A 3-hour hands-on cooking class culminating in dinner served with wine and beer.
Expand your bread skills in this workshop by learning how to make one of our favorite foods: pizza. Expert Danny Paz Gabriner will take you on a step-by-step journey to demystify the art of making the perfect dough using a naturally fermented, wild-yeast sourdough starter. You’ll learn every step of the process, from mixing, balling, stretching, shaping, to baking the final product: a crust boasting a deliciously light, crisp bite with serious flavor and chew.
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 hands-on cooking class. Cookies, light snacks, and tea will be served; all guests are welcome to brown bag dinner.Book sales provided by Omnivore Books.
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.
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.
