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.
A 4-hour introductory course to homemade pasta, culminating in a dinner served with wine.
Making pasta from scratch is fun. And it is easier than you may think.
During Part II of this pasta primer, Viola will focus on filled and layered pasta. She will demonstrate two ways to make fresh pasta: by machine and by hand. The first is faster, but it requires special equipment; the second is a labor of love, ideal for a leisurely weekend or group activity.
A 4-hour introductory course to homemade pasta, culminating in a dinner served with wine.
Making pasta from scratch is fun. And it is easier than you may think.
During Part I of this 4-hour pasta primer, Viola will focus on cut pasta: spaghetti, orecchiette, fettucini, and farfalle. She will demonstrate two ways to make fresh pasta: by machine and by hand. The first is faster, but it requires special equipment; the second is a labor of love, ideal for a leisurely weekend or group activity.
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 cooking demonstration and dinner with author Ruth Barnes; wine will be served. Book sales provided by Omnivore Books.
Ruth Barnes grew up in a large culinary Moroccan family on a farm filled with fresh and colorful food rich with the flavors and traditions of the world. She learned to cook from the women in her family who regularly prepared meals for her large immediate and extended family, neighbors, and community members. For Ruth, cooking, creating, and designing are a passion, and she has made it her life’s work.
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.
