Description

By popular demand, Chef Dani and team have developed a Wagyu and Kobe cooking demo / tasting & pairing luncheon to highlight home preparation of the finest cuts of this legendary beef. You will enjoy a 3 course lunch with 2 deserts and 3 wine pairings, in this leisurely luncheon focussed on taste and happiness, with the following cuts & cooking techniques demoed:

Tar Tar & Carpaccio
Wagyu Brisket
Kobe Strip Loin

Beyond being incredibly delicious, highly marbled, Wagyu beef has the highest concentration of conjugated linoleic acid (CLA) per gram of any food. Nutritionists have found that Wagyu has a higher mono-unsaturated to saturated fat ratio than other beef, making it more beneficial to human health. As well, the saturated fat in Wagyu is different; forty percent is of a fat type called stearic acid, which has a minimal impact in raising cholesterol levels.

Limited to 20 seats per cooking class. 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 Class Demos

Tuesdays, Wednesdays & Thursdays 1:30 – 3:30pm $150

For full Event Details, please click each photo below:

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

Description

Bouley at Home Cooking Class Demos

Tuesdays, Wednesdays & Thursdays 1:30 – 3:30pm $150

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