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One of a Kind
Choose from a variety of class subjects – you never know what could show up here! Classes are either demonstration or participatory (designated by the HANDS-ON symbol). Gluten-free classes are denoted by the GF symbol. See BROWSE CLASSES BY TYPE on the left side of this page to sort classes.
Allergen-free All-American Favorites
Shari Roberts
Imagine chewy, fudgy brownies, mouth-watering blueberry pie in a flaky crust and satisfying pizza, all made with no gluten, eggs, dairy or soy! Let Shari show you how to bake these delicious all-American foods that you can prepare in your own home. Through her training as a chemist and decades of home baking, she has done the experimenting in her kitchen so you don’t need to. She will share ingredient tips and techniques that you can apply to other recipes to make them gluten-free. Vegetarian; no dairy, eggs, gluten or soy.
Anti-inflammatory Eating Made Easy
Michelle Babb, M.S., R.D.
Chronic inflammation in the body can leave you feeling fatigued, achy and out of balance. The good news is there are a number of delicious, nutritious foods that shut down inflammation and protect against diseases and unhealthy aging. Nutritionist Michelle will teach you how to limit pro-inflammatory foods and enjoy a diet that is naturally rich in anti-inflammatory nutrients. You’ll sample Roasted Cauliflower Soup with Gremolata; Bhutanese Rice and White Bean Salad; White Fish with Mango Lime Chutney; and finish it off with an Apple Blueberry Crisp. With seafood; no dairy, eggs or gluten.
Cooling Inflammation with Food
Birgitte Antonsen, Karen Lamphere
Birgitte Antonsen, N.T.P. and Karen Lamphere, M.S., C.N. The best defense against inflammation, experts say, is diet. Anti-inflammatory foods contain compounds that can prevent or decrease inflammation, thereby reducing the risk of degenerative disease. You will learn the difference between pro- and anti-inflammatory foods, and the best food preparation techniques. Sample some of Birgitte’s delicious recipes that help boost your health and support your metabolism to prevent inflammation, such as Broccoli and Cauliflower Slaw with Creamy Nut dressing, Thai-style Salmon or Tempeh; Farmers’ Market Quinoa Salad; and Fresh Berries with Coconut Cream. Vegetarian; no eggs, dairy or gluten.
Family Cookbook Publishing and Home Favorites
Denise Fong
Have you been wanting to put together a family cookbook but don’t know where to start? Join Denise as she gives you great information and tips on how to collect recipes, organize content, create text and illustrations, self-publish and distribute to family members. Denise will also prepare four recipes from her family’s cookbook that may become your favorites too: Cilantro Dip for Flatbread and Veggies; Baked Buffalo Chicken Wings; Peg’s Potato Salad; and Butterscotch Brownies. With meat (bacon), poultry, dairy and eggs.
Get Cultured: Fermented and Cultured Foods
Birgitte Antonsen
Cultured and fermented foods are becoming more popular, but what do they do for you, besides adding a delicious boost to other dishes? Learn from Birgitte about these enzyme-rich probiotic super-foods that help aid digestion, boost immunity and curb cravings. The most well-known of these foods is sauerkraut, but there are many other delicious condiments and drinks that you can make to enhance the flavor and nutritional value of your meals. You’ll help make Sour Cream; Yogurt, Fruit Chutney and fizzy Ginger “Beer.” You’ll also take a home a sample jar of cultured Mixed Vegetables that you prepare in class, along with bonus recipes to try at home. Vegetarian, with dairy; no eggs. Class size limited to 14.
Good Mood Food
Ami Karnosh
Certain foods are known to bring comfort to the body and joy to the soul. Ami, who is a certified nutritionist, will show you how to compose a meal that is packed with nutrients that support elevated moods and entice your taste buds, with suggestions for other mood-boosting foods. She will prepare Sunshine Orange Salad with Fresh Herbs: Brilliant Roasted Beets with Pumpkin Seeds; Sweetly Caramelized Onions and French Lentils; Sweet Blues Yogurt with antioxidant-rich berries; and Dreamy Salted Dark Chocolate Truffles. Vegetarian, with optional dairy; no eggs.
