Join Chef Elise for a class on the basics of using your chef's knife at home. We will discuss the ins and outs of knife use, care, and safety. You will walk away knowing how to maintain a sharp edge and the best way to cut vegetables and herbs. This is a great class for beginners.
Fresh burrata and mozzarella can be notoriously fussy to make. Cheesemaking teacher Kirstin Jackson will guide you along the fun process of stretching bocconcini, ovolini, and their cream-filled cousin, burrata. We'll start with a mozzarella and burrata cheese tasting, then jump into making it ourselves. You'll learn the basics of cheesemaking science, which ingredients to use and why, the ins and outs of stretching cheese curd, and get advice on some simple ways to eat your newest cheese creation.
Come master the art of cooking with a wok! Woks are an essential part of a home cook’s arsenal for cooking a variety of Asian cuisines and a worthwhile tool to have on hand! You’ll gain experience with 5 different wok cooking techniques–from stir-frying to steaming, braising, deep-frying, and even smoking foods. Chef Linda will provide tips on how to select a wok, season it, and properly care for it, so you'll be ready to wield your wok at home. You’ll leave with the techniques and confidence to generate the best wok hei in your own home!
A whole fish is a showstopping centerpiece to a holiday meal or really any meal! Knowing how to confidently season, adorn, roast, pan sear, and serve a whole fish is a wonderful skill to tuck into your back pocket and pull out whenever you want to impress your friends and family. In this class, we will use three different techniques, ranging from beginner to advanced, to lovingly and carefully roast and serve three different whole fish.
MENU
Beginner: Leek Wrapped Whole Trout with Thyme and Roasted Garlic Butter served with Parsley Meyer Lemon Sauce
Roasting is a tricky art, one that can end in three ways: undercooked (raw and inedible), perfectly cooked (succulent and magnificent), or overcooked (dry and also inedible!). Let us help you learn the key to landing on succulent and magnificent! Learn to season, stuff, tie, adorn, bake, slice, and sauce a roast worth reveling in. Just in time for holiday entertaining, we want to help you feel at ease and confident about the centerpiece of your meal!
MENU
Apple and Thyme Stuffed Pork Loin Roast with White Wine and Leek Pan Sauce
When our head chef, Gracie, was first learning to cook meat after a 10-year stretch of vegetarianism, braising was the skill that felt the easiest and most accessible. The key ingredient in crafting a tender, fall of the bone, braised meat dish is time! If you’re seeking to expand your cooking skills, and especially gain confidence in cooking meat to perfection, this class is a great choice for you.
A hands-on in-person cooking class culminating in a dinner served with wine and beer. Chef knives will be provided to students for in-class use. This class is limited to 12 students. Review our registration and cancellation policies here.
A hands-on in-person cooking class culminating in a dinner served with wine and beer. Chef knives will be provided to students for in-class use. This class is limited to 12 students. Review our registration and cancellation policies here.
A hands-on in-person cooking class culminating in a dinner served with wine and beer. Chef knives will be provided to students for in-class use. This class is limited to 12 students. Review our registration and cancellation policies here.
A hands-on in-person cooking class culminating in a dinner served with wine and beer. Chef knives will be provided to students for in-class use. This class is limited to 12 students. Review our registration and cancellation policies here.
