Lubbock Texas, February 22 - March 5, 2025
Croissants
Saturday, February 22 · 9am - 12pm
Crowded Table
5511 126th Street, Suite 312
Lubbock, TX 79424
After this class, French laminated doughs such as croissant dough and puff pastry will hold no secrets for you!
We will make croissants, but also pains au chocolat (oftentimes referred to as “chocolate croisants” in the USA, or “chocolatines” in southern France) and pains aux raisins (rolls of croissant dough, pastry cream and raisins).
Each person will take home their own production.
For ages 13 & up. Participants younger than 16 must be accompanied by an adult. Each attendee must purchase a ticket.
Price: $99
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The Art of French Bread I
Saturday, February 22 · 2-5pm
Crowded Table
5511 126th Street, Suite 312
Lubbock, TX 79424
Menu
Baguette (French Bread)
Fougasse (French Focaccia)
Pain de Campagne (Country Bread)
Invest a little time in perfecting your bread making skills as you create three French loaves with a French-trained baker. In this 3 hour class, you'll work side by side with Chef Justin who will introduce you to the professional techniques and share a few time-saving tips that will ensure crusty loaves with tender crumb every time!
Each person will take home their own production.
For ages 11 & up. Participants younger than 16 must be accompanied by an adult. Each attendee must purchase a ticket.
Price: $99
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Macarons 1 - Italian Meringue Method
Saturday, February 22 · 7 - 10pm
Crowded Table
5511 126th Street, Suite 312
Lubbock, TX 79424
In this class you will learn how to make French macarons using the Italian Méringue method (there are 3 methods to making a méringue, the French, Italian and Swiss methods), which involves cooking the egg whites with a hot sugar syrup, creating a méringue that is very stable, meaning that it’s not as easily deflated.
We will fill the macarons with three fillings, lemon curd, chocolate ganache and pistachio pastry cream, each teaching you different recipes and skills.
Each participant will go home with a generous box of gorgeous macarons!
For ages 13 & up. Attendees younger than 16 years old must be accompanied by an adult. Each attendee must purchase a ticket.
Price: $99
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Croissants II
Sunday, February 23 · 9am - 12pm
Crowded Table
5511 126th Street, Suite 312
Lubbock, TX 79424
Have you seen the highly instagrammable two-toned croissants and pain au chocolats? In French we call that “bi-color”, or “two-colored”.
I will teach you how to do bring your croissants to a higher level by teaching you this technique while making strawberries and cream croissants, bi-color pain au chocolats (or as people in southern France call them: chocolatines), pistachio and chocolate chip pain suisse and blueberry cream cheese danish.
Croissants I is not a prerequisite for attending the class; no experience needed!
For ages 13 & up. Participants younger than 16 must be accompanied by an adult. Each attendee must purchase a ticket.
Price: $99
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Choux Pastry - Réligieuse, Paris-Brest, Chou à la Crème & Lemon Meringue Chou
Sunday, February · 2pm-5pm
Crowded Table
5511 126th Street, Suite 312
Lubbock, TX 79424
Choux pastry, pronounced '“shoe”, is one of the most versatile doughs that you can learn; it is used to make éclairs and gougères (a light and airy, yet crunchy sort of popover, with cheese, herbs and bacon) but also Paris-Brest, religieuses, profiteroles, choux, chouquettes, Saint Honoré and more.
We will make the following:
Paris-Brest - a wheel of choux pastry filled with praline cream
Chocolate Réligieuse - means “nun”, and is a small cream puff placed on a larger cream puff, attached with a ring of chocolate ganache.
Chou à la Crème - cream puff
Lemon Meringue Chou - cream puff filled with lemon curd and dipped in Italian meringue
For ages 11 & up. Attendees younger than 16 years old must be accompanied by an adult. Each attendee must purchase a ticket.
Price: $99
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Tarts 1
Sunday, February 23 · 7-10pm
Crowded Table
5511 126th Street, Suite 312
Lubbock, TX 79424
Learn to master the basic of Pâte Brisée (sablé butter crust) and three classic French tarts:
Tarte Tatin - upside-down apple tart
Tarte au Citron Meringuée - Lemon Meringue Tart
Tarte aux Fruits - Fruit tart, filled with crème pâtissière and topped with fresh fruit.
