Please enable cookies in your web browser.
Your sweetie (for a date night!)
Emilia Romagna is a region rich in culinary tradition and the origin of three revered ingredients: Parmigiano-Reggiano cheese, balsamic vinegar and prosciutto. Join Paola to recreate some of the famed Emilia Romagna fresh pastas as part of an irresistible Northern Italian menu. You’ll work hands-on making fresh pasta for Tortelloni Romagnoli (ravioli filled with Parmesan with butter and truffle salt); Tagliatelle Pasta with Bolognese Sauce; and Fragole al Balsamico (strawberries with balsamic drizzle and vanilla ice cream). With meat, dairy and 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.
Join Chef Lynne for a hands-on tribute to one of Spain’s signature dishes. You’ll learn how to perfectly cook paella rice (and all the other ingredients joining the party) as you help prepare two paella recipes sure to find a space in your “favorites” file — Chicken, Chorizo and Smoked Paprika Paella; and Seafood and Saffron Paella. Your paella will be perfectly accompanied by Orange, Fennel and Olive Salad; an array of almond-studded dark chocolate for dessert; and samplings of two specially chosen Spanish wines. With meat, seafood, dairy and eggs.
Szechuan cuisine, from the southwestern province in China, is world-renowned for its diverse, intense and fiery flavors. In this class, we’ll focus on Szechuan-style stir-frying while learning different traditional cooking skills for each dish. Using key ingredients such as chiles, peppercorns, garlic, ginger and pickles, we’ll make Wok-seared Prawns Braised in Garlicky Pickled Pepper Sauce; Peppercorn and Chile-spiced Crisp-tender Shredded Beef; and Sliced Chicken with Pickled Ginger in Spicy Soy Caramel Sauce. With meat, poultry, seafood and eggs; no dairy.