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 […]
Christmas is a time for sweets and celebration and it’s hard to imagine a holiday dessert that fits that idea better than a classic Buche de Noel (sometimes called Yule Log here in the US). In this hands-on workshop Tess Kelly will share her Parisian baking experience to concoct this multi-layered dessert. In this case we will […]
Latkes are the quintessential Hanukkah food, because one of the themes of the holiday is oil, and tradition is to eat foods fried in oil. But is that all there is? No! Cheese is also a symbolic Hanukkah food. Join Miriam Rubin in our Hudson Valley / Berkshire kitchen to learn all about latkes. Included […]
Bring the kids and grandkids into our kitchen anytime between noon and 3:00 PM on Saturday, December 21, to decorate (and eat!) their own holiday cookie. We’ll have everything set up to inspire their creativity. We’ll also be offering big discounts on all our children’s cookbooks and kids aprons – ideal gifts for those budding […]