A 3 1/2 hour hands on cooking class culminating in dinner with wine and beer.
Learn about essential Indian spices, special ingredients and unique cooking techniques while we make some of Simran’s favorite family recipes. Together we’ll cook a vegetarian feast: golden, puffed pooris, a trio of vegetarian curries, and some classic accompaniments. When served together, the dishes on this menu would be a typical Sunday family lunch in Northern India’s Punjab region, but each of the dishes on their own makes a wonderful addition to your home cooking repertoire.
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.
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 3 1/2-hour hands-on cooking class culminating in dinner served with wine and beer.
Thailand boasts one of the most exciting and nuanced cuisines in the world. In this hands-on class, Linda Esposito will walk you through the basics of preparing a perfect Thai curry (actually, three!).
A hands-on cooking class culminating in dinner served with wine.
Easter is celebrated in Italy with processions, religious festivals, and special dinners. Viola Buitoni takes great delight in the traditional foods of this holiday, and she is here to share her favorites with you.
Ravanelli/Radishes
Ravanelli e mostarda/Radishes and mustard
Sfogliata di phyllo con cime di ravanello e cotija
Phyllo tart with radish tops and cotija cheese
Broccoli di Cicco Pasta di grano arso con broccoletti, aglietto e acciughe Burnt wheat pasta with broccoli di Cicco, green garlic and anchovies
In this hands-on cooking class led by author Mielle Chenier-Cowan Rose, you'll learn delicious recipes and techniques to integrate fresh raw foods into your diet. We'll make fresh Nut Mylk, Thai Noodles, Nut/Seed Hummus, Fiery Carrot Soup with Cashew Cream, and a delicious Macadamia Breakfast Porridge. You'll learn why nuts and seeds should be soaked before eating, and how to ferment them into cheesy dips and spreads. Tuition includes all-organic ingredients; books are sold separately, and sales are provided by Omnivore Books.
