THE PERCH COMMUNITY
French Pastry Class
Choux For Two
Choux is a versatile pastry that can be made sweet or savory, often seen in the form of profiteroles, eclairs, and filled choux buns. In this three-hour course, we will focus on elegant choux swans with a light chantilly cream filling. Each student will learn the fundamentals of choux, from correctly mixing the batter to piping and filling. You will leave class with your own filled swans and the knowledge needed to create countless choux pastries at home.
Cooking Demo 101
Back to Basics
“You don’t have to cook fancy or complicated masterpieces-just good food from fresh ingredients.” -Julia Child
Learn the basics of roasting chicken and vegetables, carving techniques, and the perfect seasoning.
$35 per person, optional wine +$15
Reservations required.
French Cooking Class
Parisian Macarons
In this three-hour course, we’ll use an Italian meringue recipe and tried-and-true techniques to make your macarons a success. Each student will learn the crucial steps of macaronage, piping, and filling. You will step away with your own set of classic Parisian macarons, filled with a vanilla crème au beurre, as well as the confidence to recreate these recipes at home.
Sprouting Chefs (ages 5+)
Pooches of Perch: Treats for Canines and Kids
Do you have a dog? Do you know someone who does? Learn how to make easy, nutritious, pet friendly treats to give to your favorite fur friend. And, for our budding chefs — milkshakes! Learn to use an authentic ice cream parlor milkshake machine and craft your favorite creation, complete with fresh whipped cream, and toppings. Enjoy your sweet treat and share pictures of your favorite dog.
$25 per person (no charge for chaperones)
Please note: peanut butter is a main ingredient in the dog treats. Alternative dairy options available for the “milk”shakes.
Reservations required.
Paella, Tapas, Sangria
From Valencia With Love
Paella is a staple Spanish food with regional variations across the country. In this demonstration class, you will learn the history of paella, and tips on how to make this dish at home. Snack on tapas, sip wine or sangria, and enjoy this traditional communal meal, in the spirit of sharing, and celebrating Spain’s vibrant culture.
Paella salt included to take home!
$40 per person, optional wine +$15
Reservations required.
French Cooking Class
Croissants
In this three-hour course, we will make two variations of croissants. Each student will learn the skills needed to prep, knead, roll, and fold laminated dough, as well as how to roll their own croissants. You will leave class with a set of classic croissants and pain au chocolat.
That’s Amore!
Pasta, Sauces, and Wine
Join us for a night of pasta making, sauce pairings, and sipping wines from across Italy. In this hands on class, you will make pasta with just a few basic ingredients, and try your hand using a hand crank pasta machine or rolling the dough over a Chitarra, “guitar” in Italian, a technique originating in the 1800s. Pair with your favorite sauce: traditional Marinara, Ragu Bolognese, and Pesto Genovese.
$40 per person, optional wine +$15
Reservations required.
French Cooking Class
Parisian Macarons
In this three-hour course, we’ll use an Italian meringue recipe and tried-and-true techniques to make your macarons a success. Each student will learn the crucial steps of macaronage, piping, and filling. You will step away with your own set of classic Parisian macarons, filled with a vanilla crème au beurre, as well as the confidence to recreate these recipes at home.
Perch X Roe House
Bubbles and Pearls: Caviar and Champagne
Perch is excited to collaborate with our South End neighbor, Anna of Roe House, for a unique tasting experience! The evening will feature tastings of three different caviars (totaling 1 oz. per person), accompanied with house-made chips, bellinis, and crudo prepared by Perch’s very own Chef Sam and Sous Chef Meegan. Enjoy Champagne and sparkling wines, and take home an ounce of caviar with a mother-of-pearl spoon!
$175 per person.
Reservations required.
French Cooking Class
Puff Pastry (All Day)
Laminated dough not only includes the French classic croissant but the versatile pâte feuilletée with its many crisp buttery layers. In this all-day class, we will make both the classic version and a quicker version. Each student will learn the skills of how to prepare the détrempe (dough) and the butter block, as well as how to incorporate and fold the two to create layers. You will leave the class with a classic version dough to take home, as well as your very own napoleons and palmiers.
Sláinte
Luck of the Irish
An evening of traditional, and not so traditional, Irish classics, paired with your favorite beers and Irish wines. Cottage Pie croquettes, curry braised cabbage, and brown bread ice cream.
$55 per person.
Reservations required.
French Cooking Class
Fougasse & Focaccia
What is more inviting than the smell of bread baking on a winter’s day? In this three-hour course, each student will learn how to make two different artisan breads: fougasse, a French bread known for its distinctive leaf shape, and focaccia, a close cousin from Italy. You will leave class with a loaf of each bread that you baked and the knowledge needed to recreate these artisan breads at home.
French Cooking Class
French Tarts
Brighten your winter days with these colorful and delicious tarts. In this three-hour course, each student will learn how to make two variations of tarts: fruit and lemon, all encased in a rich buttery pâte sucree crust. The fruit tart is filled with a silky crème pâtissière and topped with a colorful seasonal fruit. The lemon tart has a zingy, lemon curd filling topped with various decorations.
Evelyn Schichner
Co-Founder of Joie en Cuisine
Evelyn Schichner has been teaching French cooking and baking classes in Boston for over five years, to rave reviews. She honed her technique at renowned cooking schools in Paris, including L’ecole Ritz-Escoffier. She draws inspiration from Julia Child, who she was fortunate enough to meet in person several times, and to whom her students frequently compare her.
Lilly Milman
Co-Founder of Joie en Cuisine
Lilly Milman has been a baker all her life. Her interest in French baking was sparked when she met Evelyn about four years ago while working as a kitchen assistant at the Cambridge Center of Adult Education — and the two have been inseparable ever since. She has taught dozens of classes on how to make macarons, classic French breads, various patisserie, and more alongside Evelyn. She honed her skills in Paris, in classes at L’ecole Ritz-Escoffier.