Loves hands-on explorations of new techniques and recipes. 

Flavors of France: The Parisian Bistro


France is a country famous for its history, art, fashion, language and, perhaps above all else, its food! Although many of the celebrated dishes of French cuisine are impressive, they needn't be intimidating. In this hands-on class featuring bistro classics, Zoé McLaughlin will teach you the tips and techniques required to be a confident chef de cuisine in your home kitchen.


Tartare de Filet de Boeuf au Couteaux — Traditional Steak Tartare (pictured)

Gaspacho — Summer Gazpacho 



A hands-on cooking class culminating in a meal of a seasonal salad and the baked goods served with wine and beer.

Ahhh, bagels. A staple of the breakfast table, bagels also incite discussions on who makes the best ones. Learn how to make your own fresh bagels with Jennifer Altman: how to make the dough, form it into bagels, boil them, bake them, and eat them! Jennifer will also share some recipes behind a variety of delectable schmears.


Three styles of bagels: Montreal-style, cinnamon-raisin, 100% whole grain bagels


French Macaron


A hands-on class culminating in a tasting of the class's macarons. A hearty snack of bread and butter, cured meats, cheeses, and a seasonal salad will be served with wine and beer.

Eat More Meatless: Open, Sesame!


A hands-on cooking class culminating in a family-style meal served with wine.

Do you say yes to sesame whenever you see it on a menu? If you think sesame should be its own food group, this is the class for you! Join us as we explore sesame and the versatility of this unassuming seed.


Miso Tahini Greens + Grains Bowl
Tahini Glazed Cauliflower Tacos
Black Sesame Bostock
Sesame Honey Date Shakes


Summer Lobster Love


A hands-on cooking class culminating in a family-style dinner served with wine and beer. 

Come join us at 18 Reasons for a feast dedicated to the best: sustainable lobster, never tank-held, overnighted from Maine to the wondrous emporium of Bi-Rite across the street. We will cook up lobster in several formats, enjoying the secrets of breaking them down and using every part. Then, after preparing the meal, we will retire to our dining room for a family-style feast and great conversation with our new-found cooking companions.



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