Cook

Loves hands-on explorations of new techniques and recipes. 

Flavors of India: Pooris and Punjabi-style Curries

$95.00

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

Learn about essential Indian spices, special ingredients and unique cooking techniques while we make some of Simran’s favorite family recipes. Together we’ll cook a vegetarian feast: golden, puffed pooris, a trio of vegetarian curries, and some classic accompaniments. When served together, the dishes on this menu would be a typical Sunday family lunch in Northern India’s Punjab region, but each of the dishes on their own makes a wonderful addition to your home cooking repertoire. 

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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.

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.

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 Thailand

$95.00

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

Thailand boasts one of the most exciting and nuanced cuisines in the world. In this hands-on class, Linda Esposito will walk you through the basics of preparing a perfect Thai curry (actually, three!).

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The Italian Way with Vegetables

$75.00

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Ravanelli/Radishes
Ravanelli e mostarda/Radishes and mustard
Sfogliata di phyllo con cime di ravanello e cotija
Phyllo tart with radish tops and cotija cheese

Broccoli di Cicco
Pasta di grano arso con broccoletti, aglietto e acciughe
Burnt wheat pasta with broccoli di Cicco, green garlic and anchovies

Raw Foods Workshop

$55.00

In this hands-on cooking class led by author Mielle Chenier-Cowan Rose, you'll learn delicious recipes and techniques to integrate fresh raw foods into your diet. We'll make fresh Nut Mylk, Thai Noodles, Nut/Seed Hummus, Fiery Carrot Soup with Cashew Cream, and a delicious Macadamia Breakfast Porridge. You'll learn why nuts and seeds should be soaked before eating, and how to ferment them into cheesy dips and spreads. Tuition includes all-organic ingredients; books are sold separately, and sales are provided by Omnivore Books.

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