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In this three-hour hands-on class, students will learn the surprisingly simple techniques for producing enticing loaves of brioche and challah from a baking master.
Learn how to sear the perfect steak, make a red wine reduction and pair it with a traditional Bleu Cheese wedge Salad, Lemon Roasted Brussels Sprouts and Truffle Mashed Potatoes.
At last, we will take the mystique out of cooking perfect potato gnocchi and risotto. We will teach you how to make these extremely popular Italian dishes so that you can easily cook them at home. Step by step,we will show you how to prepare Risotto with porcini mushrooms, and the Gnocchi we will make together will be served with a delectable tomato and butter sauce.
Sunday's are meant for R&R. Join us as we relax the best way we know how - with Brunch. We'll be making breakfast staples both sweet and savory and sipping fresh squeezed juices, and whatever else you choose to bring. All our adult classes are BYOB.
This mountainous region of eastern France is home to some amazing cheese! Comte, Morbier, Beaufort and Reblechon are some of the many wonderful cheeses from this area and we will have a tongue-tingling time enjoying some of these and others.
Taking a class with friends or coworkers? Explore private event options
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In this class, we’ll learn first-hand how to introduce your child to new foods, tastes and textures as we head into the kitchen to make organic fruit and vegetable purees and protein-combos.
Learn simple and healthy recipes that the whole family to enjoy.
Come celebrate a 30th anniversary milestone with chef/partner Tony Mantuano of Chicago’s famed Spiaggia. Tony has been a champion on Season 2 of Top Chef Masters; written an award-winning cookbook on his own and a wine book with his wife, wine expert Cathy Mantuano; been named Best Chef Midwest by the James Beard Foundation; and been the owner of four other Mediterr
Making traditional puff pastry is time consuming. The version you’ll learn in this class uses a food processor to mix the dough, and a rolling, rather than folding, technique, which makes the whole process much faster.
Participants will know the importance and practices of sustainable seafood.
Master the most useful and widely used technique in cooking. You will create a fabulous meal based entirely on this art: Seared Sea Scallops with White Wine and Shallots, Pan-Seared Hanger Steak with Red Wine Sauce, Sautéed Potatoes, Garlic-Sautéed Spinach and Caramelized Pears.
Discover the different styles and how to appreciate rum in all its guises. Round out the tasting experience by learning how to mix it in some of the most popular, contemporary cocktails.
Students will walk out a sushi maven and full- of both knowledge and sushi.
Reds and whites, sparkling and still, sweet and dry...wines are loved the world over. What better to eat with it than an equally fine cheese? Let us part the veil of mystery that covers these two not-so-mysterious delicacies and help you build a foundation of pairing skills. It's not as complicated as you think
Participants will enjoy the full sensory experience of tea tasting and the tea expert will share anecdotes and background information about each tea.
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