A hands-on class culminating in dinner served with wine and beer. This course is limited to 10 students.
Join 18 Reasons' Program Director and Chef Michelle McKenzie 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 dinner served with wine and beer.
Hakka cuisine is known for being salty and fatty (in a very good way). Yet it is also incredibly complex, owing its unique depth of flavor to the relatively large proportion of preserved ingredients that are a result of the cuisine's migratory heritage. Let the talented Linda Tay Esposito tell you all about it!
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 and beer.
In this three-hour breadmaking workshop, we will learn about the history, chemistry, and cultural significance of Indian bread. Led by the skilled and passionate hands of Roop Soni, Simran Singh and Stacie Dong, we will prepare the following, accompanied by traditional condiments (chutneys and raitas), pickles, masala chai and carrot halwa with Bi-Rite ice cream for dessert. This class will focus on stuffed paranthas.
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.
