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!
A hands-on baking class; your delectable treats will be supplemented with salad, fruit, and wine.
Perfecting the pâte à choux is the gateway to a land of sweet and savory bites. It is a versatile dough, with flavors and shapes limited only by your creativity. Join Jennifer Altman to learn this classic French pastry with modern and bold new flavors.
A hands-on cooking class culminating in a dinner served with wine and beer.
As we transition from our rainy winter and anticipate the full bloom of spring, spend an evening with Viola Buitoni, who will share her love for a Italian pantry staple, ricotta. Springtime is when ricotta is at its best, milkiest and most delicate. The queen of versatility, ricotta also shines on its own with sweet or savory dressings. The menu reflects Viola's love for improvisation and experimentation, in addition to a classic beloved Sicilian recipe: the cannoli.
A hands-on cooking class culminating in a dinner served with wine and beer.
Learn about foods that have crossed the Pacific through the kitchens, home cooks and memories of the Filipino diaspora. Aileen will share knowledge and stories about Filipino cuisine in the US, as well as the migration of ingredients and culinary techniques that have influenced Philippine cuisine. Together we will prepare versatile dishes ideal for sharing - whether for weekend brunch or a weeknight dinner.
