Upcoming classes and events
How to Taste Like a Pro
Join Sommelier Candace Beaucar-Need as she covers all the basics of wine tasting etiquette and principles. Curious why the Pro’s do what they do before tasting what’s in their glass? This class will set you up for success at your next wine event!
Medieval and Early Modern Fall Flavors - Historical Recipes
Embark on a culinary journey through time in a cooking demonstration of historic recipes with Dr. Sarah Peters Kernan! Delight your taste buds with several medieval and early modern dishes featuring fall flavors like apples, spices, and wine. You can savor these historic preparations during class while learning about ingredients, cookbooks, and kitchens of the past. You will also receive copies of original and updated recipes to recreate at home. Tonight we will begin with a refreshing syllabub and then dine on spicy pork meatballs and an apple tart.
No students under the age of 21.
Easy Entertaining - Puff Pastry Tarts Edition
You’ve got 20 minutes and a few pantry staples, but a dozen friends are on their way over. What will you ever do? Allow me to present the simple puff pastry tart. It’s made in three steps: prepare ingredients, assemble ingredients, bake ingredients. Despite its simplicity, it’s elegant, versatile and packed with layers of flavor. Don’t believe me? Come put it to the test and try three different variations in this class led by Ava Collins.
Spanish Wine Basics
Join Sommelier Candace Beaucar-Need as she covers all the basics of Spanish wine, discussing varietals, vineyards, blends, history and more. Come learn- and taste- something new!
Herbs Crash Course - Why and How to Make the Most of Nature's Gift
What are herb oils? Can you make pesto with any herb? When to use dried or fresh? Answers incoming! In this class with Ava Collins, you will explore the fundamental kitchen herbs including basil, thyme, oregano, sage and rosemary, featuring guest appearances made by mint and lavender. Come prepared to learn about herbs’ ideal applications and methods for preservation, as well as make your very own pesto recipe.
Steam-Baked Sourdough
Looking for a simple introduction to classic sourdough loaves? We got you. From rotating instructor Madeleine Gonin, this sourdough recipe baked in a steamy oven yields a delightfully tender crust. It’s perfect for mix-ins, and better yet, probably one of the most straightforward sourdough recipes you’ll ever find. Madeleine will discuss sourdough do’s and don’ts with an emphasis on creating and nurturing starter. Consider this your sourdough bootcamp. We hope to see you there!
Knife Skills Part Two
Focusing on building off topics and skills covered in Knife Skills Part 1, this part 2 class is designed to refine your skills and introduce you to specific, elevated types of cuts. We’ll discuss and practice julienne, brunoise, chiffonade and more. We’ll also cover basic sharpening protocols. Knife Skills Part 1 is recommended, but not required.
Agnolotti (fresh pasta) with Dan Thomas from The Elm
Join Executive Chef Dan Thomas from the Elm as he walks you through homemade pasta. You will practice with both a traditional hand-crank pasta machine and rolling the dough by hand. Agnolotti is a folded and pinched pasta that can be stuffed with a variety of cheesy (or not!) fillings. In this class, we will focus on one filling and a variety of finishing sauces.
Knife Skills Part One
Sharpen your knife skills with an hour of introductory curriculum focusing on knife styles and shapes. Have an opportunity to demo different knives and learn when to use what kind of knife. You’ll put the reasoning behind these decisions to practice.
Growing and Eating Local - Frittata Edition
Join Jami Scholl, a local health coach, as she discusses the principles and benefits of eating local. You will apply your new knowledge to create a frittata with local, seasonal produce and farm fresh eggs!
Knife Skills Part Two
Focusing on building off topics and skills covered in Knife Skills Part 1, this part 2 class is designed to refine your skills and introduce you to specific, elevated types of cuts. We’ll discuss and practice julienne, brunoise, chiffonade and more. We’ll also cover basic sharpening protocols. Knife Skills Part 1 is recommended, but not required.
Knife Skills Part One
Sharpen your knife skills with an hour of introductory curriculum focusing on knife styles and shapes. Have an opportunity to demo different knives and learn when to use what kind of knife. You’ll put the reasoning behind these decisions to practice.