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Hands-on adult classes
Join Chef Laurie Pfalzer for two days of hands-on bread baking. Learn to make several types of bread including Whole Wheat Currant Levain, French Baguettes, Dark Rye, and Honey Oatmeal. The first day, you’ll make all of the starters for your doughs, learn the basics behind bread techniques and ingredients and have time for some discussion. The second day, get ready to roll! After mixing dough, you will learn several shaping techniques, including rolls, rounds, batards and demi-baguettes. Learn the techniques for proofing your bread and how to bake for excellent crust and crumb. Bring your bread questions — there will be time for discussion and to troubleshoot problems. You’ll leave class with just-baked bread and dough to bake at home. Vegetarian with dairy; no eggs.
Naples is the birthplace of both Iole and the best pizza on Earth, so it’s natural that the two come together in this class. Iole will walk you through the steps to making her perfected homemade crust as you work together to prepare Pizza Margherita with basil, tomatoes and olive oil drizzle; Classic Pepperoni Pizza; Spring Vegetable Pizza; and Gorgonzola Pizza with Pears and Walnuts. Meat optional, with dairy; no eggs.
Join chef, dairymaid and cheese maker Jackie Freeman for a merry evening of hands-on cheese making. In a small group setting, we’ll work together to create Buttermilk Cheese, Paneer, Ricotta and Fresh Mozzarella. Jackie will discuss the basic principles of cheese making, including equipment use and care, ingredients and supplies. We will taste our work in class and discuss more recipes to try at home. Vegetarian with dairy; no eggs or gluten.
Need to up the “Wow!” factor for your winter veggies? A judicious sprinkling of spices will turn your produce staples into luxurious dishes that everyone will crave. Use all your senses to get to know some spices better as you help prepare Lesa’s Creamy Carrot-Sweet Potato Cardamom Soup with Sumac; Spicy Sicilian Broccoli Salad with Saffron and Currants; and Savory Leek and Green Apple Sauté with Juniper and Caraway. You’ll also sample and receive a bonus recipe for Chocolate and Beet Babycakes with Cinnamon. Vegetarian; no dairy or eggs.
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.
New recipes! Start the year off celebrating the joy of cooking together. In this fun class, you’ll be working hands-on to make the freshest, lightest gnocchi (say nee-o’-kee), little Italian dumplings, lightly cooked and bathed in delectable sauces. Going beyond the more common potato gnocchi, we’ll be preparing new varieties this round — Sweet Potato Gnocchi with Brown Butter Sage and Gnocchi Alla Romana (Semolina Gnocchi) with Béchamel Sauce. Vegetarian with dairy and eggs.
Cultured and fermented foods have been used around the world for centuries. These enzyme-rich, probiotic super-foods support the digestion process, boost immunity, curb cravings and much more. Culturing brings out more flavor and a richer nutritional profile and is a natural time-tested way of preserving food. Join Birgitte to make a variety of yogurts from homemade nut milk and coconut milk. You will also learn how to ferment nuts, seeds and legumes and transform them into tasty spreads and flatbreads for savory and sweet treats. Vegetarian; no dairy, gluten or eggs.
The Pacific Northwest has one of the longest growing seasons in the country and Devra is an expert at making the most of it. This hands-on class showcases the region’s year-round bounty with a menu of easy-to-prepare recipes based on fruits and vegetables that grow locally even during the depth of winter. We’ll prepare Kohlrabi Slaw; Lemon-Garlic Brussels Sprouts; Sesame Collard Rolls; Roasted Vegetable Soup; and Apple Crisp. Vegetarian; no dairy or eggs.
Practice knife-handling hands-on, using your own chef knife or ours, and learn how to cut safely and efficiently in this skill-building workshop with Chef Seppo. He’ll review knife selection, introduce honing and sharpening and teach you several different knife techniques. You’ll sharpen your skills while preparing 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.
A good pan is one the most indispensible tools in the kitchen. Learn how to successfully cook meat indoors over high heat with Chef Darin’s extensive recipes, tips and techniques. He will guide you through pan selection and care, “reading” oil, temperature control and gauging doneness. You’re likely to find a new favorite as we prepare three complete dishes — Crispy Brined Chicken Breast with Piperade and Garlic Jus; Red Quinoa Cakes with Almond and Olive Relish and Arugula Pesto; and Seared Grass-fed Ribeye with Sautéed Mushrooms and Smoked Blue Cheese Butter. With meat, dairy and 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.
