Food and Drink, Long Island City
Jan 31, 2017

Cook With Hugue Dufour of M. Wells

Hugue Dufour at M. Wells is teaching cooking classes in Februrary and March 2017.

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We recently learned that Hugue Dufour of famed M. Wells (Diner, Dinette, Steakhouse) is teaching cooking classes next month! He is offering two classes—a Cassoulet Class and a Maple Class—in February and March (NB: new curricula happening in April—we’ll bring you details on that when it’s set). We reached out to them and got more details from Sarah Obraitis, which we’ve published below. Sounds like an amazing opportunity!

To reserve your spot in the class, please call 718-786-9060 or write: Capacity status is as of today, January 31.

Hugue packs an incredible amount of information and fun in a three-hour class that includes history, theory, demonstration, technique, recipes, stories and style. Audience participation and hands on activity may be as much or as little as desired.

Cassoulet Class

March 19, 3-6pm OPEN
In preparation for the third annual Cassoulet War (Hugue scored first place at D’Artagnan’s first annual event), Chef is willing to share his winning recipe. Hugue will focus on the following components: preparing the Tarbais beans, perfecting the meats (the salt, the confit, the sausage and the braise), making the sauce and assembling properly. You will easily pick up 10 separate recipes that will come in handy for many other applications.

Maple Class

February 26, 3-6pm, FILLING UP
March 26, 3-6pm OPEN
Maple syrup plays heavy on the mind of a chef from Québec. Maple in all its forms and functions are featured here in Hugue’s recipes for pork rinds, baked beans, potato waffles and gravlax, pineapple maple ham, crepes, pouding chômeur, warm cocktails and of course maple taffy.

Classes are $150 per person and that includes a big meal, wine, a resource and recipe book, a raffle and a lifetime of memorable advice. Hugue has strut his skills during two seasons of the bi-lingual hit tv show Martin sur la route and he’s prominently featured in the documentaries Le Steakhouse and Durs à Cuire.

Also note: They are taking a break in early March so that they can celebrate the sap-tapping season, and will be hosting a Sugar Shack on Sunday afternoons at the Steakhouse on March 5 and 12.

About Meg Cotner

Meg Cotner was trained as a harpsichordist and now works as a freelance writer and editor. She is the author of "Food Lovers' Guide to Queens," and is a skilled and avid home cook, baker, and preserver.

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