June 22, 2023
Featured in Food&Wine’s April edition, the photo and recipe for Crispy Bass in Barolo is mouth watering. Per the article, Daniel Boulud created this iconic dish as the executive chef of Le Cirque in New York and the entree remained a staple for Boulud, following him to Upper East Side restaurant, Daniel’s. In this classic recipe, thin russet potato slices encase skinless sea bass fillets, served over a bed of leeks in a rich wine sauce.
Cooking Class Menu:
An optional, complimentary glass of wine will be paired and and served with dinner for students 21 and over. Students are welcome to bring their own wine, champagne, beer, etc. to enjoy during class. Please see our BYOB policy for more details.
*It’s likely unnecessary but prudent to note that Daniel Boulud will not be instructing or attending this cooking class. Likewise, Boulud has not endorsed or sponsored this class. The recipes featured are available online, and as noted, from Food&Wine, April 2023, and Antsy Nancy does not take any credit for the creation of these recipes. Our objective is to improve our students culinary skills by emulating the highly regarded recipes of master chefs.
Students will learn how to create a meal made famous by a celebrity chef. In-person students will receive chef instruction with extensive hands-on learning. Class will end by enjoying the dinner prepared.
Upon check-in, students are provided aprons and storage for personal items before visiting the handwashing station. Students will be seated in a thoroughly cleaned and sanitized workspace and given seating request preference, when available. Tools and materials will be distributed before instructor takes the class step-by-step through the successful recipe execution.