The YTK will be hosting two evenings of culinary exploration, hands-on instruction, and great food.
The adult cooking classes are designed for food lovers who want to learn new techniques, expand their culinary skills, and enjoy an unforgettable meal in a welcoming kitchen environment. Each experience features a unique menu and is led by Chef Instructor Kaleb Weischmeier.
Whether you’re looking to sharpen your skills, try something new, or simply enjoy an evening centered around good food, there’s a place for you at the YTK table.
THE ART OF FRENCH CUISINE
Friday, Oct. 23, at 6 p.m. The cost is $100 per person.
Experience the elegance of French cuisine as Wischmeier guides you through a hands-on, two-course culinary experience. Learn valuable French cooking techniques while preparing a beautiful meal featuring classic dishes and refined flavors.
The two-course meal includes Duck a l’Orange: Seared duck breast with a rich, flavorful sauce made with orange reduction and duck stock. Potatoes au Gratin: Thinly sliced, layered potatoes cooked in a rich cream and cheese sauce. Haricots Verts: French-style green beans with shallots and garlic.
The dessert course includes Apple Tarte Tatin: Caramelized apples cooked in sugar and butter, topped with delicate flaky pastry and baked until golden brown.
The class is limited to 12 participants. Some prior cooking experience preferred. Bring your own alcoholic or non-alcoholic beverage to enjoy with your meal. Wine is encouraged. Wischmeier can provide recommendations. Please specify at booking with any special dietary needs that need to be accommodated. Payment due upon booking.
THE ART OF SUSHI
Saturday, Nov. 7, at 5 p.m., with the cost of $100 per person.
Learn how to roll sushi like a pro with Chef Kaleb Wischmeier! This hands-on culinary experience will teach you how to prepare and roll three different varieties of sushi while learning techniques you can take home and recreate in your own kitchen.
The menu includes: California rolls: Imitation crab, creamy avocado, crisp cucumber, seasoned rice and seaweed. Spisy ahi tuna roll: Ahi tuna, seasoned rice, seaweed, spicy aioli, oyster sauce, avocado and scallions. Shrimp tempura roll: Crispy tempura shrimp, seasoned rice, seaweed, miso aioli, jalapeno and cucumber.
For dessert: Japanese mochi. Served, not part of the cooking portion.
The class is limited to 12 participants. Some prior cooking experience preferred. Bring your own alcoholic or non-alcoholic beverage to enjoy with your meal. Japanese sake is encouraged. Please specify at booking with any special dietary needs that need to be accommodated. Payment due upon booking.
Visit https://fortmadisony.activityreg.com/ to register for either or both classes.
Dining and Cooking