A hands-on cooking class culminating in dinner served with wine and beer.
We are always looking for healthy and hearty breakfasts, and instructor Linda Tay Esposito makes a convincing case for turning towards Southeast Asia for inspiration. In this unusual and compelling course she will teach us how to prepare five of her favorite morning meals:
A hands-on cooking class culminating in dinner served with wine and beer.
Join Peter Temkin for this hands-on course that teaches us how to butcher and cook one of the most versatile and delicious animals: rabbit. We’ll spend time breaking down a local rabbit into primary cuts which we'll then transform into various dishes:
A hands-on cooking class culminating in dinner served with wine.
France is a country famous for its history, art, fashion, language and, perhaps above all else, its food! Although many of the celebrated dishes of French cuisine are impressive, they needn't be intimidating. In this hands-on class featuring bistro classics, Zoe McLaughlin will teach you the tips and techniques required to be a confident chef de cuisine in your home kitchen.
A hands-on cooking class culminating in dinner served with wine and beer.
For over 150 years, Chinese immigrants that arrived in Peru from the Canton region of China have been cooking “Chifa” cuisine, a unique fusion of ingredients and flavors from both cultures. This unique cuisine is popular in both restaurant and home kitchens in Peru, yet is rarely seen stateside. Nico Vera wants to share his passion for this unseen corner of his childhood cuisine and to teach us some of his favorite dishes:
This class is a mix of hands-on cooking and demonstration; it culminates in dinner served with wine and beer.
When you have a small budget for both money and time, you can still create food that is big on both flavor and nutrition. Michelle McKenzie is excited to show you how to start with a big batch of something delicious -- a pot of lentils, a roasted chicken, a pan of steamed beets -- and stretch it across the week's meals.
A hands-on cooking class culminating in dinner served with wine and beer.
Soup is widely considered a humble food. Indeed, many classic recipes stemmed from a desire to stretch scraps or small amounts of leftover meals. Yet humble needn't mean boring! In this hands-on class, Michelle McKenzie will show you how to make a simple bowl of soup truly sensational (and how to wield knife to get through vegetables safely and efficiently).
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.
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 dinner served with wine.
Move over, mashed potatoes! Join Michelle McKenzie as she explores some of winter's most exciting produce. These recipes are delicious on their own, and are the perfect sides for the celebratory meals of the holiday season:
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Caramelized cauliflower, chicories, crispy speck
Escarole with persimmon, fennel, walnut
Root vegetable rosti
Salt-baked sweet potato with pickled shallot, green chile, cilantro, mint
Six citrus rice salad with peanuts and fish sauce
