Semolina pasta dough makes a versatile and shelf stable pasta that is sturdy enough to create a plethora of shapes. In this Pasta Workshop, we are making a spinach semolina pasta dough from scratch. Chef Sylvia will show how the dough is made and then the hands-on shaping will begin. Learn to make cavatelli, orecchiette, […]
What is it about the French cooking that makes even a simple rustic, dish a thing of wonder? Bouillabaisse began centuries ago as a “fisherman’s stew” and became a classic, the secrets of which Tess Kelly will share in this demonstration class. It begins with the perfect stock which she will explain and from there […]
Join Pickle Maven, food writer, and cookbook author Miriam Rubin in our Small-Batch Pickle Fest. We’ll be making Miriam’s family recipe: Grandma Rubin’s Kosher Dills, and each participant will take home a jar of pickles they packed themselves. These yummy pickles do not require processing or vats of hot water, nor do they take tons […]
In this class Chef Serge Madikians of Serevan will share a classic Armenian dish from his travels in the place of his ancestors. On these trips Serge explored the joy of eating, including freshly cooked Jingalov Hats - literally, jungle bread, as it is loaded with foraged herbs and greens from the forests of Nagorno […]
Join acclaimed Chef King Phojanakong for this special class recalling childhood summers he spent in his mother’s homeland. You’ll love his take on these classics. Included in this demonstration class will be four dishes followed by lunch. Menu to include: Chicken Adobo- (as featured by the chef in the NY Times) a dish his mom […]
Let's celebrate peach season! Join Miriam Rubin in our Hudson Valley/Berkshires kitchen for a mini peach festival and Ice Cream Social, all in one delicious demonstration class. First, we'll learn how to make an easy peach ice cream. While it's churning, Miriam will put together a fantastic and super-simple Peach and Blueberry Cobbler. This is […]
In his new book Good & Sweet, Brian Levy mines a new world of desserts—one that few bakers have explored—where there’s no need for cane sugar or coconut sugar, or maple syrup or honey, or for anything like stevia. He deploys fruit (dried, juiced, and fresh), nuts, grains, dairy, and fermented products to create sweet […]
The Berkshires and Hudson Valley are heavenly this time of year, but sometimes it’s nice to have a virtual escape. Join Tess Kelly as she takes us on a Mediterranean seaside culinary excursion while she demonstrates some truly scrumptious small bites to have with your bright and breezy summer cocktail. Tess will make two perfect […]