THE CHEF’S TABLE, AMERICAN BISTRO $105.75/student + tax

Also available for Team-building & Private Events. Please contact us regarding pricing.

This menu contains dairy, gluten & eggs.

*This menu can be made lacto-ovo vegetarian, see footer!

We gladly welcome skilled young cooks aged 13 and up; please be aware that our classes primarily include adults and discussions are geared toward an adult audience. For the safety and comfort of all participants, minors must be accompanied by a guardian. Please notify us in advance if you will be bringing minors. Thank you.

New American Bistro

New American cuisine is where familiar American ingredients and regional traditions meet modern restaurant technique and global inspiration. It is creative without being fussy, rooted in the American table yet open to the influences that shape how we eat today. Think of this class as our chef’s table: a contemporary bistro menu built around bold flavors, polished presentation, and a few more advanced culinary techniques.

Throughout the menu, we will explore the development of concentrated flavor and high-viscosity finishes. Each dish approaches this idea differently—through layering and lacquering, slow braising, careful reduction, or deep caramelization. Students will learn how heat, time, and sugar transform sauces and cooking liquids into glossy, richly flavored coatings that cling beautifully to food.

Our large appetizer brings in the Asian-inspired element so often found on New American menus: Sticky Lacquered Chicken with Hot Honey, Brussels Sprout and Apple Slaw, and Crispy Ramen Crumble. We will explore a lacquer-building process inspired by char siu, layering and reducing the glaze until the chicken develops a glossy, deeply flavored finish. Apple brings the dish back to the American table, appearing in both the lacquer and the bright slaw dressing. A plant-based version will use the same method and flavor profile.

For the entrée, we will reimagine an Italian classic through an American lens: a creamy, pan-fried Jalapeño-Cheddar Polenta Cake topped with braised pork belly, balsamic-caramelized sweet onion, and poblano-lime salsa verde. Because pork belly requires approximately three hours to become tender, it will be braised before class. Students will complete the most important finishing step themselves, applying a carefully balanced coating of salt, spices, and turbinado sugar to develop what I call “oven crack”—a deeply caramelized, crispy exterior surrounding tender pork. A plant-based version will follow the same seasoning and finishing technique.

Dessert brings together two unmistakably American restaurant classics: Bananas Foster Lava Cake. Bananas Foster was born in a famous New Orleans dining room, while molten chocolate cake became a sensation after its late-1980s debut by a celebrated New York chef. We will bring the two together in one warm, decadent dessert finished with a sticky, deeply caramelized banana sauce. There will be no flambé—but you will not miss it. Instead of rum, we will use bourbon extract as a nod to the enduring influence of Southern bourbon culture.

Homemade Pimento Cheese

French bread crostini’s  

Southern Tomato Pie

variety of classic cheeses, fresh garden herbs

NOLA-Style Shrimp Cakes 

served with our remoulade sauce, hot sauce & lemon slice

Fresh Herbed Salad

with a lightened vinaigrette version of the famous “Sunshine Dressing”

“Savannah Ladies” Pecan Tassie Tarts

vanilla chantilly cream

Wine Pairing Recommendations: Pinot Noir, Mas Julien or Trevallon Blanc. A cold sweet tea or Sazerac are always in order! Please note this is a lengthy time for just one bottle, you may want to plan for both prep and dinner.

*This menu can be made lacto-ovo vegetarian with the substitution of a corn and grits cake for the shrimp cake. Please note, this menu still contains eggs. We are not able to effectively use egg substitutes in these recipes. If you would prefer the corn and grits cake, please contact us via email immediately after booking, otherwise we will not be prepared for you. Thank you.

We respectfully request that you do not confuse us with a restaurant. We conduct cooking classes. We run one specific menu each class and are not prepared to alter the ingredients or preparation on the fly. We are chefs not dietitians👩‍🍳 Please read our menus carefully and consider your specific dietary restrictions prior to booking.

Please see our full cancellation policy prior to scheduling.