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The inexperienced cook
Practice knife-handling hands-on, using your own chef knife or ours, and learn how to cut safely and efficiently in this skill-building workshop with Chef Seppo. He’ll review knife selection, introduce honing and sharpening and teach you several different knife techniques. You’ll sharpen your skills while preparing 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.
Whether you’re setting up a new kitchen or revitalizing your well-loved one, having basic pantry staples on-hand will help you prepare easy, everyday meals and save time and money. We’ll talk about pantry “must haves,” discuss how to prevent costly food waste, and prepare a few indispensable recipes from our pantry staples, including Balsamic Vinaigrette; Winter Greens Pesto; Quick Marinara Sauce; Cheesy Polenta; and Minestrone Soup. Plus, Chef Jackie will send you home with 25 more quick and easy meal ideas! Vegetarian with dairy; no eggs.
Treat your taste buds as Uma shows you how to put together an enticing Indian menu. We’ll start with a warm bowl of Daal (Lentil) Soup while Uma demonstrates how to prepare Chicken Korma (chicken in a delightful yogurt and tomato-based sauce) and Baby Spinach Raita. Then join Uma at the kitchen counter to make Roti, a traditional Indian flatbread. Dessert is Rasmalai — sweetened and baked ricotta cheese, spiced with cardamom and saffron and perfumed with rosewater. With poultry and dairy; no eggs.
The peak season for the superstars of seafood may have wrapped up in the fall, but there are still plenty of noteworthy ingredients in the seafood chorus. Erin will discuss the best seafood options during the wintertime and demonstrate easy cooking techniques for any night of the week. You’ll sample Sole with Radicchio, Capers and Brown Butter; Rockfish with Smoked Paprika and Lentils; Trout with Bacon and Sage; Mediterranean Shellfish Stew; and Pan-roasted Black Cod with Potato Scales. With meat (bacon), seafood and dairy; no eggs or gluten.
Do you look forward to tamales from the farmers market or food truck but wish you knew how to make them at home? Learn how to prepare them yourself in this informative hands-on class. Devra will teach you an easy method for this festive, versatile dish, along with a repertoire of homemade salsas to liven up your meal. We’ll make Tamales with two different fillings — Spinach and Pumpkin Seeds, and Roasted Vegetables — and we’ll top them with Pico de Gallo, Roasted Tomato Salsa and Roasted Serrano Hot Sauce. Vegetarian; no dairy or eggs.