Rigatoni Carbonara
Hainanese Chicken Rice
When you purchase this cooking class, you will be able to stream the class whenever you want, and you will receive a PDF containing all you need to cook along to the class.
Hainanese Chicken Rice is a Singaporean/Malaysian dish. There are hawker stands in Singapore that have one Michelin star and they only make this dish. Hainanese chicken rice is a chicken poached in an aromatic broth, served with rice cooked in that same broth, a scallion, ginger and garlic sauce, a dark soy sauce with rock sugar, and a salty, spicy sauce typically made with doubanjiang. We decided to use red miso and red Thai chilies instead. We also served it with blanched Chinese broccoli (gai lan) and sliced cucumber.
This scallion, ginger, and garlic sauce is unreal!
Chef Cody wanted to build a class around this dish, because if he could teach someone who didn't know how to cook one dish, it would be this one. It's a simple dish with a lot of technique. And, you can only get better at it the more you cook it. It's also what he makes whenever he cooks at home – which for someone who cooks in a restaurant isn't at often as you would think.
Hainanese Chicken Rice
Chef Cody Bui. Cody works in the kitchen at Brutø, a restaurant in Denver, Colorado with 1 Michelin star. Previously, he worked at Restaurant Olivia (with Chef Ty Leon) and Matsuhisa.
From start to finish, this dish will probably take you about an hour. It all depends on the size of your chicken. If you use a high-quality, smaller bird like we did (it weighed just over 3 pounds) it won't take very long to cook. However, if you use a larger chicken, just plan for it to cook longer since we are poaching it on very low heat.
Ingredients and quantities will be provided once the class has been purchased
Special Equipment:
Meat thermometer
Large pot with lid
Food processor
Seared tuna over seaweed salad, with radish, orange, avocado, toasted panko and togarashi aioli.
When you purchase this cooking class, you will be able to stream the class whenever you want, and you will receive a PDF containing all you need to cook along to the class.
In this class, we are making three dishes out of a one pound yellowfin tuna steak.
Tuna tartare
White bean panzanella with seared tuna
Seared tuna over seaweed salad, with radish, orange, avocado, toasted panko and togarashi aioli
Chef Michael Rottman, a private chef on Martha's Vineyard.
Before becoming a private chef, he worked in some of the best restaurants on the island, including l’étoile. He also taught a great lobster class, you should check it out too!
From start to finish, each dish will take less than 30 minutes. The pickles for the tuna tartare will need to be made at least a day in advance.
In this class, we make all three dishes with with one approximately one-pound tuna steak. In this video, Chef Michael shows you how to break down the tuna for the tartare and the two seared tuna dishes.
Ingredients and quantities will be provided once the class has been purchased
Special Equipment:
Nonstick skillet
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Chef Ty Leon of the Michelin recommended Restaurant Olivia stopped by the Lanyap Cookery kitchen to film a class recently.
I asked Chef Ty if we could build a class around venison after reading about a special dinner that was happening at Olivia featuring Maui Nui Venison. Obviously, we did just that. What I didn’t know is that he was going to turn me into a celery salt convert!
“Maui Nui Venison is the most nutrient-rich, and protein-dense red meat on the planet. Our stress-free, wild-harvesting methods ethically and responsibly manage the invasive Axis deer population of Maui, in an effort to restore ecological balance to the island.”
We made two dishes that were on his fall menu. First up was tajarin al ragu, which is a hand cut pasta with a braised venison shank ragu. This dish was only available if you ordered the tasting menu — and in a much smaller portion. Next he made roasted venison strip loin over polenta. This was available as an entrée on the standard menu.
Tajarin al Ragu
Chef Ty moved to Denver to attend culinary school. After graduating, he moved to California to work at the Michelin starred restaurant The Plumed Horse. After two years of living in California, Colorado was calling and Ty landed a position at one of Denver’s iconic restaurants, Mizuna. Ty was promoted to Executive Chef in 2016 and remained with Bonanno Concepts until he and his business partners left in 2018 to open Bistro Georgette.
Prior to opening Restaurant Olivia on January 14th, 2020, Ty spent time working and learning in some of the country's best kitchens, including Le Pigeon, Flour & Water and Lilia.
Ty was named Denver’s Best Chef by 5280 in 2020, featured in Zagat’s “30 under 30” and was recently highlighted by the Denver Post as one of “7 Chefs to Watch.”
How to make fresh pasta
How to make sauce pomodoro
How to braise a venison shank
How to make a ragu with the braised shank and sauce pomodoro
How to cook a venison strip loin
How to cook polenta
The strip steak and polenta are a stand alone meal.
The fresh pasta and venison ragu has quite a few delicious components that we need to make. You can do it all in one day or spread it out over two days:
Day 1: Braise shank, make sauce pomodoro
Day 2: Start the ragu, make the pasta, finish the dish
Ingredients (exact quantities will be provided once the class has been purchased)
1 or 2 venison shanks
1 venison strip loin
Canola oil
Leek
Onion
Garlic
Carrot
Celery
Tomato paste
Red wine
Fresh herbs
Stock
Salt
Pepper
Celery salt
Olive oil
Canned whole peeled tomatoes
Crushed red pepper
Butter
White wine
Eggs
Double zero flour
Semolina flour
Milk
Polenta
Parmesan
Marscapone
Equipment
Knife
Cutting board
Strainer
Dutch oven or an oven safe pot with a lid
Tongs
Spatula
Wooden spoon
Saucepan
Immersion blender
Large skillet or rondeau
Plastic wrap
Pasta sheeter (we used a kitchen aid attacement)
Whisk
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