Each person will take home their own production.
For ages 13 & up. Participants younger than 16 must be accompanied by an adult. Each attendee must purchase a ticket.
Price: $99
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Knife Skills
Monday, February 24 · 6-9pm
Crowded Table
5511 126th Street, Suite 312
Lubbock, TX 79424
Learn how to efficiently and safely use a knife at (eventually) lightning speeds!
Well, really, I’m going to teach you the proper techniques to slice and dice, chop and mince, julienne and brunoise a variety of vegetables, and then it will be up to you to practice and perfect the skills learned in class. (Please note that though we won’t be cooking a full meal, we will enjoy a cheese and charcuterie board during class!)
Class attendees will receive a $20 coupon to use towards the purchase of a DuBon Signature Series 33 layer Damascus Steel and Copper Chef Knife that they can use during the class.
For ages 16 & up. Participants younger than 18 must be accompanied by an adult. Each attendee must purchase a ticket.
Price: $99
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Puff Pastry
Tuesday, February 25 · 10am - 1pm
Crowded Table
5511 126th Street, Suite 312
Lubbock, TX 79424
One bite into a délice made with Pâte Feuilletée causes an explosion of buttery, flaky crumbs…..most of them landing in your lap, being so light and volatile.
In this class we will make chaussons-aux-pommes (French Apple Turnovers) and Vol-au-Vents, which are individuals puff pastry towers filled with chicken, creamy béchamel sauce and gruyère cheese, served with a green salad.
For ages 13 & up. Participants younger than 16 must be accompanied by an adult. Each attendee must purchase a ticket.
Price: $99
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French Breads II - Two Day Class
Tuesday, February 25 · 6 - 9pm (part 1)
Wednesday, February 26 · 6 - 9pm (part 2)
Crowded Table
5511 126th Street, Suite 312
Lubbock, TX 79424
Besides making sourdough bread and each person beginning their own starter, we will also make brioche, pain au lait and kouign-amann.
Each person will take home their own production. Please note that this class takes place two days in a row.
For ages 13 & up. Participants younger than 16 must be accompanied by an adult. Each attendee must purchase a ticket.
Price: $195
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Tarts 2
Wednesday, February 26 · 10am - 1pm
Crowded Table
5511 126th Street, Suite 312
Lubbock, TX 79424
Learn to master the basic of Pâte Brisée (sablé butter crust) and three classic French tarts:
Tarte Amandine à la Poire - Almond & Pear Tart
Galette aux Pommes - Rose-shaped Apple Tart
Tarte au Chocolat - Decadent Chocolate Tart
Each person will take home their own production.
For ages 13 & up. Participants younger than 16 must be accompanied by an adult. Each attendee must purchase a ticket.
Price: $99
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Macarons 2 - French Meringue Technique
Friday, February 28 · 10am-1pm
Crowded Table
5511 126th Street, Suite 312
Lubbock, TX 79424
Together, we will make the following flavors:
coffee (buttercream), vanilla pastry cream & salted butter caramel, and white chocolate & raspberry.
For ages 13 & up. Attendees not yet 16 must be accompanied by an adult. Each attendee must purchase a ticket.
Price: $99
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French Dining Experience
Friday, February 28 · 6-10pm
Crowded Table
5511 126th Street, Suite 312
Lubbock, TX 79424
In this class you will help the chef prepare a 4 course menu: starter, main course, cheese course and dessert.
Dress code: Comfortable Elegance. You will be doing some prep work, peeling, chopping, etc, and volunteers will be taken to cook along with the chef.
Menu:
Zucchini, feta and basil Cannelloni
Beef Bourguignon, Red Wine Jus, Potato Purée
Cheese course, green salad with Dijon vinaigrette
Crêpes, lemon curd, blueberry compote and crème Chantilly
For ages 18 and up.
Price: $150
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Croissants
Saturday, March 1 · 9am - 12pm
Crowded Table
5511 126th Street, Suite 312
Lubbock, TX 79424
After this class, French laminated doughs such as croissant dough and puff pastry will hold no secrets for you!
