Loves hands-on explorations of new techniques and recipes. 

Sausage Making 101


A 4-hour cooking class culiminating in dinner served with wine and beer.

Behold the glorious sausage! Of all the different charcuterie products, none is more beloved or well-known than sausage. In this hands-on course, students will learn the fundamental techniques of making gourmet sausage from Charcuterie Chef Peter Temkin. Students will receive an overview regarding sausages from Poland, France, and Italy.

French Street Food: Falafel


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

When you think of French cuisine falafel might not come to mind; in fact, this crave-worthy street food is a most popular dish among locals and tourists alike! Zoé McLaughlin will teach us to make this impressive dish, along with an array of its traditional -- and highly coveted -- sides and toppings.


Parisian Pique-nique


A 4- hour hands-on cooking class culminating in dinner served with wine.

The quintessential Parisian picnic (or pique-nique as the French pronounce it) must include wine and a baguette - no respectable French meal is served without!   

Basic Knife Skills


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.

The Modern Breakfast


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

In many home kitchens, breakfast is either ignored or commonplace. Yet Michelle McKenzie believes it -- as one of the first acts of our day -- should be something wholly satisfying and inspiring. 
The Modern Breakfast is a gesture of both self-care and exploration. It pulls on the early-morning traditions of many cuisines while adhering to the American values of health, beauty, and efficiency. It is creative yet familiar; and simple, yet special. 


Everyday Italian Desserts


******PLEASE NOTE: This class is cancelled. Refunds will be processed.******

A hands-on cooking class. In addition to the desserts, a hearty, savory (gluten-free) snack will be served.

Many traditional Italian desserts involve easy, everyday recipes that also happen to be naturally free of gluten and/or dairy. In this hands-on course, Viola Buitoni will show us how to prepare stunning, relatively light treats that don't involve substitutes, specialty flours, or suspect thickeners.


Flavors of Indonesia


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

The food of Indonesia is so rarely explored stateside, and this is a shame. Full of fresh produce, vibrant flavors, and bold condiments, the island's cuisine is one of the most exquisite in the world. 


Tempeh Renyah Dengan Kecap Manis
Crispy Tempeh with Kecap Manis and Pecans


Subscribe to RSS - Cook