Due to the ordering of ingredients, we ask that you please register
before 3:30 pm the Wednesday before each class.
CHECK OUT OUR CHEF CLUB CLASS SCHEDULE
- July 11th
- July 25th
- August 8th
- August 22nd
- September 12th
- September 19th
- September 26th
- October 3rd
- October 10th
- October 17th
- October 24th
- October 31st
Pastry: Chef Philippe Dege
Strawberry & rhubarb pie.
Cuisine: Chef Benoit Coquand
Spinach Paella – a classic from Spain repertoire.
Junior Chef: Marie Christine
Banana bread.
Pastry: Chef Jacques Joly
Chocolate rice pudding with a banana compote insert.
Cuisine: Chef Pascal Lucas
Peas soup, beer brisket & pickled red onions. Pommes dauphines.
Junior Chef: Marie Christine
Flan Parisian.
Pastry: Chef Lee Ben Shoshan
Hill Country Shortcakes: buttery lemon shortcakes piled high with creamy ricotta filling and citrus spiced compote.
Cuisine: Chef Benoit Coquand
Spicy Jambalaya – a classic dish from Louisiana.
Junior Chef: Marie Christine
Quiche Lorraine.
Pastry: Chef Franics Grosse
Madeleines, Scones, & Financiers.
Cuisine: Chef J.R Thomas
Wild mushrooms fondue with pesto grilled bread. W.G crab cake with Granny Smith apple slaw and jalapeno cilantro aioli.
Junior Chef: Christelle Pradat
Poire Belle Helene.
Chef Philippe Harel
Crème Brulee.
Cuisine: Chef Jean Moysan
TBD
Junior Chef: Marie Christine
Chicken Gnocchi with Garlic Asiago Cream Sauce.
Chef Philippe Dege
American Apple Pie: Served in a deep dish - made with four different kinds of apples, & a flaky pie dough.
Cuisine: Benoit Coquand
Sushi: Assortment of Maki, Nigiri, California Rolls, and Sashimi.
Junior Chef: Marie Christine
Oreo Cheesecake.
Pastry: Chef Jacques Joly
Bite-size-Churros with Vanilla & Chocolate Sauce.
Cuisine: Chef J.R Thomas
Roasted corn maque choux, rosemary layered potatoes, wild mushrooms gatin, roasted beets and goat cheese, and crab pico de gallo grits.
Junior Chef: Chef Jacques Joly
Bite-size-Churros with Vanilla & Chocolate Sauce.
Pastry: Chef Lee Ben Shoshan
German Desserts: Cinnamon Coffee Cake, Streusel Ribbons and crisp streusel topping & Lebkuchen Glazed Gingerbread Cookies.
Chef Benoit Coquand
Plant based ricotta cannelloni, & caponata sauce.
Junior Chef: Marie Christine
Sushi.
Pastry: Chef Philippe Harel
Croissants & chocolate croissants.
Cuisine: Chef Jean Moysan
TBD
Junior Chef: Christelle Pradat
Tiramisu.
Pastry: Chef Francis Grosse
Dipped chocolate bonbon with pralines and marzipan.
Cuisine: Chef Francis Grosse
Chocolate Bonbon: Chocolate bonbons filled with pralines & marzipan.
Junior Chef: Chef Marie Christine
Fried Rice.
Chef Philippe Dege
Traditional French Apple Tart Tatin: with caramel, served warm with crème fraiche.
Cuisine: Chef Pascal Lucas
Chicken tikka masala, tandoori chicken with naan bread, & mangon chutney.
Junior Chef: Marie Christine
Banana Bread.
Pastry: Chef Jacques Joly
Bite size choux paste, pastry cream, and ganache icing.
Cuisine: Chef Paul Mason
Chicken shu mai, scallion.
Junior Chef: Chef Marie Christine
Halloween cupcakes.
For more information about Chef Club and gift cards please contact