Join Simran and Stacie for an introduction to Gujarati cuisine of Western India. We’ll cook a quartet of spiced vegetarian dishes that are wonderfully healthful and easy to cook, making them a wonderful addition to your everyday cooking repertoire. We’ll also make a simple roti, and several side dishes to complement the meal we will enjoy together at the end of class. Along the way we’ll cover Indian spices and pantry basics as well as core techniques that will help you take your Indian cooking to the next level!
Nasi campur (also called nasi rames) is Indonesian for “mixed rice." It’s a classic meal of rice topped with various meats, vegetables, peanuts, eggs and other condiments; it is a staple meal of the Southeast Asian countries and is especially popular in Indonesia, Malaysia and Singapore.
A hands-on cooking class, culiminating in dinner served with Spanish wine.
The Basques pride themselves as a people independent from the rest of Spain. They are also proud to have the city with the highest amount of Michelin stars per capita; food is an obsession for the Basques. In Basque cities, stopping at a bar for some pintxos is a daily routine, which happens at specific times of the day. People crowd into the streets as the bars overflow with guests enjoying small bites and some young txakoli.
A hands-on cooking class, culiminating in dinner served with Spanish wine.
Paella has become a national Spanish dish, although it truly is a regional one, stemming from Valencia, the rice growing region on the south Mediterranean coast of Spain. There are as many recipes for paella as there are chefs who make it. The most fervent Valencians claim that none of the outsiders’ interpretations could ever be authentic.
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 2-hour demonstration; both food and wine will be served.
A delicious, wholesome vegetarian dinner will be yours in under an hour after this demonstration class. We will celebrate the bounty of summer with dishes like baby lettuces, haricot vert, French feta, shaved radish, mixed herbs + local eggs; farro with mixed cucumber, white nectarine, toasted Ennis hazelnut, sherry vinaigrette; roasted figs with local honey, mascarpone, cracked Tellicherry pepper.
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.
When we bring mindfulness to our moments, we can ascertain what we are feeling and what we need. Mindful cooking is a way to rediscover one of the most pleasurable things we do as human beings. It also has the unexpected benefit of helping us tap into our body's natural wisdom and our hearts natural capacity for openness and gratitude.
