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 […]
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 […]