A two day, hands-on course, with each day a light meal (bread, butter, cheese, seasonal salad) served with wine and beer. Day one is Mon June 18 is from 6-9:30, and day two is Tues June 19 from 6-10 pm. Class is limited to 12 students.
A hands-on baking class. Class is limited to 12 students. A hearty snack of bread, butter, cured meat, cheese, and a seasonal salad will be served with wine and beer. You are also welcome to brown bag an alternative dinner.
A hands-on baking class. Class is limited to 12 students. A hearty snack of bread, butter, cured meat, cheese, and a seasonal salad will be served with wine and beer. You are also welcome to brown bag an alternative dinner.
A hands-on baking class. Class is limited to 12 students. A hearty snack of bread, butter, cured meat, cheese, and a seasonal salad will be served with wine and beer. You are also welcome to brown bag an alternative dinner.
A hands-on, team-based cooking class culminating in family-style dinner served with wine and beer.
It's tax time and we're feeling the pinch. With these big flavor dishes, you can still eat sumptuously without burning a hole in your pocket! These dishes will be a culinary journey through the regions of China, as well as through a number of cooking techniques for you and your fellow classmates to master!
A hands-on cooking class culminating in a family-style lunch served with wine and beer.
Learn the secrets to preparing the perfect Peruvian ceviche in this hands-on class lead by our resident Peruvian chef Nico. In addition to the classic ceviche, you will prepare a Japanese-Peruvian tiradito Nikkei, and choros a la chalaca, steamed mussels with an onion and tomato salsa. After the class, we will sit down for lunch to enjoy a traditional Peruvian escabeche de pescado, fried fish pickled in a spicy sweet and sour sauce.
