A hands-on cooking class culminating in dinner served with and beer.
Camila is inspired by the fresh and colorful food traditionally eaten in Morocco. She is excited to teach a few of her favorite dishes, having made them accessible for any home cook.
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Tagine Maghdor (Seared Lamb Kebabs)
Traditional Country Bread
Spiced Carrot Salad
Fall Vegetable Tagine over Couscous
Semolina Almond Cookies
Moroccan Mint Tea
A hands-on cooking class culminating in dinner served with wine.
When cooked correctly, tentacled sea creatures make food lovers swoon with joy. Luckily, we have Viola Buitoni to show us the unique and skillful ways Italians approach (and eat!) octopus and calamari.
A hands-on cooking class culminating in a meal served with wine.
Love Indian food, but haven’t tried cooking it at home yet? Want to spice up your family dinners with some new flavors? Learn Indian home cooking basics to get you started: from essential spices, Indian food made easy enough to cook everyday and tips on cooking techniques like tempering, working with dough and making your own spice mixes.
A hands-on cooking class culminating in dinner served with wine and beer.
In the second installment of the dumpling series, you’ll learn how to prepare three iconic wheat-based dumplings of Northern and Eastern China. We’ll cover the differences between cold-water dough, hot-water dough, and the strong yet silken wrappers of soup dumplings. A variety of fillings, both meat and vegetable based, will highlight special techniques for creating juicy, flavorful dumplings.
A hands-on cooking class culminating in dinner served with wine and beer.
Highlighting the rice and tapioca starch wrappers of more temperate regions in China and Taiwan, this class will cover special dumplings with distinct colors and flavors. From the famous, translucent shrimp dumplings of yum cha to celebratory Qing Ming bites wrapped in citrus leaves to a jade-green mugwort dough, this trio of dumplings reveal diverse, delicious traditions.
A 3 1/2-hour cooking class culminating in dinner served with wine and beer.
We understand how good it sometimes feels to dip into a white paper container of fried rice from the local take-out Chinese joint - on the couch, in that favorite pair of sweats. It is easy and satisfying, and it is a meal that lends itself as tomorrow's cold, savory breakfast bowl.
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 is ready to show you how!
A group discussion and three course dinner, served with wine and beer.
Alfred Courchesne -- or as most know him, Farmer Al -- began farming in 1976. Inspiration hit him as a social studies teacher, in Hawaii; in discussing many global issues with his students, he realized that growing food was a way of addressing many global issues while making a living and connecting to nature. Al transitioned to organic farming in 1988.
