Gavin Kaysen is offering GK at Home: an hour long, virtual cooking class.
Kaysen is a chef and owner of Soigne Hospitality Group. Restaurants in the group include Spoon and Stable, Bellecour Bakery and Demi.
Kaysen started GK at Home as a way to keep connected with people during this time.
GK at Home season passes are available starting March 21 for a discounted rate of $105 (one class for free). Ingredient boxes can be purchased for the entire season at this time for $340.
GK at Home live individual classes and on-demand classes are $35 and a GK at Home ingredient kit is $85.
Locals may purchase a recipe kit for pick-up at Spoon and Stable prior to the class, which includes all of the ingredients they need.
Registration for the new series opens on March 21, but past classes are available on-demand.
Registered attendees will receive an ingredient list and recipe before the live experience so they can cook along or prepare a meal after attending.
Starting April 15, Live classes will take place from 5:30-6:30 p.m.
- Thursday, April 15th: Crepe Cake
- Thursday, April 29th: Spatchcock Chicken w/ Northafrican Spice & Ramps
- Thursday, May 13th: Halibut en Papillote
- Thursday, May 27th: Crab Cakes w/ Asparagus & Hollandaise
Here is a recipe for Halibut en Papillote with Artichoke and Citrus Beurre Blanc
Yields 4 servings
- 4 Tbsp Butter, room temperature
- 1 bunch Basil, picked, chopped
- 1 bunch Parsley, picked, chopped
- 1 each Lemon, zest only
- 1 each Shallot, minced
- 1 tsp Salt
- Small Bowl
- Mix all ingredients together. Reserve
- 10 oz Halibut Fillet
- ¼ tsp Ground White Pepper
- ½ tsp Espelette Pepper
- ½ Tbsp Salt
- 4 Tbsp Tempered Compound Butter(recipe above)
- ½ # Young Potatoes
- 1 Leek, cut into ½” coins and gently rinsed
- 2 Bunch Breakfast Radish, rinsed, leaves removed, cut in half
- 1 Large Artichoke
- 2 oz Dry White Wine
- 1 Sheet Parchment Paper (approx. 16x24”)
- Small Pot
- Sheet or Cookie Tray
- Slotted Spoon
- Preheat the oven to 375F.
- Cut the potatoes in half and add to the small pot. Cover with cold water and add 1 Tbsp salt. Place the pot on the stove and turn the heat on high and bring to a boil and cook until tender. Check the potatoes with a fork by poking them gently. If the potatoes give a lot of resistance and feel firm, cook them for 2 more minutes. If they give way slightly they are done and turn off the heat.
- Clean the artichoke: Using a serrated knife cut ¼ inch off around the base of the artichoke, exposing the heart. Trim the top of the leaves to expose the top of the heart and the “choke”. Use a spoon to scoop out the choke so that no thin hairs remain. Using your knife trim away the remaining leaves and outside of the artichoke so that nothing remains except white flesh of the heart. Cut the heart in quarters. Store in water until it’s time to arrange on the parchment paper.
- Season the halibut all around with the white pepper, espelette, and salt.
- Spread the compound butter over the top of the fish.
- Place the parchment paper on your work surface. Fold the parchment paper in half so that the short sides meet. Open it back up, there should be a line down the center of the paper.
- Arrange the artichoke, radishes, and leeks to one side of the parchment paper.
- Strain the potatoes and place them on top of the other vegetables.
- Place the prepared fish on top of the vegetables, keeping everything on one half of the paper.
- Lastly, pour the 2 Tbsp wine over the ingredients.
- Taking the two short sides of the paper, fold them back over the fish and vegetables. Starting on one end make a small fold to crimp the edge where the ends meet. Continue to crimp along the edge overlapping your previous fold slightly to ensure it is sealed. After the final fold, tuck the end under the crease to hold the seam together.
- Place the papillote on your baking tray and set aside.
Pack out Box
- Large Bag
- 10oz Halibut Fillet
- 2oz Ramekin
- White Pepper
- Small Bag
- Large Bag
- ½ Pound New Potatoes
- Breakfast Radish
- Loose Pack
- Parchment Paper
- 2 Tbsp Champagne or White Wine Vinegar
- 1 cup Dry White Wine
- 1 tsp Whole White Peppercorns
- 1 each Shallots, thinly sliced
- 1 Sprig Thyme
- 1 each Bay Leaf
- 4 oz Whole Butter, Chilled, Diced
- Reserved Lemon
- Small Saute or Sauce Pan
- Fine Mesh Strainer
- Chef Knife
- In a mixing bowl add the sliced shallot, thyme, bay leaf, white wine, and vinegar.
- Bring to a boil and reduce until ¼ cup of liquid remains.
- Strain the reduction and return it to the pot. Bring the liquid back to a boil and remove from heat. Start to add a few pieces of butter in increments, whisking continuously as the butter melts and incorporates into the sauce. Add more butter when the previous addition has melted.
- When all the butter has been used, season the sauce with a pinch of salt. Keep the sauce somewhere warm.
- Take the reserved lemon and trim to the outside rind so that all that remains is the center of the fruit and no white pith. Cut along the white outside of each segment, cutting out each cell so that it drops into a boil.
- After you have cut out each cell, add the contents of the bowl to the sauce.
- Stir and taste the sauce. Adjust the seasoning with salt as needed.
- Keep the saucepan somewhere warm but not overheat.
Pack out Box/Dressing
- 1 Bag**
- White Pepper
- 1 Cup
- White Wine
- 2 Tbsp Vinegar
- Small Bag
- 4oz Butter
Cooking and finishing the dish:
- Place the papillote into the oven and cook for 20-25 minutes. The appearance of the bag will darken and expand from the heat.
- Remove from the oven and slide the bag onto a serving platter.
- At the table right before eating open the bag with a scissors or two forks. Serve the sauce alongside the fish.
You can find more information on GK at Home, and register here.