Virtual Culinary School – Advanced

Tuesday, April 7th, 2026 3:00 pm to 4:00 pm, MST

Virtual Culinary School Advanced is an immersive online experience designed for passionate home cooks who are ready to refine their technique and elevate their craft. Each session explores advanced skills, refined flavor development, and restaurant quality execution, all from your own kitchen. Featuring Wolf appliances for precision performance and Sub-Zero refrigeration for superior ingredient preservation, this program delivers a true luxury culinary environment at home.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

Request Culinary Scene Activation Code

Recipes from this event

Classic Bananas Foster

by: Chef Mike Shannon

Compatible Wolf Appliances:

YIELDS
4
Servings
Prep Time
10
minutes
Cook Time
20
minutes

Ingredients

  • 6 Tablespoons butter

  • 1/2 cup brown sugar

  • 1/2 cup white sugar

  • 1 cinnamon stick

  • 1/4 cup dark rum

  • 4 bananas, halved lengthwise, then halved again

  • 1/4 cup banana liqueur

  • vanilla ice cream

Instructions

Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat and cook, stirring, until the sugar dissolves.

Cook for 2-3 minutes to form a caramel sauce. Remove from heat, carefully add the rum, and return to heat. When the rum is hot, ignite with a flame stick and stir until the flame is extinguished.

Once the flames subside, place the bananas in the pan. Cook for 1-2 minutes until the banana sections begin to soften and brown. Carefully add the banana liqueur.

To serve, lift the bananas out of the pan and divide the pieces over each portion of ice cream. Generously spoon the warm sauce over the top of the ice cream and serve immediately.

90 Day Trial Registration

Chef Mike Shannon

Chef Mike Shannon

Minneapolis, Minnesota

Mike is a classically trained chef with a degree in culinary arts from Le Cordon Bleu-Minneapolis. He has over 35 years of leadership experience and more than 18 years of culinary experience focused on consumer-level culinary instruction, recipe development and public speaking. As a recovering Mechanical Engineer who turned a lifelong passion for food into a new career path, Mike now brings his southern food heritage to life with a focus on simple ingredients and local farms.

Read More