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Cooking with Conrad Gallagher - A New Cooking Series from Michelin Star Chef Conrad Gallagher

$95 per person or $450 for the complete series.

Monday and Tuesday Night Classes.

6pm to 9pm

Saturday and Sunday Morning Classes.

9 am to 12pm

1. The Italian Kitchen

Learn how to make homemade pasta, cook the perfect dried pasta, risottos, gnocchi and all the classic sauces - Meatballs, Bolognaise, Alfredo etc. Learn to make some great Italian salads and Anti Pasta, make great classics such as Lobster Mac and Cheese, Osso Bucco, Chicken Caccatoria, Veal Picatta.

2. The Classic French Kitchen

Once you know the classics its very easy to master new styles and different tastes, learn how to make Hollandaise sauce, beurr blanc, au poivre, make the best pate and terrines, rillette and tartare, learn classics such as, steak frites, chicken coq au vin, Dover sole almondine and more.

3. The Seafood Kitchen

Learn the best way to buy and prepare fish and shellfish, learn about sustainable seafood, how to cook salmon, scallops, shrimp, lobster, halibut and more, the ways to cook fish may it be sauté, steaming or grilling, work with clams, oyster and lobster, make the best accompaniment from sauté spinach, cous cous, potatoes, asparagus, make the best sauces to serve with fish.

4. The Gourmet Chef

Learn how to make some of Conrad's signature dishes:
Salmon rillette, capers, red onion, gherkin, watercress, lemon aioli
Tuna Tartare – Pine nuts, cilantro, red pepper, red onion, quails egg, harissa.
Pan seared scallops, cumin spiced cabbage, lemon beurre blanc, Parma ham
Duck liver parfait, duck rillette, crispy spinach, Salad of grape, apricot, truffle aioli
Pastrami style sea trout, Dijon, herb, pickled pea, ginger, cucumber, relish, wasabi, crème fraiche, soy reduction
Caesar Salad, Scotch egg, sour dough crouton, shaved Parmesan.
5. Canapés, Finger Foods and Horsd’evours

Conrad's Famous Finger foods, Canapés for the perfect Cocktail Party. See below a list of dishes you could learn:
Goats Cheese and Basil Crisps on Parmesan Tulle
Deviled Egg, Mustard Aioli, watercress
Smoked Salmon, Deviled Egg, Arugula
Crabmeat Scotch Egg, Lemon Aioli,
Smoked Salmon Scotch Egg, Kale
Salmon Rillette, Red Onion Dill Bread, Caper Mayo
Oysters Emanuel, Spinach, Chorizo, Tomato, Hollandaise
Oyster natural, Pear, Cucumber, Mignonette
Oyster Florentine, Watercress, Smoked Salmon, Béarnaise
Duck Liver Parfait, Fig Marmalade, Sour Dough Toast.
6. Sunday Brunch

Wild Boar Hash, Eggs Benedict with Chorizo, Parma Ham and Smoked Salmon, Blueberry Pancakes, French Toast, the perfect Steak and Egg, Bloody Mary etc. Make the perfect egg: poached, fried, scrambled, boiled.

for one class
for the full series