Moveable Feast Traveling Culinary School   

For children ages 8 and up, accompanied by an adult 18+. Each attendee (parents/adults included) must purchase a ticket.

For children ages 8 and up, accompanied by an adult 18+. Each attendee (parents/adults included) must purchase a ticket.

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.

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.

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.

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.

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.