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Matt Baker

Chef/Owner of Gravitas and Baker’s Daughter

Michelin-Starred Chef
Livestreamed from Washington, DC

About the Host

Matt Baker made quite a name for himself as Chef/Owner of Gravitas, the tasting menu-only New American hotspot in D.C.s’ Ivy City neighborhood. He opened Gravitas in mid-2018 and by late 2019 it had already been awarded a coveted Michelin Star. Then, of course, the pandemic hit, and Chef Baker responded not by cutting back, but rather by expanding his operation. He opened Baker's Daughter in late 2020 as a robust take-out operation offering comfort food for the times, like Mexican posole, lasagna, braised beef short rib, and matzah ball soup. Chef Baker’s flexibility and versatility are an outgrowth of his many years in and around restaurant kitchens. After apprenticing in some of the best restaurants in Miami's South Beach, he traveled to Singapore in 2009 as the opening Executive Chef of Krish and was soon named by Time Magazine as “The Country’s Hottest Chef.” From there, he went to D.C. to further hone his craft at José Andrés's Minibar, Brasserie Beck, Occidental Grill & Seafood, and City Perch, during which time he was named to Zagat's “Top 30 under 30” List ('15).

About the Event

Chef Baker welcomed us into his home kitchen (via livestream), and taught us how to cook a multi-course modern American meal showcasing a few of his favorite signature dishes (see menu below). And, as is always the case at our events, he took plenty of questions from attendees while he cooked and participated in an extended Q&A to close out the night!

What will we be making?

Appetizer: Endive Salad with shrimp, citrus, and gribiche

Entrée: Chicken with zhoug, tzatziki, and roasted vegetables

What does my ticket get me?

In addition to getting unlimited viewing access to the recording of the livestream event, where Chef Baker demonstrated how to cook both dishes and answered plenty of questions from attendees, you will receive access to the companion Recipe Book PDF, which includes a complete grocery list and step-by-step cooking instructions/kitchen equipment/ingredients needed to make each dish.

How long does this event take?

This event runs for 1hr 46 min. from start to finish – 1hr 27 min. of cooking and 19 min. of additional Q&A at the end.

What will the yield be?

2 servings of each dish.

What kitchen equipment, appliances, and utensils will be used?
  • Medium sauté pan, ideally cast iron
  • Large pot
  • Small pot or medium saucepan
  • Baking sheet, ideally fitted with a wire rack
  • Large bowl
  • Medium bowl
  • Small bowls for ingredients
  • Blender or immersion blender
  • Cutting board & sharp knife
  • Fine mesh sieve or strainer
  • Measuring cups & spoons
  • Mixing spoon
  • Slotted spoon
  • Tongs
  • Wire whisk
  • Zester or grater
  • Vegetable peeler
  • Large resealable plastic bag
  • Citrus juicer (optional)
  • Instant read thermometer (optional)
  • Mandolin (optional)
What ingredients will be needed?

In addition to the following kitchen staples – bay leaves, black pepper, cayenne pepper, chicken stock, dried rosemary, dried thyme, garlic powder, honey, kosher salt, neutral oil (e.g. canola or vegetable), olive oil, onion powder, and paprika – Chef Baker recommends acquiring the following ingredients listed below:

  • Applewood smoked bacon
  • Butter (optional)
  • Butternut squash
  • Carrots
  • Celery
  • Champagne vinegar
  • Chicken
  • Chives
  • Cilantro
  • Cornichon
  • Cucumbers
  • Dill
  • Eggs
  • Endives
  • Garlic
  • Greek yogurt
  • Lacincato kale
  • Leeks
  • Lemons
  • Limes
  • Mint
  • Mustard
  • Old Bay Seasoning
  • Oranges
  • Parmesan cheese
  • Parsley
  • Radishes
  • Scallions
  • Shallots
  • Shrimp
  • Tarragon
  • Thyme
  • White onions
  • White wine

*Please note, immediately after purchasing your ticket, you’ll receive access to the Recipe Book, which outlines exact quantities of each ingredient from the list above that will be needed to cook each dish.

Member Reviews ( 21 )

Thomas H.

Certainly a lot of work but having the prep work done ahead of time helped. The only negative was that we felt that all of the work to cook the shrimp was not worth it impart flavor.
Robert F.

Great session. Great dishes. I saved the poaching broth and made pho with the leftover chicken, shrimp, kale and extra noodles from the Chef Puchowitz session.
Joane F.

Great recipes with many nuanced layers of flavor!! Lots of prep work but very executable and worth the effort.
Patricia S.

Absolutely great all the way around, fabulous food, clear instruction, well organized - and Matt is clearly an excellent chef!
Anne S.

The food was fabulous and very easy to prepare.
Chris W.

The meal was delicious and the chef was great. I like when the meal includes dessert too. Maybe an upcoming class can have a dessert.
Daniel C.

The pace of the presentation was good. Liked the spatchcocking method, and learning how to make gribiche. Matt had good suggestions for additional ingredients and substitutions.
Cynthia V.

In comparison with the shopping, prep time etc. I was looking for something rather super (perhaps unjustly) and this didn't prevail. I will make the salad again - but not main dish. - With the disclaimer in mind... pro chef not instructor -- the teaching moved a bit too quickly to cook and make notes (as there were several variations) -and the updated recipes don't contain info. I would like to capture. This is the first time I thought I should have watched and not cooked along.... a bit disappointing. Thanks for the opportunity to share my experience.
Terry P.

Matt was well organized and his menu was interesting. I really appreciated that questions were held until the end. It makes the whole class run better.
Debra F.

The recipes were both good but I didn't feel like a picked up as many pro-tips as I usually do.
Yvonne K.

This was fun! I think it was a bit much between all of the pieces. The salad was amazing though.
Marlene S.

Instruction was good
Meryl L.

Susan S.

The food was delicious and we will make both recipes again. We would have given it a 5 but there was too much pre-class prep. We would have been happier with the chicken and an easier appetizer . Chef Baker was personable and a good teacher.
Symme T.

I like the way he explained what he was doing and that he gave alternatives for future cooking. The screen went black several times which was annoying.
Aaron Z.

Paula D.

Good food! Fun class. Even though the chef could have provided a bit more clarity at times to align with the printed recipe, we were able to roll it and have a great time. (A dessert could have been nice to include for Valentine’s Day weekend.)
Christopher H.

He did a great job. Knowledgeable and personable. I didn't mind the few variations between what he did and the formal recipe. I'm not expert chef but I do the same thing at home. We will definitely try his restaurants when we visit DC.
Amy R.

Chef was organized, flexible, knowledgeable, unpretentious, enjoyable. Glad there weren’t many “substitution” questions! Wish the person cleaning up at end was acknowledged and thanked. I really like how he carved and plated the 1/2 chicken! Great show!
Nick B.

Very informative. I liked his style and all of the tips. My wife (Veronica) are experienced cooks and we loved the dishes.
Eleanor L.