Cooking Classes
Classes are two hours in length, with hands-on participation and conclude with the prepared meal. Ingredients are local and organic, whenever possible. Class size is limited to 10 students. Cost per class is $50.
Classes are two hours in length, with hands-on participation and conclude with the prepared meal. Ingredients are local and organic, whenever possible. Class size is limited to 10 students. Cost per class is $50.
1. Phillippine - lumpia spring rolls, chicken adobado, pineapple flan - Sunday, January 29
2. French Canadian - split pea with ham soup, beef tortiere, maple syrup pie- Sun., February 5
3. French - onion soup gratine, chicken Bordelaise, chocolate profiteroles - Sunday, February 12 - Class is Full!
4. Indian Vegetarian - eggplant pakora fritters, potato-pea samosas, lemon lentil dal, cucumber raita - Sunday, March 4
2. French Canadian - split pea with ham soup, beef tortiere, maple syrup pie- Sun., February 5
3. French - onion soup gratine, chicken Bordelaise, chocolate profiteroles - Sunday, February 12 - Class is Full!
4. Indian Vegetarian - eggplant pakora fritters, potato-pea samosas, lemon lentil dal, cucumber raita - Sunday, March 4
New Format/New Prices effective March 18
5. Beans 101: Beans are nutritious, heart-healthy, economical and oh so tasty! We will be preparing Homemade Baked Beans simmered in a smoky, sweet, tangy sauce, Cuban Black Beans in a green pepper, onion and tomato base and Italian White Bean and Escarole Soup - Sunday, March 18
6. Tofu 101: Tofu is made from soy beans and we will Make Our own. It is a sponge for sauces and flavors, so we will be preparing a Stuffed Tofu Salad with red pepper and scallion and the classic Chinese dish, Ma Po Tofu with green peas and peanuts - Sunday, March 25
7. Pasta 101: It truly is faster to make your own pasta than to buy it and there is no question that t tastes better! We will begin by making our own Fettucini Amatriciana in a tomato, onion and pancetta sauce. We then will prepare Cheese Ravioli in Sage Butter and finish with our own Angel Hair Primavera with spring vegetables -
5. Beans 101: Beans are nutritious, heart-healthy, economical and oh so tasty! We will be preparing Homemade Baked Beans simmered in a smoky, sweet, tangy sauce, Cuban Black Beans in a green pepper, onion and tomato base and Italian White Bean and Escarole Soup - Sunday, March 18
6. Tofu 101: Tofu is made from soy beans and we will Make Our own. It is a sponge for sauces and flavors, so we will be preparing a Stuffed Tofu Salad with red pepper and scallion and the classic Chinese dish, Ma Po Tofu with green peas and peanuts - Sunday, March 25
7. Pasta 101: It truly is faster to make your own pasta than to buy it and there is no question that t tastes better! We will begin by making our own Fettucini Amatriciana in a tomato, onion and pancetta sauce. We then will prepare Cheese Ravioli in Sage Butter and finish with our own Angel Hair Primavera with spring vegetables -
Sunday, April 1
8. French Pastry 101: Two sisters from France developed Apple Tarte Tatin which combines a buttery crust, soft apples and a deep caramel glaze! We go on to make the most decadent, creamy, fluffy, yummy Chocolate Mousse. We finish with the classic Cream Puff filled with rich pastry cream -Sunday, April 22
9. Dumplings 101: We start with Chinese Shao Mai filled with shrimp and steamed. We then prepare Japanese Gyoza filled with chicken and then sautéed crisp. We finish with Tibetan Lamb Momos in a spicy tomato sauce. 4/29
6. Kim Chi 101: We make our own Kim Chi with cabbage, garlic and ginger. Then we make Kim Chi Vegetable Pancakes and Kim Chi Tofu Soup. 5/6
8. French Pastry 101: Two sisters from France developed Apple Tarte Tatin which combines a buttery crust, soft apples and a deep caramel glaze! We go on to make the most decadent, creamy, fluffy, yummy Chocolate Mousse. We finish with the classic Cream Puff filled with rich pastry cream -Sunday, April 22
9. Dumplings 101: We start with Chinese Shao Mai filled with shrimp and steamed. We then prepare Japanese Gyoza filled with chicken and then sautéed crisp. We finish with Tibetan Lamb Momos in a spicy tomato sauce. 4/29
6. Kim Chi 101: We make our own Kim Chi with cabbage, garlic and ginger. Then we make Kim Chi Vegetable Pancakes and Kim Chi Tofu Soup. 5/6
. Kale 101: We start with Southern Greens with a hot pepper kick. We then prepare Portuguese Caldo Gallega with linguica, and finish with the most delicious snack on earth Crispy Kale Chips. 5/20
8. Pickles 101: We will prepare lacto-fermented Garlic Dill Pickles and then Old-Fashioned Sauerkraut and finish with Dilly Beets, Beans and Carrots. 6/3
