As apple season hits its stride, come learn the magic of apfelstrudel. You'll find that coaxing properly made dough into a paper-thin sheet is surprisingly easy. You'll master working with this strong, silken dough and then practice rolling layers around a filling of fresh apples, raisins and nuts.
While your strudel bakes, we'll conduct an apple tasting to learn which varieties are best for cider, sauce, pie or simply enjoying out of hand.
A hands-on cooking class culminating in dinner served with wine and beer.
It's summertime, and there is no better season to celebrate one of our favorite foods: wild Alaskan salmon. While there are many reasons we love this fish, it's versatility is #1 (#2: it is supremely nutritious). Join Christopher Wang, commercial fisherman and chef, as he teaches you the basics of cooking with salmon.
A 3 1/2-hour cooking class culminating in dinner served with wine and beer.
For too long, one of the most exciting aspects of cooking, sauce making, has frightened and confounded home cooks. With an emphasis on local ingredients and straightforward and healthy techniques, Peter Temkin will provide you with the tools and techniques for giving your dishes a special, soigné finish.
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.
