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.
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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.
A hands-on cooking class; a light dinner of French ham sandwiches, salad, fruit, and wine will be served while our sweet treats bake.
Upping your brunch game is easier than you think! Join pastry chef Jen Nurse for adventures in Danish Dough. We will get hands-on experience making, shaping, and baking a variety of beautiful treats made from one versatile dough: Bearclaws, Pinwheels, and a show-stopping -- savory or sweet (you choose!) -- Danish Braid.
A hands-on cooking class culminating in lunch served with wine.
Spanish cuisine is as seasonal as it is regional; the spring brings a bounty of fresh produce to make recipes full of color and exciting flavors. In this hands-on class, Camila Loew will guide us through the preparation of some of the most traditional and delicious tapas dishes from various regions of Spain:
A hands-on cheesemaking class culminating in dinner served with wine and beer.
Smooth, rich and decadent, bloomy-rinded cheeses like brie engage senses in a special way. They also lend themselves to a wide variety of pairings and cooking methods. And you can make them at home!
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.
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.
