A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.
What comes to mind when someone says “tofu”? For many people it is a bland, pale block that is supposedly good for you and definitely tastes like it. Tofu needs a new spokesperson.
A hands-on in-person cooking class culminating in a dinner served with wine and beer. The three dates of this workshop are: Tuesday, October 1st, 8th, and 15th from 6:00 pm-9:30 pm. This class is limited to 14 students. Review our registration and cancellation policies here.
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.
Steaks - they come in so many shapes and sizes and everyone has an opinion about how to cook them, rest them and slice them. After years of working in butcher shops, raising and processing her own livestock and fervently eating steak at the best restaurants around, our Chef Gracie is excited to share her hot take on steak.
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here.
Polo, or rice, is a hallmark of the cuisine of Iran. Many dishes consist of veggies or meats tucked into rice and steamed together. In this class, you will learn a classic rice dish: Loobia Polo, or Green Bean Rice. Classically made with beef, we’ll also make a meatless version commonly made by vegetarian home cooks.
A hands-on in-person cooking class. Alongside the tasting of baked goods, a seasonal salad will be served with wine or beer. This class is limited to 12 students. Review our registration and cancellation policies here.
There’s a palpable excitement when summer stone fruits and berries overflow at farmers’ market stands! In this class, we will bake recipes that celebrate the rich bounty of California plums, strawberries, figs, and mixed berries (though these recipes will work with fruit from any season).
