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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.
For many of us, chicken is our go-to protein, but we tend to duplicate our old recipes over and over again. Chef Erin will help you cross the road to some new ideas with four useful cooking techniques — roasting, braising, sautéing and grilling. You’ll prepare Rosemary and Garlic Roasted Chicken with Pan Sauce and Mashed Potatoes; Braised Chicken with Lemon; Sautéed Chicken with Bourbon Sauce; and Grilled Chicken with Roasted Red Pepper Butter. You’ll also learn the money-saving technique of how to cut up and bone a whole chicken. With poultry, dairy and eggs; no gluten.
Ciabatta and pizza are an excellent entry into the world of hearth breads for home bakers. Chef Laurie will show you how easy it is to get an artisan bakery result in your own oven with a little knowledge and some simple techniques. Using one dough and slow fermentation, you will make two traditional Italian breads with substantial full-flavored crusts. Learn how to handle the Ciabatta bread in all stages, from starter to freshly baked, and make your own pizza to enjoy in class. Come with your questions! You will leave with dough to finish baking at home and plenty of information to get you started making artisan bread. Vegetarian with dairy; no eggs.
Pie-making season is on the way, and this is your year to master a flaky, buttery piecrust. Pie expert Barbara Schwartz will empower you to make delicious piecrusts every time with her simple food processor method. She’ll share the science and art of making pie as you work hands-on to create a delectable Salted Caramel Apple Galette to take home. Also included will be recipes for other holiday masterpieces: Pumpkin Streusel Pie, Chocolate Bourbon Pecan Pie, Coconut Custard Pie and Mile-High Apple Pie. Vegetarian with dairy and eggs.
Join chef, dairymaid and cheese maker Jackie Freeman for a merry evening of hands-on cheese making. In a small group setting, we’ll work together to create Buttermilk Cheese, Fresh Mozzarella, Ricotta and Queso Blanco cheese. Jackie will discuss the basic principles of cheese making, including equipment use and care, ingredients and supplies. We will taste our work in class and discuss more recipes to try at home. Vegetarian with dairy; no eggs or gluten.
Practice knife-handling hands-on, using your own chef knife or ours, and learn how to cut safely and efficiently in this fun workshop with Chef Seppo. He’ll clarify 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.
Celebrate the diverse bounty the sea has to offer with these easy and delicious recipes. Lesa will share her favorite seafood tips and tricks as you work together to assemble (and savor) Fish Tacos with Jicama-Red Cabbage Slaw; Thai Shrimp Cakes with Spicy-Sweet Chile Sauce; and Sake and Miso-glazed Black Cod with Fresh Pickled Ginger and Cucumber. You’ll also receive a bonus recipe for Provençal Mussels with Garlicky Aioli to try at home. With seafood, dairy and eggs.
Back by Popular Demand! Are you stumped by salmon? What’s the difference between Sockeye, King and Coho? What’s the best way to prepare salmon without overdoing it? Join Chef Erin for this deliciously fun class that will clear up the confusion and provide you with a variety of tasty recipes for your collection, including Classic Salmon en Papillote with Fennel, Olives and Tomatoes; Oven-roasted Salmon with Warm Lentils; Sautéed Salmon with Braised Chickpeas and Wilted Spinach; and Pacific Northwest Grilled, Glazed Salmon. With seafood and dairy; no eggs or gluten.
Vinaigrettes, beurre rouge, béchamel and caramel sauces serve as the stepping stones on the way to preparing complex and exciting dishes. You’ll learn how to construct and use basic sauces, emulsify sauces and fix “broken” sauces. Discuss ways to play with flavor and incorporate these sauces into various dishes. To test our new skills, we will prepare Winter Greens Salad with Citrus Vinaigrette; Roasted Cauliflower with Bay-Gruyère Béchamel Sauce; Pan-seared Scallops with Thyme Beurre Blanc; and Poached Pears with Spiced Caramel Sauce. With seafood, dairy and 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.
The smell of freshly baked bread wafting through the house is a bedrock of good memories. Come join us to learn more about the time-honored skill of bread making and the science behind it. Each participant will make a mini-size loaf of Apricot Sesame Bread, while learning the proper technique to mix, knead, shape and bake the dough. Using a basic Whole-wheat Bread dough recipe, Ronit will demonstrate variations and different shaping techniques to create rolls, braided bread and cinnamon rolls for an end-of-class treat. Vegetarian with dairy; no eggs.