The emphasis at this cooking school is on fun—courses titled The Cold War and Il Fait Foie should make it plain. The setting is also important: an alfresco kitchen posited among peach trees and gardens is an idyllic summer venue; in cooler weather, three-hour demo classes move indoors. But the teacher brings everything to life: executive chef Patrick Engel engages in witty banter while preparing a lavish five-course menu. A maximum of 12 participants perch on stools around the kitchen island, and the atmosphere is akin to a house party—though the cooking is serious stuff. The Il Fait Foie course, for example, celebrates fine food with icewine pairings.