Cook with me
One dish, start to finish, on a video call with a small group. You cook; I talk you through it and watch your pan.
See the schedule
Live online cooking classes · Sioux Falls, South Dakota
Restaurant technique, at your own stove.
I've spent my career in fine-dining kitchens from Boulder to San Francisco. Once a month I teach one dish, properly, live from Sioux Falls, to anyone with a pan, a cutting board, and ninety minutes.
Next class · Monday, January 4, 2027 · 6:30 PM Central · $39 per household
Three ways in
Cook with me. Cook from my notes. Cook with better tools.
Everything here comes from the same place: a working kitchen, where a sauce either comes together or it doesn't. Pick the door that fits the night you're having.
Shop my kitchen
The short list of what I actually reach for, why, and the cheaper version that's nearly as good. No gadgets.
See the list
Download a guide
Menus, prep timelines, and shopping lists written the way a kitchen would write them, so dinner for six doesn't eat your whole Saturday.
Browse the guidesNext class
Restaurant-style chicken and pan sauce at home
The dish I'd teach anyone first. Dry the skin, get the pan hot enough, leave it alone, then turn what's stuck to the bottom into a sauce in four minutes. You'll leave able to do this with pork, steak, or fish, without a recipe.
- Date
- Mon, Jan 4
- Time
- 6:30 PM CT
- Length
- 90 min
- Price
- $39 / household
Out here we get four seasons, hard ones. The fifth is the one you make inside.
I grew up in Sioux Falls and left to learn: culinary school, then the fine-dining kitchens of Boulder, then a Michelin-starred restaurant in San Francisco. I came home to cook here, and to share what those kitchens taught me with people who will never set foot in one.
The Fifth Season is a place for that. Honest recipes, tested in a home kitchen. A monthly class where you cook alongside me. And a short list of tools, because most of what's sold for kitchens is noise.
From the kitchen
Recent recipes and notes
Pan-roasted chicken thighs with shallot and white wine pan sauce
The class dish, written out so you can practice before January.
Brown butter carrots with honey and hazelnuts
The side dish that makes people ask what you did. You browned butter. That's it.
Mise en place is not a restaurant trick
Why the twelve minutes before you turn on the stove decide how dinner goes.
Kitchen essentials
Twelve tools. No gadgets.
I've cooked on $3,000 ranges and on a two-burner apartment stove, and the tools that mattered were the same. This is the list I give friends who ask what to buy, with a sensible version and a buy-it-once version of each.
Free guide
The ten tools I'd buy before any gadget.
A short, opinionated guide to outfitting a home kitchen the way a cook would: what to spend on, what to skip, and the one pan that does most of the work. You'll also hear from me when a class opens, about once a week at most.
Thanks, there. Check your inbox.
The guide is on its way. While you wait, the Essentials page walks through everything in it.