Spring Greens
Rachel Duboff
As winter comes to an end, the signs of spring are everywhere. Learn how to utilize spring greens in a bevy of versatile recipes that take advantage of the best of the season. We’ll start with a favorite appetizer, Arugula and Edamame Pesto Crostini with Preserved Lemon. Then it’s time for soup with the classic Provencal Soupe au Pistou, rich with veggies, beans and pasta and topped with a nut-free pesto. Last, we’ll make a Spring Greens and New Potato Frittata served with a Bitter Greens and Roasted Asparagus Salad. Vegetarian, with dairy and eggs. Class size limited to 16.
Springtime Sunday Supper
Pam Sawyer
It’s time to celebrate spring ingredients in all their seasonal glory! In this hands-on class, Pam will show you how to create a Sunday supper, simple to prepare and perfect for entertaining friends. We will make Spring Pea Crostini; Asparagus Soup; thinly cut Chicken Paillards (cutlets) with Olives and Capers; Sautéed Carrots with Herbed Butter; and Seasonal Fruit Financiers (French-style tea cakes). Come ready to roll up your sleeves and cook in this all hands-on class. With poultry, dairy and eggs. Class size limited to 14.
Super-fast, Easy Meals
Anne Haerle
Learn the secrets, tips and shortcuts to getting a week of healthy meals on the table fast, and learn how to prepare a few items in advance to speed up your meal preparation. You’ll get recipes, a detailed game plan and a shopping list, plus tips on how to make the most of your kitchen time. We will prepare Warm Quinoa Salad with Chicken, Pears and Blue Cheese; Whole-wheat Spaghetti with Chunky Marinara and Turkey Meatballs; Black Bean Enchiladas with Red Chile Cilantro Sauce; and Thai Lime and Lemongrass Beef Stir-fry. With meat, poultry, dairy and eggs. Class size limited to 14.
Tame Your Sugar Beast
Birgitte Antonsen, Karen Lamphere
Many of us experience sugar or carbohydrate cravings and know how they can override our best intentions. Find out about the effects of sugar and insulin on the body; why we get cravings; and the result of too much sugar and starchy carbohydrates, processed foods and not enough protein and good fats. Birgitte and Karen combine their nutritional and culinary talents to show you which foods, herbs and supplements support a blood sugar control diet. You’ll sample Birgitte’s dishes, such as Flatbread Wrap with Fresh Veggies; Moroccan Tofu Kofta; Black Bean Flourless Brownies; and a Homemade Protein Bar. Vegetarian, with eggs; no dairy or gluten.
The Well-built Cake
Laurie Pfalzer
Pastry chef Laurie will show you the simple steps of creating cakes that look good inside and out and taste divine. Learn the tips and tricks to straight sides, flat tops and simple, elegant décor. Laurie will create amazingly simple cakes and fillings, such as Italian Buttercream and Chocolate Ganache Glaze. You’ll learn the techniques so you can mix and match the components to make your own creations. Laurie will make Lemon Chiffon Raspberry Layer Cake, Bittersweet Chocolate Citrus Cake; and Strawberry-Lime Roulade with Basil Syrup. Vegetarian, with dairy and eggs.
Three Date Nights and a Dessert
Karista Bennett
When date night rolls around, you don’t always have to dine out. Dazzle your date by learning to prepare three entrees for three different nights. You’ll make an elegant (and just a bit decadent) Brie and Apple-stuffed Chicken Breast with Apple Cider Pan Sauce; rich and enticing Pan-seared Beef Medallion with Madeira Wine Sauce; and for a little reminiscing, we’ll prepare a classic Sole Almondine. We’ll finish these delicious date night dishes with a sweet for your sweetie, Strawberries Romanoff — fresh strawberries in sweetened brandied cream. With meat, poultry, seafood and dairy; no eggs. (PLEASE NOTE: the 6/20 and 6/27 sections of this class are no longer available.)
Vegan Main Dish Salads
Devra Gartenstein
Summer is the best time to make salads using fresh, local ingredients. We will prepare a medley of easy, satisfying salads using vegetables, grains and beans and discuss ways to adapt these recipes into dozens of other options. Devra will lead you through making her original recipes of Mediterranean Chickpea Salad flavored with parsley and mint; Lentil and Barley Salad with fresh veggies; Black Bean and Corn Salad with tomatoes, chili and lime; and Herbed Veggie and Red Bean Salad. You’ll also get tips on balancing flavors, seasonings and dressings in this fun, hands-on class. Vegetarian; no dairy or eggs. Class size limited to 15.