In this course, Michelle will teach us to prepare a seasonal feast that celebrates summer's unsung produce. She’ll also show us her favorite techniques, tips, and tricks that lead to more intuitive, confident, and creative home cooking.
If chicken and beef are your stand-by meats, you've been missing out; the other white meat is just as flavorful and easy to transform into myriad meals that look like they took a lot more time and effort than they actually did. In this hands-on class, Chef Peter Temkin will share three of his favorite techniques for putting pork in your weeknight dinner rotation. The class will culminate in a dinner served with wine and beer.
Join us as we celebrate the release of Michelle's cookbook, Dandelion & Quince! Anyone who’s taken a class with Michelle knows how she loves to seek out the most exciting and unusual produce of the season and to make sure these unsung fruits and vegetables get their well-deserved turn in the spotlight. Now you can enjoy her recipes, stories, and passion for beautiful and delicious plants in your own home kitchen.
A hands-on cooking class culminating in dinner served with wine and beer.
Annelies Zijderveld takes traditional Mexican ingredients and techniques and imbues them with a twist. She knows how to bring the bold flavors of Mexico together with local produce to create food that's truly irresistible. In this class, she'll teach us to how prepare her favorite Mexican comfort foods, dishes that are perfect for a dinner party but easy enough for weeknights!
This class includes our Knife Skills manual as well as our 30-page Cooking Fundamentals booklet and a coupon for 20% off an 18 Reasons class of your choosing. The vegetables cut in this class will be used to create our favorite Vietnamese Salad; beer and bread will also be served.
Join 18 Reasons instructor Jen Nurse for a class in the basics of using your chef's knife at home. We will discuss the ins and outs of knife use, care and safety. You will walk away knowing how to maintain a sharp edge and the best way to cut vegetables and herbs. This is a great class for beginners.
A hands-on cooking class culminating in dinner served with wine.
At once straightforward and elegant, Greek cooking is a divine marriage of simplicty and pristine ingredients. Celebrate the arrival of summer with Camila Loew and a traditional Mediterranean feast.
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Tzatziki
Smoky Eggplant Spread
Olive Paté
Greek Village Salad (Horiatiki)
Shrimp Saganaki
Mussel Pilaf
Peaches Poached in Sweet Wine with Honey Almonds
In this interactive demonstration you will learn about the history of Peru’s national dish while Nico Vera, our resident expert in Peruvian cuisine, teaches you the secrets to making a great ceviche. In addition to the classic ceviche, you will also learn how to cook a Nikkei variation, and how to use leche de tigre to spice up any ceviche. After the hands-on portion of the class, we will sit down for a late lunch and enjoy our ceviches, alongside traditional Peruvian mussel soup, bread, beer, and wine.
Are you the proud owner of a brand-new cleaver or usuba? Perhaps you’ve been thinking about buying one? If so, this hands-on class is just for you!
After a quick introduction to Asian-style knives, you’ll learn the fundamental techniques of cutting with a flat blade. Chopping and slicing, mincing and mashing…you'll practice extensively in order to develop your own grip, angle and motion. While this class emphasizes knife skills, the evening’s recipes will also provide a delicious, comparative survey of Asian flavor profiles.
This class includes our Knife Skills manual as well as our 30-page Cooking Fundamentals booklet and a coupon for 20% off an 18 Reasons class of your choosing. The vegetables cut in this class will be used to create our favorite Vietnamese Salad; beer and bread will also be served.
