Vegetarian

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. 

Understand how to build complete, nourishing meals in one pot. Side dishes optional!

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.

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.

Oh, spanakopita! Flaky layers of filo wrapped around an herbaceous and nourishing filling of greens, herbs and feta. What could be better!? 

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. See our registration policies here and our rules for in-person events here.

A 2.5-hour lecture and hands-on workshop limited to 24 students. Tastings of ferments will be offered as part of the lecture, plus snacks. You will take home a jar miso to continue fermenting at home. Bring a bag to carry it safely home!

Join us for a hands-on and fully immersive 2-hour workshop, diving deep into the magical world of fermentation spotlighting koji, an ancient fungi used to make miso, soy sauce, and sake. This class will be broken down into two parts.

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. 
 

We know that homemade tastes better, but time and intimidation often prompt us to take store-bought shortcuts. Meghna will teach you that not only can you make India's most famous cheese at home, you'll also learn a few recipes to help this cheese shine!