Teens at Whisk – Taste of Italy

Classes are designed for teens ages 13 and up!

Monday, July 25th TO Friday, July 29th

From 2:00 PM TO 4:00 PM, Everyday

Come spend the week immersed in Italian Cuisine with Chef Jennifer Berry.  Each day your teen will focus on one course of a traditional Italian Meal as they learn to make classic Italian food from various regions.  As you venture through the week you will practice knife skills, make pasta, pizza , sausage and several amazing sauces to top your creations.  In addition you will learn about yeast doughs the 3 step breading process, emulsification, grilling and finish the week with desserts.  Each day you will learn a little history, practice your skills and enjoy a delicious Italian meal.

Monday Day 1- Aperitivo & Antipasti
Fontina Fonduta (fondue) with assorted Crudité
Tomato Basil Bruschetta
Fritto Misto with Calabrian Chili Aioli

Tuesday Day 2- Primi Part 1
Homemade Egg Pasta
Fettuccine with Alfredo Sauce
4 Cheese Ravioli with Lemon Butter Sauce

Wednesday Day 3- Primi Part 2
Pizza al Taglio (Roman) Pizza Dough
Roasted Garlic Tomato Sauce
Homemade Fennel Sausage

Thursday Day 4 – Secondi & Contorni
Chicken Parmesan
Perfect Marinara
Grilled Caesar Salad with Homemade Croutons

Friday Day 5 – Dolce
Butterscotch Budino
No Churn Vanilla Ice Cream
Sea Salt Blondies

  • No prior cooking experience is required, just an interest to learn.
  • For safety reasons, please tie long hair back and wear closed-toed shoes.
  • Students will be working with flour, butter and eggs, and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
  • We will follow current king country covid guidelines

PRIVATE EVENT

Miranda/ Cosmopolitan / Jennifer

Menu: Peruvian Chicken Menu with Rice and Avocado Salad including a dessert

The Rise of the Fall Soufflé – Savory and Sweet

Rise to the occasion in this hands-on class with Chef Jen who will simplify the process of souffle making Three different soufflés: TWO savory soufflés that are ideal as a side dish; and a sweet soufflé that is the perfect dessert. Jen will share her tips, tricks and the science behind getting the perfect rise soufflé every time

Savory Soufflé –  Pumpkin Soufflé and a Classic Gruyère Soufflé

Sweet Soufflé – Classic Chocolate with Orange Liqueur 

PRIVATE EVENT

Birthday celebration / Chef Jennifer/

Classic Chicken Marsala with wild mushrooms and sweet wine sauce

Sautéed Greens in garlic oil with toasted garlic slivers

Individual Vanilla Olive oil cake with whole boiled oranges

Master the Pan – Essential Techniques: Eggs

The perfect mastery class for the beginner or seasoned chef who wants to tune-up their skills. Learn the correct way to use various cooking techniques from a professional chef. Each week of this series, we will examine fundamental techniques: how various pans perform and different pan materials compare; which fats perform best and the smoking point of the most common cooking oils; what types of heat to use for desired results; how to prepare your proteins and the flavor-layering techniques from Chef Jennifer Reyes. This week we will Learn About and Make:

Eggs:

Perfect Scrambled Eggs the French Way

6-Minute Eggs Benedict with No-Fail Hollandaise Sauce

Leek and Bacon Quiche

Master the Pan – Essential Techniques: Deep Frying

The perfect mastery class for the beginner or seasoned chef who wants to tune-up their skills. Learn the correct way to use various cooking techniques from a professional chef. Each week of this series, we will examine fundamental techniques: how various pans perform and different pan materials compare; which fats perform best and the smoking point of the most common cooking oils; what types of heat to use for desired results; how to prepare your proteins and the flavor-layering techniques from Chef Jennifer Reyes. This week we will Learn About and Make:

Deep Frying:

Buttermilk Brined Fried Chicken

Perfect French Fries with Homemade Garlic Aioli

New Orleans Style Beignets

Master the Pan – Essential Techniques: Pan Frying

The perfect mastery class for the beginner or seasoned chef who wants to tune-up their skills. Learn the correct way to use various cooking techniques from a professional chef. Each week of this series, we will examine fundamental techniques: how various pans perform and different pan materials compare; which fats perform best and the smoking point of the most common cooking oils; what types of heat to use for desired results; how to prepare your proteins and the flavor-layering techniques from Chef Jennifer Reyes. This week we will Learn About and Make:

Pan Frying:

Pan Fried Eggplant Cutlets

Crispy Pan-Fried Whole Trout with a Spiced Yogurt Sauce

Iron Skillet Perfect Steak

The Italian-American Meatless Monday

Italian American food has long been a beloved cuisine in big cities and small towns alike. Learn to make some classics with Chef Jennifer Tarantino Reyes who grew up in an Italian-American home and learned her secrets from her Nana, who taught her how to cook. After culinary school, chef Jennifer put her “cheffy” twist on things, but still loves the recipes and flavors that her Nana introduced her to. The eggplant Parmesan with win over even the most ardent eggplant hater!

Menu:

Golden Beet “Carpaccio” with Sherry Vinegar and Garlic

Classic Minestrone with White Beans and Ditalini Pasta

Eggplant Parmesan 

Master the Pan – Essential Techniques: Braising

The perfect mastery class for the beginner or seasoned chef who wants to tune-up their skills. Learn the correct way to use various cooking techniques from a professional chef. Each week of this series, we will examine fundamental techniques: how various pans perform and different pan materials compare; which fats perform best and the smoking point of the most common cooking oils; what types of heat to use for desired results; how to prepare your proteins and the flavor-layering techniques from Chef Jennifer Reyes. This weeks class Braising we will learn about and make:

Braising:

Vietnamese Caramel Chicken Served Over Rice

Orange Juice Braised Carrots with Whole Coriander

Milk Braised Pork Roast with Garlic and Rosemary