The French 75 is a very traditional, classic drink invented in 1915 in Paris.
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 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 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 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 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 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.
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.
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 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'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 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.
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
- Citrus peeler
- Conical strainer
- Channel knife
- Champagne flute
- Oyster knife
- Medium mixing bowls
- Large mixing bowls
- Kitchen shears
- Large saucepan or pots
- Large sauté pans
- Slotted spoon
- Chef's knife
- Cutting board
- Large spoon
- Sheet pan
- Large springform pan
- Large offset spatula
- Cake stand
- Candy thermometer
- Pastry brush
- Buttered sheet tray
- Paring knife
- Buttered knife
- Wax paper
- Large pot
- Deep-fryer or deep pot
- Chinois or mesh strainer
- Cooling plates
- Paper towels
- Serving plates
- Ingredients are listed within each respective tutorial