Cook

Loves hands-on explorations of new techniques and recipes. 

Tentacles!

$95.00

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

When cooked correctly, tentacled sea creatures make food lovers swoon with joy. Luckily, we have Viola Buitoni to show us the unique and skillful ways Italians approach (and eat!) octopus and calamari.

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Flavors of India: Homecooking Basics

$95.00

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

Love Indian food, but haven’t tried cooking it at home yet? Want to spice up your family dinners with some new flavors? Learn Indian home cooking basics to get you started: from essential spices, Indian food made easy enough to cook everyday and tips on cooking techniques like tempering, working with dough and making your own spice mixes.

 

Chinese Dumplings, Part II

$85.00

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

In the second installment of the dumpling series, you’ll learn how to prepare three iconic wheat-based dumplings of Northern and Eastern China. We’ll cover the differences between cold-water dough, hot-water dough, and the strong yet silken wrappers of soup dumplings. A variety of fillings, both meat and vegetable based, will highlight special techniques for creating juicy, flavorful dumplings.

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Assorted Bao

Chinese Dumplings, Part I

$85.00

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

Highlighting the rice and tapioca starch wrappers of more temperate regions in China and Taiwan, this class will cover special dumplings with distinct colors and flavors. From the famous, translucent shrimp dumplings of yum cha to celebratory Qing Ming bites wrapped in citrus leaves to a jade-green mugwort dough, this trio of dumplings reveal diverse, delicious traditions.

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Assorted Zongzi

Brines, Cures, and Marinades

$65.00

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

Ever wonder what makes that cafe's pork chop so juicy?  Or how sushi chefs make magic out of raw fish? Brines, cures and marinades, that's how!  

In this course, Peter Temkin will share simple and satisfying techniques that will elevate any home dish into restaurant quality cuisine.

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Chinese Take-out at Home

$65.00

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

We understand how good it sometimes feels to dip into a white paper container of fried rice from the local take-out Chinese joint - on the couch, in that favorite pair of sweats. It is easy and satisfying, and it is a meal that lends itself as tomorrow's cold, savory breakfast bowl. 

Dinner Discussion: Frog Hollow Farm & Fall Fruit

$45.00

 

A group discussion and three course dinner, served with wine and beer.

Alfred Courchesne -- or as most know him, Farmer Al -- began farming in 1976. Inspiration hit him as a social studies teacher, in Hawaii; in discussing many global issues with his students, he realized that growing food was a way of addressing many global issues while making a living and connecting to nature. Al transitioned to organic farming in 1988.

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