Join Michelle McKenzie 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 4-hour, hands-on introductory course to homemade pasta, culminating in a dinner served with wine.
Making pasta from scratch is fun. And it is easier than you may think.
During this 4-hour pasta primer, Viola will focus on cut pasta: spaghetti, orecchiette, fettucini, and farfalle. She will demonstrate two ways to make fresh pasta: by machine and by hand. The first is faster, but it requires special equipment; the second is a labor of love, ideal for a leisurely weekend or group activity.
A hands-on cooking class culminating in dinner served with wine and beer.
Emilia Romagna could be called Italy’s Belly. Or, perhaps, The Land of Simple Pleasures. Most often, we just think of it as Parmigiano and Prosciutto.Whatever you call it, this famed region of Italy is synonymous with good food.
MENU
Passatelli in brodo (Italian Spaetzle)
Erbazzone (a savory pie filled with leafy greens )
Cannelloni Verdi Bolognesi
Seasonal salad
Almond Cake
A hands-on cooking class culminating in dinner served with wine and beer.
Mole is perhaps the most popular and most feared of all dishes in Mexican gastronomy. It is a luscious sauce, complex and intoxicating, with a history that is as rich as it’s country of origin.
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.
Join Michelle McKenzie 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.
Join Michelle McKenzie 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.
This class is a mix of hands-on cooking and demonstration; it culminates in dinner served with wine and beer.
Fish butchery doesn't have to be intimidating! Chili Monteswill help us get this essential skill down to a science. He'll teach us his techniques for fabricating a whole flat fish and a whole round fish, cleaning squid, and deboning sardines. We'll also learn the best practices for serving raw fish ("crudo") and a few classic cooking methods like poaching and slow-roasting.
