Cider House Feast
Class Overview
Apples run through this menu from the first bite to dessert, used sharp, savory, sweet, and caramelized.
We’ll start with crostini topped with sharp cheddar and apple chutney, then make an apple, radish and fennel salad with blue cheese and toasted hazelnuts. For the main course, chicken is braised with cider, apples, and cream. Dessert is a caramel apple tart.
We’ll taste a few apple varieties at the start and talk about what changes when you cook with a crisp, tart apple versus a sweeter one. The class also works through vinaigrette, braising, pan sauce, caramel, and puff pastry.
This is a hands-on dinner class. Guests cook in teams, taste as they go, and bring the full menu together for dinner.
What You'll Learn
How different apple varieties behave in savory and sweet cooking.
How to build and balance a vinaigrette.
How to braise chicken with cider, apples, and cream.
How to make and finish a pan sauce.
How to work with caramel and puff pastry.
On The Menu
Crostini with Sharp Cheddar and Apple Chutney
Apple, Radish and Fennel Salad with Blue Cheese and Hazelnuts
Cider-Braised Chicken with Apples and Cream
Caramel Apple Cake
Who This Class Is For
All cooking levels are welcome. This is a good fit for home cooks who want a hands-on seasonal dinner class and a closer look at how apples and cider work across a full menu.
Take Aways
Dinner, the recipes from class, and plenty of hands-on cooking.
Class Details
Format: Hands-on dinner class
Length: 3 hours
Price: $175 per person plus tax
Ingredients: Included
Skill level: None required; all cooking levels are welcome
Closed-toe shoes and comfortable clothes are recommended. Long hair should be tied back. Bring an apron if you like.
Class Size: Kept small so everyone has plenty of hands-on cooking time and can work through the full menu together.
Group Size: Minimum 2, maximum 12 in most home kitchens. Larger groups may require an event space.
Private in-home booking minimum: $600 before tax.