If you took his first Pressure Cooking Class 

you'll know you are in for real treat! This time with an entirely different line-up of techniques, tips and recipes, Chef Richard Allaire, formerly of Tucker's Bistro, will share his love of pressure cooking

 and its versatility.  In this class he'll teach infused oils (in a glass jar inside the pressure cooker), the perfectly cooked bean - quick, absolutely evenly cooked, delicious and perfect for 

summer salads, dips, tacos and your favorite bean dishes.  And, to show off the versatility of pressure cooking, Chef 

Richard will cook a mouthwatering cheesecake! 

We'll also taste wines from Newport Wine Cellar to compliment the sauces.

Class fee: $55

If you have been to recently opened tsk (Thames Street Kitchen) on Lower Thames Street in Newport, you'veexperienced the delightful and ever changing fresh & eclectic menu that pulls inspiration from Chef Chad's French Culinary Institute formal training and a love of Asian foods, flavors & dishes.  This unique twist conjures up flavors, aromas and spices such as lemongrass, fresh cilantro and toasted sesame oil and blends them seamlessly with classic dishes using farm raised chicken, grass fed beef or fresh local fish & shellfish, to name only a few.  Chef Tyler, who worked on Simmons Farm prior to joining forces with Chef Chad to open tsk, has a passion for fresh local meat, produce & cheeses and the two source locally for as much of every night's menu as possible.  Join these two dynamic Chefs in the kitchen for a hands-on class to learn just how they produce such fabulous food at tsk!  We'll also taste wines, chosen by Newport Wine Cellar to compliment the menu.

If you are a seasoned home cook or Chef, you know that eggs are one of the most difficult ingredients to cook

with. To cook them well is truly an art.  Eggs offer amazing textures and flavors to dishes and if you learn the time earned secrets of how to use them and cook them properly, you'll be amongst an elite few. Chef Richard Allaire has been perfecting his egg skills for almost 15 years and has learned from great Chefs in Boston, Providence & Newport. In this hands-on class he'll share his depth of knowledge and give even the best Chefs some new techniques to take back to your kitchen - whether it be home or professional.    

We'll also taste wines from Newport Wine Cellar to compliment the sauces.

Class fee: $55