Maia Hirschbein loves olive oil. And she believes its use should extend beyond the kitchen walls.
In this 2 hour course, Maia, along with special guest Valerie Miller, will teach you how to create natural and effective skincare products from olive oil and a few other edible ingredients.
A combination of hands-on cooking and demonstration. Participants will take home a copy of Shakirah's preserving guide and jars of all in-class concoctions.
A hands-on cheesemaking course; each participant leaves with his/her freshly made cheese. Includes a cheese tasting of cheese alongside an array of snacks.
Don't have a space to age cheeses but dying to make something old and stinky? This is the home cheesemaking path for you: feta. All you need in a jar and a pinch of space in the fridge. Learn the recipe from milk to finished cheese then play with brine and various marinades.
A hands-on cheesemaking course; each participant leaves with his/her freshly made cheese. Includes a cheese tasting of cheese alongside an array of snacks.
Embrace the wonderful world of "pasta filata" cheeses by learning to stretch your own fresh mozzarella! Then learn the magic of nigella seeds as you make an Armenian String Cheese.
A combination of hands-on cooking and demonstration. Participants will take home a copy of Shakirah's preserving guide and jars of all in-class concoctions.
Polenta is beautiful, textured, versatile, nutritious, easy, and delicious. Its uses span from budget conscious, rustic meal for a large family to elegant offering at an intimate dinner party. The texture and fragrance of polenta can hold memories like no other food. It allows use and reuse in different forms and flavors. In short: this humble food is worth your time and attention.
In this 3-hour hands-on cooking class, Viola Buiotni will share her favorite techniques and recipes for polenta, both sweet and savory.
