716 Kitchen Skills
Prosciutto draped over fresh melon and mango

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A few examples of what you can learn with us.

Every plate on this page was cooked in somebody’s home kitchen, by somebody who had not cooked it before that afternoon. Yours does not have to be on the list.

TenderloinGlazed and roasted
SkewersOver the grill
Hasselback potatoes roasted with rosemary
Potatoes‘Girl Dinner’ must have!
Green house-made ice cream finished with fresh flowers
DessertHouse made ice creams and other unique sweets
Plating Techniques
Plating Techniques
Beef Wellington — Classics that still impress!
Beef WellingtonClassics that still impress!
Bourbon & Wine Pairing Available
Bourbon & Wine Pairing Available
Salads — & other healthy meals
Salads& other healthy meals
Fresh Seafood Dishes — In a sauce worth the bread
Fresh Seafood DishesIn a sauce worth the bread
Seasonal Dishes — Stacked, fresh, gone in minutes
Seasonal DishesStacked, fresh, gone in minutes
Perfect Steaks — Rested, sliced, edge to edge
Perfect SteaksRested, sliced, edge to edge
Simple, Unique Ideas — Change up your weekly rotation
Simple, Unique IdeasChange up your weekly rotation
Caramel Apple Trifle — & Other Fall Favorites
Caramel Apple Trifle& Other Fall Favorites
Canapés — Small bites for a standing room
CanapésSmall bites for a standing room
Grazing Board — Charcuterie, cheese and fruit
Grazing BoardCharcuterie, cheese and fruit
Game Day Food — Go Bills!
Game Day FoodGo Bills!
Crispy Cutlets — Pan-fried golden, finished with lemon
Crispy CutletsPan-fried golden, finished with lemon
Pasta Bolognese — & Other Italian Favorites
Pasta Bolognese& Other Italian Favorites
Celebration Dessert — Stacked tall with cream
Celebration DessertStacked tall with cream
Grilled Vegetables — Balsamic and basil
Grilled VegetablesBalsamic and basil
Taquitos — & Other Tex-Mex Favorites
Taquitos& Other Tex-Mex Favorites
Advanced Technique — For the advanced cook
Advanced TechniqueFor the advanced cook
Cheese & Wine — Out before the guests arrive
Cheese & WineOut before the guests arrive
Risotto — Finished with green oil and fresh cheese
RisottoFinished with green oil and fresh cheese
Brasserie Style Cooking — 12-hour braised veal shank, natural jus, gremolata
Brasserie Style Cooking12-hour braised veal shank, natural jus, gremolata
Lobster Hash — Duck-fat fingerlings, sweet corn succotash, butter-poached claw
Lobster HashDuck-fat fingerlings, sweet corn succotash, butter-poached claw
Unique Cheese Dishes — Whipped Ricotta and Cherry Tomato Bruschetta
Unique Cheese DishesWhipped Ricotta and Cherry Tomato Bruschetta
Wood Fire Grilling — Cooked right in the fireplace
Wood Fire GrillingCooked right in the fireplace
Unique Fruit Dishes — The small plates that disappear first
Unique Fruit DishesThe small plates that disappear first
Hand-Made Pasta — Rolled, cut and dried the same afternoon
Hand-Made PastaRolled, cut and dried the same afternoon
Unique Vegetable Dishes — Built to be a meal, not a side
Unique Vegetable DishesBuilt to be a meal, not a side
Slow Roasting — Cooked to the perfect temp, rested and sliced
Slow RoastingCooked to the perfect temp, rested and sliced
Meal Prep — Turkey meatballs, whipped feta — a week of real food
Meal PrepTurkey meatballs, whipped feta — a week of real food
Meat Cookery — Choosing it, seasoning it, and reading the temp
Meat CookeryChoosing it, seasoning it, and reading the temp
Honey-Brined Turkey — One simple trick to the perfect roast, every time
Honey-Brined TurkeyOne simple trick to the perfect roast, every time
Party Snacks — Fruit flowers — light, simple, tasty and beautiful
Party SnacksFruit flowers — light, simple, tasty and beautiful
Greek Skewers — Marinated chicken & shrimp, tzatziki, Greek dressing
Greek SkewersMarinated chicken & shrimp, tzatziki, Greek dressing
The Reverse Sear — No grill? No problem. Ask Chef Michael about it
The Reverse SearNo grill? No problem. Ask Chef Michael about it
Unique Seafood Dishes — Grilled lobster tails
Unique Seafood DishesGrilled lobster tails

Not on the list?

Then that is the lesson.

Menu planning, recipe creation and wine pairing are part of what we teach. Bring us a dish you ate somewhere and loved, a family recipe nobody wrote down, or a technique you have never trusted yourself with.