******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
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.
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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
