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.
The humble eggplant gets a bad rap! There are people out there who downright hate it. This class is here to change their minds, or to invite those who are already on team eggplant to explore their repertoire and gain a better understanding of how to work with this elusive summer ingredient.
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.
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.
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. Chef knives will be provided to students for in-class use. This class is limited to 12 students. Review our registration and cancellation policies here.
A hands-on in-person cooking class culminating in a dinner served with wine and beer. Chef knives will be provided to students for in-class use. This class is limited to 12 students. Review our registration and cancellation policies here.
A hands-on in-person cooking class culminating in a dinner served with wine and beer. Chef knives will be provided to students for in-class use. This class is limited to 12 students. Review our registration and cancellation policies here.
A hands-on in-person cooking class culminating in a dinner served with wine and beer. Chef knives will be provided to students for in-class use. This class is limited to 12 students. Review our registration and cancellation policies here.
A two-day, hands-on course, with each day a light meal (bread, cheeses and spreads, seasonal vegetarian salad) served with wine and beer. Day one is Friday, May 9th from 6 - 9:30 pm and day two is Saturday, May 10th from 4 - 8 pm. Class is limited to 12 students. Review our registration and cancellation policies here.
