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Classic Chefs

In our Classic Chefs classes, we pay homage to chefs who have changed or influenced where the culinary world is today or have rerouted current culinary thinking by recreating recipes that are either emblematic of their style or that are staples on their menus. Although these chefs will not be joining us for these classes, their presence will be felt in the dishes we create. (Ingredients for each class are subject to change based on product availability.)

A TRIBUTE TO JULIA CHILD

Nobody can argue that Julia Child started it all, cooking shows on television, this country cooking French classics rather than over cooked steak and green beans, etc. Join us as we pay tribute to this icon of American gastronomy. We’ll tackle some of her favorite dishes – Potato Leek Soup, Beef Bourguignon with Parsley Potatoes and Apple Clafoutis with Chantilly Cream and Candied Hazelnuts.

PAUL BOCUSE, THE TRUE MASTER OF COOKING

There are few chefs in France so universally known as Paul Bocuse. We’ll honor the legacy of Chef Bocuse, who passed away in 2019, by making the classic Gougère to snack on, then create his famous Lobster Salad with Vegetables and Tomato Gelée, a main course of Roasted Tenderloin with Black Truffle Jus and Lyonnaise Potatoes and finish with a Chocolate Tart, Hazelnut & Crème Anglaise.

THE WHIMSICAL CUISINE OF DAVID CHANG

David Chang opened his first restaurant, Momofuku Noodle Bar in 2004 in the New York City’s East Village.  Since then, the Momofuku Restaurant Group has gone on to open many other great spots around the world including Momofuku Ko, Má Pêche and Milk Bar. He hosts the first, and possibly best, season of PBS Television’s Mind of a Chef and shows up on Top Chef as a guest judge often. Join us as we recreate some of his signature dishes – the Momofuku Pork Buns, Cured Himachi with Edamame Purée, Chawan Mushi with Shrimp & Mushrooms, The Chicken & Egg Rice Bowl and Spent Milk Ice Cream with Chocolate Brownie.

JOSE ANDRES, SPAIN ON HIS TERMS

Early in his career, José trained under Ferran Adrià at the restaurant el Bulli. Beginning in the fall of 2010, Andrés taught a culinary physics course at Harvard University with Ferran Adrià and went on to teach at George Washington University. With his opening of Jaleo in 1993, he created the first critically and commercially successful tapas restaurants in the country, setting the standard for other Spanish restaurants for the next 15 years. With his creation of Minibar, he brought the world of Molecular Gastronomy to DC. Join us as we create some of the traditional and more modern dishes that made him one of this country’s top chefs. We’ll create a few of his iconic small plates – Confit of Wild Mushrooms and Mussels Escabeche along with Cod roasted in Catalan Sauce, Pork Tenderloin with Eggplant & Peppers and Potatoes Rioja-style with house made chorizo. With finishing by baking the classic Spanish Flan.

LIDIA BASTIANICH, THE HEART OF ITALY

Lidia Bastianich has been delighting diners with her restaurants since first opening Buonavia in Queens in 1971. Since then she has gone on to build a small restaurant empire, including Eataly, which first opened in 2010 in Manhattan and now has locations throughout the US and beyond. One of her many cookbooks, Lidia Cooks from the Heart of Italy, has recipes arranged by region. For this class we’ll focus on the dishes from Umbria and create Potato-Mushroom Cake with Braised Lentils, Strangozzi with Tomato-Bacon Sauce, Sausages in the Skillet with Grapes and Chocolate Bread Parfait to finish the night.

DEFINING AMERICAN CUISINE: THOMAS KELLER

By 2003 The French Laundry was named one of the 50 Best Restaurants in the World. In 2004, Chef Keller opened Per Se in New York City’s Time Warner Center. It quickly received three Michelin Stars. He has shaped what is now called Modern American cuisine in this country like no other. We’ll make his Salmon Tartar Cornets, Butter Poached Shrimp, Tomato ‘Pain Perdu’ Celery and ‘Russian Dressing, Glazed Pork Tenderloin, Swiss Chard, White Wine Poached Apples, Green Mustard Vinaigrette and to finish, Bouchon’s famous French Toast with Apricots.