Cozy and casual winter entertaining is the best way to gather, no matter if it’s a weekend brunch, lunch or dinner. In this demonstration class Tess has put together a flavor-packed menu that’s as easy to make as it is delicious. Besides creating a great meal, mastering simple entertaining at home is key. It should […]
Tess Kelly is back in our Hudson Valley/Berkshire kitchen to teach you how to make the perfect three course Provençal menu. Returning from her beloved Provence and the evocative flavors of France, she’s ready to share the flavors and techniques that inspire her cooking. This three course demonstration class will help beat the March blues. […]
Dim sum is more than just a series of small dishes ordered at a Chinese restaurant—it’s a celebration of a unique culture of cooking and sharing food. In this part hands-on, part demonstration class, you’ll dive into the rich history behind “dim sum”. You’ll learn to recreate three popular dim sum dishes commonly found in […]
It's the end of Winter, and all that remains are... root vegetables. Let's get creative with Chef Leah Guadagnoli of Fancy Feast Supper Club as she demonstrates how to make a surprising and delicious meal from winter’s classic storage crop. Menu to include: Celeriac Ricotta Gnocchi Beet Tartare with Turnip Remoulade Parsnip Cake with Blood […]
This Passover, let’s do something a little different, folding in spring flavors and new tastes. Tradition is important, so do prepare your grandma’s brisket and your best chicken matzoh ball soup, but in this demonstration class, chef Miriam Rubin will create some fresh sides to add a little something to your next seder. We’re swapping […]
Buying a whole bird and breaking it down yourself is the best way to save money and infuse more flavor into your family dinners or weekly rotation. Learn the basics of butchering a whole chicken, plus THREE different ways to prepare it. Chef Sylvia will demonstrate cutting a whole chicken into eight pieces as well as “spatchcocking” […]
Note: This class is being offered twice, at 11 AM and again at 2 PM, on April 18. Chef Bernard Janssen, Executive Chef and Culinary Program Director for ZWILLING J.A. Henckels, will introduce you to the fundamentals of good knife skills. He will discuss what knife to use for every task and share a variety of important […]
Note: This class is being offered twice, at 11 AM and again at 2 PM, on April 18. Chef Bernard Janssen, Executive Chef and Culinary Program Director for ZWILLING J.A. Henckels, will introduce you to the fundamentals of good knife skills. He will discuss what knife to use for every task and share a variety of important […]