Our Approach to Cooking

The more a cook allows the ingredients to be the driving force in the preparation of food, the deeper is the instinctive dialogue between the cook and the ingredients. A cook must appreciate the nature of the ingredients, and develop the ability to "listen" to them.  The cycles of nature within each of the four seasons produce diverse ingredients.  And an instinctive dialogue with these ingredients, allows for the self expression of the cook..  The closer a cook is to the earth and nature, the deeper is the appreciation of ingredients and the forces of nature which determine their personality.

This is the fundamental philosophy behind all the dishes prepared and served at Serevan.  Moreover, we do not subscribe to the "Platonic" notion that there is a single ideal cuisine to which we all should aspire. Rather, we believe a cook creates unique culinary experiences when he or she draws from and nurtures what is unique within him or herself.

The Classes

With these guidelines in mind, the cooking classes at Serevan are limited to six students per class - only two individuals will participate in the preparation of each dish.  The small class size will  allow each individual to fully partake in the process of cooking, and at the same time, allow time to discuss the participant's disposition towards and understanding of the techniques and ingredients used in each of the dishes prepared.

The cooking classes are held each Saturday morning, between 8:30am and 12noon. After each class, participants enjoy a meal at the restaurant with the dishes prepared during the class, paired with different wines from Serevan's highly praised wine list.

Design and Objective of Classes

The classes are designed within a three-week framework, during which, the participants will enhance their basic cooking techniques and develop a deeper appreciation for various ingredients and how they behave under different circumstances.

Those who choose to participate in all three sessions, will receive:  1) a professional chef's knife; 2) a professional paring knife; 3) professional peeler; and 4) a bound booklet of all the recipes and dishes prepared during the classes.

It is not mandatory to participate in all three classes.  Individuals who participate in individual classes will receive a booklet of recipes for dishes prepared during that class.

Classes will be scheduled once there are either three or six students participating. 

The fee for individual classes is $175
The fee for three consecutive classes is $500

To inquire about class schedules, or for further information, please call 845-373-9800, or e-mail at info@serevan.com

Following is the list of dishes prepared during each class.

First Class Dishes

First Course

Fresh Garden Greens, Armenian String Cheese, Cucumber,
Herbed Pita and Lemon Vinaigrette

Second Course

Roasted Chicken with Preserved Lemons,
Olives and Herbed Couscous

Third Course

Orange Blossom Water Pana Cotta, Tarragon,
Pineapple-vanilla Soup and Citrus Salad

Second Class Dishes

First Course

Warm Squid Salad, Cauliflower Florets,
Bitter Green & Granny Smith Apples

PEI Mussels, Shallots, Fresh Thyme,
Burnt Orange and Fresh Herbs.

Second Course

Branzino, Cumin Scented Hummus, Dill Broth
and Preserved Lemon Emulsion

Honey Glazed Breast of Duck, Salad of Lentils,
Butternut Squash and Pickled Currants

Third Course

Crepes, Tropical Fruit, Banana Cream
and Chocolate-Caramel Sauce

Manjari Chocolate Tart and Passion Fruit Sorbet

Third Class Dishes

First Course

House Cured Gravlax, Almond Vinaigrette
Arugula and Micro Greens

Duck Confit, Shredded Napa Cabbage, Oranges
and Pomegranate Vinaigrette

Second Course

Saffron Infused Spaetzle, Wild Mushrooms,
Asparagus and Persian Berries

Hanger Steak, Potato Puree, Shallot
and Red-Wine Reduction.

Third Course

Dark Chocolate Devils Cake, Beet Puree
and Anise Crème Anglaise

Naked Brulee, Mixed Berries and Cranberry Soup