A three hour hands-on cooking class culminating in dinner served with wine and beer.
Fondly called Chinese tamales, these pyramid bamboo leaf-wrappped pyramid bundles of glutinous rice, beans and meat fillings are usually eaten during the Chinese Dragon Boat Festival on the 5th day of the 5th month of the lunar calendar. Folks throw these dumplings into the waters as an offering to the dragons and river gods. Come and learn the art of wrapping Zongzi.
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.
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 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.
Join our Program Director, Michelle McKenzie, as she explores some of spring's most exciting produce.
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fresh peas and their shoots, gem lettuce, Ticklemore, chive blossoms
roasted asparagus, fava leaves, radish
rice salad with watercress, marinated golden beets, dill
braised nettles with potato and black caraway green garlic hot sauce
Mariko is the founder of Aedan, a local company making traditional Japanese fermented foods; she joined the La Cocina food incubator program in 2012, and now sells at the Ferry Plaza farmers’ market. Join Mariko for this course on conceiving and cooking an authentic Japanese bento box featuring fermented food.
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Miso rice ball (with Miso & green onion)
Shio Koji mini yakitori ( Shio koji)
Shio Koji Tohu ( Shio Koji)
Vegitable pickles ( Sagahachi Pickling sauce)
Usagi apple
This is a very special dinner, discussion, and demonstration. Nico Vera, our resident expert in Peruvian cuisine, will be joined by his mom, Sara, who is visiting from Peru. Together they will teach Causa Limeña, a unique appetizer, and cook a Peruvian pasta dinner that was popular in the Lima many decades ago. Sara will sit amongst diners to share stories and memories of the food and food culture of her youth. Wine and beer will be served.
A hands-on cooking class culminating in dinner served with wine and beer.
Irresistible savory or sweet fillings surrounded by flaky pastry, all wrapped up in a package you can hold in your hand! Join us as we explore some of the many versions of hand pies found around the world.
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Beef Empanadas from Argentina
Chicken-Pot-(hand)Pies
Polish Potato & Sauerkraut Pierogi
North-American “pop-tarts”
A 4-hour cooking class culiminating in dinner served with wine and beer.
Behold the glorious sausage! Of all the different charcuterie products, none is more beloved or well-known than sausage. In this hands-on course, students will learn the fundamental techniques of making gourmet sausage from Charcuterie Chef Peter Temkin. Students will receive an overview regarding sausages from Poland, France, Italy and Greece.
