A hands-on cooking class culminating in dinner served with wine and beer.
Take a journey through the streets of Kuala Lumpur, Linda Tay Esposito's home city, and create popular dishes sold at fried noodle stalls. These dishes reflect the ethnic mix of the city, blending influences of Malay, Chinese, and Indian flavors.
A hands-on class culminating in dinner served with wine and beer. This course is limited to 10 students.
Join 18 Reasons' Chef and Culinary Instructor Mike Weller for a class on more advanced knife skills. Students should already have a basic understanding of knife use, care, and safety; participation in our Basic Knife Skills course is encouraged but not required before taking this class.
A hands-on cooking class culminating in a dinner served with wine and beer.
Spring approaches and the days lengthen, pulling us away from winter roasts and braises and toward simpler preparations that highlight the freshness of new produce. When made in large batches, soups can feed you for days, so you can spend more of your free time outdoors in the sun! Celebrate the season and its bounty with Mike Weller and with soups that come together quickly, but are impressive enough to entertain friends and family.
A hands-on cooking class culminating in dinner served with wine and beer.
In the center of France, the Loire Valley overflows with delicious wines, goat cheeses, fruits and vegetables, and game, giving it the monikers Cradle of France and Garden of France. Take a trip to this region with Zoe McLaughlin as your guide, to cook and dine on Loire Valley classics.
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Sablés Aux Noix Et Fromage ~ Savory Shortbread Cookies with Nuts & Blue Cheese
A hands-on cooking class culminating in dinner served with wine and beer.
An ode to The Almighty Egg! This simple ingredient can be cooked in a variety of ways, each rendering a completely different texture and taste. With Zoe McLaughlin, you'll learn five recipes, featuring a variety of ways to cook this versatile ingredient: boiling, baking, braising, frying, poaching and steaming. With spring coming and more eggs flowing into the market, master the art of cooking this multifaceted ingredient.
Are you a heat-freak, chile head, pepper munchin’ endorphin addict? Come join our new Chef and Culinary Instructor, Mike Weller, for this hands-on cooking class, followed by a feast from around the world, and a story over dinner. The tale will follow the chiles from their New World homeland, around the globe to all the places the Portuguese traders brought them (with an assist from native birds!). We will not intentionally hurt anyone with the meal, but some forehead sweats and minor muscle twitches are pretty much guaranteed!
