A hands-on cooking class culminating in a dinner served with wine and beer.
In this hands-on course, Dena will show you how to make hearty, simple meal, influenced by Tunisian flavors that she learned from her Tunisian grandparents. Spruce up your May dinners with lamb and spring vegetables!
A hands-on cooking class culminating in dinner served with wine and beer.
Even though poets say the best foods are from Guangzhou, there are other regions in China with amazingly delicious foods that celebrate the area's culture, produce, terroir, and climate. Let's explore some classics dishes from all four corners of China.
A hands-on cooking class culminating in lunch served with wine and beer.
In the past, Camila has always focused on vegetable-forward menus in her Spanish and Mediterranean workshops. This time, Camila will offer us a menu specially designed to work with the vegetables of our northern California bounty, in the Spanish style. Spring, moreover, is Camila's favorite season for a menu like this one (artichokes! peas!). Join us in this hands-on workshop to learn and enjoy colorful, Spanish recipes traditional and modern.
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.