We will make croissants, but also pains au chocolat (oftentimes referred to as “chocolate croisants” in the USA, or “chocolatines” in southern France) and pains aux raisins (rolls of croissant dough, pastry cream and raisins).
Each person will take home their own production.
For ages 13 & up. Participants younger than 16 must be accompanied by an adult. Each attendee must purchase a ticket.
Price: $99
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Croissants II
Saturday, March 1 · 2 - 5pm
Crowded Table
5511 126th Street, Suite 312
Lubbock, TX 79424
Have you seen the highly instagrammable two-toned croissants and pain au chocolats? In French we call that “bi-color”, or “two-colored”.
I will teach you how to do bring your croissants to a higher level by teaching you this technique while making strawberries and cream croissants, bi-color pain au chocolats (or as people in southern France call them: chocolatines), pistachio and chocolate chip pain suisse and blueberry cream cheese danish.
Croissants I is not a prerequisite for attending the class; no experience needed!For ages 13 & up. Participants younger than 16 must be accompanied by an adult. Each attendee must purchase a ticket.
Price: $99
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French Sauces
Saturday, March 1 · 7-10pm
Crowded Table
5511 126th Street, Suite 312
Lubbock, TX 79424
It’s all about the sauce! In French cuisine, proteins are mainly seasoned simply, using fresh ground pepper and coarse sea salt. However, the sauce brings the flavor magic to the plate, bringing any meat or fish to life.
In the sauce class students will learn mother sauce techniques - hot and cold emulsions, roux, reductions, purées and caramelizations.
Mayonnaise
Vinaigrette
Hollandaise/Bernaise
Béchamel
Sauce brune aux champignons (brown sauce, with mushrooms)
Tomato sauce
Red wine reduction
Caramel à l’orange
For ages 13 & up. Each attendee must purchase a ticket.
Price: $125
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Puff Pastry
Sunday, March 2 · 10am - 1pm
Crowded Table
5511 126th Street, Suite 312
Lubbock, TX 79424
One bite into a délice made with Pâte Feuilletée causes an explosion of buttery, flaky crumbs…..most of them landing in your lap, being so light and volatile.
In this class we will make chaussons-aux-pommes (French Apple Turnovers) and Vol-au-Vents, which are individuals puff pastry towers filled with chicken, creamy béchamel sauce and gruyère cheese, served with a green salad.
For ages 13 & up. Participants younger than 16 must be accompanied by an adult. Each attendee must purchase a ticket.
Price: $99
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Choux Pastry - Réligieuse, Paris-Brest, Chou à la Crème & Lemon Meringue Chou
Tuesday, March 4 · 2pm-5pm
Crowded Table
5511 126th Street, Suite 312
Lubbock, TX 79424
Choux pastry, pronounced '“shoe”, is one of the most versatile doughs that you can learn; it is used to make éclairs and gougères (a light and airy, yet crunchy sort of popover, with cheese, herbs and bacon) but also Paris-Brest, religieuses, profiteroles, choux, chouquettes, Saint Honoré and more.
We will make the following:
Paris-Brest - a wheel of choux pastry filled with praline cream
Chocolate Réligieuse - means “nun”, and is a small cream puff placed on a larger cream puff, attached with a ring of chocolate ganache.
Chou à la Crème - cream puff
Lemon Meringue Chou - cream puff filled with lemon curd and dipped in Italian meringue
For ages 11 & up. Attendees younger than 16 years old must be accompanied by an adult. Each attendee must purchase a ticket.
Price: $99
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Knife Skills
Tuesday, March 4 · 6-9pm
Crowded Table
5511 126th Street, Suite 312
Lubbock, TX 79424
Learn how to efficiently and safely use a knife at (eventually) lightning speeds!
Well, really, I’m going to teach you the proper techniques to slice and dice, chop and mince, julienne and brunoise a variety of vegetables, and then it will be up to you to practice and perfect the skills learned in class. (Please note that though we won’t be cooking a full meal, we will enjoy a cheese and charcuterie board during class!)
Class attendees will receive a $20 coupon to use towards the purchase of a DuBon Signature Series 33 layer Damascus Steel and Copper Chef Knife that they can use during the class.