Whether you’re setting up a new kitchen or revitalizing your well-loved one, having basic pantry staples on-hand will help you prepare easy, everyday meals and save time and money. We’ll talk about pantry “must haves,” discuss how to prevent costly food waste, and prepare a few indispensable recipes from our pantry staples, including Balsamic Vinaigrette; Winter Greens Pesto; Quick Marinara Sauce; Cheesy Polenta; and Minestrone Soup. Plus, Chef Jackie will send you home with 25 more quick and easy meal ideas! Vegetarian with dairy; no eggs.
Treat your taste buds as Uma shows you how to put together an enticing Indian menu. We’ll start with a warm bowl of Daal (Lentil) Soup while Uma demonstrates how to prepare Chicken Korma (chicken in a delightful yogurt and tomato-based sauce) and Baby Spinach Raita. Then join Uma at the kitchen counter to make Roti, a traditional Indian flatbread. Dessert is Rasmalai — sweetened and baked ricotta cheese, spiced with cardamom and saffron and perfumed with rosewater. With poultry and dairy; no eggs.
Irina learned from her mother and grandmother in Moscow how to make dumplings, one of Russia’s most popular dishes. We’ll start by making an easy dough to prepare two varieties of dumpling: Pelmeni (filled with beef and pork) and Vareniki (filled with mushroom and onion). We’ll also make lamb-filled Buuz, or Pozy, the ethnic Buryat specialty dish that’s a cousin to momos (Tibetan steamed dumplings) and popular near the Russian-Mongolian border. Served with a crisp, refreshing Radish, Egg and Scallion Salad, you’ll see how satisfying Russian cuisine can be. With meat, dairy and eggs.
The peak season for the superstars of seafood may have wrapped up in the fall, but there are still plenty of noteworthy ingredients in the seafood chorus. Erin will discuss the best seafood options during the wintertime and demonstrate easy cooking techniques for any night of the week. You’ll sample Sole with Radicchio, Capers and Brown Butter; Rockfish with Smoked Paprika and Lentils; Trout with Bacon and Sage; Mediterranean Shellfish Stew; and Pan-roasted Black Cod with Potato Scales. With meat (bacon), seafood and dairy; no eggs or gluten.
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.
Discover the savory side of pastry! Chef Laurie will share techniques for preparing classic and original savory pastries using amazingly flexible doughs for an appetizer, a main course and even a savory dessert. Learn to work with puff pastry, phyllo and pâte à choux. She will demonstrate Mascarpone and Pickled Beet Puffs; and Cheese Soufflé with Roasted Apples and Beecher’s Flagship Cheddar. Then we will work together to create Winter Squash Phyllo Purses with Apple Cardamom Drizzle; and Mushroom Duxelles in Vol-au-vents (puff pastry). Learn all of the basic handling tips so that working with these doughs at home will be a snap. Vegetarian with dairy and eggs.
Do you look forward to tamales from the farmers market or food truck but wish you knew how to make them at home? Learn how to prepare them yourself in this informative hands-on class. Devra will teach you an easy method for this festive, versatile dish, along with a repertoire of homemade salsas to liven up your meal. We’ll make Tamales with two different fillings — Spinach and Pumpkin Seeds, and Roasted Vegetables — and we’ll top them with Pico de Gallo, Roasted Tomato Salsa and Roasted Serrano Hot Sauce. Vegetarian; no dairy or eggs.
This class is about getting the most from vegetables when making high-quality soups and stocks. Learn about knife skills, plus which vegetables make great stocks and which to avoid. We’ll explore different vegetarian flavor combinations and how to cook satisfying vegetarian meals for omnivores. You’ll be keen to recreate Ribollita (Tuscan Bread and Bean Soup with Kale); Roasted Root Vegetable Soup with Herbed Dumplings; and Cantonese Hot and Sour Soup. Vegetarian with dairy and eggs.
The smell of freshly baked bread wafting through the house is a bedrock of good memories. Come join us to learn more about the time-honored skill of bread making and the science behind it. Each participant will make a mini-size loaf of Oatmeal Sunflower Bread, while learning the proper technique to mix, knead, shape and bake the dough. Using a basic Whole-wheat Bread dough recipe, Ronit will demonstrate variations and different shaping techniques such as rolls, braided bread and cinnamon rolls for an end-of-class treat. Vegetarian with optional dairy; no eggs.
Truly enticing seasonal soups and salads are Danielle’s specialty. In this class you will participate in the making of warm Savory Roasted Fingerling Potato Salad with Mustard Greens and Tahini Dressing; Shredded Kale and Brussels Sprout Salad with Maple Sesame Dressing; Nettle-infused Creamy Mushroom Soup with Garlic Pumpkin Seed Pesto Garnish; and Spiced Black-Eyed Pea Soup with Collard Greens and Honey Cornbread. Vegetarian; no dairy, eggs or gluten.