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 3 1/2-hour hands-on cooking class culminating in dinner served with wine and beer. Books sales provided by Omnivore Books.
If cooking is your cup of tea, you’re in for a treat! Join Annelies Zijderveld, author of Steeped: Recipes Infused with Tea and tea industry veteran, for a hands-on course that will infuse your homecooking with new ideas and methods.
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 and beer.
Buttermilk is too often relegated to pancakes and waffles, when, in fact, it is incredibly diverse and exceptionally delicious ingredient. Join Michelle McKenzie as she explores the myriad ways to use the remaining three cups in that quart.
Join us for a celebration of fantastic local summer fruits. Conquer your fear of pie crust with old-fashioned berry pie or apricot custard tart. Learn easy formulas for making cobblers and crumbles without a recipe, using whichever tempting fruits you find in the market or your fruit bowl. We’ll use those same principals to make simple, savory galettes for our dinner. This is baking made simple!
One of the most important rules in France when invited to a dinner party is
never arrive early! Arrive fashionably late - that is the cultural norm. They
even have a term dedicated to this “le quart d’heure de politesse” – the
quarter hour of politeness.
The French enjoy food and having dinner is an experience in itself and can
last for hours so it’s important to do a little planning so you can enjoy the
party with your guests. Learn how to prepare and plan for a three course
dinner that will be sure to impress your friends and family!
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.
Sometimes also called "Straits Foods," Nyonya Peranakan cuisine dates back 500 years ago when Chinese traders sailed the trade winds to the safe harbor of Malacca and Penang, and married local Malays. The resultIing cuisine has Chinese and Malay elements boasts some of the most mouth watering dishes of Malaysia today.
The red of a tomato sauce is a seminal layer of Italian cooking year-round. But tomatoes never make me as happy as when summer comes and they abound in all shapes, colors and size. I love them raw and roasted, peel on or off, in a sauce, a salad a sandwich or a stew. This is a collection of my peak-season tomatoes greatest hits, with the most suited kind for each very different recipe.
