The title says it all. ON THE MENU: Beer and Cheddar Soup with Caramelized Apples and Soft Pretzels; Chicken Schnitzel with Creamy Sauerkraut and Chives; Potato Pancakes; German Chocolate Brownies with Sour Cherries; German Wine and Beer
Friday Sep 22nd, 6:30pm
Spend a day steeped in the incredibly fascinating world of cheese making with the warm and wonderful Dr. Larry Faillace and his wife Linda from Three Shepherds Farm. This class provides a fun, hands-on opportunity to learn about the art and science of cheesemaking. Packed with lots of activity and information, Larry and Linda have designed this...
This class was designed to keep parents and children engaged using their imagination to create long lasting memories with your loved ones. Do-it-yourself pizza and ice cream, how can it get any better? Parents and ages 9-12. ON THE MENU: Cheese pizza Strawberry ice cream Edible ice cream bowls Chocolate sauce
Saturday Jul 29th, 9am
These delicious Middle Eastern classics are as satisfying to make as they are to eat! Even though they are vegetarian, they’re hearty enough to satisfy even the most enthusiastic meat eaters around! ON THE MENU: Phyllo Triangles with Cheese and Herbs Red Lentil Dip Stuffed Grape Leaves Cucumber Yogurt Sauce Double Chocolate Baklava
Wednesday Aug 16th, 6:30pm
Come with your significant other and learn some fun foods that can be prepared together. This class can be enjoyed by all, led by Chef Nichole Ferrigno. ON THE MENU: Radicchio Salad with Grapes and Shaved Parmesan Caponata and Goat Cheese Toasts Polenta Fries with Tomato-Basil Sauce Chicken Saltimbocca Roulades with Pesto
Saturday Sep 9th, 9am
France’s Mediterranean coastline boasts Greek and Roman routes with sophisticated French elan. Learn the secrets to recreating these Provencal classics in your own home. ON THE MENU: Olive Fougasse Bread Herbed Goat Cheese Dip Provencal Vegetable Quiche Bouillabaisse Raspberry and Citrus Clafoutis
Saturday Sep 9th, 6:30pm
ON THE MENU: Goat Cheese Tomato Tart with Basil; Coconut Fish Curry with Ginger Brown Rice; Rainbow Salad with Rice Noodles, Mango, Purple Cabbage, and Sesame Vinaigrette; Superfood Dark Chocolate Bark
Thursday Sep 14th, 6:30pm
Chef Neil teaches our very best pasta class using durum flour. This pasta is identical as what is used in the fine dining restaurants in this country and Italy. ON THE MENU: Basic Durum Pasta; Raviloi Stuffed with Fresh Summer Corn; Spinach Pesto; Papardelle with Shrimp and Gorgonzola Cheese Sauce
Friday Sep 15th, 10:30am
Typical Brazilian appetizers served all over the country – pastel, bolinho e croquete. On the Menu: Pastel de Catupiry (soft cheese and shrimps pastry) Bolinho de bacalhau (codfish and potatoes fried dumplings) Croquete (crunchy beef dumpling)
Saturday Oct 28th, 9am
International finger food dishes served with a perfect wine pairing. On the Menu: Marinated salmon and cream cheese canapé Tomatoes, basil and onions crostini Seasoned shrimps skewer, root veggies chips.
Saturday Oct 28th, 1:30pm
Chef Neil teaches our very best pasta class using durum flour. This pasta is identical as what is used in the fine dining restaurants in this country and Italy. On the Menu: Basic Durum Pasta Ravioli Stuffed with Sweet Potato and Ricotta Vodka Tomato Sauce Papardelle with Goat Cheese Sauce and Shrimp
If you love the show or the magazine, then you’ll love this three-part series that focuses on cooking and baking the Cook’s Illustrated way. Join Leslie Meyer, a former CI project chef, as she guides you through the recipes, techniques, and tips grounded in the painstaking research that launched the magazine and show. Part 1 – Heirloom Recipes:...
Saturday Sep 9th, 1pm
Add a new twist to Fall with sauces and variations to make every meal memorable. A different sauce can change the flavor profile to create a unique dish. In this class, we will learn variations on sauce techniques that will make your classic meal suited for your unique menu. ON THE MENU: Winter Pesto with Garlic Cheese Crostini; Pumpkin Sage...
Saturday Sep 30th, 1:30pm
Thanks to its Byzantine and Ottoman influences, Turkish cuisine is one of the most respected culinary patrimonies in the world today. In this class, Chef Amy reveals the history of Turkish cuisine along with highlights of a culinary tour she led there. On the Menu: Spinach & Cheese Pies/Sigara Borek Cucumber & Yogurt Sauce/Cacik Lamb Croquettes...
Saturday Sep 30th, 6:30pm
ON THE MENU: Raspberry Bellini Shitake and Leek Champagne Cream Soup Arugula Salad with Poached Pear, Candied Walnuts Bleu Cheese with Champagne Vinaigrette Pan Seared Grouper with, Seared Greens and Champagne Sauce Warm Caramelized Apples over Almond Cake with Champagne Sabayon
Saturday Dec 30th, 6:30pm