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Cooking for Date Night

With everything from craft cocktails to oysters, this course will help you impress that special someone with an evening of romantic cuisine. 

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Course Details

Tutorials in this course: 14
Total viewing time: 1 hour and 18 minutes 
Total course time (including prep and cooking): 5
 hours and 25 minutes 

Nothing says, “you’re special” more than a romantic, home-cooked meal. Beyond champagne and dark chocolate, there are several important elements that go into creating a sophisticated dinner for two.  

Whether you’re celebrating Valentine’s Day, an anniversary, or throwing a special dinner “just because,” this course will help you impress your significant other through the compassionate act of cooking. Through the help of a team of master chefs, you’ll learn how to prepare several elegant drinks, appetizers, entrees, and desserts, allowing you to create the perfect meal for someone special. 

Chef Instructors

Chef Sarkis Vartanian

Chef Sarkis Vartanian is the head chef of Daily Dose in downtown Los Angeles. Chef Sarkis is dedicated to sourcing local and sustainable ingredients, with a firm belief that honest food is the best food.

Chef Jeff Mahin

Chef Jeff Mahin is the executive chef and co-owner at Stella Barra Pizzeria and M Street Kitchen in Los Angeles, as well as Do-Right Donuts in Chicago. Some of his industry accolades include being named to Zagat's “30 under 30,” making Forbes' “30 under 30” list of hospitality industry up-and-comers in 2012, and being one of Restaurant Hospitality’s "13 Chefs to Watch" in 2013.

Chef Genevieve Gergis

Chef Genevieve Gergis is the pastry chef at Bestia in Los Angeles. Thanks to the "from scratch" approach embraced by Genevieve and her husband Chef Ori Menashe, Bestia has become one of the city's most highly regarded restaurants, and was named as LA’s #1 Newcomer by Zagat in 2014.

Chef Rose Lawrence

Chef Rose Lawrence is the owner and executive chef of Red Bread in Los Angeles. A master of everything artisanal, Chef Rose has gained esteem from serving delicious and sustainable produced pies, breads, and pastries throughout California.

Chef Vartan Abgaryan

Chef Vartan Abgarayan is the executive chef at Cliff's Edge in Los Angeles. With a thoughtful approach to Mediterranean flavors and a masterful touch with seafood, Chef Vartan has wowed visitors of Cliff's Edge since 2012.

Chef Nick Vitulli

Nick Vitulli is the man behind the cocktail programs at many of LA's most beloved bars, including the Famous. He is known for his rugged style, creative concoctions, and extensive whiskey knowledge.

Chef Jeff Leanheart

Jeff Leanheart is the beverage director at The Smith in New York City. Bringing an artisan-minded approach to The Smith for the last four years, his cocktail recipes have been featured in magazines like New York Magazine and Fox Magazine.

Chef Giuseppe Tentori

Chef Giuseppe Tentori is the executive chef and partner at GT Fish & Oyster in Chicago. A native of Italy, Chef Giuseppe has worked at some of Chicago's finest restaurants, establishing himself as one of the city's most well-respected chefs.

Chef Jason Travi

Chef Jason Travi's food is a fresh reflection of his Italian heritage, New England upbringing, French culinary training, and Southern California location, all with a strong dose of modern comfort.

Chef David Slater

Chef David Slater is the chef de cuisine at Emeril’s in New Orleans. Chef David’s bold, “new New Orleans” style of cooking has earned him a number of accolades, including being named one of the “Best Executive Chefs” by New Orleans CityBusiness in 2009, and earning Emeril’s a place on the list of USA Today’s Best Farm-to-Table Movement Restaurants.

Chef Kevin Meehan

Kevin Meehan is the executive chef and brains behind Kali Dining, an underground, pop-up, gourmet dinner party hosted in Los Angeles. Venues vary, as does the menu, so diners can always expect a surprise. Kali Dining has been featured in the Los Angeles Times, LA Weekly, and Eater LA, and has grabbed the attention of LA foodies.

What You Need


- Martini glass
- Tall mixing glass 
- Strainer
- Citrus peeler

- Jigger
- Conical strainer 
- Channel knife
- Champagne flute

- Oyster knife
- Grill
- Tongs
- Medium mixing bowls
- Large mixing bowls 
- Kitchen shears
- Large saucepan or pots
- Large sauté pans
- Blender 
- Slotted spoon 
- Chef's knife
- Cutting board 

- Large spoon
- Spatula

- Sheet pan

- Whisk
- Large springform pan
- Large offset spatula
- Cake stand

- Candy thermometer
- Pastry brush
- Whisk
- Spatula
- Buttered sheet tray
- Paring knife
- Colander
- Buttered knife
- Wax paper

- Large pot
- Towel

- Deep-fryer or deep pot 
- Chinois or mesh strainer 
- Cooling plates 
- Paper towels 
- Serving plates 


- Ingredients are listed within each respective tutorial 


French 75

Nick Vitulli

The French 75 is a very traditional, classic drink invented in 1915 in Paris.

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Vesper Martini

Jeff Leanheart

"A classic cocktail started by the name of James Bond's first love, Vesper."

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How to Compose a Cheese Board

David Slater

Cheese boards serve as sophisticated appetizers, and create wonderful opportunities for guests to taste a variety of flavors and textures at once.

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Cauliflower Risotto

Tom Van Lente

"You can really taste the smoke of the bacon, the freshness of the cauliflower, the peppery-ness of the arugula, and the salt of the Parmesan."

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How to Shuck an Oyster

Giuseppe Tentori

Understanding how to properly shuck an oyster will help prepare you to make a variety of dishes.

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Grilled Grapes and Fresh Burrata

Jeff Mahin

"One of the key things in food is simplicity. This dish right here is as simple as cheese, grapes, and bread."

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Roasted Oysters Saltimboca

David Slater

These roasted oysters are so good they'll convert any oyster skeptic into an oyster enthusiast.

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Burrata and Peach Salad

Jason Travi

This combination of creamy mozzarella and sweet peaches serves as an amazing meal or appetizer.

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How to Cook and Break Down a Lobster

Vartan Abgaryan

Learn a simple technique for cooking and breaking down a fresh lobster.

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Sexy Mermaid Pan-Fried Cod

Sarkis Vartanian

Learn to make one of the most popular seafood dishes in Vartanian's restaurant.

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Crème Fraîche Caramels

Genevieve Gergis

These caramels are equal parts creamy and chewy, and make a delicious gift for family and friends.

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Spaghetti Benessere

Michele Iuliani

This classic Italian pasta recipe is easy to make, but its flavors are fresh and complex.

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Pan-Seared Beef Tenderloin

Kevin Meehan

"This is beef tenderloin. It is one of my favorite proteins to use, a crowd favorite, and it lends itself to so many different options to prepare it."

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