Find your cullinary voice

Classes with David Waltuck

Four-Start American Cuisine with David Waltuck

Mushrooms: An Exploration of Wild Fungi

David Waltuck
Friday, May 12, 6-10pm
$60 students/alumni • $125 general public

David Waltuck's legendary and aptly named downtown restaurant, Chanterelle, was famous as one of the first of New York's dining establishments to regularly serve a variety of wild mushrooms. In this hands-on class, we will work with an assortment of wild mushrooms in season, tasting them in their most basic form, as well as in such dishes as: Asparagus Flan with Morels; Sweetbreads with Chanterelles and Sherry Vinegar; and Beef Filet with Oysters and Wild Mushrooms.

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Fusion, Not Confusion: Asian Ingredients in a French Kitchen

Saturday, June 17, 6-10pm
$60 students/alumni • $125 general public

While David Waltuck’s cooking is firmly grounded in the French classics, he has always had a deep interest in Asian cuisine, especially Chinese. Over the years, he has incorporated Asian ingredients and flavors in his cooking. Chef David will show you how to meld these cuisines while understanding and respecting their histories and traditions.

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Bistronomy: The French Bistro Today

Monday, July 31, 6-10pm
$60 students/alumni • $125 general public

Though best known for his haute four-star Tribeca restaurant, Chanterelle, David Waltuck has also explored a more casual style at his other ventures, Le Zinc and elan. In this class, David will teach the new high/low-style “Bistronomy,” which modernizes bistro classics and seeks to elevate casual dining to the highest level.

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Classic Seafood Dishes of Chanterelle

Tuesday, August 22, 1-5pm
$60 students/alumni • $125 general public

David Waltuck, chef-owner of the celebrated Tribeca restaurant Chanterelle, teaches some of the innovative seafood dishes he developed over 30 years in his "New York Times" four-star-rated kitchen. You'll be learning and dining on his signature Seafood Sausage; Oysters with Sauerkraut and Caviar; Seared Scallops with Duck Fat; and Grilled Spanish Mackerel with Clam Dashi Risotto, among others.

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Offal: Cooking from Nose to Tail

Thursday, September 21, 1-5pm
$60 students/alumni • $125 general public

Nose-to-tail eating may be the latest trend, but at David Waltuck's trailblazing Tribeca
restaurant, Chanterelle, offal was often on the menu. Chef David will teach you to prepare such dishes as: Calf's Brains with Sauternes, Ginger, and Mustard; Sweetbreads with Caramelized Leeks and Orange; and Tripe with Chiles and Chinese Black Beans, among others.

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Recreational Classes

Classic Summer Dishes of Chanterelle

June 26, 6-10pm
$125 • 1 session

Chef David Waltuck's revolutionary Tribeca restaurant, Chanterelle, was especially well known for breaking ground with its unique fresh seafood preparations. Guided by Chef Waltuck himself, you'll learn how to make some of his most venerated summer inspirations, including: Nori Rolls of Hamachi Tartare; Squid and Vegetable 'Spaghetti' with Roast Tomato Vinaigrette; Poached Oysters with Sauerkraut and Caviar; Scallops Sauteed in Duck Fat; Grilled Mackerel with Clam-Dashi Risotto; and Striped Bass with Red Wine and Sage.

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Modern Dishes with an Asian Twist

July 15, 6-10pm
$125 • 1 session

Two-time James Beard Award winner Chef David Waltuck, of Chanterelle fame, creates some of the uniquely French dishes that made his restaurant groundbreaking---with Asian influences to take each dish into a new realm of possibilities. He'll lead you through a fine-dining menu you won't find anywhere else: Sea Urchin Guacamole with Taro Root Chips; Seared Tea-and-Spice-Smoked Salmon with Sweet and Sour Vegetables and Vadouvan; Miso-Soy Braised Short Ribs with Scallion and Wasabi Mashed Potatoes; Crisp Curry Chicken Dumplings with Tamarind Ketchup; Sea Scallops with Chinese Black Beans and Sun-Dried Tomatoes; and 'General Tso's' Sweetbreads.

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Salt & Fat

August 11, 6-10pm
$125 • 1 session

Chef David Waltuck has been known for four decades as an ambassador of French cooking through his restaurant, Chanterelle, and his award-winning cookbooks. Now he teaches you his unapologetically rich takes on French bistro cuisine. You'll take classic dishes to the outer limits of indulgence as you make and dine on: Chicken Liver Mousse with Green Peppercorns and Juniper; Mussels in Snail Butter; Grilled Duck Breast with Duck Fat Bearnaise; Chicken Sauté with Garlic and Verjus; Braised Pork Belly with Cider and Apples; Rib Steak with Red Wine Shallot Sauce and Roquefort Butter; and Sea Scallops Sautéed in Duck Fat.

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A Summer Dinner at Chanterelle

September 8, 7-10pm
$190 • 1 session

Chef David Waltuck, the celebrated executive chef of Chanterelle for three decades, makes you a meal inspired by the season. Each of these incredible dishes will be paired with wine, for a sit-down dinner you'll never forget. (This is not a recreational class, but a unique dining experience!) The special menu will include: Amuse-Bouches; Chilled Tomato Consomme, Crabmeat, and Chervil; Potato Ravioli with Melted Vegetables and Summer Truffles; Striped Bass with Sage and Red Wine; Beef Filet with Oysters and Wild Mushrooms; and Fig and Goat Cheese Tart.

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