Virtual Cooking Classes

November 2020

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*NEW!!! -- VIRTUAL ADULT CHEF - Learn-to-Cook Series

Series of Six Hands-on, Virtual Classes      $ 255 per connection, plus tax

Saturdays, November 7 to December 12th, 2020  -  from 10:30am to 12:00pm    

Learn to cook! Participants will work closely with Chef Georges over video-conference to learn a variety of essential cooking techniques. The results: mastering fundamental cooking skills and building confidence.

What you'll need to participate:

A computer or device on which you can run Zoom;

A space in your kitchen to work, including access to your stove, refrigerator and sink;

A desire to learn!

Grocery and equipment lists will be shared upon registration.

Class 1:    Knife Skills - Alliums                  Class 4:    Cooking Fish

Class 2:   Stocks                                         Class 5:    Root Vegetables

Class 3:    Rice                                            Class 6:    Desserts

REGISTER NOW

Chef Georges chopping

VIRTUAL CHEF - Poultry

Virtual 1.5-hour, hands-on    

Work via video-conference with chef Georges on recipes using chicken, duck, turkey or other poultry. You'll receive coaching and tips & tricks for a gateway recipe that will launch a multitude of possibilities for meals and menus. 

Tuesday, October 27th at 5:30pm - MENU: Orange. Cranberry and Ginger Glazed Pan-Roasted Chicken Breast

GROUP CLASS: $ 35 per connection, taxes extra

Group classes are limited to maximize interactions.

Book a Group Class

 

Want to book a private experience? Click here.

REQUEST A PRIVATE

Chef Georges chopping

VIRTUAL CHEF - Meats

Virtual 1.5-hour, hands-on  

Work via video-conference with chef Georges on recipes using beef, pork, lamb or other red meats. You'll receive coaching and tips & tricks for a gateway recipe that will launch a multitude of possibilities for meals and menus. 

Thursday, October 29th at 5:30 pm - LAMB: Lamb chops, seasoning and cooking it. MENU - Black Pepper & Coffee-Glazed Oven-Roasted Lamb Chops, Caramelized Carrots à l'Orange.

Thursday, November 12th at 5:30 pm - PORK: Marinate and cook a pork tenderloin.  MENU - Honey and Beer Pork Tenderloin.

Thursday, November 19th at 5:30 pm - BEEF: How to season, pan-sear and baste. MENU - Pan-Seared Beef Tenderloin with Pan Sauce with a Garlic & Red Onion Marmalade.

GROUP CLASS: $ 35 per connection, taxes extra

Group classes are limited to maximize interactions.

Book a Group Class

 

Want to book a private experience? Click here.

REQUEST A PRIVATE

Chef Georges chopping

VIRTUAL CHEF - Seafood & Fish

Virtual 1.5-hour, hands-on 

Work via video-conference with chef Georges on recipes using fish, shrimp, lobster, scallops or other seafood.You'll receive coaching and tips & tricks for a gateway recipe that will launch a multitude of possibilities for meals and menus. 

Tuesday, November 10th at 5:30 pm -  SHRIMP: Cleaning, cooking, and making a shrimp stock. MENU - Sautéed Shrimp with Tomato & Garlic Coulis.

Tuesday, November 17th at 5:30 pm - SCALLOPS: Selecting and cooking to the proper textures, pan sauce. MENU - Sautéed Scallop with Dill and Caper Beurre Blanc Sauce, Tomato Concassé, Crispy Leek

GROUP CLASS: $ 35 per connection, taxes extra

Group classes are limited to maximize interactions.

Book a Group Class

 

Want to book a private experience? Click here.

REQUEST A PRIVATE

 

Chef Georges chopping

VIRTUAL CHEF - Vegetables & Pulses

Virtual 1.5-hour, hands-on  

Work via video-conference with chef Georges on recipes using seasonal vegetables and pulses. You'll receive coaching and tips & tricks for a gateway recipe that will launch a multitude of possibilities for meals and menus. 

Wednesday, November 11th at 5:30 pm - Root Vegetables and Pulse:  MENU - Black Beans and Root Vegetables Stew with a Southern Flair. 

 

GROUP CLASS: $ 35 per connection, taxes extra

Group classes are limited to maximize interactions.

Book a Group Class

 

Looking for a private experience? Click here:

REQUEST A PRIVATE