A hands-on cooking class culminating in dinner served with wine and beer.
Become confident identifying and cooking the many greens available in Asian markets. From the sprawling Brassica family to the rarer leaves of fenugreek, drumstick, bitter melon or sweet potato plants, we’ll cover the basics of selecting, storing and cooking. Easy recipes for weekday meals will showcase the diverse greens’ complex flavors while preserving their dense nutrient content.
This class includes our Knife Skills manual as well as our 30-page Cooking Fundamentals booklet and a coupon for 20% off an 18 Reasons class of your choosing. The vegetables cut in this class will be used to create our favorite Vietnamese Salad; beer and bread will also be served.
A hands-on cooking class culminating in dinner served with wine.
For a course on the resplendent flavors of classic Sicilian cooking, Viola Buitoni is bringing in the knowledge and passion of her friend Marialuisa, a native of Catania and cooking instructor in the South Bay.
A hands-on cooking class culminating in dinner served with wine.
For Viola Buitoni, autumn is when one learns how to hold and prepare fresh chestnuts and considers why hard-to-forage foods like mushrooms can evoke the deepest of emotions. Join her for this special class, featuring the fall foods -- chestnuts, mushrooms, and truffles -- that appeared prominently on the table of her childhood.
A hands-on cooking class culminating in dinner served with and beer.
Camila is inspired by the fresh and colorful food traditionally eaten in Morocco. She is excited to teach a few of her favorite dishes, having made them accessible for any home cook.
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Tagine Maghdor (Seared Lamb Kebabs)
Traditional Country Bread
Spiced Carrot Salad
Fall Vegetable Tagine over Couscous
Semolina Almond Cookies
Moroccan Mint Tea
A hands-on cooking class culminating in dinner served with wine.
When cooked correctly, tentacled sea creatures make food lovers swoon with joy. Luckily, we have Viola Buitoni to show us the unique and skillful ways Italians approach (and eat!) octopus and calamari.
A hands-on cooking class culminating in a meal served with wine.
Love Indian food, but haven’t tried cooking it at home yet? Want to spice up your family dinners with some new flavors? Learn Indian home cooking basics to get you started: from essential spices, Indian food made easy enough to cook everyday and tips on cooking techniques like tempering, working with dough and making your own spice mixes.
A hands-on cooking class culminating in dinner served with wine and beer.
In the second installment of the dumpling series, you’ll learn how to prepare three iconic wheat-based dumplings of Northern and Eastern China. We’ll cover the differences between cold-water dough, hot-water dough, and the strong yet silken wrappers of soup dumplings. A variety of fillings, both meat and vegetable based, will highlight special techniques for creating juicy, flavorful dumplings.
A hands-on cooking class culminating in dinner served with wine and beer.
Highlighting the rice and tapioca starch wrappers of more temperate regions in China and Taiwan, this class will cover special dumplings with distinct colors and flavors. From the famous, translucent shrimp dumplings of yum cha to celebratory Qing Ming bites wrapped in citrus leaves to a jade-green mugwort dough, this trio of dumplings reveal diverse, delicious traditions.
