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.


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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

Classpop! guest reviews for other experiences with Chef Crys

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Luis

29 Jan 2023

Loved the class. Would do another one with Chef Crys

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Tavier

29 Jan 2023

Amazing time I had. Chef Crys is very friendly, supportive, and she broke all the steps down! I give this experience 10/10. I’ll gladly book another class, while chef Crys is the Instructor

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Isabella

17 Dec 2022

Very fun and informative class, great atmosphere would go again

$ 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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