A 4-hour cooking class culiminating in dinner served with wine and beer.
Behold the glorious sausage! Of all the different charcuterie products, none is more beloved or well-known than sausage. In this hands-on course, students will learn the fundamental techniques of making gourmet sausage from Charcuterie Chef Peter Temkin. Students will receive an overview regarding sausages from Poland, France, and Italy.
A hands-on cooking class culminating in dinner served with wine and beer.
When you think of French cuisine falafel might not come to mind; in fact, this crave-worthy street food is a most popular dish among locals and tourists alike! Zoé McLaughlin will teach us to make this impressive dish, along with an array of its traditional -- and highly coveted -- sides and toppings.
A 4- hour hands-on cooking class culminating in dinner served with wine.
The quintessential Parisian picnic (or pique-nique as the French pronounce it) must include wine and a baguette - no respectable French meal is served without!
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.
A hands-on cooking class culminating in a meal served with wine and beer.
In many home kitchens, breakfast is either ignored or commonplace. Yet Michelle McKenzie believes it -- as one of the first acts of our day -- should be something wholly satisfying and inspiring.
The Modern Breakfast is a gesture of both self-care and exploration. It pulls on the early-morning traditions of many cuisines while adhering to the American values of health, beauty, and efficiency. It is creative yet familiar; and simple, yet special.
******PLEASE NOTE: This class is cancelled. Refunds will be processed.******
A hands-on cooking class. In addition to the desserts, a hearty, savory (gluten-free) snack will be served.
Many traditional Italian desserts involve easy, everyday recipes that also happen to be naturally free of gluten and/or dairy. In this hands-on course, Viola Buitoni will show us how to prepare stunning, relatively light treats that don't involve substitutes, specialty flours, or suspect thickeners.
A hands-on cooking class culminating in dinner served with wine and beer.
The food of Indonesia is so rarely explored stateside, and this is a shame. Full of fresh produce, vibrant flavors, and bold condiments, the island's cuisine is one of the most exquisite in the world.
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(vegetarian)
Tempeh Renyah Dengan Kecap Manis Crispy Tempeh with Kecap Manis and Pecans
