Master your favorite restaurant flavors with our "Takeout at Home" series! In this hands-on cooking workshop, you will learn to recreate iconic takeout dishes that often seem too complex to try at home. We’ve cracked the code on the perfect "copycat" crunch and authentic global sauces so you can skip the delivery fees and cook with confidence.
Led by Genevieve Meier—founder of Northport Cooking Classes and Lake Como Kitchen—this class focuses on professional techniques for achieving restaurant-quality textures, from the "double-dip" breading to a rich, dairy-free curry base.
What We’ll Make
- Chick-fil-A Crispy Chicken Sandwich (Copycat): The ultimate crowd-pleaser. Master the secret pickle-juice marinade and a "double-dip" breading technique for that unmistakable golden crunch.
- Sweet and Sour Pork Tenderloin: A vibrant,chinese take out classic. We'll skip the heavy deep-fryer for a lighter, crispier pork tossed in a zesty homemade sauce with pineapple and peppers.
- Creamy Cashew Chicken Curry: Discover how to make a luxurious, silky sauce. This dish is true Indian comfort food.
- Oven-Finished Jasmine Rice Pilaf: Never settle for burnt, undercooked or soggy rice again! Learn the "leave-it-alone" pilaf method for perfectly fluffy, aromatic grains every time.
Duration: 2.5 Hours.
What Students Will Learn:- Frying & Breading Mastery: How to achieve a "double-dip" coating and maintain the perfect oil temperature for non-greasy, crispy results.
- Alternative "Creams": Techniques for blending nuts into rich, savory sauces for healthier, dairy-free thickening.
- Efficiency & Make-Ahead Tips: How to prep sauces and proteins in advance to make these "takeout" meals work for a busy weeknight.
What’s Included:- Hands-on instruction for three signature meals.
- All ingredients and equipment
- A seated meal to enjoy the class creations.
- Take-home recipe cards and a troubleshooting guide for storage and reheating .
DIETARY NOTES
- Menu includes gluten, eggs, and nuts (cashews).
- Chicken and pork are the primary proteins; substitution guidance is available upon request.
What to Bring: Just your aprons and something to take leftovers home, all tools, ingredients and recipes are provided.
