"This is as much dinner party as it is cooking class, visible to the street by a large surround of glass. Chef Waggoner hands you a glass of brut rosé Champagne, and there’s a bit of small talk, but then you get right to it, following his rapid-fire directives. You hone knife skills, learn to “blanche and shock,” to cut on the bias, to score fish and get a proper sear and finish it off in the oven, to caramelize and deglaze, to reduce and emulsify. There’s no published schedule for what you’ll be cooking on any given night. It’s up to the chef, and what looks best at the market that particular day. When we were there that included vermillion snapper on a bed of fennel, shallots, asparagus, green peas, and flat parsley, sautéed in a saffron-orange-butter-white-wine reduction, garnished with sunflower sprouts. Multiple wine pairings are included in the evening’s flat price." - Allston McCrady
