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Go behind the scenes at Five & Ten for an inside look at how an independent restaurant operates. This interactive program will explore the economics of restaurants, local sourcing and seasonality, menu development, hospitality, and the realities of running a modern dining room and kitchen. Participants will hear from the chef and pastry team, observe a butchery demonstration, discuss how relationships with local farmers shape the menu, and conclude with a seasonal lunch while continuing the conversation. Designed for curious diners and lifelong learners alike, this roughly two-hour experience offers a deeper understanding of the craft, logistics, and creativity behind the restaurant experience.
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Fee: $39.00
Capacity Remaining: -24
Dates: 10/26/2026 - 10/26/2026
Times: 11:00 AM - 1:00 PM
Sessions: 1
Days: M
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Instructor: Peter Dale
Building: Off Site (opens in new tab)
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Please see receipt note for address/parking details.
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This class will focus on two different methods of preparing coffee—one using a French press and the other using a moka pot. We will be grinding freshly-roasted coffee beans and preparing via each method followed by a tasting and evaluation of the two.
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Fee: $19.00
Capacity Remaining: 25
Dates: 9/21/2026 - 9/21/2026
Times: 10:00 AM - 11:00 AM
Sessions: 1
Days: M
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Instructor: Bill Blokzyl
Building: River's Crossing (opens in new tab)
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- THIS CLASS IS FULL.
We will taste and learn about five impressive wines from the Bordeaux region of France. These red and white wines will focus on the terroir differences between left and right bank vineyards. Tapped owner Todd Hurt will present background and stories with you and share five, 2-ounce pours of wine paired with cheese for each selection. Please note: This class requires a separate fee of $40 paid directly to Tapped via an online link in order to cover the costs of wines and snacks. This link will be sent to registered attendees 2 weeks before the class and must be paid in advance in order to secure your spot.
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Fee: $14.00
Capacity Remaining: 0
Dates: 10/20/2026 - 10/20/2026
Times: 2:00 PM - 3:30 PM
Sessions: 1
Days: Tu
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Instructor: Todd Hurt
Building: Off Site (opens in new tab)
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Please note: This class requires a separate fee of $40 paid directly to Tapped via an online link in order to cover the costs of wines and snacks. This link will be sent to registered attendees 2 weeks before the class and must be paid in advance in order to secure your spot. Please see receipt note for address/parking details.
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- THIS CLASS IS FULL.
We will taste and learn about five amazing wines from the Sierra Nevada foothills in northern California. We will learn about winemaker Bill Easton, who has been producing wines for over 40 years and has made the Wine and Spirits top 100 wineries in the world list five times. Tapped owner Todd Hurt will present background and stories with you and share five, 2-ounce pours of wine paired with cheese for each selection. Please note: This class requires a separate fee of $40 paid directly to Tapped via an online link in order to cover the costs of wines and snacks. This link will be sent to registered attendees 2 weeks before the class and must be paid in advance in order to secure your spot.
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Fee: $14.00
Capacity Remaining: -1
Dates: 8/18/2026 - 8/18/2026
Times: 2:00 PM - 3:30 PM
Sessions: 1
Days: Tu
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Instructor: Todd Hurt
Building: Off Site (opens in new tab)
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Please note: This class requires a separate fee of $40 paid directly to Tapped via an online link in order to cover the costs of wines and snacks. This link will be sent to registered attendees 2 weeks before the class and must be paid in advance in order to secure your spot.
Please see receipt note for address/parking details.
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- THIS CLASS IS FULL.
The class will meet in the instructor's home for a demonstration of how to make the traditional Greek dish, Moussaka (made with lamb). After the instructor talks through the various elements of the dish, its assembly, and shares her recipe, the group will enjoy a meal with the finished product.
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Fee: $24.00
Capacity Remaining: -7
Dates: 11/10/2026 - 11/10/2026
Times: 10:00 AM - 12:00 PM
Sessions: 1
Days: Tu
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Instructor: Martha Nicolaides
Building: Off Site (opens in new tab)
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Please see receipt note for address/parking details.
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- THIS CLASS IS FULL.
Attendees will have a hands-on experience making homemade pasta with flour, water, eggs, and a pinch of salt. We will produce a dough that will be flattened and cut into different shapes, cooked and then served with a classic Roman carbonara sauce (made with eggs and cured pork). Feel free to BYOB to enjoy with your pasta meal.
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Fee: $34.00
Capacity Remaining: -10
Dates: 11/13/2026 - 11/13/2026
Times: 12:00 PM - 2:00 PM
Sessions: 1
Days: F
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Instructor: Mattia Pistone
Building: Off Site (opens in new tab)
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Please see receipt note for address/parking details.
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