Nov
4
11:00am11:00am

Holiday Boot Camp: Everything but The Bird 

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Let’s face it; the best part of Thanksgiving dinner is the sides. Who doesn’t love stuffing and mashed potatoes? Although traditional family recipes are great, this class will inspire you with some new favorite accompaniments to the bird (and we will roast a chicken so we can teach you how to make a delicious gravy too). We will also discuss the timeline for do-ahead prep, and strategy for the big day. Learn to prepare recipes such as: 
 
Sweet Potato Coconut Curry Soup 

Persimmon and Pomegranate Salad with Arugula and Hazelnuts 

Spiced Winter Vegetable Confit  

Wild Mushroom, Sausage and Cornbread Stuffing Muffins 

Apple Chestnut Stuffing  

Cranberry, Ginger and orange Chutney  

Turkey stock and Gravy 

Pumpkin Upside-Down Cake with Cranberry Pecan Topping 

 

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Nov
12
11:00am11:00am

Dinner Tonight: Sicilian 

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The Dinner Tonight series is for beginning-to-intermediate level cooks who want to learn recipes that they can recreate at home. Students will prepare both simple weeknight recipes, and also dishes that can be made ahead of time for busy weeks. Each class will focus on basic knife skills and other techniques that will make cooking easier and more pleasurable. 

Sicilian cooking is the original 'fusion' cuisine, reflecting the cultures that have existed on the island for two millennia. While it shares much with Italian cuisine, it also shows influences from Greek, Spanish, Arab, North African, and even French cooking. Simple ingredients are combined to make delicious dishes. 

Arancini di Riso – Crispy Rice Balls 

Caponata - Eggplants in Agrodolce 

Zuppa di Pesce Siracusana – Siracusan Fish Soup 

Pasta cu Vracculu Arriminatu - Pasta with Cauliflower and Saffron 

Cannoli 

 

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Nov
18
11:00am11:00am

Holiday Boot Camp: Small Bites and Appetizers 

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Small bites menus are a fun and creative way to feed your guests, especially at the holidays. Whether you are planning a casual open house buffet or a fancy shindig with passed appetizers, this class will teach you a variety of hot and cold hors d’oeurves that you will want to make for parties this month and beyond. You will also learn how to make a pretty and seasonal pomegranate cocktail! Students will prepare recipes such as: 

Rye Croustades with Smoked Trout and Dill 

Mini Yorkshire Puddings topped with Rare Roast Beef and Horseradish Cream  

Bahn-mi Meatballs with Spicy Sriracha Sauce  

Spinach and Feta Spanakopita 

Wild Mushroom Turnovers  

Gougeres with Bacon Jam 

 

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Dec
2
11:00am11:00am

Holiday Boot Camp: Holiday Cookies and other treats (that are easy to send) 

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We will make beautiful treats that will delight your recipients. To be sure that these goodies stay fresh they have a fairly long shelf life. We will show you the best ways to wrap and ship your edible gifts so they arrive unbroken. 

World Peace Cookies 

Pumpkin Seed Curry Brittle 

Dragees 

Speculoos Buttons 

Rosemary Parmesan Crackers 

English Toffee 

Caramel Corn 

Coconut macaroons 

Meringues 

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Dec
10
11:00am11:00am

Holiday Boot Camp: Buche de Noel 

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Buche de Noel is a traditional French Christmas dessert. It is a cake made in the shape of a log and often decorated with meringue mushrooms. It makes a gorgeous center piece for a dessert table. In this class we will make, fill and glaze the cake, and then make meringue mushroom for decoration. Everyone will take their cakes home. The cake (without the mushrooms on top) freezes well, and can be thawed the night before it is served. The mushrooms will keep in an airtight container. 

Sponge cake 

Mascarpone filling 

Chocolate glaze 

Meringue mushrooms 

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Oct
14
11:00am11:00am

Dinner Tonight: Greek 

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The Dinner Tonight series is for beginning-to-intermediate level cooks who want to learn recipes that they can recreate at home. Students will prepare both simple weeknight recipes, and also dishes that can be made ahead of time for busy weeks. Each class will focus on basic knife skills and other techniques that will make cooking easier and more pleasurable. 

Greek food is simple and elegant, using an array of fresh cheeses, oils, fruits, nuts, grains and vegetables, supplemented by an array of greens and herbs. It is the epitome of the healthy Mediterranean diet. 

Red Lentil Dip with Cilantro and Lime 

Chicken Avgolemono Soup  

Fattoush Salad 

Shrimp in a Pot with Feta and Tomatoes 

Moussakas  

Snake Pastry with Fig, Almond Paste, and Lemon 

 

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Dinner Tonight: Vegetarian
Aug
26
11:00am11:00am

Dinner Tonight: Vegetarian

The Dinner Tonight series is for beginning-to-intermediate level cooks who want to learn recipes that they can recreate at home. Students will prepare both simple, weeknight recipes, and also dishes that can be made ahead of time for busy weeks. Each class will focus on basic knife skills and other techniques that will make cooking easier and more pleasurable.

Vegetables will take center stage in this class. Gone are the days when vegetables are merely an afterthought. You won’t miss the meat for a moment.

Beet Gazpacho, Mustard, Cherries & Almonds

Cucumber Salad with Green Goddess Dressing

Chick Pea Crepes with Sauteed Greens and Goat Cheese

Corn Cakes with Roasted Eggplant and Peppers, Chipotle Sour Cream

Potato Tostones with Romesco 

 

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Petits Fours
Aug
10
6:00pm 6:00pm

Petits Fours

Petit Fours are tiny jewel like cakes that are tricky to make. Sasha will show you how to make perfectly level cakes, and how to evenly glaze them. Once you learn these skills, the fun is in the decorating. You will learn how bake, glaze and decorate your petit fours with piped chocolate, fondant, and fresh flowers.

 

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Dinner Tonight: Japanese
Aug
5
11:00am11:00am

Dinner Tonight: Japanese

The Dinner Tonight series is for beginning-to-intermediate level cooks who want to learn recipes that they can recreate at home. Students will prepare both simple, weeknight recipes, and also dishes that can be made ahead of time for busy weeks. Each class will focus on basic knife skills and other techniques that will make cooking easier and more pleasurable.

Japanese cooking can seem intimidating, but Japanese home-style food is healthy, flavorful and surprisingly easy to cook. We will demystify some of the basic Japanese pantry items and then cook some our favorite recipes.

Japanese-Style Shrimp Dumplings

Hawaiian Poke-Style Tuna Rice Bowl

Soba Noodle Soup with Duck and Spring Vegetables

Stir-fried Root Vegetables

Green Beans with Sesame Dressing             

 

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 Summer Pies and Tarts
Jul
22
11:00am11:00am

Summer Pies and Tarts

Pies are one of the best ways to show off the bounty of summer fruit. There is a lot of mystique around making pie dough,but if you follow some simple steps it is quite easy. We will teach the secrets to making a light and flaky pie crust. You will learn how to roll out the dough, line a pie pan, and make a lattice top. Each student will take home their own pie.
We will make a couple of savory pies to eat for lunch.

 

 

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One Leg of Lamb - 5 More Meals
Jul
2
11:00am11:00am

One Leg of Lamb - 5 More Meals

Following our very successful class on ‘One Roast Chicken - 5 More Meals’, we are going to do a class on roasting a perfectly rosy-pink leg of lamb with accompanying dishes and then how to make creative and delicious meals later in the week using the leftovers. We will even make a delicious stock for a soup using the lamb bone.

Sample menu and to sign-up 

 

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