9-Week Culinary Arts Series: International Culinary Adventures

9-Week Culinary Arts Series: International Culinary Adventures
Beginning: Monday 02/17/2025
Ending: Monday 04/14/2025
Hands-On | Tastings | Recipes & Handouts | Limited Class Size
6:30pm - 9:30pm for all dates
Series Fee: $1,345
Executive Chef Richard McPeake
Adults 18+

International Series Dates:
Day 1: Monday 02/17/2025 – British Isles
Day 2: Monday 02/24/2025 – Spain & Portugal
Day 3: Monday 03/03/2025 – France
Day 4: Monday 03/10/2025 – The Mediterranean Rim
Day 5: Monday 03/17/2025 – Latin Regions
Day 6: Monday 03/24/2025 – Germany
Day 7: Monday 03/31/2025 – Asian Flavors
Day 8: Monday 04/07/2025 – Morocco
Day 9: Monday 04/14/2025 – Final Dinner Presentation

Full Series Description:
Join Executive Chef Richard McPeake for a transformative culinary experience that will take you around the world in nine week! You’ll explore the rich and diverse flavors of global cuisine, from the classic comfort foods of the British Isles to the vibrant spices of Morocco. This 9-week course will focus on one region per week, preparing a variety of classic dishes and learning about cooking techniques native to that region. Whether your desire is to build upon your existing skills or jumpstart your passion for cooking, you'll master techniques and recipes that will elevate your cooking skills to a new level.

This intensive series is perfect for passionate home cooks and aspiring chefs alike, and beginners are welcome. Students are required to wear a white chef's jacket to each class. Your registration fee includes a complimentary chef's toque as well as the opportunity to purchase a personalized chef's jacket at a discounted price. Join Chef Richard and discover the world, one dish at a time!

Note:
No previous experience is required to register for this class, beginners are welcome! Students must be age 18+ to attend our Pro Series. Students ages 16-17 may register if attending with a paying adult. Students are required to wear a chef jacket to each class, available for purchase in our Kitchen Shop if desired.

Class 1: British Isles
In this first class, we will explore foods from England, Scotland and Ireland, and use their cooking methods of roasting, braising and frying. We will also explore some of the condiments used in the foods of the British Isles. Dishes we will learn to prepare include Cornish Pasty (England: Meat, Onion and Potato Turnover); Cockaleekie (Scotland: Chicken & Leek Soup); and Beef Stew braised in Guinness with Colcannon (Ireland: Mashed Potatoes with Cabbage).

Class 2: Spain & Portugal
Spain is known for its tapas (“small plates”) loaded with flavor! With its cool ocean breezes, the cuisine of Portugal yields lots of coastal seafood flavors. Dishes we will learn to prepare include Paella Mussels with Lamb Sausage & Tomatoes (Spain); White Gazpacho (Spain); and Portuguese Baked Caramel Custard (Portugal).

Class 3: France
France is where classic European culinary cooking techniques originated. Haute cuisine (“high cooking”) began with Catherine de’ Medici and reached its pinnacle with Auguste Esscoffier, the founder of the kitchen “brigade” as we know it today! We will cover some of the classic techniques in French cooking, including braising, sautéing, deglazing, and more. We’ll also cover different styles of seafood and the cooking methods that bring out their amazing flavors. Dishes we will learn to prepare include Coquilles St. Jacques (Classic: Scallops and Mushrooms in White Wine Sauce); classic French Onion Soup (Lyonnais Region); Coq Au Vin (Burgundy Region: Chicken In Red Wine); Gratin of Spinach and Potatoes (Basque Region)

Class 4: The Mediterranean Rim
Creating one of the World’s earliest cultures of cuisine, this rich and varied region was spice route through Europe. We will explore the different spices and flavors of this area, and how they are integrated into its varied cooking techniques. Dishes we will learn to prepare include Baba Ganoush (Eggplant Sesame Dip); Tabouli (Lebanon: Bulghur Wheat Salad); Kibbeh (Syria & Lebanon: Stuffed Ground Lamb and Bulghur Mixture); and classic Baklava (Greece: Layered Nut Pastry)

Class 5: Latin Regions
Cooking methods used in most of the Caribbean, Central America and South American regions originated in the 16
th century, and includes boiling, steaming, broiling over open pit fires, and stewing or toasting in a dry pan. The outdoor barbecue still uses their style of heat radiating from the stones around the pit and the use of embers after the fire burned down. We will focus on their use of meats and dry heat cooking. Dishes we will learn to prepare include Latin Spiced Chicken Thighs (Argentina); Garlic Studded Lamb (Brazil); Frijoles Negros (Cuban: Simmered Black Beans); Grilled Steak with Two Chimichurri Sauces (Uruguay); and Brazilian Cheese Bread (Brazil).

