One Bowl Dinners – 3 Chicken Soups

As the weather grows colder, our culinary desires turn towards warm bowls of comfort food. Soup is the perfect one bowl dinner, when made with plenty of vegetables and protein. In this hands on class, Chef Jennifer Tarantino Reyes will take you on a world tour by way of chicken soup. You’ll learn to make the perfect chicken stock and then turn that stock into 3 very different soups from around the globe. You will make…
Filipino Arroz Caldo– an amazing rice porridge, a close cousin to Congee, with loads of ginger and toasted garlic served with a soft boiled egg.
Belgium Waterzooi– a rich broth fortified with egg yolks, cream, buttery leeks and gently poached chicken ( pictured)
Italian Wedding Soup-your stock becomes a warming base for the most delicious chicken thigh meatballs and ribbons of fresh spinach.

Pâte à Choux – Sweet and Savory

Learn the basic techniques behind baking this delicious and versatile pastry with Chef Jennifer Tarantino Reyes. In this hands-on class, you will learn the best techniques to create perfect crispy shells, understand the science behind baking them to puffed perfection, and discuss variations to the master recipe. In addition, you will craft a smooth and creamy Vanilla Pastry Cream and learn the secret to perfect Chocolate Ganache that can be used for everything from ice cream to brownie glaze!

Pâte à Choux

Pâte à choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, eclairs and gougères.  Students will learn to make a versatile choux and turn it into:

Gougères – French Cheese Puffs
Savory Puffs filled with Smoked Salmon Mousse
Classic Éclairs with Vanilla Pastry Cream and Chocolate Ganache Glaze