Vegetarian

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. See our registration policies here and our rules for in-person events 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. Masks and proof of boosters are required.

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 hands-on in-person cooking class. Alongside the tasting of baked goods, a seasonal salad, cheese, veggies, and dips will be served with wine or beer. Bring a sealable container to bring home leftover slices of the baked goods. This class is limited to 12 students.

A hands-on class culminating in a dinner with wine and beer. Chef knives will be provided to students. This class is limited to 12 students. See our registration policies here and our rules for in-person events here.

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 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 hands-on in-person cooking class. Alongside the baked goods, a seasonal salad will be served. This class is limited to 12 students. See our registration policies here and our rules for in-person events here.

One magic dough can create a delicious appetizer, a main course, and a dessert. Can't believe it? Join us for a class celebrating the versatility of the iconic pastry known as Pâte à Choux! 

This is day two of a two-day workshop. To review class details and sign up, please visit day one here.

A two day, hands-on course, with each day a light meal (bread, butter, cheese, seasonal vegetarian salad) served with wine and beer. Day one is Friday August 19 from 6-9:30 pm, and day two is Saturday August 20 from 4-8 pm. Class is limited to 12 students. See our registration policies here and our rules for in-person events here.