Syllabus for Dux at The Summit
Course Objective: Chef Eddie Lau’s new Sunday night five- to seven-course suppers are intimate affairs. Served only at the restaurant’s bar, each dinner revolves around a theme. Lau plays with different cooking styles — and preps plates right behind the bar, educating his diners on technique and ingredients.
Current Major: Duck (for the next several weeks).
Class Description: Students will indulge in such artfully composed dishes as a fried sous vide duck egg atop a tart filled with English peas, baby carrots, and ramp-duck-bechamel gravy; a duck confit poutine with pomme dauphine and foie-balsamic glaze; and tsukemen with homemade noodles and a rich duck gravy.
Class Limit: Eight diners weekly.
Final Exam: Cleaning your plate(s).