Chef Cornell Coulon will begin offering cooking classes for the 2013 season starting in January. Perfect for foodies and at-home cooks alike, we will only offer a la carte classes to suit a multitude of culinary desires.
All our cooking classes will be hosted in our Chantilly kitchen. Please see the class calendar for the dates, times and themes.
A la Carte Classes
Our a la carte classes are perfect for those individuals who want to learn how to make specific dishes that they can replicate at home. You can come to any number of these a la carte classes, it’s up to you and what you are interested in learning. The a la carte classes are open to 12 participants per class and include dinner and wine.
$100 per participant per class
Learn how to make traditional Creole dishes from a native New Orleanean. Chef Coulon was raised in New Orleans and will teach you how his grandmother made gumbo or shrimp & okra stew, and bread pudding.
Fun & Flavorful Thailand
A fun introduction to the food of southeast Asia. In this class, you will learn to make a chicken, coconut, ginger soup; beef with sweet basil & jasmine rice; as well as mango sticky rice with coconut cream.
Foods of Spain
Learn easy to do at home favorites like garlic shrimp, paella marinera, & leche frita.
If you’ve ever tried to replicate at home that perfectly sautéed fillet of salmon you ordered at the restaurant, you know that it can be a frustrating experience. Chef Coulon has a surefire way to guarantee your fish will be perfect. Let him show you this as well as how to make a simple & delicious vegetable medley, & accompanying sauce. You will end your evening learning how to make (and then savoring) a pear and rosemary tarte tartin.
Flavors of East Asia
Take a spin to another part of Asia in this interactive class. Pork & cabbage spring rolls with wood ear mushrooms & soy dipping sauce, and Sichuan Beef Noodles with scallions, ginger, & scallions for dinner.
Simple Everyday French
Do you crave to make a simple French meal? This simple menu is sure to impress! We will make salmon en papillote with lemon-garlic beurre blanc, boulangerie potatoes, & roasted vegetables. We will finish the meal with a mixed berry clafoutis.