Après-Ski with Tess Kelly | Sunday 02.15.26 @ 3pm

Après-ski isn’t just about what’s in your glass—it’s about rich, comforting food meant to be shared after a long winter day. In this hands-on cooking class, Chef Tess Kelly brings the warmth of the Alps to our kitchen in Kingston with a menu inspired by classic French mountain cooking: hearty, indulgent and deeply satisfying.

We’ll start with a caramelized onion galette, learning how to make a flaky, rustic crust and balance sweetness and savoriness for a show-stopping centerpiece that works just as well for casual gatherings as elegant dinners.

Next, Tess will guide you through tartiflette, the iconic alpine dish of potatoes, onions, cream and melted cheese—pure winter comfort at its finest—alongside caramelized endive, transformed into a silky, slightly bitter-sweet side that cuts through the richness beautifully.

For dessert, we’ll master the timeless crème brûlée, focusing on silky custard and that perfectly crackly caramelized top. To round it all out, we’ll learn to make a classic 3-2-1 spritz, the ideal après-ski cocktail to toast the season.

This class is perfect for anyone who loves cozy winter entertaining, rustic French flavors, and learning dishes that feel both indulgent and approachable.

Menu includes:

• Caramelized Onion Galette

• Tartiflette + Caramelized Endive

• Crème Brûlée

• Classic Spritz

So take off those skis and pull up a stool as we settle in for an afternoon of alpine-inspired cooking!

Tess Kelly is a chef and founder of Séraphine Workshops. She moved to France in 1986 where she developed her love of French cuisine. She apprenticed under the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking French pastries and French cuisine. 

After working for many years in the restaurant business in New York City, she opened Séraphine Bakery in 2014.  Since then Tess has developed fun, hands-on workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes. She teaches a balanced, seasonal approach to eating. Her love of France and French cuisine runs deep, ever since her teenage years in Paris where it all began.

She currently teaches both private and public workshops in New York, and in France.