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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.
Becky, who is writing a book about cooking with mushrooms, really knows her stuff and is happy to share her knowledge with you. You’ll learn how to use year-round cultivated mushrooms and explore how to re-hydrate and cook with out-of-season dried wild mushrooms. Becky will prepare Silken French-style Eggs on Toast Points with Black Truffle Butter and Herbs; Oyster Mushroom and Corn Empanadas with charred Poblano Chiles and Pumpkin Seed Sauce; Clay Pot Mushrooms with Bok Choy and Soy Caramel Glaze; and Button Mushroom, Walnut and Pomegranate Spread with Serrano Chiles, Warm Pita Bread and Feta Cheese. Vegetarian, with dairy and eggs.
In a continuation of this popular class, vegans and “flexitarians” alike will enjoy learning to make Sureyya’s ingenious recipes for dishes that can be a meal in themselves, or a side to a family feast. She will demonstrate how to make Beet and Chard Salad with Fennel, Arugula and Balsamic Vinaigrette; Lentil Stew with Mushrooms and Peppers in Tarragon Tomato Sauce; Stir-fried Parsnip, Eggplant and Cashew Biryani with Basmati Rice; and Black Bean Salsa with Charred Chile Peppers and Tahini Sauce. Vegetarian; no dairy or eggs.
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. Michelle is a dietitian and author of “Anti-Inflammatory Eating Made Easy.” She’s ready to teach you how an anti-inflammatory diet can help ease joint pain, improve digestion, address skin issues and much more. Sample delicious dishes like Shiitake Mushroom and Walnut Pâté; Quinoa-stuffed Cabbage; Pan-seared Salmon with Sautéed Chard; and Pumpkin Coconut Pie with Pecan Crust. With seafood; no dairy, eggs or gluten.
In this class you’ll explore some fine pastries, cookies and cakes that are naturally gluten-free (no special flours are needed). Without adjusting recipes, you’ll discover how easy it is to make these beautiful and decadent pastries that also just happen to be gluten-free. Learn classic pastry techniques and get lots of hands-on time as you mix, shape and bake Dark Chocolate Walnut Cookies, crispy Coconut Tuiles, and Amaretti Cookies. Laurie will also demonstrate Chocolate Roulade Cake with Vanilla Bean Buttercream, and you’ll receive a bonus recipe for Orange-Almond Cake. Vegetarian, with dairy and eggs; no gluten. Class size limited to 14.
Through her training as a chemist and decades of home baking, Shari has done the experimenting in her kitchen so you don’t have to! She will make Cranberry Orange Scones; Chewy Italian Herb Focaccia Bread with Caramelized Onions; and Rise and Shine Breakfast Peanut Bars, all with no gluten, eggs, dairy or soy. They are all easy to make and they freeze beautifully. Shari will also share baking tips, and show you how to convert a traditional recipe to gluten-, egg-, dairy- and soy-free so you can experiment with your own favorite recipes. Vegetarian, with nuts; no dairy, eggs, soy or gluten.
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 nutrient-dense super foods that have the benefits of aiding digestion, boosting immunity and curbing cravings. We will also discuss how to use these foods as a condiment and how to integrate them into other dishes. You will learn how to culture vegetables, fruits and drinks, utilizing different kinds of brine. We’ll explore making Yogurt; Crème Fraîche; Winter-spiced Fruit Chutney; Kombucha Tea; Cultured Coconut; and Sourdough Starter. Vegetarian, with dairy, no eggs.
Gourmet, gluten-free Pizza and Whoopie Pies are on the menu in this hands-on class. Together we will make a meal out of these childhood favorites that you’ll hardly notice are gluten-free! We will select seasonal toppings for thin-crust pizzas and discuss tips for a nice, thin, crispy crust and well-rounded choices for toppings. Tender, chocolatey whoopie pies get the grown-up treatment with mint, toasted coconut and peanut butter fillings. Learn the basics for these two recipes and then try endless variations at home! Vegetarian, with dairy and eggs; no gluten. Class size limited to 14.
Warm up the winter with flavorful vegetarian recipes that celebrate the versatility of winter greens. Along with techniques for cooking with greens, you’ll learn how to make perfect biscuits and gnocchi, as well as knife skills for dealing with greens. Darin will demonstrate Spicy Creamed Collards with Homemade Biscuits and Apple Butter; Wilted Chard and Mushroom Panzanella Salad with Sourdough Croutons and Sherry Vinaigrette; and Winter Greens with Handmade Gnocchi, Pears, Hazelnuts and Shaved Parmesan. Vegetarian, with dairy and eggs.
