Father's Day Sale

Create restaurant-level dishes in 4 weeks

Elevate everything you cook by learning to make Michelin-starred dishes at home.Your plan has been designed specifically for Gluten-Free diets. Learn 12 lessons in 4 weeks.

4 Weeks â— 12 Lessons â— 59 Recipes

Hereâ€™s what your going to learn how to cook in the next 4 weeks

ðŸ—“ï¸ Week 1

Chi Spacca Pepper Steak

Join Nancy with Chi Spaccaâ€™s executive chef, Ryan, as they both share the techniques, secrets, and inspiration behind their dramatic and famous Chi Spacca Pepper Steak: a special pepper-crusted steak served with bacon and charred scallions.

Nancy's Caesar Salad

From fried parsley and orange zest to shaved cauliflower and bagna cauda croutons, this Chi Spacca Caesar salad creation is bursting with texture, flavor, and originality.

Oysters & Grits in Bourbon Brown Butter

Edward revisits the Southern classic dish of shrimp and grits with his own unique take that combines his love of bourbon and oysters.

ðŸ—“ï¸ Week 2

Ocean Trout with Castelfranco & Wild Arugula

Ever wonder how a chef conceives a new dish? Watch Nancyâ€™s creative process from the farm truck to first bite in pursuit of a seasonal and delectable dish. Learn how to compose a plate to account for color, texture, moisture, depth and of course, flavor.

Potatoes, A Love Affair

A symbol of the Andes, potatoes are very special to Francis. Over the last 50 years, he has developed a unique tuber devotion. So, buy yourself a big bag of papas and learn from Francis nine different ways of how to cook the mighty potato.

The Perfect Steak With Chimichurri

Learn from the key principles of live-fire cooking and make the perfect steak with a classic chimichurri sauce. Get the essential tips to master the art of live-fire cooking, and make the ultimate steak with a delicious herbaceous chimichurri sauce.

ðŸ—“ï¸ Week 3

Quattro Condimenti with Mozzarella & Fettâ€™unta

Transport Osteria Mozza's legendary mozzarella bar to your next dinner party and pair it with four delicious condiments: Salsa Romesco, Basil Pesto, Caper Relish, and Black Olive Tapenade, and served with Fettâ€™unta â€” grilled bread drowning in olive oil.

Kwame just landed in Jamaica, and while heâ€™s not yet sure what heâ€™s going to cook, heâ€™s going to stock his pantry with all the essentials: jerk paste, marination, curry powder, and all-purpose seasoning, which he calls â€œsalt on steroidsâ€.

Stocks: Chicken, Vegetable & Shrimp

Looking for the secret of how to get your food to taste better than everyone elseâ€™s? Kwame will show you how. Learn how to make chicken stock, shrimp stock, and vegetable stock, and youâ€™ll instantly elevate your food.

ðŸ—“ï¸ Week 4

Jamaican recipes are famous for imparting flavor with an overnight marinades. In this lesson, Kwame shows how to make marinades for three classic dishes: brown stew chicken, oxtails, and curried goat.

Mezze is an assortment of small dishes eaten as an appetizer or light meal. From hummus to falafel to Arabic-Israeli salad, and all the dipping sauces, serve this spread at a dinner party and your friends will love you.

Jamaican Patties with Coco Bread

Beef patties are Jamaicaâ€™s ubiquitous fast food. Kwame teaches how to make the patty pastry dough, the beautifully seasoned beef filling, and delicious pillowy coco bread.