At The Deck Starts Cooking Classes Today

“If you learn nothing else from me, learn this: A good cook combines flavors from the whole spectrum most of the time. The result is that when eating, we can literally feel the separate flavors” – Chef Matthew Holmes, Executive Chef

Beginning Friday, Sept. 15, the Executive Chef of at the Deck restaurant onwill violate a rule that most chefs never bend; he will tell his secrets. 

On Friday and Saturday evenings this fall, Chef Matthew Holmes will turn the open kitchen into a classroom, where soon-to-be-chefs can watch, listen, and learn, all over a glass of wine.

“People like the open kitchen because it’s social. They like to participate in the preparation process, it’s interactive.  It’s rewarding when you can watch the expressions of the first bite," said Holmes.  He developed the classes to help his customers bring his flavors into their own kitchens.

One of Holmes’ classes will teach his risotto, an Italian rice that is cooked in broth, which is considered by many customers as his signature side. 

 “People are intimated about risotto, but it’s easy and fun,” said Holmes.

Working in an open kitchen, Holmes prepares customer’s dishes with a literal “flare.” He said his hot, open flame cooking is feasible because of the powerful ventilation system that pulls up the heat and smoke.

“It’s like a Rembrandt,” said customer Kathleen Kennedy when she was presented with her dinner:  a colorful arrangement of fish, vegetables and risotto. 

 “It’s frustrating when I hear people say cooking is a culinary science,” Holmes said to a customer waiting for her dinner. “Cooking is an art.’’

Holmes has introduced the cooking class series with two themes and plans to introduce more in November. Students can attend one or both of the classes.

There will be a cash bar with a bartender available to make pairing recommendations.

To reserve a spot call the restaurant at 401-846-3600.  Customized classes for groups up to 12 people can be arranged by calling the restaurant.

Class Schedule

Friday September 16th Cooking Class 5:30-7:15
Theme: Feeling the Flavor: Chef Matt’s Technique

Sunday September 25th Cooking Class 4:30-6
Theme: Risotto: The perfect vessel for flavor

Friday September 30th Cooking Class 5:30-7:15
Theme: Feeling the Flavor: Chef Matt’s Technique

Friday October 7th Cooking Class 5:30-7:15
Theme: Risotto: The perfect vessel for flavor

Saturday October 15th Cooking Class 4-5:30
Theme: Feeling the Flavor: Chef Matt’s Technique

Friday October 21st Cooking Class 5:30-7:15
Theme: Risotto: The perfect vessel for flavor

Friday October 28th Cooking Class 5:30-7:15
Theme: Feeling the Flavor: Chef Matt’s Technique

The November schedule will be announced later this month.