School’s back in session, and how you eat changes with the season. What are you doing for after school snacks? You’re going to be hungry after school, so why not have a simple and healthy snack that tastes delicious? Learn to make them in class!

NOTE: Price includes one adult and one child.

Our gardens and the farmer’s markets are awash with ripe fruits and vegetables right now. If you have never “put up” preserves, learn how!  Pickles and preserves bring summer to our winter meals and make lovely gifts to press into the hands of friends and family. Lori demonstrates how to make Bread & Butter Pickles, Peach Preserves, and canned whole fruits and vegetables. You’ll also get plenty of safety tips and guidelines for both water-bath and steam pressure canning methods.

Cooking is all about confidence in the kitchen; and that starts with good knife skills. In this one-day workshop, you’ll learn how to select knives, the difference between sharpening and honing (and how to do both), and knife safety. You’ll learn to hold knives correctly, use the guiding hand, and make basic knife cuts: slice, dice, mince, and julienne. Using these skills you’ll prepare a simple menu. Please bring your favorite knife to class; we’ll get it sharp and put you to work!

• Simple Onion Soup
• Roast Chicken with Herbs
• Our Favorite Chopped Salad
• Orange Fantasia

Salade composée – sounds pretty fancy! This is merely a composed salad, one in which the ingredients are not tossed, but artfully arranged – and they take less time to put together than you think. Learn to put your imagination to work on some autumn offerings that stimulate the eye and the tongue – and let you get really creative about the dinner menu.

• Winter Salade Composee
• BBQ Salmon with Ponzu Vinaigrette
• CU Salade Landaise

Park the guys, the kids, the dog and join the sisterhood of those who like to get out and do a little creative cooking and noshing on a Saturday night. We’re planning an array of Southeast Asian appetizers, paired with the appropriate libations.

• Chicken Satay, Tamarind-date Glaze
• Steamed Lobster Dumplings, Black Soy Vinegar
• Mekong Delta Fish Cakes, Holy Basil Aioli, Fried Shallots
• Yellow Corn Fritters, Sweet & Sour Cucumber Relish
• Lychee Cocktail

You don’t need much time to make a crusty, chewy, old-world bread! Learn the science and technique for our easy, artisan bread, from preferment through shaping and baking. The only question is : boules, baguettes, breadsticks, or loaves? Student’s choice!