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 18 Reasons instructor Jen Nurse 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.
Viola’s wildly popular class on pasta for the holiday table returns in 2015 with new ideas to stir your inner Italian cook. This unique menu is sure to impress and make happy your family and friends!
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Rotolo di pasta con ricotta, spinaci e parma - Pasta roll with ricotta, spinach and prosciutto di Parma
Tortelli di gorgonzola e nocciole con profumo di limone e noce moscata - Gorgonzola and hazelnut tortelli with lemon and nutmeg
A hands-on cooking class culminating in dinner served with wine.
In a country where the typical cocktail party is called for 7pm, being at least an hour late is a necessary condition for socializing and invitations have a beginning but never an end time, finger food often takes the place of dinner, in imaginative ways that draw from the tradition and trends of the country’s cooking scene. Take a trip with Viola through the hors d’oeuvre of Italy, from the simple to the elaborate, and learn how to entertain as artfully and effortlessly as the Italians do.
A hands-on cooking class culminating in dinner served with wine and beer.
Porchetta is an important dish in Central Italy, where the techniques and flavors span beyond the whole pig to smaller cuts and different animals that are perfect for the home oven. We can think of nothing more elegant and delicious as a centerpiece for the holiday table.
A 3 1/2-hour hands-on cooking class culminating in dinner served with wine and beer.
Influenced by neighboring China, Thailand, Laos, and India, Burma boasts a multi-faceted cuisine unlike any other. Join Linda Tay Esposito for this hands-on class featuring Burmese classics!
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Tea Leaf Salad
Samusa Soup
Smoked Eggplant with Balachung
Mohinga Noodles
Semolina and Coconut Cake
A hands-on cooking class culminating in dinner served with wine and beer.
Become confident identifying and cooking the many greens available in Asian markets. From the sprawling Brassica family to the rarer leaves of fenugreek, drumstick, bitter melon or sweet potato plants, we’ll cover the basics of selecting, storing and cooking. Easy recipes for weekday meals will showcase the diverse greens’ complex flavors while preserving their dense nutrient content.
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.
For a course on the resplendent flavors of classic Sicilian cooking, Viola Buitoni is bringing in the knowledge and passion of her friend Marialuisa, a native of Catania and cooking instructor in the South Bay.
A hands-on cooking class culminating in dinner served with wine.
For Viola Buitoni, autumn is when one learns how to hold and prepare fresh chestnuts and considers why hard-to-forage foods like mushrooms can evoke the deepest of emotions. Join her for this special class, featuring the fall foods -- chestnuts, mushrooms, and truffles -- that appeared prominently on the table of her childhood.