Class 6: Germany
German food is more varied than you think! While Germans broil, sauté, or braise smaller pieces of meat, large pieces of meat are either braised or roasted. Often German chefs will marinade tough cuts of meats in buttermilk, wine, beer, or vinegar. Dishes we will learn to prepare include Weiner Schnitzle (Veal Cutlet Viennese Stye); Spaetzle (Small Noodlelike Dumplings); Blaukraut (Sweet and Sour Red Cabbage); and Apple Strudel!

Class 7: Asian Flavors
Asian food is incredibly diverse. Perhaps the one characteristic all Asian food shares is Umami, a Japanese word that means "savoriness" and refers to the fifth basic taste, along with sweet, sour, salty, and bitter. We will learn three of the best-known dishes from this flavorful region that highlight classic cooking techniques for noodles and rice. Dishes we will learn to prepare include Simple Pot Stickers (Northern China); General’s Tso’s Chicken (China’s Hunan Province); and Pad Thai (the ultimate street food of Bangkok.

Class 8: Morocco
Moroccan cuisine is loaded with earthy, savory, robust flavors. Tagine (or tajine) is the Moroccan word that refers to both the conical shaped slow cooking pot and the food prepared in it. The base of the Tagine is both a cooking and serving dish while the cone-shaped cover acts like a closed chimney trapping the moisture in the pot during the slow-cook process. This distinct shape preserves the moisture in food during cooking, and also creates a circulation within the dish, infusing the food with all the spices and flavors. Tonight, we explore some of those flavors as we prepare dishes including Chicken Tajine with Chickpeas & Fresh Mint: Lamb Tajine with Raisins and Honey; Spicy Moroccan Orzo with Tomatoes & Peppers; fresh made Naan Bread; and Moroccan Meskouta Orange Cake.

Class 9: Final Dinner Presentation
It’s the grand finale of our Culinary Arts Program. Tonight, we’ll practice what we’ve learned throughout the eight weeks we’ve cooked together. The class will work as a team, each preparing different items from the country picked. As always, Chef Richard and his staff will be walking the room to give advice and assistance when needed. 

When you’ve placed your dish on the Grand Buffet, you’ll have an opportunity to explain your cooking processes and get feedback from your colleagues and Chef Richard. You’ll bask in the accomplishment that you deserve! Culinary Arts Program Diplomas will be awarded. You never know… the friends you make in these classes could be the start of a monthly dinner club! Spouses, significant others, friends and family may join us at 8:30pm for the Final Dinner for an additional fee plus 5-day advance reservation. 

Notes:   

• Please enjoy a 10% discount on all items in our retail store during the full calendar day/night of your class. Our retail store will be open for browsing prior to class, during any breaks, and after class. 
• For series classes: We will gladly give you a full refund if you need to cancel more than three weeks prior to the start of a series. Within three weeks of the start of a series, no refunds or credits will be given. In the event you miss a class in the series, no refunds will be given and it is not possible to make up the class(es) in a future similar series.
• If (a) you’d like to sit with another registered guest, or (b) have any food allergies or dietary restrictions, please let us know in the Comments section of your registration after reading our full description of policies and information about classes.
• Your registration tells us that you have read through the class description including the age requirements for that particular class.
• You must be at least 18 years old as of the first date of the first class of a series. Students ages 16-17 may register if attending with a paying adult.
• For a Class Series: Please note that once the series has begun, no substitutions will be allowed since the series is designed for the classes to build upon each other.  In the event you miss a class in the series, no refunds will be given and it is not possible to make up the class(es) in a future similar series.  
• Alcoholic beverages will not be available during any Pro Series class.