Easy Italian

Learn about the different cuts of pork, the principles of roasting meats and vegetables, Italian flavors and cooking styles, and how to make several pasta sauces and quick pasta dishes. You will also make a delicious caramel sauce and pair it with sautéed apples. This class is part of our How to Cook Series.

From the Pantry

Chicken and rice is a classic combination to be found across the globe; we will explore the flavors of six different regions (East Asian, Indian, Middle Eastern, Mediterranean, Caribbean, and Mexican) combining pantry staples and easy to find items to capture the flavors of ethnic cuisines and to explore American fusion cooking.  In this class you will learn about the different types of chicken and cuts on the market and how to prepare them, varieties and methods for cooking rice, and sautéing vegetables and meats. You will also work with puff pastry and frangipane and prepare a delicious chocolate sauce. This class is part of our How to Cook Series.

Lamb and Risotto

Menu includes lamb with Bernaise sauce, risotto, sauteed vegetables and chocolate souffle. You will learn and compare the best lamb cuts for steak, how to make an emulsion sauce and learn how to make warm souffles. This class is part of our Savvy Chef Series.

Cornish Hens and Polenta

In this class you will learn about cornish hens and game fowl, how to make creamy and firm polenta dishes, how to make pastry cream and blind baking crusts. Menu includes roasted cornish hens, baked polenta with caramelized onions, roasted vegetables and individual fresh fruit tarts. This class is part of our Savvy Chef Series.

Greece

Learn how to use filo, grape leaves and olives as you prepare classic Greek dishes. Menu includes spanikopita, taramasalata, Saganaki, dolmas, moussaka and Kadaifi.

Deboning Chicken

In this class each student will debone a chicken as well as learn to make excellent chicken stock oven dried fruits and fresh fruit coulis. Menu includes boneless wild rice stuffed chicken, roasted tomatoes, Truffled Potatoes Anna, and individual panna cotta with oven dried fruits and fruit coulis. Bring your own wine.

Consomme and Gnudi

In this class you will make a classic consommé as well as learn to make gnudi, parmesan tuilles and savory custards. Menu includes chicken consommé, classic Caesar Salad garnished with parmesan tuilles, veal cutlets with gnudi and lemon sorbet. Bring your own wine.

Soups and Sauces

Learn classic culinary techniques for making soups and sauces as you prepare prosciutto and cantaloupe with port wine reduction sauce, carrot soup with crème fraiche, tomato mozzarella salad with creamy basil vinaigrette, sirloin steak with béarnaise sauce, horseradish mashed potatoes with a rich brown sauce and summer berry soup. Bring your own wine.

Bistro Fare

Make a perfect bistro dinner without recipes! You will learn about and compare the different cuts of steak, make quick marinades and flavored vinaigrettes, learn three easy ways to make potatoes and learn the principles of mousse desserts. This class is part of our How to Cook Series.

France

Prepare a traditional French menu including avocado and shrimp salad, Coq au Vin, Haricot verts, steamed potatoes, cheese platter and creme brulee. Bring your own French wine.

Fresh Pasta Chicken Alfredo

Menu includes fresh pasta chicken alfredo, warm goat cheese salads and crème brulee.  In this class you will section poultry as well as learn about classic cream sauces, make creme brulee and make fresh pasta. Bring your own wine.

This course is part of our Savvy Chef series but may be taken seperately.

All About Fish

Learn about different types of fish and how best to prepare them as well as how to make classic chowders, dinner rolls, hollandaise sauce and cream puffs. Menu includes pan seared tuna, red snapper en papillot, New England clam chowder, tuna tartar, dinner rolls and cream puffs. Bring your own wine.

This course is part of our Savvy Chef series but may be taken independently.

Perfect Thanksgiving Dinner

Learn to prepare a fabulous Thanksgiving dinner as well as how to go about planning and timing your meal so that everything goes smoothly on Thanksgiving day. You will learn how and why to brine meat and the best way to roast your turkey. You will also prepare a number of side dishes including Grand Marnier Cranberry Sauce, Asparagus with Hollandaise Sauce, Oven Roasted Root Vegetables, Roasted Garlic Mashed Potatoes, Cornbread Dressing and New England Style Stuffing. This is a great opportunity for a "dry-run" before Thanksgiving day!

Comfort Foods

Potato Gnocchi and Roast Pork

In this class you will learn to roast meats, make hand rolled gnocchi, puree style soup, and a sensational bread pudding. Menu includes roast pork loin, gnocchi in herbed butter sauce, carrot soup, and croissant bread pudding. Bring your own wine.

This class is part of our Savvy Chef series and may be taken separately.

Beef Wellington Dinner

In this class you will learn to make classic and contemporary Beef Wellingtons as well as learn how to prepare brown sauces, vegetable gratins, duchesse potatoes and poached fruit desserts. Menu includes Beef Wellington with wild mushroom sauce, kale gratin, duchesse potatoes, red wine poached pears with sabayon.

This class is part of our Savvy Chef series but may be taken seperately.

Souffles and Filleting Fish

In this class each student will fillet fish and learn to make fish stock and perfect savory soufflés. Menu includes roulade of sole, cauliflower cheese soufflé, brunoise of root vegetables and sabayonne. Bring your own wine.

Game Meats

In this class you will learn all about game meats and ways to prepare them as well as how to make and work with puff pastry, dessert custards and advanced stock based sauces. Menu includes braised rabbit with espagnole sauce, wild mushroom ragout in puff pastry, potato turnip puree, and flourless chocolate cake. Bring your own wine.

Surf and Turf II

In this class you will work with lobster, make tortellini, Bavarian Cream and learn to work with caramel. Menu includes New England Clam Chowder, lamb chops with lobster tortellini, corn and poblano salad, and cinnamon tuilles with coffee Bavarian Cream and caramel sauce. Bring your own wine.

Foie Gras

In this class you will learn all about foie gras and how to prepare it as well as how to work with quail eggs, quinoa and how to make crepes and crème anglaise. Menu includes pan seared salmon with foie gras, mixed green salad with poached quail eggs, beets and truffle vinaigrette, quinoa pilaf and white chocolate mousse crepes with lavender crème anglaise. Bring your own wine.

Private Class

We offer private classes for 3 or more people. You can select any of the classes that are listed in "shopping and registration" or create a custom menu. To select a date just enter a date and time that does not yet have a class listed. Chara will contact you to confirm the date, course and other details before your order is completed.

Cost is $65/person for five or more people.

All About Salmon

Spanish Classics

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Seductive and succulent, Spanish cuisine is a feast for the senses. In Spanish Classics, you’ll explore the many regions of Spain and their signature recipes, from a traditional tortilla Española to a sumptuous seafood paella to tempting sweets with a Catalonian twist.

This class is part of our "Saveur Cooks" program. Registration includes a FREE one-year (9 issues) subscription to SAVEUR magazine, an exclusive recipe booklet, and a SAVEUR gift tote filled with samples and coupons.

Date Night! Bring a date for only $140 per couple. (Receive a two year subscription to SAVEUR for a shared address.)

Vegetarian

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