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Currently viewing classes from:$0 to $1000
Today you’ll learn how to make beautiful and delicious gifts that will make you feel good about giving. The only problem? These concoctions are so darn good you’ll want to keep them all for yourself!Canning and preserving used to be something only your grandmother did, but now it’s one of the hottest culinary trends around. Pickles and fermen
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
Barbecue is probably one of the most recognized culinary preparations of Korean cuisine. The interactive style of dining makes it a social form of dining that is conducive for entertaining. In this class, Shin Kim teaches students how to prepare Korean galbi - grilled beef short rib and spicy pork belly and how to set up a full spread of Korean BBQ
Students attending this class will shake a festive cocktail and prepare a selection of delicious hors d'œuvres. Your party menu consists of:Ssparkling pomegranate punchDuo of bruschetta butternut squash and ricotta crostiniWild mushroom sriracha spiced deviled eggsThree cheese mini macsSmoked trout and pickled onion toastsHoney peppered pecansGuac
Japanese cuisine is a sophisticated affair, where the aesthetics of the final dish are as important as its taste. Sushi, tempura, and shabu-shabu are among its most common exports, but only offer a small glimpse at the richness and variety of dishes found throughout the country. This class will offer you an overview of the foods of Japan, along wit
One of the biggest attractions on a visit to Southeast Asia is the variety of cheap eats served up right on the streets. During your culinary staycation, chef Melanie Cecilio will introduce you to hawker favorites from Singapore, Malaysia, Indonesia, Vietnam, Thailand, and the Philippines. Your menu: Fried Kway Teow (char-flavored stir-fried fresh
Small is big news these days. Chef Richard has sized these globally-themed finger foods just right for your next cocktail party. Tonight you’ll learn about time management, mise en place, and get hands-on with fascinating culinary techniques. Making these hors d?oeuvres is almost as much fun as eating them!Class will cover:Watercress, Avocado and
Learn to cook with locally sourced ingredients after the farms (and farmers’ markets) are closed for the season. Students will learn how to preserve the harvest to enjoy throughout the year, through lacto-fermentation, using root vegetables. Brian will bring along West Stockbridge-based founders/makers of Hosta Hill sauerkraut, kimchee and tempeh
In this class you will learn the mechanics of lacto-fermentation using fresh ingredients from our local farmers market. Join us as we delve into the world of pickle-making. You will make some pickles together to take with you along with instructions to make more at home.
Whether sidled up to a quarter-pounder, paired with your favorite cheese, or straight from the barrel on Coney Island, pickles are a food we all love. Come sample some of our favorites from near and far while learning the difference between a half sour and a gherkin. You’ll even learn what gives a cured cuke its crunch.
Create your own shrub-a classic mix of fruit, sugar, and vinegar used to make delicious cocktails and sodas-and then learn how to preserve it by canning. Expand your ideas on what pickling can be, learn to minimize waste, and increase your nutritional intake as you prepare shelf-stable goodies that allow you to eat (and drink!) locally year-round.
We will learn the history of this tasty pickled treat and learn both the traditional and modern methods of preparation. In this afternoon workshop, Sohui Kim from Red Hook’s Good Fork gives us a simple introduction in making Korean kimchee. After we work our way through the entire kimchee making process- salting and draining the cabbage, making
Sure there's a bountiful harvest at the farmers market this time of year, but how do you make it last? We'll take you through the basics of preserving produce through the long (hopefully not as cold as last year) winter. You'll even get to take the fruits of your labor home with you!
Kimchi, the national food of Korea, is packed with nutritious probiotics and super fun to make. In this class we will discuss the basics of lacto-fermentation, why we do it, and how it works. Get hands on and learn how to make your own kimchi to ferment at home.
Whether your bumper crop comes to you from a CSA share, the farmers’ market, your own garden or anywhere else, now you can revel in the taste of summer all year long. Here’s your chance to work with canning expert, Michaela Hayes, owner of Crock & Jar. You’ll learn how to safely can and preserve fresh produce, make pickled vegetables, chu
An evening focused on collaboration and community: we’ll build a cheese plate and provide wine, bring in artisan food producers, local musicians, and food art. An interactive educational experience not to be missed. Tasting includes 3 cheeses, 1 glass of wine, and pairings with local producers of jams, pickles, and chocolates.Featuring Food Prod
BCS has to represent its original ‘hood. Come taste some of the best stuff coming out of Kings County with us. Jams, pickles, cheese, and even some of the best chocolate that side of the East River - you can find anything in the BK.
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