There’s a reason Kouign Amann (pronounced “kween-ahMAHN”) has taken the pastry world by storm. It’s sweet and flaky, crunchy and chewy, and utterly delicious!
Join Jen Nurse for a hands-on class in making these treats from the Brittany region of France. You’ll leave with freshly-baked pastries and the skills you need to turn out beautiful Kouign Amann at home.
A hearty snack of baguette, ham, butter, radishes, and a seasonal salad will be served.
A hands-on cooking class culminating in lunch served with wine.
Catalan cuisine is perhaps most widely known for the innovative style of chef Ferran Adria and his many disciples of modern gastronomy. Yet Camila Loew is here to show us more traditional recipes, which are also some of her favorites. These are the sort of dishes that everyone in Barcelona eats come spring:
A hands-on cooking class culminating in dinner served with wine.
Located in the South of France, Provence is widely known for its rolling hills of lavender, vineyards of celebrated rosé, and aromatic clusters of rosemary, thyme, oregano, and tarragon (herbes de Provence). Yet there is an unpretentious and practical side to the region, and such values can be seen in its delicious cuisine. Zoé McLaughlin will show us that food that is hearty and honest can be elegant, and simple can seem special.
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 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 hands-on cooking class culminating in dinner served with wine and beer.
In traditional Chinese households, food is consumed for both its taste and its therapeutic properties. In this very special course, Linda Tay Esposito will show us how to use some of the more “common” Chinese herbs, such as ginseng (for fortifying energy), melons (for cleansing), and fresh ginger (for “chasing” wind from the body). The art of Chinese healing foods is about balancing eneriges (yin and yang) while creating absolutely delicioius and satisfying meals.
A hands-on cooking class culminating in dinner served with wine.
Italians love to celebrate seasonal, truly fleeting produce. They have a knack for making simple seem special, and they know how to transform a small basket of vegetables into a feast for a crowd. Viola Buitoni will show us the way.
MENU*
Ravanelli/Radishes
Ravanelli e mostarda/Radishes and mustard
Sfogliata di phyllo con cime di ravanello e cotija
Phyllo tart with radish tops and cotija cheese
A hands-on cooking class culminating in dinner served with wine and beer.
Chef James Chand specializes in exotic Fijian-Indian Cuisine, and we are fortunate for this opportunity to learn from him. This seemingly simple menu features unique masalas (spice blends), which James will teach us to grind fresh and to customize, according to our preferences.
A hands-on cooking class culminating in dinner served with wine and beer.
The Spanish paella is popular all over the Americas, and each culture has made it their own. In Peru, they adapted the dish using their some of their most prized ingredients, including the striking aji amarillo. In this hands-on cooking class, Nico Vera will teach us how to prepare this traditional criollo dish, served with a side of his always captivating tales and tips.
A hands-on cooking class culminating in dinner served with wine.
Viola Buitoni has just returned from Lucca and is excited to share all she learned. Don't miss this special course featuring a little-known, yet remarkable cuisine.
Jen Nurse wants to demystify the macaron. She believes that with a few tricks, these extraordinary feather-light French pastries can be mastered by any home cook.
In this course, you will learn to make several flavors of cookies (perhaps vanilla and matcha green tea!) and variations on buttercream and ganache fillings (or, maybe strawberry and pistachio). Even if you don't get the technique on the first go, you will leave with all of the tips you need to practice your way toward success and to confidently create new flavors at your whim.
