Mastering French Breads

While many cooks may shy away from preparing breads at home, producing your own handcrafted baguettes and loaves of brioche is incredibly rewarding. In this hands-on class, Pastry Chef Thanh Tang, will discuss the mechanics of yeast, natural sourdough, preferment and how these breads develop structure and flavor through kneading and working your bread by hand. He will teach fermentation, different shaping techniques and scarification of the breads. Pastry Chef Thanh will also share his decade old sourdough starter with you for years of baking to come. In this hands-on class you will make and enjoy:

Baguettes au Levain (Baguettes with a Natural Sourdough Starter),

Light, Rich Brioche a Tete,

Couronne Bordelaise (Crown Bread).

You will take home your own Sourdough Starter, 2 Baguettes, Brioche Loaf and Rolls and Crown Bread.

Plenty to show off and share! (As Pictured)

The Croissant Workshop

Learn the art of making croissants at home! Pastry Chef Thanh Tang will take you step-by-step through the croissant making process. Your guests will be left wondering if you went to France for them! In this hands-on class, you will make the détrempe and beurrage, then learn how to properly shape, fill and bake to achieve flaky, delicate croissants. Topics and techniques explored in this class include dough composition and lamination, yeast fermentation, gluten development and flavor formation.

Recipes in this class include:

Croissant Dough, Master Recipe (Butter Croissant)

Pain au Chocolat  (Chocolate Croissants)

Croissant au Jambon  (Ham and Cheese)

You’ll take home your baked croissants from dough the chef pre made that you shaped, and your prepared dough you made to shape and bake the next day or freeze for future use.

Dim Sum and Then Some

Dim Sum means “to touch your heart”– it’s less about the recipes and more about delicious small bites, offered in various vessels.  Dim Sum refers to a style of Chinese food that is prepared in small bite-sized portions and is served on individual plates or steamer baskets. Think tapas, but Chinese style! In this adventurous hands-on class, Our Chinese expert, Chef Thanh Tang, will demystify the Chinese kitchen and will show you how to make:

Crispy Shrimp Spring Rolls

Crab and Pork Shu Mai 

Lotus Leaves with Steamed Sticky Rice, Chicken and Chinese Sausage

Stir-Fried Egg Noodles, Red Onion, Bean Sprouts and Garlic Chives 


Please join Brittany Kimball in to learn new skills, enjoy great food and network…Live in the Whisk kitchen.

The class Brittany is proposing the Street Foods of Viet Nam Cooking Class;

Street food is essential to gastronomy all around the world, and Vietnam is a real foodie destination! With its vibrancy and bustle, Street Food of Vietnam gives you real insight into the culture and country which was influenced by both China and France. This class brings Vietnam to you with our Chef Thanh Tang. In this hands-on class, you will make and enjoy:

Gỏi Xoài Tôm Nướng
Green Mango Salad with Grilled Prawns

Cánh Gà Chiên Bơ
Fried Chicken Wings in Spicy Butter Garlic Sauce

Bò Cuốn Lá Lốt
Grilled Beef in Wild Pepper Leaf

Nước Mắm Chua Ngọt
Dipping Sauce

Dô Chua
Vietnamese Pickels