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Open classes from the previous catalog
Take the mystery out of candy making with Laurie’s simple and luscious confections. We’ll work with a variety of chocolates and learn the chocolate tempering process, along with fun garnishes to make beautiful chocolate barks. Learn how to make a variety of nut brittles, and use nuts, dried fruits and classic candy canes. You’ll make Dark Chocolate Pistachio, Cranberry and Apricot Bark; Almond Brittle with Rosemary and Orange; and White Chocolate and Candy Cane Bark, and learn how to package them for beautiful holiday gifts. Vegetarian, with dairy; no eggs. Class size limited to 14.
Join in for some Christmas cheer where we will create some of the goodies that are traditionally made at holiday time in Denmark. No Christmas is complete without Confetti (homemade marzipan combined with Hazelnut and Chocolate Nougat and melted chocolate). Gløgg, a hot drink with fruit and spices served with Æbleskiver (pancake puffs), is a must, too. Birgitte will show you how to incorporate Homemade Marzipan into other baked goods such as Kransekage (baked marzipan cookies), a special New Year’s Eve treat. Vegetarian, with dairy and eggs. Class size limited to 14.
Condiments are the “something extra” that changes the ordinary into the extraordinary, with very little effort. Join Chef Jackie Freeman as we learn how to make basic pantry items into delicious condiments, and how to can them for great holiday gifts. She’ll discuss basic principles of water-bath canning, safety, ingredients and equipment, and then we will prepare Apricot-Chile Barbeque Sauce and Lemon-Sage Wine Mustard, with a bonus take-home recipe for Roasted Tomato Ketchup. You’ll leave with samples of your work and the knowledge and confidence to begin canning at home. Vegetarian; no dairy, eggs or gluten. Class size limited to 14.
Rachel will show you new ways to get powerful, probiotic-rich foods into your everyday meals, adding zesty flavor while aiding digestion. We’ll start out with a Kefir Smoothie and then the cooking begins: Broccoli with Miso Dressing; Green Salad with Sauerkraut; Lentil Dip with a secret fermented ingredient; Spring Rolls with Fermented Carrots and Peanut Dipping Sauce; and Rachel’s favorite — Kimchi-fried Cauliflower “Rice” (with no rice!). Vegetarian, with dairy; no eggs or gluten.
For ages 2 to 3, with one adult guest. Baking cookies is a fun holiday activity, especially for the very young. Parent and child will work together to roll, cut and decorate Gingerbread People and make Jam Thumbprint Cookies. After decorating their own gift bag, the little bakers will be ready to share their holiday goodies with everyone on their list. Vegetarian, with dairy and eggs. Class price includes one child and one adult helper.
After many years of teaching this class, Iole’s biscotti recipes are as popular as ever. It’s become a tradition to bake and give biscotti, twice-baked cookies that are delicious on their own or with your afternoon coffee or tea. Iole will prepare three delectable flavors this year: Triple Ginger, Chocolate Hazelnut, and Cranberry Pistachio. She’ll also demonstrate easy, beautiful and elegant ways to wrap and present your gifts to the special people on your list. Vegetarian, with dairy and eggs.
As a chef and forager, Becky loves to share recipes and ingredients that feature our local products, especially mushrooms, whether wild or domestic. They have that certain umami (fifth taste) that makes flavors sing with intriguing notes, and Becky will show you how to use them in dishes such as her famous Mushrooms on Toast Points; Maitake Soup with Parsley Oil and Truffle Salt; Roasted Black Cod with Morels and Red Wine Sauce; and Chanterelle and Herb Bread Pudding. With seafood, dairy and eggs.
Give a little bit of your heart this holiday season by making delightful treats from your kitchen to share with family and friends. Marcia will demonstrate how to make unique items that will add spark to everyday meals. She will prepare Tapenade Noire a la Figue (black olive-fig spread); Savory Moroccan Tomato Jam; Parmesan Crackers; Chimichurri (herb and garlic sauce); and Marinated Goat Cheese Rounds. You will also receive a bonus recipe for Hot Mulled Wine or Cider Spice. Marcia will share ideas for packaging each item and serving hints to accompany the gifts. Vegetarian, with dairy; no eggs.
If you enjoyed Devra’s recent homemade tamales class, you’ll flip for this one on making homemade tortillas and fillings for vegan tacos. We’ll put together a full-on taco bar using tomatoes, corn and chile peppers, along with other fresh components that go into this versatile party favorite. Devra will guide you in making Homemade Tortillas as well as a wide range of fillings and condiments, including Refried Anasazi Beans, Roasted Tomato Salsa, Black Bean and Corn Salsa, Pickled Carrots and Jalapeños, and Spanish Rice. Vegetarian; no dairy, eggs or gluten. Class size limited to 15.
For ages 12 to 15, without adult accompaniment. Come spend an afternoon with fellow future pastry chefs making international treats, perfect for serving to your family and friends or for holiday gifts in this fun, action-packed class. You’ll make all-American Cranberry Orange Coffee Cake; European Speculoos (cinnamon sugar cookies); and Triple Chocolate Biscotti (twice-baked Italian cookies). Vegetarian, with dairy and eggs.
BACK BY POPULAR REQUEST. Join Lynne to make homemade Oaxacan Mole-braised Chicken Tamales with pine nuts and currants, plus Roasted Chile and Goat Cheese Tamales. We will learn to make the ultimate fluffy, fresh masa dough and then how to roll and tie tamales; and make enough small tamales to steam for everyone in the class; and then enjoy our tamales with additional Mole, Pico De Gallo and tastes of selected beers. Dessert is Miniature Cinnamon and Chipotle Chocolate Truffles rolled in Salted Toffee Almonds. With poultry and dairy; no eggs. Class size limited to 14.
For ages 4 to 6, with one adult guest. This fun and creative class features treats that are ideal for young bakers to make. There will be plenty of opportunities to mix, roll, shape and frost in this hands-on holiday workshop. New favorites are sure to keep everyone busy creating delightful holiday treats. Each child and parent team will make Maple Spice Cookies with Fabulous Frosting; Jewel Cookies; and Pumpkin Seed Date Snowballs. Vegetarian, with dairy and eggs. Price includes one child and one adult helper.