Moveable Feast Traveling Culinary School   

For children ages 8 and up, accompanied by an adult 18+. Accompanying adults are NOT required to purchase their own tickets, but are asked to assist the child they signed up, assuming responsibility to protect said child from any dangers inherent to cooking, such as, but not limited to, cuts and burns.

When registering your child, FIRST create your account (or if you have a PACE account already, sign in). Following the creation of your account (or the signing into your existing account), you can then register and pay for your child by registering on their behalf within your account.

Réligieuse, Paris-Brest, Chou à la Crème & Lemon Meringue Chou

Choux pastry, pronounced '“shoe”, is one of the most versatile doughs that you can learn; it is used to make éclairs and gougères (a light and airy, yet crunchy sort of popover, with cheese, herbs and bacon) but also Paris-Brest, religieuses, profiteroles, choux, chouquettes, Saint Honoré and more.

We will make the following:

• Paris-Brest - a wheel of choux pastry filled with praline cream
• Chocolate Réligieuse - means “nun”, and is a small cream puff placed on a larger cream puff, attached with a ring of chocolate ganache.
• Chou à la Crème - cream puff
• Lemon Meringue Chou - cream puff filled with lemon curd and dipped in Italian meringue

For ages 11 & up. Attendees younger than 16 years old must be accompanied by an adult. Each attendee must purchase a ticket.

After this class, French laminated doughs such as croissant dough and puff pastry will hold no secrets for you!

We will make croissants, but also pains au chocolat (oftentimes referred to as “chocolate croisants” in the USA, or “chocolatines” in southern France) and pains aux raisins (rolls of croissant dough, pastry cream and raisins).

Menu

• Pain au Chocolat (chocolate croissants)

• Croissants

• Pain aux Raisins (raisin rolls)

Each person will take home their own production.

For ages 13 & up.  Participants younger than 16 must be accompanied by an adult. Each attendee must purchase a ticket.

After this class, French laminated doughs such as croissant dough and puff pastry will hold no secrets for you!

We will make croissants, but also pains au chocolat (oftentimes referred to as “chocolate croisants” in the USA, or “chocolatines” in southern France) and pains aux raisins (rolls of croissant dough, pastry cream and raisins).

Menu

• Pain au Chocolat (chocolate croissants)

• Croissants

• Pain aux Raisins (raisin rolls)

Each person will take home their own production.

For ages 13 & up.  Participants younger than 16 must be accompanied by an adult. Each attendee must purchase a ticket.

Have you seen the highly instagrammable two-toned croissants and pain au chocolats? In French we call that “bi-color,” or “two-colored.”

I will teach you how to do bring your croissants to a higher level by teaching you this technique while making strawberries and cream croissants, bi-color pain au chocolats (or as people in southern France call them: chocolatines), pistachio and chocolate chip pain suisse and blueberry cream cheese danish.

Croissants I is not a prerequisite for attending the class, however it is beneficial/encouraged. In Croissants I each student works independently to knead and laminate croissant dough by hand; Croissants II builds on that foundation by teaching new techniques, shapes, and fillings.

For ages 13 & up.  Participants younger than 16 must be accompanied by an adult. Each attendee must purchase a ticket.

Invest a little time in perfecting your bread making skills as you create three French loaves with a French-trained baker. In this 3 hour class, you'll work side by side with Chef Justin who will introduce you to the professional techniques and share a few time-saving tips that will ensure crusty loaves with tender crumb every time!

Menu

• Baguette (French Bread)
• Fougasse (French Focaccia)
• Pain de Campagne (Country Bread)

Each person will take home their own production.

For ages 11 & up.  Participants younger than 16 must be accompanied by an adult. Each attendee must purchase a ticket.

Part A and Part B

Besides making sourdough bread and each person beginning their own starter, we will also make brioche, pain au lait and kouign-amann.

Each person will take home their own production. Please note that this class takes place two days in a row.

For ages 13 & up.  Participants younger than 16 must be accompanied by an adult. Each attendee must purchase a ticket.

French cakes are very different than what we usually make in the USA - they are more often much lighter, made with fluffy gènoise, or sponge cake, and usually contain creams that are lighted (in texture, not in calories) by whipped cream or egg white, and stabilized with gelatin.

In this class we will make small individual fraisiers, a classic strawberry cream cake made with crème diplomate and gènoise, and a chocolate mousse entremet. Believe me, a new world of desserts will open up to you!

For ages 13 & up. Attendees not yet 16 must be accompanied by an adult. Each attendee must purchase a ticket.

French Cakes I is not a prerequisite, you can attend French Cakes II without having taken French Cakes I.

For ages 11 & up. Attendees younger than 16 years old must be accompanied by an adult. Each attendee must purchase a ticket.

In this class you will help the chef prepare a 4 course menu: starter, main course, cheese course and dessert.

Dress code: Comfortable Elegance. You will be doing some prep work, peeling, chopping, etc, and volunteers will be taken to cook along with the chef.

For ages 18 and up.

In this class you will help the chef prepare a 4 course menu: starter, main course, cheese course and dessert.

