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Focus in on culinary skill development with classes for beginners and advanced cooks alike.
Join Chef Laurie for a fun and educational pie making class. Take the challenge out of pie crust with a little knowledge, a few handling instructions and quality ingredients. Learn the key to making tender, flaky and flavorful pie crust that is also simple to roll out. Each student will make a 6-inch Rhubarb-Strawberry Pie or Brandied Apple Pie that you will bake and take home. We’ll also taste Marionberry Pie, and Chef Laurie will demonstrate galettes, hand pies and turnovers. We’ll have time to discuss fruit varieties and troubleshoot your pie problems. For every season, pie is the answer. Vegetarian with dairy; no eggs.
Discover the unique depth of flavors and textures in whole-grain flours such as spelt, amaranth, buckwheat, whole wheat, rye and emmer farro. Learn to adjust your own recipes to include a variety of whole-grain flours. Laurie will demonstrate both sweet and savory recipes that will delight the palate with complex flavors, including Whole Wheat Onion and Gruyère Hand Pies; Walnut Amaranth Thumbprints; Buckwheat, Rosemary and Orange Shortbread; Caramel Apple Cake with Rye and Whole Spelt; and Emmer Farro with Roasted Grapes. Vegetarian with dairy and eggs.
Braising is the art of letting your oven do the work for you. It’s a transformative technique that turns tough, economical meat cuts into culinary gold. You’ll get lots of information on how to achieve moist, full flavor from underutilized cuts as we prepare Red Wine-braised Pork Shoulder with Polenta, Parmesan, and Brown Butter Asparagus; and Italian Sweet and Sour Agrodolce Chicken. Plus, learn a gentle technique for delicate ingredients like fish when we prepare Coconut and Ginger- braised Ling Cod with Fresh Peas and Jasmine Rice. With meat, seafood and dairy; no eggs.
If you’ve ever wondered how to make restaurant quality sauces, then this is your class. We will explore stock making and how important it is for creating flavorful, show-stopping dishes. Join Chef Darin to make vinaigrettes, demi-glace, and reduction sauces using classic techniques. We'll prepare Seared Brussels Sprouts with Hazelnuts, Bacon and Maple Vinaigrette; Cod with Roasted Cauliflower and Balsamic Brown Butter; New York Strip with Peppercorn Demi-glace; and Seared Chicken with Mushroom and Garlic Jus. With meat, poultry and dairy; no eggs.
Grass-fed beef is a wonderful and flavorful alternative to mass-produced beef from grain-fed cattle; but it can be tricky to cook due to its leanness. Join Chef Darin as he demonstrates several cooking, marinating and tenderizing methods. Get ready to kick off your summer with one of the best burgers ever — Grass-fed Burgers with Balsamic Red Onions, Beecher’s Flagship Cheese, Spicy Aioli and Pickles. You’ll also enjoy Sesame, Soy and Ale-marinated Sirloin Skewers with Ginger and Plum Vinaigrette and Baby Lettuce Salad; and Dry-rubbed Rib-eye with Cilantro-lime Butter and Grilled Summer Vegetables. With meat, dairy and eggs.
Join chef, dairymaid and cheese maker Jackie Freeman for a fast-paced evening of hands-on cheese making. In a small group setting, we’ll work together to create Buttermilk Cheese, Queso Blanco, Ricotta and Fresh Mozzarella. 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.
One of the hardest skills to master in cooking is the ability to truly taste food, to know what is missing or out of balance and how to adjust it. In this hands-on class, Becky will guide you through the process chefs use to arrive at a completed dish. Taste the food at each step and learn how to balance acidity, sweetness, salt, spice and bitter notes. You’ll prepare Guacamole with Tortilla Chips; North African Carrot Salad; Warm Radicchio Salad with Salsa Verde, White Beans and Smoked Sea Salt; and Sweet Potato Soup with Chile and Lemongrass. Vegetarian; no dairy or eggs.
Spring is a time of awakening, when the vegetable kingdom surprises us with leaves, shoots and tender baby roots. In this hands-on class, we’ll explore the unique flavors and textures of the season’s offerings, with tips and tricks for making the most of their freshness and delicacy. We’ll prepare Asparagus with Mustard Dill Sauce; Pea and Radish Salad; Roasted Potato Salad; Fennel and Arugula Pesto; and Perfectly Braised Vegetables. Vegetarian; no eggs or dairy.
Practice knife-handling hands-on and learn how to cut safely and efficiently in this skill-building workshop with Chef Seppo. For the most useful practice, bring your own familiar chef knife (or use ours if you don’t have one). 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.
A good pan is one the most indispensable tools in the kitchen. Learn how to successfully cook seafood indoors with Chef Darin’s extensive recipes, tips and techniques. He’ll guide you through pan selection and care, “reading” oil, temperature control and gauging doneness. Plus, you’ll learn how to efficiently remove pin bones and portion and skin fish. Dishes to fall in love with include Crispy-skinned Salmon with Potato Pancakes and Lemon Chive Crème Fraîche; Spicy Shrimp Gambas with Sherry, Paprika and Garlic, with Grilled Bread Salad; and Seared Scallops with Cauliflower Puree, Wilted Greens, Pine Nuts, and Orange Oil. As a bonus, Darin will demonstrate the forgotten art of poaching fish. With seafood, dairy and eggs.
Whether it's a meringue, a pâte à bombe (egg yolks and sugar) or whipped whole eggs, desserts and cakes depend on the structure of egg foams to provide strength and substance. You’ll fold in lots of information as Chef Laurie demonstrates the many egg foams, including common meringue, Italian meringue and pâte á bombe. You'll also learn a bit of science while Chef Laurie creates a Cheese Soufflé with Beecher’s Flagship Cheddar; Ruby Port Sabayon (Zabaglione) with Fresh Raspberries; Pavlova with Vanilla-roasted Strawberries; Classic Genoise (sponge cake); and Bittersweet Chocolate Mousse. Vegetarian with dairy and eggs.
Learn all you need to know to make a variety of moist, flavorful chicken dishes, including how to contend with a whole chicken. Erin will demonstrate four different chicken preparation techniques, including Roasted Chicken Thighs with Lavender, Lemon and Honey; Chicken Chasseur (Hunter-style Chicken with Mushrooms) and Creamy Polenta; Spatchcock Roasted Chicken with Leeks and Carrots; and, to anticipate summer, Chicken Salad with Tarragon, Toasted Pine Nuts and Raisins. With poultry and dairy; no eggs or gluten.
Chef Darin will shine a light on some non-traditional savory ingredients to explore exciting combinations for delectable desserts. Create savory desserts with refined flavors and perfectly balanced acidity and sweetness. You’ll help prepare Thai Basil and Lemongrass Crème Brûlée; Grilled Poundcake with Port Reduction, Poached Rhubarb and Sweet Crème Fraiche; and Lemon Curd Cake with Rosemary Ice Cream and Berries. Vegetarian with dairy and eggs.