tool in the kitchen. We will have 8-inch chef's knives for you to practice on, but you are also welcome to bring your own knife. 

• Included in the price is a * knife sharpening stone of your own *, which we will teach you how to use flawlessly before you leave. 
• And so you have something to cook (and eat!) with all your expertly chopped ingredients, we'll also make a meal to share at the end of class, usually a minestrone soup or a vegetable stir-fry.

This class is designed to be the end-all-be-all for your seasoning questions. We cover all of the following, and cook up a variety of different dishes that incorporate these techniques:

• ​Identifying every herb and spice available to you in the supermarket 
• When to choose herbs vs. spices
• Food pairings (what herbs/spices pair well with what meats, vegetables, starches, fruit)
• Medicinal properties
• Where to buy
• How to store

To highlight these teachings, we'll make a spiced rice pilaf, Indian lentil dal with aromatic butter, and fattoush (a Middle Eastern chopped salad with spiced pita chips and fresh…

Only Chef-Instructor John Scoff can let you in on the secrets of the best brunch dishes in town, courtesy of his South Carolina roots.

• Classic Shrimp and Grits
• Eggs Benedict with Fried Green Tomatoes with Spiced Hollandaise
• Sweet Cream Biscuits with Macerated Berries
• Micheladas! (spicy beer cocktails)

We’ll cover three different (apartment-friendly) ways to cook fish as well as the how-to’s of buying, storing, and substituting one fish for another. Everyone will go home with a fish-buying pocket guide that details the current "best choices" to the "avoid" lists.  

• Parchment-Roasted Fish with Citrus and Herbs
• Crispy Fish with Lemon-Caper Butter
• Asian-Braised Fish with Bok Choy, Ginger, and Tomatoes
• A Pot of Perfect Rice

Come see why Julia Child devoted her whole life to this wonderful cuisine.

• Gougères (warm Gruyere cheese puffs)
• Pan-Roasted Chicken with Thyme Jus
• Roasted Ratatouille
• Apple Tarte Tatin with Crème Fraîche

When you start with duck, you can't go wrong. Learn how to use every part, from the breast to the legs to the all-important drippings.

• Crispy Duck Breast with Cherry-Thyme Jus
• Duck Confit (legs cooked in rendered fat to lusciousness)
•      over Frisee Lettuce Salad
• Crisp Potato Galettes Cooked in Duck Fat
• Quick Duck Stock