A hands-on desserts class. Savory seasonal salad, dips, and cheeses, will accompany the tasting of sweets, and will be served with wine. You are also welcome to brown bag an alternative dinner.
A hands-on baking class. Class is limited to 12 students. Alongside the tasting of baked goods, a seasonal salad will be served with wine and beer. Bring a sealable container to bring home leftover slices of the baked goods.
A two day, hands-on course, with each day a light meal (bread, butter, cheese, seasonal salad) served with wine and beer. Day one is Mon March 18 from 6-9:30 pm, and day two is Tues March 19 from 6-10 pm. Class is limited to 12 students.
A hands-on cooking class culminating in a family-style dinner served with wine and beer. Copies of Jessica's books will be available for purchase.
We're continuing the series of classes based on Jessica's book and column, Repertoire. Whether you’re a vegetarian or an omnivore looking to add more plant-based dishes to your repertoire, this class will teach you a handful of flexible, satisfying, crowd-pleasing recipes that can be endlessly riffed on.
