We love chicken for its versatility and comforting flavor, and for the simplicity in its preparation for delicious results. It was no surprise that chicken was a top-ten contender in a year-end round-up of the New York Time’s favorite recipes. In this demonstration class Miriam Rubin will make three cold-weather comfort food classics, all featuring […]
Semolina pasta is a staple of Southern Italian Cuisine, it is made from durum wheat (a hard, high gluten wheat) and milled several times into a lovely amber flour. Due to the sturdiness of this dough it is perfect for creating shaped pastas that are ideal for drying for long term use. In this hands-on […]
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 […]
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 & Sausage; or […]
Join Lou Jones of BritBreads for the essential tutorial on making delicious yeasted and sourdough bread at home. Lou’s impeccable culinary background as well as his informative and entertaining teaching style make his classes the best of all worlds – real learning, great food and a good time. This demonstration-style bread class will inspire you […]
Join accomplished knife-wielder Matthew White, owner of HGS Home Chef, in his HANDS-ON knife skills workshop. Matthew will show how to attack a variety of vegetables and fruits skillfully and safely with a knife - then we’ll practice together. The results of your handiwork will go into a sauté pan along with fresh salmon to […]
This sauce-focused demonstration class, led by culinary expert Chef Lou Jones, will center around three classic emulsion sauces, perfect for appetizer, main course and dessert. As with any skill, understanding the technique and science behind it will be key to your success, and with practice the world of flawless and delectable sauces will open up […]
Join Jack Peele of JACuTERIE for this demonstration class as he shares the techniques of curing meats. We will explore the theories and practices behind cured meat, as Jack explains, not just the how-to, but also some easy-to-make-at-home recipes - no fancy equipment required! You will learn what goes into the production of pastrami/corned beef, […]