Cooking Class: Mastering Upscale American Dining

In this unique cooking class with Chef Crys, you'll learn how to prepare classic, upscale American favorites for a gourmet and flavorful four-course meal. To start, you'll use fresh herbs to make fluffy bacon and cheddar biscuits from scratch. While the bread is baking, you'll prepare salmon patties, seasoning them with plenty of herbs and spices. Then, you'll enjoy these two recipes together, placing the salmon patty on top of your sliced biscuits for the main dish. You'll also sear up some green beans for a classic American side dish. Finally, you'll end your upscale dinner with a decadent chocolate chili molten cake for dessert.


Bacon Cheddar Chive Biscuits 

With pepper, sea salt, unbleached flour, butter and cage-free eggs

Wild-Caught Salmon Patty 

With garlic, lime, smoked paprika, cayenne pepper, jalapeños and herbs

Pan-Seared Green Beans

Chocolate Chili Molten Cake 

With butter, sugar, vanilla extract, espresso powder and flour

  • Minimum Guests 2
  • Maximum Guests 4
  • Event Duration 3 hours
  • Activity Level
    Activity Level
  • LabelsCouples, Beginner, Baking, New American, Group

Reviews Guests Left For Other Experiences

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03 Sep 2023

My group had an amazing time with Chef Crys she was really informative and the venue was just as amazing wine and pizza making couldn’t top it

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05 Aug 2023

It was fun and Chef Crys was a great hostess. However for the cost per person, I was very disappointed that the “homemade pizza” did not include fresh made pizza dough. Even using prepackaged dough would have been better than store bought naan bread for $50/person.

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30 Jul 2023

Awesome class! Super engaging, fun, and educational. Not to mention great pizza

$ 95 Per person

all-inclusive: 3-hour class, meal and taxes.

This class does not have any dates.

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Meet your chef

Chef Crys
Chef Crys Verified chef

Chef Crys is a health and wellness coach, chef and pastry chef who has been in the culinary arts industry for 15 years. She is passionate about creating organic, plant-based foods and desserts, and using pesticide-free produce in her dishes. She has even partnered with school districts to teach students the value of  organic cooking and transitional eating, priming her teaching skills for leading cooking classes. 

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