Loves hands-on explorations of new techniques and recipes. 

Flavors of Greece


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

At once straightforward and elegant, Greek cooking is a divine marriage of simplicty and pristine ingredients. Celebrate the arrival of summer with Camila Loew and a traditional Mediterranean feast.

Flavors of Fiji


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

Chef James Chand specializes in exotic Fijian-Indian Cuisine, and we are fortunate for this opportunity to learn from him.


Chicken and Spinach Rourou (Coconut-based Stew)
Jackfruit Masala
Steamed and fried Casava
Tomato Relish
Steamed Jasmine Rice
Masala Chai


Basic Knife Skills


Join Michelle McKenzie for a class in the basics of using your chef's knife at home.  We will discuss the ins and outs of knife use, care and safety. You will walk away knowing how to maintain a sharp edge and the best way to cut vegetables and herbs. This is a great class for beginners.

Pasta Primer


A 4-hour, hands-on introductory course to homemade pasta, culminating in a dinner served with wine.

Making pasta from scratch is fun. And it is easier than you may think.
During this 4-hour pasta primer, Viola will focus on cut pasta: spaghetti, orecchiette, fettucini, and farfalle. She will demonstrate two ways to make fresh pasta: by machine and by hand. The first is faster, but it requires special equipment; the second is a labor of love, ideal for a leisurely weekend or group activity.

Flavors of Italy: Emilia Romagna


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

Emilia Romagna could be called Italy’s Belly. Or, perhaps, The Land of Simple Pleasures. Most often, we just think of it as Parmigiano and Prosciutto. Whatever you call it, this famed region of Italy is synonymous with good food. 


Passatelli in brodo (Italian Spaetzle)
Erbazzone (a savory pie filled with leafy greens )
Cannelloni Verdi Bolognesi
Seasonal salad 
Almond Cake



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