Vegetarian

A hands-on, collaborative cooking class culminating in a family-style dinner served with a glass of wine or beer.

For the third year running, we're welcoming Sharon Brenner back into our classroom to share a few Greek favorites with our students. She taught "Intro to Greek Pies" the last two years, but this year, we decided to refresh the menu and include a few other Greek dishes, focusing on the vegetarian dishes highlight key ingredients of the Greek pantry. 

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A hands-on cooking class culminating in a family-style meal served with wine.

When it comes to eating meatless, mushrooms deserve a seat at the table. But have you gone beyond button mushrooms? Join us for a feast and lively discussion in cooking through a variety of mushrooms for main courses that will tantalize and even a dessert you won't want to miss! This class will empower you to make mushrooms center of the plate deliciously.

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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!

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Curried Pumpkin Bisque with Spicy Chips

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 hands-on cooking class culminating in a family-style dinner served with wine and beer.

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).

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