Pasta made from scratch, rolled, & formed. Cooked in a variety of preparations.
Pies, Quiches, Empanadas & Pastries
Almond Crusted Chicken
Chef Merlyn's classic with Tomato, Basil & Bay Shrimp Beurre Blanc
From whole to boned, cooked and stock. How to use the whole bird...except the "cluck"
Hollandaise, Mayonnaise and Beyond
Creme Caramel, Creme Brulee, Zabaglione and Pana Cota
Braised Meats & Ribs
Learn to make the most tender slow braised meat dishes, or smokey, delicious ribs.
Learn to make the perfect flaky crust, biscuits and scones.
The Perfect Steak
5 varieties of the perfect steak from 3 different cuts of beef.
Learn about stocks, thickeners, 3 basic French sauces.
Cold Sauces, and Dressings
From Creme Anglaise to Caesar Dressing
Pancakes, waffles, Dutch babies, crepes
Ableskivers, Johnny cakes, French Toast and Blintzes
Omelets - the many styles and how to master them.