A 4-hour introductory course to homemade pasta, culminating in a dinner served with wine.
Making pasta from scratch is fun. And it is easier than you may think.
During Part I of this 4-hour pasta primer, Viola will focus on cut pasta: spaghetti, orecchiette, fettucini, and farfalle. She will demonstrate two ways to make fresh pasta: by machine and by hand. The first is faster, but it requires special equipment; the second is a labor of love, ideal for a leisurely weekend or group activity.
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 cooking demonstration and dinner with author Ruth Barnes; wine will be served. Book sales provided by Omnivore Books.
Ruth Barnes grew up in a large culinary Moroccan family on a farm filled with fresh and colorful food rich with the flavors and traditions of the world. She learned to cook from the women in her family who regularly prepared meals for her large immediate and extended family, neighbors, and community members. For Ruth, cooking, creating, and designing are a passion, and she has made it her life’s work.
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.
Join 18 Reasons and Jen Musty from Batter Bakery to get in the festive spirit!
Each attendee will decorate 6 cookies - 4 shortbread and 2 gingerbread in holiday shapes.
We will learn:
-royal icing recipe
-mixing & tinting techniques
-edging and flood icing cookies
-how to add detail to cookies using additional icing, sprinkles, sanding sugar & chocolate
We will also bring boxes so you can take your just-iced cookies home flat without smudging them!
A tasting seminar; hearty snacks and wine will be served.
Olives are grown and pressed all over the world to satisfy international cravings for olive oil; but some of the freshest, most delicious olive oil comes from close to home. Please join us for a unique opportunity to taste some of the West Coast's best olive oils. Hosted by Maia Hirschbein, this workshop will address diverse aspects of California olive oil including:
A 3-hour hands-on cooking class culminating in dinner served with wine and beer.
Imagine setting your holiday table with a platter of homemade mousse and rillettes. Peter Tempkin is here to teach you to do just that! In this hands-on class, he will cover the elements of the craft of the charcutier, a trade that has been around for centuries, and will apply classic charcuterie techniques to a variety of applications.
MENU (served with a salad of winter greens, local bread, and seasonal fruit)
A hands-on cooking class culminating in dinner served with wine.
Move over, mashed potatoes! Join Program Director, Michelle McKenzie, as she explores some of winter's most exciting produce. These recipes are delicious on their own, and are the perfect sides for the celebratory meals of the holiday season:
