Join Food & Wine culinary director at large, chef and cookbook author Justin Chapple for a demonstration cooking class that combines seasonal produce with artisanal cheeses to make bold dishes perfect for warm weather. Justin’s style of cooking is approachable but never boring, and these flavor-packed recipes will surely inspire your spring and summer cooking. […]
There’s nothing like home-made pizza and the best part is how surprisingly easy it is to make. Matthew White & Anthony DeCaria join forces in this class to share their complimentary takes on the ultimate Italian street food. Matthew will share his favorite - sourdough pizza - which he learned from the Sourdough Goddess (and […]
It’s hard to imagine a sweet treat more delicate, beautiful or delicious than French macarons. In this demonstration class led by pastry chef Tess Kelly, you’ll learn the secrets of making these iconic confections. The flavor spectrum of French macrons can be endless, but we’ll focus on two classics – Pistachio-Vanilla and Raspberry-Rose. Tess will […]
Join us in the kitchen as we celebrate all things strawberry in this special, seasonal demonstration cooking class with cookbook author Miriam Rubin. We’ll begin by making a fabulous Strawberry Buttermilk Cake that comes to us from the In The Day Bakery located in Savannah, Georgia. Next we’ll make an easy Strawberry Skillet Jam, no […]
Join cookbook author Jessie Sheehan (goddess of sweet bakes) in this cooking class celebrating her new cookbook Snackable Bakes. Whether you are new to baking or want to expand your repertory, Jessie’s hot-off-the-press cookbook has you covered. Join her in our Hudson Valley - Berkshires kitchen as she shares her tricks and tips for the […]
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 […]