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.
The art of charcuterie explores the ancient craft of meat preservation through curing, smoking, and brining.
In this intensive, hands-on class, Peter Temkin will demystify the often-misunderstood world of pâtés, galantines and terrines by utilizing everyday culinary techniques familiar to professionals and home cooks alike. You'll never look at "meatloaf" the same way again!
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Pork Pate Grandmere
Crostini Toscano
Chicken Galantine
Salad
A 3-hour cooking class culminating in dinner served with wine and beer.
We couldn't be more excited about this class! "Chinese food" is incredibly diverse, and Linda Esposito is going to give our palates our tour. This course is an introduction to foods from Western China: Sichuan to the Xinjiang
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Sichuan Handmade Mung Bean Noodles with Red Oil
Sichuanese “Fish Fragrant” Egglant
DaPianJi – Chicken and Potato Stew
Cumin Lamb Kebabs with Uyghur Bread
Jen Nurse wants to demystify the macaron. She believes that with a few tricks, these extraordinary feather-light French pastries can be mastered by any home cook.
In this course, you will learn to make several flavors of cookies (perhaps vanilla and matcha green tea!) and variations on buttercream and ganache fillings (or, maybe strawberry and pistachio). The sky’s the limit on flavors, and you'll leave class feeling confident enough to create at your own whim.
A hearty snack of baguette, ham, butter, radishes, and a seasonal salad will be served.
A 4-hour hands-on cooking class culminating in dinner served with wine.
The Spaniards love their one-pot meals. In this hands-on workshop, Camila Loew will teach you how to prepare warming winter stews the Spanish way, using local and seasonal ingredients.
This class features, Escudella, a very traditional one-pot winter stew that is considered a dish for special occasions, and is served in three courses: broth with pasta; vegetables with chickpeas; meat.
For decades it has been nearly universal dogma among environmentalists and health advocates that cattle and beef are public enemy number one. But is the matter really so clear cut? Hardly, argues environmental lawyer turned rancher Nicolette Hahn Niman in her new book, Defending Beef.
Join Nicolette and Chef Wyatt Sandberg for this unforgettable dinner and discussion, featuring BN Ranch meat and local wine.
This class is a mix of hands-on cooking and demonstration; wine and beer will be served
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 4-hour hands-on cooking class culminating in dinner served with wine and beer.
In this exciting course, Linda will teach you to create a memorable Malay meal, using the five key ingredients of shallots, chili, lemongrass, turmeric and galangal. Learning to wield these exotic ingredients is sure to transform your cooking!
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Green Mango Kerabu
Sambal Eggplant
Chicken Rendang
Nasi Goreng
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.
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.
