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Hands-on adult classes
As your dance card fills up with all manner of seasonal activities, wouldn’t it be nice to have a few easy, fallback appetizers that work for any occasion? Join Chef Erin for an entertaining class making quick, delicious appetizers just right for the season. You’ll join Erin hands-on to prepare Bourbon Brie (a quick baked brie with a bourbon and brown sugar glaze); Orange Canapés with Goat Cheese and Cranberry Chutney; Moroccan-spiced Bean Dip; Arugula and Edamame Crostini; Asiago-stuffed Dates with Smoked Paprika; Sugar and Spice Nuts; and Baked Olives in Red Wine. Vegetarian with dairy; no eggs.
Take the mystery out of candy making with these simple and luscious confections. Laurie will expertly walk you through the chocolate tempering process with a variety of chocolates, and garnishes including nuts, dried fruit and classic candy canes. Learn how to make nut brittles working with nuts, citrus zest and herbs. You'll make Dark Chocolate, Pistachio and Cranberry Bark; White Chocolate and Candy Cane Bark; and Almond Brittle with Rosemary and Orange. Learn to package your confections beautifully for perfect holiday gifts. Vegetarian with dairy; no eggs.
Join chef Jackie Freeman to learn the basics of home preserving while making festive seasonal treats to give as gifts or to stock your own pantry! This entry-level class will focus on water-bath canning. While discussing basic principles of canning, safety, ingredients and equipment, we’ll prepare Citrus Marmalade and Tarragon-Champagne Mustard. By the end of class, you will leave with the knowledge and confidence to begin canning at home as well as sweet little samples of your classwork. Vegetarian; no dairy or eggs.
Join in for some Danish holiday cheer! We will work hands-on in small groups to create some traditional goodies made at Christmastime in Denmark. Learn how to make homemade Marzipan, to layer with Danish Nougat (hazelnut chocolate truffle) and dip into warm, melted chocolate to create homemade confections. You’ll also sample Gløgg, a traditional Scandinavian hot spiced drink, served with Æbleskiver (irresistible pancake puffs). Birgitte will also show you how to use marzipan to make Napoleon’s Hats (almond-filled pastries shaped like three-cornered hats). Vegetarian with eggs and dairy.
On New Year's Eve, shortly before the clock strikes midnight, Russians sit down for a festive meal that will last into the early hours. Prepare for the New Year by learning to make five kinds of traditional Zakuski, or hors d'ouevres, including Garlicky Cheese Spread; Georgian White Bean Salad with Herbs; Beet Salad with Walnuts; Mushroom “Caviar”; and Olivier Salad. The delicious dishes you prepare will be served alongside a selection of cured meats, fish, cheeses and bread for make-your-own open-faced sandwiches. Start a new tradition for New Year’s or any special gathering! With dairy and eggs; meat and seafood optional.
It’s easy to get your five-a-day with some tried-and-true recipes from our resident expert. Expand your understanding of all things vegetable in this informative class as Devra walks you through the basics of choosing, prepping and cooking seasonal produce. She’ll share bushels of information about various vegetable families as we prepare user-friendly recipes including Vegetable-Walnut Pâté; Lentil and Quinoa-stuffed Cabbage; Acorn Squash and Wild Rice Patties; Harvest Roasted Vegetables; and Sautéed Autumn Greens. Vegetarian; no dairy or eggs.
As the temperature begins to drop, nothing says, “Welcome!” to the autumn season better than a steaming bowl of soup. In this fun workshop, you’ll get a comprehensive overview on creating delicious, inspired soups and tips on the fundamentals of soup stocks. Help prepare three warming fall soups from Olaiya’s extensive soup recipe files. You’ll make Lemony Kale, White Bean and Parsnip Soup; Cauliflower Soup with Brown Butter, Crispy Capers and Smoked Paprika; and Chestnut and Farro Soup with Parsley Oil. Vegetarian with dairy; no eggs.