Jan
11
6:00 PM18:00

Eclairs

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Eclairs are one of the world’s favorite pastries. Their crisp shell, creamy filling and silky glaze make for an irresistible dessert. You will make all of the components, and then assemble them. After a simple lunch in the afternoon, we will taste our eclairs. There will be enough for you to take home to impress your friends and family.

The class will include lunch or dinner.

Pate a choux

Pastry cream

Chocolate glaze

$80

Other dates: Monday, March 12, 6.00pm -9.30pm

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Jan
14
11:00 AM11:00

Sunday Brunch

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Sunday Brunch is the most relaxing way to entertain. The food should be comforting and easy to make. You will learn techniques for cooking eggs. We will make both savory and sweet dishes, and a perfect cup of chai. Students will sit down at th end of the class and enjoy the food that they have prepared. 

Sample menu:

Vegetarian Croque Monsieur

Shakshuka 

Maple Bacon Biscuits filled with Scrambled Eggs and Bacon

Frisee Salad with Pancetta, Crispy Fried Egg and Garlic Toasts 

Caramelized Apple Crepes

Coffee Cake Muffins

Chai

$120

Other dates: 

Sunday, February 4, 11am -2.30pm

Sunday, March 4, 11am -2.30pm

 

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Jan
20
11:00 AM11:00

All Things Chicken

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In this class we will cover all things chicken: how to cut a whole chicken up, how to roast the perfect chicken and how to make chicken stock with the bones.  We will also show you how to be creative with the leftovers. 

Sample menu: 

Roast Chicken with Lemons and Herbs 

Risotto with Chicken, Mushrooms and Crispy Pancetta 

Warm Bread Salad with Chicken, Hazelnuts and Cherries 

Spicy Arepas with Chicken and Queso Fresca and Chipotle Ketchup 

$120

Other dates:

Sunday, March 18 

Monday, April 16 

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Feb
11
11:30 AM11:30

Chocolate for Valentine’s Day

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Nothing says ‘I Love You’ better than Chocolate. In this class you learn how to make your Valentine swoon. Whether you want to make a full on dessert, or just some irresistible treats, these chocolate desserts are certain to impress.

We will sit down and each lunch together as are chocolates are setting up.

Pink Champagne Chocolate Truffles

Salted Caramel Chocolate Mousse

Chocolate Pave

Chocolate Zabaglione Trifle

Chocolate Almond Toffee

$120

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Feb
18
11:00 AM11:00

One Roast Pork - 5 More Meals

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Figuring out how to cook meals everyday is a chore. Our grandmothers knew how to make delicious dishes for later in the week.  In this class we will roast a pork shoulder (we prefer it to pork loin) with accompanying dishes and then how to make creative and delicious meals with the leftovers.  

Sample Menu:

Roast Pork Shoulder, Hasselback Potatoes, Blistered Cherry Tomato Relish 

Spicy Pork and Hominy Stew 

Tostadas De Tinga Poblana 

Pork and Pineapple Fried Rice

Pork Noodle Soup with Shiitake Mushrooms and Bok Choy  

$120

Other dates:

Sunday, March 18, 11am -2.30pm 

Sunday, April 8, 11am -2.30pm

 

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Feb
22
6:00 PM18:00

On Vegetables

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

Sample Menu:

Chick Pea Crepes with Sautéed Greens, Mushrooms and Goat Cheese

Potato Tostones with Romesco

Caramelized Onion Tart Tatin

Red Lentil Dahl with Coconut and Cauliflower 

Other dates: Monday, March 26, 6pm-9.30pm

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Mar
10
11:00 AM11:00

Pies

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Pie making can be intimidating! In this class you will learn to make a flaky, easy to roll out pie dough. You will also learn how to blind bake a pie crust, make a lattice, and make fillings such as:

Lemon Meringue

Apple

Strawberry Rhubarb

Each student will take their pie or tart home with them. We will sit down to lunch as our pies bake.

$110

Other dates: Saturday, April 14, 11am -2.30pm

 

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Dec
10
11:00 AM11:00

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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Dec
2
11:00 AM11:00

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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Nov
18
11:00 AM11:00

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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Nov
12
11:00 AM11:00

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
4
11:00 AM11:00

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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Oct
14
11:00 AM11:00

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
11:00 AM11:00

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
6:00 PM18:00

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
11:00 AM11:00

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
11:00 AM11:00

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
11:00 AM11:00

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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