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The inexperienced cook
If you are new to baking, want to improve your skills or just want to understand the science behind baking, join expert pastry chef Laurie for the first of her Baking Basics classes. She will discuss the ins and outs of flaky scones and biscuits. Using one method, you will create two types of scones (Apricot Almond Scones and Cheese and Herb Scones) as well as Buttermilk Biscuits, and learn about ingredients and simple techniques to make the most tender, flaky biscuits and scones ever. Vegetarian, with dairy and eggs. Class size limited to 14.
Bring your knives, no matter how simple or sophisticated — or use ours — to practice knife-handling skills and learn how to cut safely and efficiently in this fun workshop with chef Seppo. He’ll explain about knife selection, introduce honing and sharpening, and teach you several different knife techniques so you can cook more efficiently and safely. Along the way, you’ll prepare ingredients for Lemon Cilantro Chicken Soup and Lemon Cilantro Vegetable Soup, which Seppo will demonstrate in class. Vegetarian, with optional poultry; no dairy or eggs. Adults only. Class size limited to 16.
Quick, easy, delicious: this describes Iole’s philosophy of cooking exactly. Using a few well-chosen ingredients, quick cooking techniques, a pinch of perfect seasoning and a dash of love, Iole will show you how you can make dishes that will please the whole family any time that you crave pasta. You will marvel at the simple, yet complex flavors in dishes such as Spaghetti with Spinach, Garlic and Olive Oil; Penne with Cream Sauce; Pasta with Eggplant, Mushrooms and Fresh Mozzarella; and Pasta with Cauliflower, Garlic and Parsley. Vegetarian, with dairy and eggs.
Stir-frying is one of the most popular ways to prepare Chinese food. It is fun, healthy and easy. In this class you will learn how to use the basic tools and the principles of effective stir-frying and how to pair vegetables and other ingredients such as dried and fresh mushrooms, edamame (green soy beans), pine nuts, baked tofu and mochi (brown rice cakes). We will prepare easy stir-fry sauces such as Mongolian Sesame Sauce, Japanese Teriyaki Sweet Soy Sauce and Korean Gochujang Miso Sauce. Vegetarian; no dairy or eggs. Class size limited to 16.