Buying a whole bird and breaking it down yourself is the best way to save money and infuse more flavor into your family dinners. Learn the basics of butchering a whole chicken, plus THREE different ways to prepare it. Chef Sylvia will demonstrate cutting a whole chicken into eight pieces as well as “spatchcocking” (also known as […]
Using and caring for knives is the essential first step toward learning how to properly cook, and few people know their way around a knife better than Michael Chesloff. In this HANDS-ON knife skills class, Michael will walk you through the basics: slicing, dicing, mincing and other techniques. You will learn how each method applies […]
Join Carrie Chen for a hands-on tour through a three-course dumpling meal that will expand your idea of what dumplings can be. Carrie will share how to use authentic Chinese recipes, enhanced with Western ingredients for essential skills that will enhance your cooking ability. Once you learn the basic techniques of these dumplings, the possibilities […]
This year for Passover we are exploring different flavors to add to the traditional table, thanks to this class with Miriam Rubin, the cookbook author and chef who was the first woman in the kitchens of NYC's famed Four Seasons Restaurant. No, we’re not taking away the matzo ball soup — but we are swapping out […]
Join Chef Michel Jean on this tantalizing tour of Moroccan tagine. In this demonstration class, Chef Michel will share the history and culinary traditions of Morocco as he creates a classic Lamb Shank Tagine. Moroccan food has a “depth of flavor” layered with spices and steeped in traditions dating back centuries. Join Chef Michel in our […]
Just in time for springtime and Easter, join Cookbook author Jessie Sheehan for a refreshing take on classic American desserts. Jessie’s philosophy is to simplify and demystify baking, inspiring you to bake the sweets we remember and crave. Her recipes often use just one bowl, so the days of upending your kitchen to bake delicious, celebratory desserts […]
In this special class Chef Serge Madikians of Serevan will share classic Armenian dishes 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 filled with foraged herbs and greens from the forests of Nagorno Kharabagh. He will teach us […]
As spring slowly emerges Chad Robertson will teach how to take advantage of the first edible greens which can be foraged in our local forests and fields - Ramps & Stinging Nettles. Chad will keep things simple and focus on the beauty of these two spring flavors while sharing the history of them in Italian […]