A hands-on cooking class culminating in a family-style dinner served with wine and beer.
Keep your green food coloring away from the beer and food – it is time to make some real Irish food. Centuries of tradition based on cattle and potatoes, cultural ties to France, and access to the best seafood in Europe have given the Irish a rich and varied basis for their cuisine. Come join us at 18 Reasons for a delicious feast, served with some good stout and fantastic music over dinner!
A two day, hands-on course, with each day with a light meal (bread, butter, cheese, seasonal salad) served with wine and beer. Day one is Mon March 5 is from 6-9:30, and day two is Tues March 6 from 6-10 pm.
To register for the entire two day workshop, please purchase tickets for Monday March 5th by clicking here.
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 March 5 is from 6-9:30, and day two is Tues March 6 from 6-10 pm.
A hands-on baking class. A hearty savory snack of bread, cheese, cured meats, fruit, and a seasonal salad will be served with wine. You are also welcome to brown bag an alternative dinner.
A hands-on baking class. A hearty savory snack of bread, cheese, cured meats, fruit, and a seasonal salad will be served with wine. You are also welcome to brown bag an alternative dinner.
A hands-on cooking class culminating in a family-style dinner served with wine and beer.
Holy cow! Let's feast on this traditional Bò 7 món, which translates to "seven courses of beef." We will prepare a spread of seven preparations of beef, to be rolled up with delicate rice paper stuffed with crisp herbs and vegetables, delicate rice noodles, and a fishy, tangy dipping sauce. Roll up your sleeves and get ready to dig in!
