Fine Dining Date Night In (Online)

Laura Scheck
4ed71360 seeable

Taught by Laura Scheck

Laura Scheck is the founder of Teaching Table, a culinary education platform that aims to inspire others to cook foods that are better for their bodies, their families, and their communities. Laura previously worked as a teacher and adult educator and was trained at the Natural Gourmet Institute, making her uniquely suited to share her passion for food in an educational way. Teaching Table provides public cooking demos and workshops, lessons targeted towards individual needs and special diets, private cooking classes & events for cooks of all ages and experience levels, as well as tips, techniques, and recipes via a blog and social media.

This is an old class! Check out the current classes, or sign up for our mailing list to see if we'll offer this one again.

This class might be over, but get first dibs on new sessions and brand-new classes by signing up on our ultra-rad mailing list.

Our dining out options have certainly changed. So why not transform your dining room (or coffee table) into a fine dining restaurant that will make your date swoon, and create date night at home. Chef Laura from Teaching Table will break down the preparation of a 4-course date night menu, helping you and yours to prepare a scratch made pescatarian meal, including handmade pasta and dessert. You’ll learn to sear, make a pan sauce and also be let in on some restaurant secrets.

Menu:

  • Blood Orange and Fennel Salad with Pomegranate Vinaigrette

  • Handmade Pici Aglio e Olio (garlic and oil)

  • Seared Scallops, Whipped Sweet Potato, Lemon Wine Reduction

  • Dark Chocolate Tarts in an Almond Crust

What You Need for a meal serving 2 people:

  • 2-3 blood oranges (or navel, cara cara or mandarine)

  • 1 bulb fennel

  • 2-3 lemons

  • 3 medium sweet potatoes

  • 1 head garlic, peeled

  • Black cured or other olives, optional

  • Anchovy paste or small can of anchovies, optional

  • Fresh or dried herbs such as parsley, thyme or oregano

  • 1 dozen large scallops 

  • Kosher salt 

  • Sea salt

  • Freshly cracked black pepper

  • Fresh grated nutmeg, optional

  • Crushed red pepper

  • 1 cinnamon stick (optional)

  • ground cinnamon

  • ground cayenne pepper (optional)

  • Vanilla extract 

  • Olive oil

  • White wine

  • Dijon mustard

  • Pomegranate molasses or pomegranate juice + honey

  • All purpose flour

  • 1 ½ cups almond flour

  • unsalted butter

  • 1 cup heavy cream

  • agave syrup

  • 6 ounces dark chocolate (70% cacao or higher), chips or chunks ½ inch or smaller

  • 1 egg

  • Salad plates or bowls

  • Pasta plates or bowls

  • Dinner plate

  • Dessert plate

  • Large (10-inch or bigger) sauté pan

  • Citrus juicer or reamer, optional

  • Sheet pan

  • Food processor, optional

  • Mixing bowls of various sizes

  • Wooden spoon

  • Rubber Spatula

  • Whisk

  • Measuring cups

  • Measuring spoons

  • Double boiler or pot of water with a heatproof bowl set over it

  • 2-3 small tart pans, spring form pans or ramekins (ideally four-inch diameter)

Wine pairing, optional:

Antipasto: Vouvray 

Pasta: Pinot Gris/Grigio

Main: Sancerre 

Dessert: Petit Syrah or Zinfandel

Or choose one of the whites for the dinner and one of the reds for dessert

No special tools or ingredients required. We teach confident substitutions.

Cancellation policy