Dress code: Comfortable Elegance. You will be doing some prep work, peeling, chopping, etc, and volunteers will be taken to cook along with the chef.

For ages 18 and up.

In this class you will help the chef prepare a 4 course menu: starter, main course, cheese course and dessert.

Dress code: Comfortable Elegance. You will be doing some prep work, peeling, chopping, etc, and volunteers will be taken to cook along with the chef.

For ages 18 and up.

In this class you will help the chef prepare a 4 course menu: starter, main course, cheese course and dessert.

Dress code: Comfortable Elegance. You will be doing some prep work, peeling, chopping, etc, and volunteers will be taken to cook along with the chef.

For ages 18 and up.

Learn how to efficiently and safely use a knife at (eventually) lightning speeds!

Well, really, I’m going to teach you the proper techniques to slice and dice, chop and mince, julienne and brunoise a variety of vegetables, and then it will be up to you to practice and perfect the skills learned in class. (Please note that though we won’t be cooking a full meal, we will enjoy a cheese and charcuterie board during class!)

Menu:

• Pork tenderloin with orange sauce and ratatouille
• Fruit Salad

Bonus: Class attendees will receive a $20 coupon to use towards the purchase of a DuBon Signature Series 33 layer Damascus Steel and Copper Chef Knife.

For ages 16 & up.  Participants younger than 18 must be accompanied by an adult. Each attendee must purchase a ticket.

In this class you will learn how to make French macarons using the Italian Méringue method (there are 3 methods to making a méringue, the French, Italian and Swiss methods), which involves cooking the egg whites with a hot sugar syrup, creating a méringue that is very stable, meaning that it’s not as easily deflated.

We will fill the macarons with three fillings,  lemon curd, chocolate ganache and pistachio pastry cream, each teaching you different recipes and skills.

Each participant will go home with a generous box of gorgeous macarons!

For ages 13 & up. Attendees younger than 16 years old must be accompanied by an adult. Each attendee must purchase a ticket.

In this class, you will learn how to make French macarons using the French Méringue method (there are 3 methods to making a méringue, the French, Italian, and Swiss methods).

Together, we will make the following flavors:
coffee (buttercream), vanilla pastry cream & salted butter caramel, and white chocolate & raspberry.

Macarons I is not a prerequisite, you can attend Macarons II without having taken Macarons I.

For ages 13 & up. Attendees not yet 16 must be accompanied by an adult. Each attendee must purchase a ticket.

It’s all about the sauce! In French cuisine, proteins are mainly seasoned simply, using fresh ground pepper and coarse sea salt. However, the sauce brings the flavor magic to the plate, bringing any meat or fish to life.

In the sauce class students will learn mother sauce techniques - hot and cold emulsions, roux, reductions, purées and caramelizations.

• Mayonnaise
• Vinaigrette
• Hollandaise/Bernaise
• Béchamel
• Sauce brune aux champignons (brown sauce, with mushrooms)
• Tomato sauce
• Red wine reduction
• Caramel à l’orange

For ages 13 & up. Each attendee must purchase a ticket.

Menu

• Quiche Lorraine (bacon & gruyere)
• Smoked Salmon & Spinach Quiche
• Tiramisu Tart (chocolate butter crust, coffee pastry cream, whipped marscapone and cocoa)

For ages 11 & up.  Participants younger than 16 must be accompanied by an adult. Each attendee must purchase a ticket.

One bite into a délice made with Pâte Feuilletée causes an explosion of buttery, flaky crumbs…..most of them landing in your lap, being so light and volatile.

In this class we will make chaussons-aux-pommes (French Apple Turnovers) and Vol-au-Vents, which are individuals puff pastry towers filled with chicken, creamy béchamel sauce and gruyère cheese, served with a green salad.

For ages 13 & up.  Participants younger than 16 must be accompanied by an adult. Each attendee must purchase a ticket.

Menu

• Chicken Florentine Buckwheat Crèpes with Green Salad, Dijon Vinaigrette
• Dessert Crèpe Buffet

Not only will you learn how to make two different types of traditional French crèpes, you’ll learn how to pronounce the word “crèpe” as well!

For ages 11 & up.  Participants younger than 16 must be accompanied by an adult. Each attendee must purchase a ticket.

Learn to master the basic of Pâte Brisée (sablé butter crust) and three classic French tarts:

• Tarte Tatin - upside-down apple tart
• Tarte au Citron Meringuée - Lemon Meringue Tart
• Tarte aux Fruits - Fruit tart, filled with crème pâtissière and topped with fresh fruit.

Each person will take home their own production.

For ages 13 & up.  Participants younger than 16 must be accompanied by an adult. Each attendee must purchase a ticket.

Learn to master the basic of Pâte Brisée (sablé butter crust) and three classic French tarts:

• Tarte Amandine à la Poire - Almond & Pear Tart
• Galette aux Pommes - Rose-shaped Apple Tart
• Tarte au Chocolat - Decadent Chocolate Tart

Each person will take home their own production.

Tarts I is not a prerequisite, you can attend Tarts II without having taken Tarts I.

For ages 13 & up.  Participants younger than 16 must be accompanied by an adult. Each attendee must purchase a ticket.