For ages 16 & up. Participants younger than 18 must be accompanied by an adult. Each attendee must purchase a ticket.
Price: $99
—————————————————————————————————————
Macarons 1 - Italian Meringue Method
Wednesday, March 5 · 2 - 5pm
Crowded Table
5511 126th Street, Suite 312
Lubbock, TX 79424
In this class you will learn how to make French macarons using the Italian Méringue method (there are 3 methods to making a méringue, the French, Italian and Swiss methods), which involves cooking the egg whites with a hot sugar syrup, creating a méringue that is very stable, meaning that it’s not as easily deflated.
We will fill the macarons with three fillings, lemon curd, chocolate ganache and pistachio pastry cream, each teaching you different recipes and skills.
Each participant will go home with a generous box of gorgeous macarons!
For ages 13 & up. Attendees younger than 16 years old must be accompanied by an adult. Each attendee must purchase a ticket.
Price: $99
—————————————————————————————————————
French Sauces
Wednesday, March 5 · 7-10pm
Crowded Table
5511 126th Street, Suite 312
Lubbock, TX 79424
It’s all about the sauce! In French cuisine, proteins are mainly seasoned simply, using fresh ground pepper and coarse sea salt. However, the sauce brings the flavor magic to the plate, bringing any meat or fish to life.
In the sauce class students will learn mother sauce techniques - hot and cold emulsions, roux, reductions, purées and caramelizations.
Mayonnaise
Vinaigrette
Hollandaise/Bernaise
Béchamel
Sauce brune aux champignons (brown sauce, with mushrooms)
Tomato sauce
Red wine reduction
Caramel à l’orange
For ages 13 & up. Each attendee must purchase a ticket.
Price: $125
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A few years ago nobody knew what a macaron was….now everybody is obsessed with these beautiful, colorful, dainty cookies.
Discover for yourself the secrets of how they are made - and why they are so expensive!
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Learn to master the basic of Pâte Brisée (sablé butter crust) and three classic French tarts:
Tarte Tatin - upside-down apple tart, French comfort food at its finest!
Tarte au Citron Meringuée - Lemon Meringue Tart
Tarte aux Fruits - Fruit tart, filled with crème pâtissière and topped with fresh fruit.
Tarte Amandine à la Poire - almond pear tart
Galette aux Pommes - Apple tart, no tart pan needed!
Tarte au Chocolat - decadent chocolat tart
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One of the most versatile doughs that you can learn; it is used to make éclairs and gougères (a light and airy, yet crunchy sort of popover, with cheese, herbs and bacon) but also Paris-Brest, religiuses, choux, chouquettes, Saint Honoré and more.
-
It’s all about the sauce! In French cuisine, proteins are mainly seasoned simply, using fresh ground pepper and coarse sea salt. However, the sauce brings the flavor magic to the plate, bringing any meat or fish to life.
In the sauce class students will learn mother sauce techniques - hot and cold emulsions, roux, reductions, purées and caramelizations.
Mayonnaise
Vinaigrette
Hollandaise/Bernaise
Béchamel
Sauce brune aux champignons (brown sauce, with mushrooms)
Tomato sauce
Red wine reduction
Caramel à l’orange
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A French Dining Experience is a cooking class, a fine dining meal and a cultural learning experience.
The chefs will involve you in certain portions of the mise en place, or meal prep, demonstrate certain techniques and recipes, then teach the art of dressage de l'assiette (plating).
During the cheese course, you will learn many interesting facts that will make you a fromage connaisseur(e)!
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We will be making not only croissants, but also pains au chocolat (maybe you call them chocolate croissants?) and pain aux raisins (rolls of croissant dough filled with raisins and pastry cream).
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It’s no secret that bread is what the French do best; in this class you will discover just how challenging and rewarding it is to make beautiful French baguettes and fougasse.
Baguettes you know about, but fougasse?
Fougasse is a type of bread that comes from southern France that contains olive oil, which besides the toppings (we’ll have a buffet of cherry tomatoes, olives, red onions, bacon, rosemary and gruyere to choose from) gives it a wonderful texture and flavor.