Join author and food writer Miriam Rubin as she demonstrates three fabulous uses for Fall’s favorite tree fruits. In this class, you’ll learn how to make: an Apple Galette with super-flaky Cheddar Cheese Crust a sumptuous Baked Pear with Caramel Sauce (that is soooo easy) and a bonus recipe: a delectable Pear & Camembert Soup […]
Join David Wurth (of CrossRoads Food Shop) for BRUNCH! Here’s how he describes this class and its dishes: “At CrossRoads there were items on the menu that arrived almost as soon as the day the restaurant opened and with very little tweaking remained there until the day it closed ten years later. That's a good […]
Join world-traveling chef Sylvia Becker in our kitchen as she takes us on a virtual trip to Spain with this special Paella class. Rather than cooked over an open flame (as romantic as that sounds) Sylvia will make this Paella on our stove, so anyone can create this iconic dish at home, even without a […]
Galettes (rustic tarts) are both simple and elegant, and surprisingly easy to make. In this part-demo, part hands-on class, Miriam Rubin will show how to make the perfect crust and then each student will roll their own dough and fill it with a filling of choice - Greens & Feta; Roasted Pumpkin; or Cream Cheese […]
Take a trip to the South of France, and enjoy its simply delicious food, without leaving the Hudson Valley or Berkshires. Tess Kelly has returned from her culinary excursion to France to teach once again in our kitchen. In this class Tess will share the nuances and techniques for a classic three-course Provence lunch. Menu […]
Being Anglo-French, Mimi Beaven grew up with tea and cakes as an afternoon ritual. Then when she opened Little Ghent Farm the kitchen table was loaded with scones, breads and cakes for people to enjoy at the farm, at home, or to gift to friends and family. Baked goods always bring a comfort and […]
In his new book Good & Sweet, Brian mines a new world of desserts—one that few bakers have explored—where there’s no need for cane sugar or coconut sugar, for 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 dessert […]
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 […]