Cooking Classes

Allow Chef Oleg to transport you to the transcontinental country of Georgia on his flavorful culinary “tour”. Georgia straddles Eastern Europe and Western Asia and it is this mix that makes Georgian food so fascinating with its rich history, diverse flavors, and creative use of ingredients - particularly walnuts, eggplants, and specialty spices. This will […]

Join Australian cookbook author Cherie Hausler along with her good friend (and two-time James Beard Award winner) Amy Chaplin in our Hudson Valley/Berkshires kitchen as they celebrate the release of Cherie’s beautiful new cookbook, "A Plant-based Farmhouse." Cherie will take you through the tips and tricks of creating a truly indulgent Chocolate, Beetroot & Rye […]

Plant-based and loaded with protein; Tofu is a wildly versatile, largely misunderstood ingredient for those who on occasion are looking to step away from meat now and again. If you’ve been put off by the idea of tofu or, know it well but want to explore more flavor, this class is for you. Chef Sylvia […]

Fermenting vegetables is an easy and effective way to preserve and enhance the flavor of your favorite produce, including cabbage, radishes, carrots, peppers, and more. Join Mark Phillips for a hands-on introduction to the simple magic of fermentation using vegetables locally and organically sourced in the Berkshires. Learn the history and science of lactic-acid fermentation, […]

Stir-frying is the most fundamental cooking technique in Chinese cuisine, but like with most anything, one needs to understand the traditions, tools and techniques for the best result. Most stir-fry dishes contain protein and vegetables that when ladled over plain white rice create a perfectly simple, balanced one-dish meal. In this demonstration class Kian Lam […]