Here are some specific classes being held at hotels around the country:
Kimpton Monaco, Salt Lake City
Date: September 29, 1pm
Class: “Mastering the Cut”: Exec Chef Nathan Powers of Bambara will teach guests how to brunoise and chiffonade while they lunch on while guests enjoy a three-course lunch of iced oysters with Champagne shallot mignonette, watermelon gazpacho with basil and mint and butterflied leg of lamb with zucchini and goat cheese risotto. $35/person. Call 801-363-5454 for reservations.
Kimpton Vintage Park, Seattle
Date: October 11, 5pm
Class: “To the Point”: Exec Chef Walter Pisano of Tulio Ristorante demonstrates the art of slicing, dicing, and chopping using various knives whether it’s for cutting bread for panzanella salad or thinly slicing fish for crudo . Wine and small bites served. $10/person. Call 206-624-5500 for reservations.
Kimpton Palomar, Washington, D.C.
Date: October 20, 3:30p.m.
Class: “The Fresh Slice”: Exec John Critchley of Urbana doesn’t play around here. You’ll see how to break down a whole fish. From scaling, filleting and cutting, he’ll explain how different parts can be used to make ceviche, tartare and more. You’ll sample the preparations with various wine pairings and leave with marinade recipes, jars of sauces, and a fish scaler. $60/person. Call 202-956-6650 for reservations.