Brunch is an ideal way to entertain guests any time of year, but in winter it can be a particularly comforting. Chef David Wurth, famous for his yummy and always seasonal breakfasts and lunches at CrossRoads Food Shop, has concocted a brunch menu that includes his delectable make-ahead French Toast. This is the perfect dish […]
The vast and complex cuisines of India vary by region, so in effect there is no such thing as a single Indian cuisine. This makes the many flavors of India wonderfully exciting to explore for the home cook. In this informative demonstration class Tess Kelly will share a menu you’ll want to make at home, […]
Join Chef David Wurth for the perfect winter cooking class as he shares techniques from braising to baking. As always, in David’s class, the ingredients will be seasonal and the proceedings will be information-packed and fun. And of course we’ll eat a yummy lunch afterwards. Here’s what we’ll learn to make... Menu to include: Braised […]
Morocco is known for its uniquely delicious and complex cuisine. In the class Chef Sylvia shares some of the flavors the country is famous for by demonstrating Chicken Pastilla; a sweet and savory chicken filled pie with almonds and phyllo. This dish excites all the senses with its crunchy texture and savory filling with subtly […]
Cold months call for slow cooked braises and stews that fill the house with a rich and mouthwatering aroma. Serge Madikians serves an assortment of warming, savory stews at his restaurant Serevan and in this demonstration class he’ll share his secrets. Attendees will discover the key that makes delicious Middle Eastern stews so alluring. Serge […]
Join us as we celebrate the seasonal citrus fruits of winter in a class certain to brighten any winter day. Oranges, lemons and grapefruit range from sweet to tart, creating flavors that enhance a wide variety of sweet and savory dishes. In this class Miriam will demonstrate how to prepare four yummy recipes that highlight […]
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 […]
Thai cuisine is one that touches all the sensory notes; sweet, savory, salty, spicy and umami. Sylvia Becker once again brings world cooking to our kitchen, this time taking us on a culinary exploration of Thailand. To start we’ll have a hands-on exercise as we make Thai Spring rolls together (also known as summer rolls). […]