Cooking Classes

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 […]

Join Chef Oleg Shcherbakov in his hands-on workshop as he teaches us how to make delectable Eastern European favorites including Pierogies and Pelmeni. You’ll learn the secrets are you make the savory dumplings so beloved in native Eastern European cuisine. Following the hands-on class, you’ll enjoy lunch together, finishing with a Russian Apple Cake pulled […]