Description

How to create healthy, extremely flavorful dehydrated powders of Citrus, Ginger, Beet or Fresh Herbs. How these powders easily applied to any cooking recipe can bring more flavor, energy, vitamins, minerals and high fibers. Simple to make, long shelf life and hundreds of easy uses!

Bouley at Home Cooking Class Demonstrations are recreational, fun and located in the heart of Manhattan’s Flatiron District. During an in-depth demonstration, students can ask the chefs questions about seasonal recipes, skills, techniques and health benefits. A 3-course 2-wine pairing lunch is prepared specific to each class subject with ingredients used during the demonstration. Bouley at Home Cooking Classes have a healthy, clean eating focus using pure and organic foods known for their added health benefits.

Limited to 20 seats per cooking class. Class Demos will take place in Bouley Test Kitchen located at 31 west 21^st street between 5^th and 6^th avenues. For any questions regarding dietary restrictions and/or availability, please email connect@bouleyathome.com!

All class sales are final. Students must cancel at least 72 hours before the scheduled class to receive a Bouley at Home credit of the full purchase value.

Bouley at Home Cooking Classes

Tuesdays, Wednesdays & Thursdays 1:30 – 3:30pm $135

For full Event Details, please click each photo below:

Wed, June 20, 1:30 – 3:30pm, How to Create Healthy, Extremely Flavorful Dehydrated Powders

Description

Bouley at Home Cooking Classes

Tuesdays, Wednesdays & Thursdays 1:30 – 3:30pm $135

Tues, Oct 23, 1:30 – 3:30pm, Caviar: The Last Touch

Thurs, Oct 25, 1:30 – 3:30pm, Wagyu at Home: Bring Healthier Japanese Beef into Western Cooking

Wed, Oct 24, 1:30 – 3:30pm, Fermented Food: Build Your Microbiome and Strengthen Your Immune System

Sun, Oct 28, 1:30 – 3:30pm, “Paella Sunday, Family Style Cooking Class” in Bouley Test Kitchen

Tues, Oct 30, 1:30 – 3:30pm, Paella and Fideua: “Paella Is A Celebration”

Wed, Oct 31, 1:30 – 3:30pm, “Dashi” the foundation of Japanese Cuisine.

Thurs, Nov 1, 1:30 – 3:30pm, Cooking with Vegetables and Purees

Nov 2, ALL DAY, “Fermented Foods: A Chef and Scientist Symposium” w/ Dr. Okada, Chef David Bouley & Guests

Tues, Nov 6 1:30 – 3:30pm, Bread-Making Healthy Techniques

Wed, Nov 7, 1:30 – 3:30pm, Healthy Food with Anti-Inflammation Properties

Thurs, Nov 8, 1:30 – 3:30pm, Healthy Vegan Winter Recipes: Soups & Stews with Megafood

Sun, Nov 11, 1:30 – 3:30pm, “Paella Sunday, Family Style Cooking Class” in Bouley Test Kitchen

Tues, Nov 13, 1:30 – 3:30pm, Mushrooms: Cooking & Health Benefits

Tues, Nov 20, 1:30 – 3:30pm, Caviar: The Last Touch

Thurs, Nov 15, 1:30 – 3:30pm, Healthy Thanksgiving Recipes: From Turkey to Gluten-Free Stuffing

Wed, Nov 21, 1:30 – 3:30pm, Fermented Food: Build Your Microbiome and Strengthen Your Immune System

Tues, Nov 27, 1:30 – 3:30pm, Paella and Fideua: “Paella Is A Celebration”

Wed, Nov 28, 1:30 – 3:30pm, “Dashi” the foundation of Japanese Cuisine

Thurs, Nov 29, 1:30 – 3:30pm, Cooking with Vegetables and Purees

Sun, Dec 9, 1:30 – 3:30pm, “Paella Sunday, Family Style Cooking Class” in Bouley Test Kitchen

Tues, Oct 2, 1:30 – 3:30pm, “WILD MUSHROOM” Cooking Class