This is a live, hands-on cooking class held online via Zoom. Class is limited to 12 students to create an interactive, dynamic experience. The Instructor will be assisted by a remote 18 Reasons staffer who will facilitate conversation during class and ensure all students are attended to. We will be recording the class and we hope to make the recording available to students after an editing process to protect the privacy of our students’ homes.
This is a live, hands-on cooking class held online via Zoom. Class is limited to 12 students to create an interactive, dynamic experience. The Instructor will be assisted by a remote 18 Reasons staffer who will facilitate conversation during class and ensure all students are attended to. We will be recording the class and we hope to make the recording available to students after an editing process to protect the privacy of our students’ homes.
Our resident Malaysian and Southeast Asian cuisine instructor, Linda, is ready to chat with you! She's centering her chat hour around her grandmother's curry spice mix, and will be demonstrating that recipe. Learn how curry powder came about (spoiler alert: it's not Indian), and learn how to blend your own, and tips on using curry powder in various dishes. Come with questions and answers about curries, curry powder, and spices.
Note: We will send registrants a link to join the Zoom meeting by e-mail. We will not be recording this session for distribution.
This is a live, hands-on cooking class held online via Zoom. Guest list is limited to 12 students to create an interactive, dynamic experience. The Instructor will be assisted by a remote Event Lead who will facilitate conversation during class and ensure all students are attended to.
Whatever version your week has become, Friday marks the end of the standard week of work. Come celebrate the beginning of the weekend with Chef Mike of 18 Reasons!
Have a Beer with Chef Mike is an hour-long chat—a chance for you to ask a chef with decades of experience in the food industry any food question you have. For example:
What to do with odds and ends in your pantry or fridge?
Wonder why Vindaloo is traditionally made with pork?
Want to bake bread, but the stores are all out of yeast?
A hands-on class culminating in a dinner with wine and beer. Chef knives will be provided to students for in-class use. 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 for in-class use. This class is limited to 12 students.
A hands-on, collaborative cheesemaking course; each participant leaves with his/her freshly made cheese. Includes a cheese tasting of burrata, and a seasonal vegetarian salad and bread to enjoy eating with your freshly made cheeses, and a glass of wine or beer.
A lecture and hands-on class experience. Guests will participate in a tasting of a variety of seasonal ferments and take home two fermentation projects.
