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Your best friends (and you!)
Join chef, farmer, and cheese maker Jackie Freeman as we 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 Orange Marmalade with Ginger and Star Anise; and Pickled Cauliflower with Carrots and Peppers. You will leave with the knowledge and confidence to begin canning at home and take home samples of your work. Vegetarian; no dairy or eggs. Class size limited to 14.
Join Iole in this lively workshop where you’ll learn to make a staple of Italian home-cooked meals — fresh pasta. With a batch of pasta dough, a little practice and a handful of fun, you’ll become an expert at making and filling Cheese Ravioli to serve with Walnut Sauce; and Tortellini with Butter and Cheese Sauce. Iole will also show you how to make other shapes such as farfalle (bow ties) with spicy tomato sauce, and flat noodles such as tagliolini, fettuccine and pappardelle. Vegetarian, with dairy and eggs. Class size limited to 14.
Tamale-making is usually thought of as a time-consuming labor of love, but this hands-on class will teach you an easy method for preparing this festive, versatile dish, along with a repertoire of homemade salsas to spice up your meal. We’ll make Tamales with two different fillings — Black Beans or Roasted Vegetables — and we’ll top them with Pico de Gallo, Roasted Tomato Salsa, and Roasted Serrano Hot Sauce. Vegetarian; no dairy, eggs or gluten. Class size limited to 15.
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.
Stir-frying is one of the most popular ways to prepare Chinese food. It is fun, healthy and easy. In this class you will learn how to use the basic tools and the principles of effective stir-frying and how to pair vegetables and other ingredients such as dried and fresh mushrooms, edamame (green soy beans), pine nuts, baked tofu and mochi (brown rice cakes). We will prepare easy stir-fry sauces such as Mongolian Sesame Sauce, Japanese Teriyaki Sweet Soy Sauce and Korean Gochujang Miso Sauce. Vegetarian; no dairy or eggs. Class size limited to 16.