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Students work with fresh seasonal farmers’ produce and other healthful ingredients to prepare gourmet meals in a relaxed setting. Each student receives a recipe packet and all classes end with a sit-down dinner.Menu:Chef Paul's Killer GuacamoleGreen Chicken EnchiladasDrunken Beans, Yellow Rice with Tomatoes and OnionsSpicy Mexican Chocolate Cake
Get cozy this fall with these tasty, no-fuss dishes.One pot is all you need to make quick, delicious, and healthy meals!Chicken-scallion rice bowlButternut squash ramen bowl with tofu and fresh pea shootsSmoky tomato lentil soup with spinach and olivesMexican quinoa salad with creamy avocado dressingMoroccan spiced oranges
Baby, it's cold outside! Turn up the heat inside with these spiced-up delicious dishes.Create frutas guacamoleGazpacho shootersJicamaRadishPepita saladMexican quinoa with cilantro lime vinaigretteGrilled mahi mahi tacos with chipotle slawSeared tofu with spicy black beans and mango salsaElotes (Mexican street corn)Grapefruit margaritas
Tacos made from homemade corn tortillas are unbeatable. And believe us when we say they are ridiculously easy and fun to make. We'll fill them with all kinds of delicious ingredients and you will look forward to your excuse to through a taco party.Guacamole en Molcajete (homemade in a mortar and pestle)Homemade Corn Tortillas and Corn ChipsSoft Cor
Students attending this class will enjoy exotic Chanukah delights from eight different countries. Make Russian apple latkes with brown sugar; Hungarian crêpes with cherry preserves; Indian sweet potato fritters with mango salsa; Israeli jam doughnuts; Syrian pancakes with nuts and rosewater syrup; North African beignets with orange blossom water;
Mexican cuisine, both ancient and modern, is one of the most influential in the Americas, and translates beautifully to the home kitchen. Spend an evening learning about the distinctive chiles, spices, and techniques of this fascinating cuisine, and more! Cook up a fabulous feast of: Green Corn Soup; Classic Guacamole; Homemade Corn Tortillas; Pobl
GuacamoleGreen chicken enchiladasDrunken BeansYellow rice with tomatoes and onionsSpicy Mexican chocolate cakeSimple Vanilla Ice CreamStudents work with fresh seasonal farmers’ produce and other healthful ingredients to prepare gourmet meals in a relaxed setting. Each student receives a recipe packet and all classes end with a sit-down dinner.
You will explore the truly vibrant flavors that make authentic Mexican dishes so powerfully flavorful.
Menu for May includes: Guacamole en Molcajete (homemade in a mortar and pestle)Chicken with Hibiscus Mole Soft Corn Tacos with Poblano, Zucchini, and Mushrooms Mexican Chocolate Torte with Cinnamon CremaMenu for July includes:Guac
Come explore the truly vibrant flavors that make Mexican food so distinguishingly flavorful. Learn to make: Chicken Mole Fragrant Mexican Rice Elotes (Mexican Corn on the Cob) Mexican Chocolate Torte
As a classic “Mexican” dish, tacos are shapeshifting, taking on local transformations throughout Mexico. In many ways, this is why tacos are often a standard on many American restaurant menus—they are an easy shell to fill. In this class, Zoe Maya Jones will lead students on how to make fish tacos, the way she grew up eating them in Cancún.
You will learn to master mixing up Mexican cocktails and making authentic corn tortillas from scratch. Tacos and tequila: One would only be half as good without the other. This compact class is your chance to get the best of both. Your menu will consist of: Chorizo Tacos; Fish Tacos; Handmade Corn Tortillas; Pico de Gallo; Guacamole and Chips; Tequ
Forget the fast-food version---it's time to reimagine the Mexican taco. Learn great fillings, mouthwatering salsas, and scrumptious side dishes with chef-instructor Peter Berley as your guide. You will prepare four salsas: Salsa RiojaSalsa VerdePico De Galloand Mango Salsa. Fillings will include: Slow-Roasted PorkFried Fish and Grilled FishChipotle
Zoe Maya Jones will lead students on how to make tortillas, fill them with seasonal ingredients with its accompaniments. As always, wine will be served throughout class and the meal will be rounded out with a salad. As a classic “Mexican” dish, tacos are shapeshifting, taking on local transformations throughout Mexico. In many ways, this is why
Learn to make ceviches and tostadas. Ceviche, the light and refreshing dish consisting of marinated raw fish, has a rich culinary tradition. A popular dish in Central and South America, ceviche was originally consumed by the Incas and later Spanish conquistadors who introduced lime juice to the recipe. We will make tostadas to accompany this dish.A
Don't duck for cover! Sometimes it takes two to prepare a duck feast. With Chef-Instructor Renee Marton, you and your partner will learn the basics and far beyond in this class about the delectable bird. On your menu: Duck Dumplings; Garam Masala Spiced Duck Breast; Pappardelle with Duck Ragu; Duck Fried Rice; Spicy Thai Duck Liver Salad; and yes,
Mexican cuisine abounds with meat and seafood dishes, each more delicious than the next. In this class, you will discover regional variations on raw and cooked seafood preparations, grilled meats, flavorful sauces, and colorful garnishes. You will even make Caesar Salad, which was invented in Tijuana by an Italian-born Mexican. On the menu: Coctel
It's time to get your drink on---not to mention your dinner! There's no better way to do it than with a springtime fiesta. In this couples' class, you'll learn how to make tacos with all the fixins, and everything else that pairs with a marvelous Mexican meal. On your menu: Chicken, Beef, Tuna and Veggie Tacos; Corn Salad with Cotija (Mexican hard
Mexico's culinary traditions date back many centuries, and include summer-friendly cooking techniques including grilling (quick cooking over direct heat) and barbecue (long, slow cooking with indirect heat)---sometimes underground. In this class with chef-instructor Daniel Stone, you'll get a chance to experience both as you prepare a menu of: Coch
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