Cook

Loves hands-on explorations of new techniques and recipes. 

Flavors of Italy: Paste di Natale

$105.00

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

Viola’s wildly popular class on pasta for the holiday table returns in 2015 with new ideas to stir your inner Italian cook. This unique menu is sure to impress and make happy your family and friends!

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Rotolo di pasta con ricotta, spinaci e parma - Pasta roll with ricotta, spinach and prosciutto di Parma

Tortelli di gorgonzola e nocciole con profumo di limone e noce moscata - Gorgonzola and hazelnut tortelli with lemon and nutmeg

Aperitivo: The Art of Italian Entertaining

$95.00

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

In a country where the typical cocktail party is called for 7pm, being at least an hour late is a necessary condition for socializing and invitations have a beginning but never an end time, finger food often takes the place of dinner, in imaginative ways that draw from the tradition and trends of the country’s cooking scene. Take a trip with Viola through the hors d’oeuvre of Italy, from the simple to the elaborate, and learn how to entertain as artfully and effortlessly as the Italians do.

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Porchetta Made Easy

$105.00

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

Porchetta is an important dish in Central Italy, where the techniques and flavors span beyond the whole pig to smaller cuts and different animals that are perfect for the home oven. We can think of nothing more elegant and delicious as a centerpiece for the holiday table. 

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Flavors of Burma

$95.00

A 3 1/2-hour hands-on cooking class culminating in dinner served with wine and beer.

Influenced by neighboring China, Thailand, Laos, and India, Burma boasts a multi-faceted cuisine unlike any other. Join Linda Tay Esposito for this hands-on class featuring Burmese classics!  

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Tea Leaf Salad
Samusa Soup
Smoked Eggplant with Balachung
Mohinga Noodles
Semolina and Coconut Cake

 

Bitter to Sweet: An Introduction to Asian Greens

$65.00

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

Become confident identifying and cooking the many greens available in Asian markets. From the sprawling Brassica family to the rarer leaves of fenugreek, drumstick, bitter melon or sweet potato plants, we’ll cover the basics of selecting, storing and cooking. Easy recipes for weekday meals will showcase the diverse greens’ complex flavors while preserving their dense nutrient content.

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Methi Paratha with Curd & Pickle (India)

Chrysanthemum Leaves with Sesame Dressing

Basic Knife Skills

$45.00

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.

Flavors of Central Italy: Autumn

$95.00

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

For Viola Buitoni, autumn is when one learns how to hold and prepare fresh chestnuts and considers why hard-to-forage foods like mushrooms can evoke the deepest of emotions. Join her for this special class, featuring the fall foods -- chestnuts, mushrooms, and truffles -- that appeared prominently on the table of her childhood.

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Flavors of Morocco

$75.00

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

Camila is inspired by the fresh and colorful food traditionally eaten in Morocco. She is excited to teach a few of her favorite dishes, having made them accessible for any home cook. 

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Tagine Maghdor (Seared Lamb Kebabs)
Traditional Country Bread
Spiced Carrot Salad
Fall Vegetable Tagine over Couscous
Semolina Almond Cookies
Moroccan Mint Tea
 

 

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