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.
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.
