Vegetarian

Join us for a hands-on Thanksgiving pie class where you'll learn to bake three stunning holiday pies from scratch! For those who embrace traditional crowd pleasers, we’ll learn how to make a Classic Apple Pie, featuring tart-sweet apples, warm spices, and a double crust. Next, is a cozy twist on pumpkin pie: Honey Nut Squash with Sugar-Roasted Pepitas. Lastly, we will make a decadent Chocolate Bourbon Pecan pie for those looking for a rich and indulgent dessert. 

Viola's wildly popular class on handmade pastas for the holiday tables returns for its 13th edition. In addition to one of students' all time favorite, 2025 sees the debut of a chestnut flour based Ligurian pasta that captured Viola's heart and palate during a recent visit to the region. Grab your spot to discover flavors that will swoon your holiday guests and techniques that will become part of your Italian cooking language.

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Sfoglia di Grano Tenero all’Uovo ~ Soft wheat and egg pasta dough

Viola's wildly popular class on handmade pastas for the holiday tables returns for its 13th edition. In addition to one of students' all time favorite, 2025 sees the debut of a chestnut flour based Ligurian pasta that captured Viola's heart and palate during a recent visit to the region. Grab your spot to discover flavors that will swoon your holiday guests and techniques that will become part of your Italian cooking language.

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Sfoglia di Grano Tenero all’Uovo ~ Soft wheat and egg pasta dough

From cheddar to gruyere or parm–if the first cheese you think of is made from cow's milk, you are not alone. Yet some of the best cheeses in the world are made from goat, sheep, and even buffalo milk. This class will explore their bounty. If you're either sensitive to cow's milk or just love tommes made from animals that do not say moo, this class is for you. We'll talk about why certain regions prefer goats and why cows dominate in the U.S, differences in cheesemaking and milk composition, and seasonality and shepherds.

Mushrooms can be a divisive ingredient. There are camps of people who adore them, then there are people for whom mushrooms are a meal deal breaker. While Marie is firmly in the first camp she used to be in the latter since her first experiences with mushrooms included gummy, canned white buttons in casseroles and insipid, raw criminis on salad bars. How is anyone supposed to love mushrooms in these circumstances?

Join Chef Elise for a class on the basics of using your chef's knife at home. We will discuss the ins and outs of knife use, care, and safety. You will walk away knowing how to maintain a sharp edge and the best way to cut vegetables and herbs. This is a great class for beginners.

Roasting is delicious, but it’s not the only move. In this hands-on class we turn “ugly duckling” roots into head-turners. You’ll master texture control, the importance of acidity, and umami-rich additions so rutabaga, celeriac, kohlrabi, beets, sweet potatoes and parsnips become dinners you crave—not just sides you tolerate!

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Kohlrabi Carpaccio with Hazelnut Dukkah & Horseradish Vinaigrette

Rutabaga & Celeriac Soup with Caraway Apple Relish 

Fresh burrata and mozzarella can be notoriously fussy to make. Cheesemaking teacher Kirstin Jackson will guide you along the fun process of stretching bocconcini, ovolini, and their cream-filled cousin, burrata. We'll start with a mozzarella and burrata cheese tasting, then jump into making it ourselves. You'll learn the basics of cheesemaking science, which ingredients to use and why, the ins and outs of stretching cheese curd, and get advice on some simple ways to eat your newest cheese creation.

Join Chef Gracie for a class on the basics of using your chef's knife at home. We will discuss the ins and outs of knife use, care, and safety. You will walk away knowing how to maintain a sharp edge and the best way to cut vegetables and herbs. This is a great class for beginners.

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.