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The Basics of Cooking
Beginners and accomplished cooks alike learn useful tips, techniques and recipes in specialized hands-on classes from our expert instructors.
BACK BY POPULAR DEMAND! Using one recipe, you will create two traditional breads — one Italian, the other French — while learning the underlying techniques of artisan bread making. We’ll talk bread ingredients (flour, water, salt and yeast), kneading and baking while creating traditional Herbed Foccacia and Olive Fougasse. We’ll also shake things up a bit with some dessert Foccacia with seasonal fruits. You will leave class with your fresh baked bread and loads of information about bread making at home. Vegetarian; no dairy or eggs. Class size limited to 14.
Join chef, farmer and cheese maker Jackie Freeman to learn the basics of home preserving while making fun seasonal treats. This entry-level class will focus on water-bath canning. While discussing basic principles of canning, safety, ingredients and equipment, we will prepare Fresh Strawberry Jam and Dilly Beans. You will leave with samples of your work and the knowledge and confidence to begin canning at home. Vegetarian; no dairy or eggs. Class size limited to 14.
Ah, summer! Is there any better time to hone your pie-making skills? Strawberry-rhubarb, cherry, blueberry, blackberry: all the flavors of the season taste even better in a pie. Let Barbara show you how to make the best pie crust around with her simple tricks and a food processor, plus learn a little baking science along the way. Each student will make a Cherry Galette to take home. You’ll also receive take-home recipes for other foolproof summer favorites like Mixed Berry Galette and Blueberry Crumble Pie. Vegetarian with dairy and eggs. Class size limited to 12.
Tired of your same old weeknight chicken dishes? Join chef Olaiya Land as she shares some fresh takes on chicken. In this class you’ll learn how to braise, steam, season and sauté chicken as you make dishes of poultry perfection. You'll help prepare Thai-spiced Chicken Meatballs with Spicy Aioli; Moroccan Chicken Tagine with Olives and Preserved Lemon; Chicken Paillards with Lemon Cream and Spring Vegetables; and Kale, Chickpea and Chicken Salad with Pickled Peppers and Parmesan Vinaigrette. With poultry, dairy and eggs. Class size limited to 14.
Enjoy the seasonal bounty with these easy-to-follow recipes incorporating the best of the high season’s offerings. Together, we’ll make a refreshing Tarragon Gazpacho, Crispy Zucchini Piccata, Pesto-stuffed Tomatoes, and Quick Pickled Sweet Peppers to complement your grilling season. Then we’ll top it off with Caramelized Apricots with Hazelnuts for dessert. You’ll get plenty of additional tips for using summer produce and ideas for variations. Vegetarian; no dairy, eggs or gluten. Class size limited to 15.
Bring your chef knives, no matter how simple or sophisticated — or use ours — to practice knife-handling skills and learn how to cut safely and efficiently in this fun workshop with Chef Seppo. He’ll explain about knife selection, introduce honing and sharpening, and teach you several different knife techniques. Along the way, you’ll prepare 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. Class size limited to 16.
Learn how to successfully cook meat indoors using high heat with Chef Darin’s recipes, tips and techniques. He’ll guide you through equipment, pan selection and care, “reading” oil, temperature control, gauging doneness, and ingredient substitutions. You’ll love Peppercorn-crusted New York Steak with a red wine demi-glace, watercress, bleu cheese, and asparagus; Herb-marinated Cod with minted red quinoa and sauteed peas; Crispy Seared Chicken Breast with garlic and thyme pan reduction and an arugula and strawberry salad; and Pork Chops with slow poached fingerling potatoes, caramelized onions, and a balsamic and fig glaze. With meat and dairy; no eggs. Class size limited to 14.
Vinaigrettes, beurre rouge, béchamel, and crème Anglaise sauces serve as the stepping stones on the way to preparing complex and exciting dishes. You’ll learn how to prepare and use basic sauces, practice emulsifying 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 Spinach Salad with Champagne Mint Vinaigrette; Farfalle with Parmesan Béchamel Sauce; Seared Salmon with Miso Beurre Blanc; and Summer Berries with Vanilla and Cardamom Crème Anglaise. With seafood, dairy and eggs. Class size limited to 12.