Tess Kelly transports us to Summertime in France with fresh and bright dishes to make and share this summer. This three-course lunch is perfect for lunch or dinner and Tess will share her tips for making these dishes with panache and ease. All you’ll need us a cold, crisp white wine and a group of […]
Learn how to make Chinese-style, hand pulled noodles from scratch! In this demonstration class Chef Hannah Wong will demystify the technique of this classic dish and finish the noodles with a traditional sizzling chili oil and a smashed cucumber salad with black vinegar and garlic. While students are eating, Hannah will talk about different ways […]
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 […]
It has been a prolific year for fruit here in the Hudson Valley and Berkshires. Peaches may be gone, but we've got apples and pears galore! In this demonstration class Chef Miriam celebrates our bountiful harvest season with recipes that highlight the best in seasonal fruits and cheese. Cheese boards are popular, but we’ll be […]