We'll cook up the flavors of France with three delicious recipes.
Class begins with making dessert! We make a simple chocolate mousse first so it has time to cool and set in the fridge while we prepare the main course. Next, working at your own stove-top you'll create an Herb and Mushroom Stuffed Chicken Breast with a White Wine Dijon Sauce, which teaches you the classic French method for preparing a pan sauce. On the side we have Bistro Cracked Potatoes with Haricot Vert (green beans) with the excellent flavors of bacon, lemon zest, and parsley with a little bit of crunch in the form of panko breadcrumbs.
Cook at your own cooktop; learn from a professional chef; eat what you cook and repeat at home!
Guests receive a 20% discount on future classes and 10% discount on any in-store purchase on the day of class!
- Herb & Mushroom Stuffed Chicken w/ White Wine Dijon Sauce
- French Bistro Potatoes w/ Haricot Verts, Bacon, Lemon, Parsley
- Easy Chocolate Mousse with Strawberries on Top
- Local Craft Beer, House and Premium Wines available for purchase
- Knife Skills
Chef Instructor: Timmy Kirk
Chef Timmy is a Cincinnati native, and a born roamer. He has lived in a few places around the US, Asia for 5 years, and spent a year in South America. While living abroad he traveled as much as possible, and every time he traveled, his goal was to study the cuisines and cultures of the regions he visited. He has taken more than 40 cooking classes throughout China, Korea, Thailand, India, Colombia, Italy, France, and more. He has experienced authentic flavors and techniques from around the world, and now he is bringing them back home to share the secrets with you. In Denver, Timmy was part of the team that won "Q House Chinese" the title of "Best Restaurant Denver 2018" by Eater Magazine and helped earn a nomination for “Best New Restaurant in America” by the James Beard Foundation. Although Asian cuisines are his specialty, his knowledge and skills of world cuisines is extensive. Recently, he earned his Level 1 Sommelier Certification.
Our recipes use common ingredients that may or may not be specified in the menu, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy or dietary restriction we should be aware of, please call or email before attending the class. We may or may not be able to accommodate.
A minimum 48-hour notice via phone or in-person (not email) is required for class cancellations or rescheduling for reservations of one to three guests. A minimum 7-day notice via phone or in-person is required for class cancellations or rescheduling for reservation of four or more guests. If you are unable to attend a class, you are encouraged to send someone in your place. We cannot make exceptions.
If you have a large group, consider a private party!
Got questions? Call, email, or check our FAQ page.
Classes are two hours, but duration is approximate and may vary by 10-15 minutes, it is best to plan accordingly.
For same-day booking, call us at 513.847.4474
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