A hands-on in-person cooking class. Alongside the tasting of baked goods, a seasonal salad will be served with wine or beer. This class is limited to 12 students. Review our registration and cancellation policies here.
A two day, hands-on course, with each day a light meal (bread, cheeses and spreads, seasonal vegetarian salad) served with wine and beer. Day one is Thursday, February 1 from 6:00-9:30 pm, and day two is Friday, February 2 from 6:00-10:00 pm. Class is limited to 12 students. Review our registration and cancellation policies here.
A hands-on in-person cooking class. Alongside the tasting of baked goods, a seasonal salad will be served with wine or beer. Bring a sealable container to bring home leftover slices of the baked goods. This class is limited to 12 students. Review our registration and cancellation policies here.
A hands-on in-person decorating workshop. A light meal of cheeses, veggies and dips, and a seasonal salad will be served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here.
A three-day series of hands-on in-person cooking classes, each night culminating in a dinner served with wine and beer. One ticket admits the same student to all three nights: January 9, 16, and 23, 2024. This class is limited to 12 students. Chef knives and aprons will be provided to students for in-class use. Review our registration and cancellation policies here.
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here.
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here.
Students will learn how to choose fresh oysters and how to shuck them. Then we’ll broil, batter, and fry them, and whip up two basic mignonette sauces on the side. Last but not least, we’ll enjoy them all with delectable natural wines!
