How to Cook Chowder & Crab Cakes | The Chef & The Dish

Learn how to make the New England classics - Clam Chowder and Seafood Cakes

One of the earliest American dishes, Clam Chowder was said to be invented by the Pilgrims who landed near Plymouth Rock in 1620. Hungry and with nothing to eat, they turned to clams commonly found on New England's shores. They added those odd looking clams into pots, filled them with water, and then boiled them over an open flame. The version of Chowder we all know and love today became popular at the beginning of the 19th century, and by the end of it, there were regional versions of the dish, Manhattan Clam Chowder, Rhode Island Clam Chowder, Delaware Clam Chowder, and more… Chowder is an institution in New England. In certain parts of the region, there are even laws dictating what is constituted as a proper chowder and it's regularly celebrated with competitions, festivals, chowder lovers societies and even boat races. And we get it. A classic Clam Chowder is truly one of the most satisfying dishes, whether it's winter or summer - it's always a wonderful seafood treat.

In this cooking class, Chef Ted Fondulas will video call into your home live from New England. Together you'll prepare fresh clams and clam stock, then move on to create a superb clam chowder, and finally - one of the most popular dishes from his legendary restaurant in Vermont - Scallop and Crab Cakes, with a Sweet Corn and Vanilla salad.

Book a private virtual cooking class with Chef Ted, and bring the taste of New England into your home kitchen for a memory you'll never forget.

20 minute Kitchen Prep Session with a Personal Kitchen Assistant who will get you ready! Includes teaching about ingredients and answering any questions you have as you get ready for your private cooking experience

2-1/2 hour Private Cooking Class via Skype with a highly accomplished global chef who lives where the recipe originated. Perfect for stay home date nights!

Personalized step-by-step coaching, tips, culinary tricks, sharing of stories, and more

A fantastic multi-course meal, 100% authentic and enjoyed as if you travelled to your chef's country!

Music Playlists featuring artists from the chef's country to get ready for your experience

Cocktail Recipes and Suggested Pairings

Recipe Booklet to recreate your dishes again and again!

What You Get

**Classes make a hearty meal for up to four people to enjoy. If you have a larger group eating, please know, additional fees may apply. Please message us in advance of booking to ensure you have an amazing experience.

Meet The Chef

Chef Ted

New England, United States

Featured in Esquire; Discovery Channel, Great Chefs of the East; Condé Nast Traveller; and in Food & Wine as owner of one of the Top 25 Restaurants in the US.

Ted Fondulas started his restaurant career at age five--frying baloney and cooking minute rice on the radiator! After these early years hanging out in the kitchens of his grandmother and restaurateur grandfather, Ted pursued a literature career. After trips to Europe wandering through some grand kitchens in France and Italy, his interest in food is reignited. He then works in New York and California hotels and restaurants, eventually settling in New England as part of the back-to-the-land movement in the early seventies.

In 1982, Ted and his wife, Linda, opened Hemingway’s Restaurant in Killington, Vermont, eventually receiving critical acclaim. Chef Ted’s trailblazing dedication to using local ingredients paves the road for Vermont’s eventual farm-to-table movement. In addition to receiving Four-Star and Four-Diamond travel guide honors for many consecutive (a boatload of?) years, the Robert Mondavi Culinary Award of Excellence is presented to Chef Ted, who is among other culinary luminaries, including Charlie Trotter, Thomas Keller, Todd English, and Daniel Boulud.

Chef Ted Fondulas now has a new culinary experience in Vermont, and we are excited to allow everyone to learn how to cook with him in our private cooking classes at The Chef & The Dish.

Cooking Class Menu

PRIVATE CLASS

*The base price of most classes is $369 which allows 2 participants in the same kitchen. Each additional person in your kitchen thereafter is an additional $50 USD. So, a class of 4 is actually only $117.25 USD per person! Please know, a $50 USD surcharge will apply if you’d like to add a second kitchen. Looking for group classes? Explore here.

DATE

GROUP SIZE

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From $149/pp USD*

We had a blast cooking with Chef Ted Fondulas. We learned new techniques, plated a beautiful French meal and it all tasted heavenly. It was such a unique learning experience to have a professional chef watching details like the sauce simmering, or the potatoes browning, advising exactly what was needed. I can’t wait to do it again!

Katie McAllister

We worked with Ted from Vermont to make Cioppini. Ted was fabulous, knowledgeable, and very interesting. We HIGHLY recommend the Chef & The Dish

Lisa Massucci Masciantonio

For my mother's birthday my sister and I booked the Chowder and Scallop cakes class with Chef Ted. We had a fantastic time! I haven't had that much fun in the kitchen (while working with others) in a long time. Not only was Chef Ted engaging and entertaining, he took the time to really teach valuable cooking skills. Skills far beyond what is just necessary for the dishes we made together. I will be looking forward to learning (and eating!) more from The Chef and The Dish.

Jacob Thomas Burns

My sister and I loved working with Chef Ted to cook Cioppino! He delivered high quality instruction, shared personal tips, and made the entire experience fun and stress-free. We love seafood cuisine but prior to the class have not had experience cooking it. If you like seafood, have experience or not cooking it, and want to work with a great guy, take Chef Ted’s class!

Caitria Parsloe

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We’ve had a lot of press coverage and we’re super happy to help people transport their kitchen for the day.

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