Korean gimbap is rice rolled in seaweed containing a plethora of vegetables, meat, and sometimes seafood. It's a wonderful dish, perfect for family friendly entertaining or easily portable on-the-go meals. To create our gimbap we will use the ingredients below. Sylvia Becker will teach how to prepare each element with the proper flavor profiles. Then […]
Note: This class is being offered twice, at 11 AM and again at 2 PM, on Friday May 26. Chef Bernard Janssen, Executive Chef and Culinary Program Director for ZWILLING J.A. Henckels, will introduce you to the fundamentals of good knife skills. He will discuss what knife to use for every task and share a variety of important […]
Note: This class is being offered twice, at 11 AM and again at 2 PM, on Friday August 19. Chef Bernard Janssen, Executive Chef and Culinary Program Director for ZWILLING J.A. Henckels, will introduce you to the fundamentals of good knife skills. He will discuss what knife to use for every task and share a variety of important […]
Spring brings the bright color and puckery tang of rhubarb and its perfect partner, the strawberry. A delight for our tastebuds after a long winter. In this demonstration class Miriam will be making a favorite Rhubarb and Strawberry Crumble with Toasted Almonds, an easier-than-pie yogurt Spoon Cake that will be paired with a different take […]
Join Chef David Wurth for a class focusing on the magic of herbs. This demonstration class (plus lunch) will share some of his secrets and lots of his humor as he makes dishes sure to be repeated when your herb garden is in full summer glory. Included in this class (and lunch!) will be: Dill: […]
Understanding spices can broaden your cooking in surprising ways. Join us as we fearlessly delve into the world of spices in this special class led by Mimi Beaven. Spice, by the way, doesn’t always mean hot spicy heat, so fear not! Once you understand the basic properties of various spices, your world and your senses, […]
Many cultures have delicious dumplings, but perhaps the most varied and elegant are the dumplings of China. Chinese dumplings are often fried into pot-stickers or occasionally boiled and served with a spicy sauce. If you’ve ever wanted to make Chinese dumplings at home, this is the class for you. We are excited to have Kian […]
In this hands-on workshop 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 […]