Italian regional food is wonderful and the cuisine of Tuscany is especially popular. And why not? The cheeses are mellow, the bread is crusty, and the wine is Chianti! On the menu:
- Mushroom Crostini
- Pappardelle with Bolognese Sauce
- Insalata Toscana
- Affogato Amaretto di Saronno
Nothing beats the taste and texture of fresh pasta! Learn to make homemade, handmade, fresh pasta with two classic Italian sauces to go with it – Alfredo and Weeknight Bolognese!
Sicilian cuisine – it’s Italian, but with strong Greek, Arab, French, and Spanish influences. Join us in a class featuring a menu that celebrates the best of Sicilian cooking. On the menu:
- Shrimp Scampi with Crostini
- Orrechiette with Fennel and Sausage
- Roasted Califlower and Capers
- Gelato with Strawberry-Chianti Sauce
Fresh ingredients, bold flavors – that’s the essence of Greek cuisine. We’ll start with assorted mezes and move on to some real comforting Greek favorites. Join us for an evening of great fun and great taste! On the menu:
- Marinated Citrus Olives
- Shrimp Saganaki (Shrimp braised with Tomatoes and Feta)
- Chicken Souvlaki
- Greek Village Salad
Our goals for this four morning, beginner series is to build your skills and confidence, as well as train your taste buds. At the completion of the Beginner series, you will be ready to put together simple meals for yourself and family from basic pantry items.
Students will learn the basics of knife skills, simple soups and stocks, and sauces; easy vegetable preparations; how to cook eggs; and the methods for cooking familiar cuts of beef, pork, chicken, and fish. We will cover building a pantry of ingredients and selecting a small battery of equipment, as well as tips for menu planning, nesting tasks, shopping the grocery store, and sources for ingredients.
Who should take it: Beginner cooks, or those who have been cooking for years and want to improve their skills.
Week 1: Basic Knife Skills; Eggs and Veggies [September 17] Week 2: Soups and Stocks [September 24] Week 3: Poach and Steam, Stew and Braise [October 1] Week 4: Saute, Sear, Stir-fry [October 8]
Classes are held on consecutive Thursdays.
In this class, students learn to break down a whole chicken and prepare flavorful international dishes. Great for weeknight meals for entertaining! On the menu:
- Moroccan Chicken with Couscous
- Keema Matar (Ground Chicken Curry)
- Pok Pok Chicken Drumsticks
With just a few ingredients (all available at your local grocery,) you can quickly pull these Asian-inspired recipes together for a weeknight meal. On the menu:
- Ginger-Scallion Noodles with Chicken
- Spicy Thai Basil Tempeh
- Vietnamese Charred Beef and Herbs on Rice Vermicelli
It’s that time of the year again to celebrate Oktoberfest! Join us for a Bavarian influenced celebration. On the menu:
- Flammekuche (Bacon and Onion Tart)
- Weiner Schnitzel
- Homemade Spaetzle with Brown Butter Sauce
- Cherry Lambic Sundaes
Pierogis are comfort food at its best! These filled dumplings, either boiled or fried – or boiled and then fried – and topped are addictive! Students learn to make the dough, prepare varied fillings, and fill, shape, and cook the dumpling. Please come to the pierogi class, especially if you aren’t getting enough carbohydrates.