Chef’s Atelier

Chef-led demonstrations exploring advanced techniques, seasonal ingredients, and carefully prepared menus. Book each three-hour Atelier separately.

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  • Hanami: Japanese Spring Cookery — The Art of Origami en Papillote & Tempura
    A celebration of Japanese-inspired spring cookery in anticipation of Washington's cherry blossom season. Students exp...
    $500.00
    $500.00
  • Whole Roast Duck & Blood-Orange Jus
    February’s Theme: The Winter Roasting TableStudy whole-roast duck through skin preparation, controlled fat rendering,...
    $500.00
    $500.00
  • Cider-Glazed Ham: Curing, Roasting & Carving
    February’s Theme: The Winter Roasting TableExamine a fresh ham through measured seasoning, a staged cure and slow roa...
    $500.00
    $500.00
  • Stuffed Leg of Lamb & Pomegranate Jus
    February’s Theme: The Winter Roasting TableExamine the preparation of a boned, stuffed leg of lamb, following the seq...
    $500.00
    $500.00
  • Beef Tenderloin & Sauce Béarnaise
    February’s Theme: The Winter Roasting TableStudy beef tenderloin from trimming and trussing through controlled roasti...
    $500.00
    $500.00