Loves hands-on explorations of new techniques and recipes. 

Perfect Peruvian Ceviche


Learn the secrets to preparing the perfect Peruvian ceviche in this hands-on class lead by our resident Peruvian chef Nico. In addition to the classic ceviche, you will also prepare a Japanese-Peruvian tiradito Nikkei, and learn how to use leche de tigre to spice up any ceviche. After the class, we will sit down for lunch to enjoy a traditional Peruvian mussel soup, served with bread, beer, and wine.


Summer Entertaining: Full Moon Suppers at Salt Water Farm


A hands-on cooking class culiminating in dinner served with wine and beer.

Entertaining can be a daunting proposition for many. In this class, we will address how to gracefully prepare a five course meal for a table full of hungry guests. We will discuss shopping, timing, execution, and presentation, while working to prepare a meal together, using recipes from Full Moon Suppers at Salt Water Farm, Annemarie’s recently released cookbook. Through this class, you will gain a more meaningful and measured approach to hosting your own parties.



The Italian Way with Vegetables: Spring


A hands-on cooking class culminating in dinner served with wine and beer.

Spring is a time of rebirth, and green is the dominant color in vegetable gardens and market stalls. Everything is tender and the air smells of almonds and sourgrass. Driven by the season, Viola cooks the most vegetable-driven dishes in the spring that are simple, fast, with few ingredients, and minimal processing. 



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