Enjoy a fun class of hands-on cheese making with our cheese expert. After a demonstration of fresh Buttermilk Cheese, you’ll join in to make Queso Blanco (Mexican-style cheese); Fresh Ricotta and Mozzarella in a small group setting. Jackie will discuss the basic principles of cheese making, equipment use and care, and ingredients and supplies. We will taste our work in class and discuss recipes to try at home. This is a fast-paced, hands-on class, so come prepared to get a little messy! Vegetarian, with dairy; no eggs. Class size limited to 12.
Chef Lesa will show you how to make the most of late winter produce and give you tips on selecting, storing and preparing your goods. Learn the meatless secret of savory Lentil and Walnut Paté with Mushrooms; take familiar flavors into new territory with Reisling-braised Apples and Leeks; and let Risotto with Greens and Goat Cheese make eating your greens an easy treat. A bowl of Roasted Yam and Parsnip Soup with Parmesan Crisps will make you wish for winter without end. You’ll also receive a bonus recipe for Sweet Potato and Prune Tzimmes — a dessert perfect for any day of the week. Vegetarian, with dairy; no eggs. Class size limited to 14.
“How do I get enough protein and how much should I consume daily?” “What kind of vegetable proteins are there and how do I cook with them?” These and more questions about a vegetarian diet will be discussed, as well as the nutritional aspects of vegetable proteins, and why protein is important in our diets. Birgitte will cook with some of the most abundant protein sources, such as lentils, beans, tempeh, tofu, nuts and seeds, and show you how to use them in varied ways. You will sample Coconut Lentil Soup; Tempeh Bolognese; Herb Tofu Kofta; Fresh Herb and Vegetable Nut Loaf; and Crazy Bean Chili. Vegetarian; no dairy, eggs or gluten.
BACK BY POPULAR REQUEST. Becky is back with four more international soup recipes perfect for entertaining because you can make big batches of the soup ahead, then freeze and reheat when guests arrive. To dress them up, each soup has a variety of garnishes that elevate the soup into something gourmet. She will make Creamy Root Vegetable Soup with Homemade Apple Butter and Crispy Parsnip Chips; Smoky Tomato and Fennel Soup with Bleu Cheese Toasts; Thai Peanut and Sweet Potato Soup with Cilantro, Lime and Roasted Red Chile Paste; and Rosemary-kissed Wild Porcini Soup with Herb Oil and Parmesan Reggiano. With seafood (fish sauce and shrimp ingredients) and dairy; no eggs.
The brightest thing about January is the wonderful citrus fruits that arrive, bringing with them sunshine and vibrant flavors. Join Chef Pam to create dishes using citrus to spark up a winter menu. You will get familiar with a wide variety of citrus fruits and receive lots of tips on how to use them throughout the season. We’ll make a Tangy Roasted Beet Soup with Orange Crème Fraiche; Fish en Papillote (in parchment) with fennel, leek, thyme and citrus; and Seasonal Green Salad with Shaved Vegetables, Citrus Segments, Pistachios and Citrus Vinaigrette. Dessert is special too, as we make an Italian-style Meyer Lemon Budino (pudding). With seafood, dairy and eggs. Class size limited to 14.
The New Year is a great time to explore how to boost your energy and nutrition level using super foods. Ami, who is a nutritionist, enjoys sharing her knowledge of these foods, with ideas for incorporating them into dishes the whole family will like. Let your energy soar naturally with these nutritionally super-charged foods, such as Maca Cacao Energy Rolls; Supreme Sea Vegetable Salad (carrots, hijiki, dulse, sesame and pomegranate); Ultimate Super Supper (baked quinoa and black beans with yams and avocado); and Super Berry Protein Brownies. You’ll also receive a bonus recipe for Matcha Green Tea Scones. Vegetarian; no dairy or eggs.
Let’s dive into making vegan desserts that don’t skimp on flavor or decadence. Darin will share his tricks and tips for making successful vegan desserts with recipes such as Spiced Almond and Coconut Milk Crème Brûlée; Decadent Chocolate Truffles with Caramel and Sea Salt; Apple and Oatmeal Crumble with Vegan Maple Pecan Ice Cream; and Chewy Gingerbread Cookies. Included will be bonus recipes for more warm desserts, as well some “no bake” vegan favorites. Vegetarian; no dairy or eggs.
Discover how easy it is to incorporate a variety of whole grain flours into your baked goods for deeper flavor and added texture. Pastry chef Laurie will show you how to use your own recipes and adjust them to include whole grain flours, plus you’ll discover uses and characteristics for whole spelt, amaranth, buckwheat, whole wheat and rye flours. She will demonstrate recipes that will delight you with complex flavors, both sweet and savory, including Roasted Vegetable Tart with Buckwheat Short Crust; Whole-wheat Chocolate Chip Cookies; Pear-Cardamom Upside-down Cake; and Orange and Rye Madeleines. Vegetarian, with dairy and eggs.