A hands-on cooking class culminating in a dinner served with wine and beer.
When you hear the word “BBQ” what’s the first thing to pop into your mind? It isn’t broccoli or the common macaroni salad. It’s meat. A lot of it. Well-meaning omnivore hosts often offer a meat facsimile with soy- and gluten-based patties. It’s endearing, but this is 2019, not 1999!
A hands-on class culminating in dinner served with wine and beer.
Seek refuge from the spooky Halloween Night and huddle around the warmth of a shared dinner table with four fabulous pumpkin recipes, all vegetarian friendly. Save your pumpkin pie cravings for the coffee shop and Thanksgiving – this night is dedicated to the autumn squash’s savory side, with flavors from around the world. Come wrap yourself in a pumpkin food hug!
A two-hour tasting seminar of wine and cheeses, served with bread to cleanse the palate. We highly recommend eating a meal or heavy snack before arriving.
A fast-paced, hands-on cooking class for 16 guests culminating in a family-style dinner served with a glass of wine or beer.
Not every eager home cook can afford a whole evening to an in-depth cooking class at our 18th Street Classroom. To help those cooks out, our "Short and Sweet" series asks only two hours from your busy lives to learn something new and have a delicious meal. You'll get to enjoy all the perks of being in our space: meeting new people, learning from our teachers, and walking away with recipes that can inspire future meals.
For some, cooking with legumes can be a tricky proposition. To soak or not to soak? Should you add baking soda? And what about pressure cookers? Won’t those things blow a hole through your wall?
Legumes are one of the most affordable and versatile sources of protein out there and merit a prominent place in your pantry and on your plate. We will discuss the many different varieties of legumes, their nutrition, how to reduce gaseous side effects and how to ensure that you are cooking your beans properly (with and without an Instant Pot).
