Seemingly complicated dishes are simply organized emotions on a plate, and when it comes to great Italian food, the emotion and a delicious result are closely linked. In this hands-on class, Chad Robertson will share how to feel your way through making a hearty Italian meal for loved ones using the ‘quanto basta’ (as much […]

Known by many in the culinary world as the greatest living expert on Indian food, Madhur Jaffrey knows her way around the kitchen. She also knows how to write truly […]

Greek cuisine with its fresh Mediterranean flavors created the foundation of Western food thousands of years ago. Today Greek food continues its ancient traditions yet feels fresh and even modern. […]

Pâte Brisée is a rich and classically French pastry dough used to make flakey tart and pie shells. With this one dough you may create both savory and sweet pies and tarts that are as diverse as they are delicious. In this hands-on workshop Tess Kelly will share how this one dough may be used […]

Jack Peele of JACuTERIE is the local hero of creating exceptional cured meats and sausages. You’ve seen his delectable products at area purveyors and farmers markets, and the one question he gets asked the most, especially during fall and winter, is “How do you cook sausage”? While grilling is the most popular way, there are many ways to cook […]

There is so much more to Thanksgiving pie-making than apple and pumpkin! Let’s dig into some deep fall flavors while learning the art of classic American pie making. The class will begin with Olivia’s go-to pie dough, then will branch out into four scrumptious holiday pies that are not your standard Thanksgiving fare. Join Olivia […]

James Beard award-winning cookbook author Amy Chaplin's new book - WHOLE FOOD COOKING EVERY DAY - is a godsend for those who want to make and eat quality food that is delicious, healthy and beautiful. Join us for this very special book event, demo and tasting as Amy teaches one small aspect of her book: […]

It’s December and the perfect time to cozy up to a rich bowl of stew. The French have perfected this culinary category and in this demonstration class, led by Olivia Krywucki, we will channel our inner Julia Child and learn how to prepare three classics - Boeuf Bourguignon, Coq au Vin, and Cassoulet. The class will include recipes and […]