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.
w/ Kayoko Akabori + Yoko Kumano from Umami Mart A discussion and demonstration; includes a tasting of select food and wine will be served.
Ever wonder what exactly umami is, or what it tastes like? Ask a chef in Japan, and they’ll usually just say that it means “delicious.” But… what is “delicious” exactly?
In this hands-on cooking class, Simran and Stacie will teach you how to make a variety of sweet and savory Indian snacks from samosas to fritters, dippings sauces and, of course, spiced chai. Along the way we’ll cover the basics of sourcing and using Indian spices and other pantry staples, as well as tricks and techniques for simplifying these classic treats. Class will culminate in a tasting of dishes made in class (=tea party!).
Join Simran and Stacie for an introduction to Gujarati cuisine of Western India. We’ll cook a quartet of spiced vegetarian dishes that are wonderfully healthful and easy to cook, making them a wonderful addition to your everyday cooking repertoire. We’ll also make a simple roti, and several side dishes to complement the meal we will enjoy together at the end of class. Along the way we’ll cover Indian spices and pantry basics as well as core techniques that will help you take your Indian cooking to the next level!
Nasi campur (also called nasi rames) is Indonesian for “mixed rice." It’s a classic meal of rice topped with various meats, vegetables, peanuts, eggs and other condiments; it is a staple meal of the Southeast Asian countries and is especially popular in Indonesia, Malaysia and Singapore.
A hands-on cooking class, culiminating in dinner served with Spanish wine.
The Basques pride themselves as a people independent from the rest of Spain. They are also proud to have the city with the highest amount of Michelin stars per capita; food is an obsession for the Basques. In Basque cities, stopping at a bar for some pintxos is a daily routine, which happens at specific times of the day. People crowd into the streets as the bars overflow with guests enjoying small bites and some young txakoli.
A hands-on cooking class, culiminating in dinner served with Spanish wine.
Paella has become a national Spanish dish, although it truly is a regional one, stemming from Valencia, the rice growing region on the south Mediterranean coast of Spain. There are as many recipes for paella as there are chefs who make it. The most fervent Valencians claim that none of the outsiders’ interpretations could ever be authentic.
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 2-hour demonstration; both food and wine will be served.
A delicious, wholesome vegetarian dinner will be yours in under an hour after this demonstration class. We will celebrate the bounty of summer with dishes like baby lettuces, haricot vert, French feta, shaved radish, mixed herbs + local eggs; farro with mixed cucumber, white nectarine, toasted Ennis hazelnut, sherry vinaigrette; roasted figs with local honey, mascarpone, cracked Tellicherry pepper.
