Culinary   

We will work in small groups to prepare Egyptian barley salad, Koshari, Baba ghanoush, Chicken shwarma, Orange cardamon olive oil cake and more.

Please bring a chef’s knife, cutting board, apron & dish towel to class.
Containers are available for any possible leftovers from class.

We are not able to accommodate food allergies.

Recipes are subject to change without notice.

Working in small groups we will prepare Vegetable Pakora, Gobi Cauliflower Manchurian, Veggie Samosas and more!!

Please bring a chef’s knife, cutting board, apron & dish towel to class.
Containers are available for any possible leftovers from class.

We are not able to accommodate food allergies.

Recipes are subject to change without notice.

Working in small groups we will prepare Picadillo, Ropa Vieja, Fried Sweet Plantains, Mojo Shrimp and more!

Please bring a chef’s knife, cutting board, apron & dish towel to class.
Containers are available for any possible leftovers from class.

We are not able to accommodate food allergies.

Recipes are subject to change without notice.

Working in small groups we will be preparing Grilled Beef Satay with Peanut Sauce, Rice Stick Noodles with Chicken & Vegetables, Spring Rolls and more.

Please bring a chef’s knife, cutting board, apron & dish towel to class.

Containers are available for any possible leftovers from class.

We are not able to accommodate food allergies.

Recipes are subject to change without notice.

This is a HANDS-ON style class.

Please bring a chef’s knife, cutting board, apron & dish towel to class.
Containers are available for any possible leftovers from class.

We are not able to accommodate food allergies.

Recipes are subject to change without notice.

This is a HANDS-ON style class.

Please bring a chef’s knife, cutting board, apron & dish towel to class.
Containers are available for any possible leftovers from class.

We are not able to accommodate food allergies.

Recipes are subject to change without notice.

Working in small groups we will prepare many sauces: Hollandaise, Bechamel, Beurre Blanc, Romesco, Pomodoro and more.

Please bring a chef’s knife, cutting board, apron & dish towel to class.
Containers are available for any possible leftovers from class.

We are not able to accommodate food allergies.

Recipes are subject to change without notice.

Working in small groups we will prepare - Pasttitsio, Avgolemono, Greek style shrimp with feta and tomatoes, Greek style beef pita sandwiches with tzatziki sauce, Greek salad and Greek butter cookies.

Please bring a chef’s knife, cutting board, apron & dish towel to class.
Containers are available for any possible leftovers from class.

We are not able to accommodate food allergies.

Recipes are subject to change without notice.

We will work in small groups to prepare: simple syrups for coffee, oversized coffee house muffins, egg bites, Starbucks-style Lemon Loaf, Breakfast Sandwiches with quick and easy bagels and something pumpkin.

Please bring a chef’s knife, cutting board, apron & dish towel to class.
Containers are available for any possible leftovers from class.

We are not able to accommodate food allergies.

Recipes are subject to change without notice.

We will work in small groups to prepare Farro salad with asparagus, snap peas and feta, Ciambotto, Chicken cacciatore,  Sfougato, Spanish style lentil & chorizo soup and more.

Please bring a chef’s knife, cutting board, apron & dish towel to class.
Containers are available for any possible leftovers from class.

We are not able to accommodate food allergies.

Recipes are subject to change without notice.

We will be preparing Swedish meatballs with lingonberry jam and pickled cucumbers, Creamy mashed potatoes and

Toast Skagen (Swedish shrimp toast) and more.

Please bring a chef’s knife and cutting board to class.

Containers are available for any possible leftovers from class.

We are not able to accommodate food allergies.

Recipes are subject to change without notice.

We will work in small groups to prepare Southwestern black bean burgers with chipotle sauce, French lentil soup, meatless meat sauce with chickpeas and mushrooms, ultimate seven-layer dip, and more.

Please bring a chef’s knife, cutting board, apron & dish towel to class.
Containers are available for any possible leftovers from class.

We are not able to accommodate food allergies.

Recipes are subject to change without notice.

We will work in small groups to make Irish soda bread, flourless chocolate cake, braided Easter bread, Pizza Rustica, grain pie, and birthday cake.

Please bring a chef’s knife, cutting board, apron & dish towel to class.
Containers are available for any possible leftovers from class.

We are not able to accommodate food allergies.

Recipes are subject to change without notice.

Working in small groups, we will prepare butternut squash orzo salad with candied bacon, spaghetti squash with garlic butter chicken meatballs, chili crisp squash dumplings in ginger-soy broth, and more!

Please bring a chef’s knife, cutting board, apron & dish towel to class.
Containers are available for any possible leftovers from class.

We are not able to accommodate food allergies.

Recipes are subject to change without notice.

Recipes may include: Roasted Beet Hummus, Zhug, Chimmichurri, Tzatziki, Baba Ganoush and more.

Please bring a chef’s knife, cutting board and dish towel to class.
Recipes are subject to change without notice.

We will be preparing Wedge salad with blue cheese, bacon and chives, New York strip au poivre, seared green beans with toasted almonds and smashed baby Yukon potatoes with rosemary and garlic butter.

Please bring a chef’s knife and cutting board to class.

Recipes are subject to change.

We will prepare Reuben dip with rye crisps, Juicy Lucy sliders, Buffalo blue cheese meatballs, and more.

Please bring a chef’s knife, cutting board, apron & dish towel to class.
Containers are available for any possible leftovers from class.

We are not able to accommodate food allergies.

Recipes are subject to change without notice.

We will prepare Reuben dip with rye crisps, Juicy Lucy sliders, Buffalo blue cheese meatballs, and more.

Please bring a chef’s knife, cutting board, apron & dish towel to class.
Containers are available for any possible leftovers from class.

We are not able to accommodate food allergies.

Recipes are subject to change without notice.

We will work in small groups to prepare Shrimp fried rice, Drunken noodles, Chopped Thai crunch salad, Thai style turkey burgers, Thai red curry with cauliflower and more.

ONE DAY CLASSES ARE NONREFUNDABLE.

Please bring a chef’s knife, cutting board, apron & dish towel to class.
Containers are available for any possible leftovers from class.

We are not able to accommodate food allergies.

Recipes are subject to change without notice.

This class is FULL. Click Add to Wait List below. There is no charge to join the waitlist. If demand is high, we may add another section.