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Focus in on culinary skill development with classes for beginners and advanced cooks alike.
Join chef Jackie Freeman to learn the basics of home preserving while making festive seasonal treats to give as gifts or to stock your own pantry! This entry-level class will focus on water-bath canning. While discussing basic principles of canning, safety, ingredients and equipment, we’ll prepare Citrus Marmalade and Tarragon-Champagne Mustard. By the end of class, you will leave with the knowledge and confidence to begin canning at home as well as sweet little samples of your classwork. Vegetarian; no dairy or eggs.
Brining is a sure-fire way to make your pork and poultry more flavorful and moist, and a good technique to bring on board with holiday meals on the horizon. Darin will show you everything you need to know to use liquid brines, dry brines and long brining as he demonstrates four complete recipes: Pan-fried, Buttermilk-brined Chicken with Spicy Cabbage Slaw; Cider-brined Pork Chops with Apple and Radicchio Salad and White Cheddar Grits; Dry-brined Roasted Chicken and Bread Salad with Pine Nuts and Currants; and Citrus-brined Turkey with Pickled Cranberries and Mushroom Dressing. With meat, poultry, dairy and eggs.
It’s easy to get your five-a-day with some tried-and-true recipes from our resident expert. Expand your understanding of all things vegetable in this informative class as Devra walks you through the basics of choosing, prepping and cooking seasonal produce. She’ll share bushels of information about various vegetable families as we prepare user-friendly recipes including Vegetable-Walnut Pâté; Lentil and Quinoa-stuffed Cabbage; Acorn Squash and Wild Rice Patties; Harvest Roasted Vegetables; and Sautéed Autumn Greens. Vegetarian; no dairy or eggs.
As the temperature begins to drop, nothing says, “Welcome!” to the autumn season better than a steaming bowl of soup. In this fun workshop, you’ll get a comprehensive overview on creating delicious, inspired soups and tips on the fundamentals of soup stocks. Help prepare three warming fall soups from Olaiya’s extensive soup recipe files. You’ll make Lemony Kale, White Bean and Parsnip Soup; Cauliflower Soup with Brown Butter, Crispy Capers and Smoked Paprika; and Chestnut and Farro Soup with Parsley Oil. Vegetarian with dairy; no eggs.