A hands-on cooking class culminating in dinner served with wine and beer.
Mike Weller is here to share delicious, mouth-watering recipes that just happen to be vegetarian. No fake meat, nor trying to adapt recipes that traditionally use meat. Here are four dishes that celebrate what plants provide, with flavors inspired from cuisines around the world. Whether you're a Meatless Monday, occasional vegetarian, or a die-hard vegetarian with years of meat-free experiences in your life, you're going to enjoy cooking and eating these dishes.
Have you ever wondered about the history of shoyu or why soba made from 100% buckwheat is hard to find? Or are you excited about the wonders of yuzu and black sesame paste? This class will feature a tasting and lesson on these and other beautiful pantry staples from Japan. The class will be led by Bi-Rite’s culinary team and Japanese ingredient suppliers: Haru Nakayama from Japan Gold USA and Mariko Grady from Aedan Foods.
A hands-on cooking class, culminating in dinner served with wine and beer.
Tofu is not solely relegated to vegetarian meals, despite how it is cooked and displayed in Western dining. Linda Tay Esposito will teach you how tofu is used in a range of Chinese dishes. Typically cooked with seafood and meat, tofu adds texture, flavor, and contrast to any dish. You'll learn how to make silken tofu from scratch and practice a number of cooking techniques: steamed, deep frying, smoked, stir-frying, scrambling to achieve a variety of textures with tofu.
A hands-on cooking class culminating in a meal 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.
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Three styles of bagels: Montreal-style, cinnamon-raisin, 100% whole grain bagels
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 also prepare a Japanese-Peruvian tiradito Nikkei, and learn how to use leche de tigre to spice up any ceviche. After the class, we will sit down for lunch to enjoy a traditional Peruvian mussel soup, served with bread, beer, and wine.
A hands-on cooking class culiminating in dinner served with wine and beer.
Entertaining can be a daunting proposition for many. In this class, we will address how to gracefully prepare a five course meal for a table full of hungry guests. We will discuss shopping, timing, execution, and presentation, while working to prepare a meal together, using recipes from Full Moon Suppers at Salt Water Farm, Annemarie’s recently released cookbook. Through this class, you will gain a more meaningful and measured approach to hosting your own parties.
A hands-on cooking class culminating in dinner served with wine and beer.
Spring is a time of rebirth, and green is the dominant color in vegetable gardens and market stalls. Everything is tender and the air smells of almonds and sourgrass. Driven by the season, Viola cooks the most vegetable-driven dishes in the spring that are simple, fast, with few ingredients, and minimal processing.
