Workshops

There is no better time to start perfecting your ravioli recipe than the fall – so you can make and eat pasta to fuel you through the upcoming winter! Learn how to make homemade egg pasta, homemade ricotta cheese, a basic ragu, and, mostly importantly, how to roll, fill, and cook those little puppies. On the menu:

Homemade Egg Pasta
Homemade Ricotta for Spinach-Cheese Filling
Our Basic Ragu

Type: Hands On
Date: Tue   Sep 8  
Time: 6:30 pm - 9:00 pm
Ages: Adults
Price: $75
(Seats Available)
Workshops

Harvest time is a favorite time at the farmer’s market. Just when you think you can’t look at one more zucchini, the fall vegetables are ripe and ready. We like to prepare for fall by using the end of summer/beginning of autumn by offering a transitional menu. It’s suitable for pescetarians, too. On the menu:

Georgian Grilled Eggplant and Walnuts, Sour Plum Sauce
Corn Risotto with Prosciutto and Maple Syrup Reduction
Halibut Osso Buco, Garlic Cauliflower Mash
Peach Melba Parfait

Type: Hands On
Date: Thu   Sep 10  
Time: 6:30 pm - 9:00 pm
Ages: Adults
Price: $75
(Seats Available)
Couples

Do you lovel Brazilian food? Join us for a late summer menu of some regional specialities. The flavors are hot and bold, cool and casual, the ingredients so simple yet the results are exceedingly good. On the menu:

A Trio of Tria Gostas (Appetizers)
Lobster Moqueca with Coconut Oil, White Rice
Hearts of Palm Salad
Avocado Ice Cream

Type: Hands On
Date: Sat   Sep 12  
Time: 6:30 pm - 9:30 pm
Ages: Adults
Price: $150
(Seats Available)
Kids

Basic cooking knowledge is solid grounding for a self-sufficient life, so we offer the junior version of our adult beginner’s series for budding chefs for students 10-12 years of age.

Students cover everything from basic knife skills to the techniques for preparing simple, real food. It’s not just about the recipes: this is about problem-solving, time management, everyday arithmetic, and applied creativity.

Each week, students will prepare a three-course meal that can be prepared with adult supervision in the kitchen; one class is devoted to after-school snacks.

Classes meet every Monday afternoon from 4:30-6:30 beginning September 21.

Note: Price is for entire series. To register for individual classes, please give us a call.  Also, please note because of the holiday there will be NO CLASS Monday October 12th.

Kids Cooking Club – Eat All Day Menus

Class 1/September 21
Oven Crepes
Turkey Sausage from Scratch
Fresh Fruit Sundaes

Class 2/September 28
Chicken Soup with Homemade Noodles
Homemade Lunchables
Favorite Oatmeal Cookies

Class 3/October 5
Swiss Steak and Taters
Carrot Salad
Chocolate Pudding

Class 4/October 19
Afterschool Nosh 3 Ways

Type: Hands On
Date: Mon   Sep 21  
Time: 4:30 pm - 6:30 pm
Ages: 10-12
Price: $145

* Class Full *

Workshops

Schoolnight meals should be fast and healthy, but they also need to be comforting. Looking forward to a homecooked meal after a long day in class or before a day of exams satisfies the soul in ways that take-out can never do. We’ll have some easy recipe to round out the menu, too, and get you out of the kitchen quickly. On the menu:

Inside-Out Wonton Soup, Pickled Veggies
One-Pot Spaghetti, Chopped Caesar
Lori’s Migas Especial, Avocado-Tomato Salad
Beef and Broccoli Stir Fry, Scallion Rice
Easy Morrocan Chicken, Carrot Salad

Type: Hands On
Date: Tue   Sep 22  
Time: 6:30 pm - 9:00 pm
Ages: Adults
Price: $75
(Seats Available)
Series

Students will advance to more challenging knife skills and knife sharpening; will be taught how to identify and shop for different cuts of meat and perform simple butchery at home; will learn more complex sauce techniques; and will delve into some DIY artisan techniques for making simple cheeses, homemade sausage, and yeast bread.

The focus of these four one-night classes is building on your existing skills, expanding your taste range, and becoming less recipe-dependent and more creative. At the completion of this series, students will confidently cook for family and entertain friends as well.

Who should take it? Students who have completed the Master the Basics: Beginner series or who have solid knife skills and feel comfortable cooking without slavishly following recipes, and are ready to experiment with some professional guidance.

Week 1: (September 23 ) Advanced Knife Skills; Working with Herbs and Spices; Complex Sauces
Week 2: (September 30) Advanced Moist Heat Methods
Week 3: (October 7) Advanced Dry Heat Methods
Week 4: (October 14 ) Simple Artisan Foods to Make at Home; Extras

Classes are held on consecutive Wednesdays. Students receive a certificate of completion at the end of the session.

A light snack prepared by our staff and non-alcoholic beverages provided – so you can survive!

Type: Hands On
Date: Wed   Sep 23  
Time: 6:30 pm - 9:30 pm
Ages: 18+
Price: $300
(Seats Available)
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