Let’s be honest, you’re not going to keep up with special dietary restrictions if the food doesn’t taste good! Come join Chef Lisa Ruoff in learning how to make great tasting food for the holidays, focused on those pesky little things called “restrictions”.
Practice your French and hone your cooking skills as you learn to make sweet and savory pies with Sylvie Butel of Alliance Française. We will be making the traditional French apple pie and a potato and Cantal tatin. This class will be taught in French with English translation.
This workshop will focus on growing a steady supply of fresh greens with only a cupboard and a windowsill. Ready to harvest in just 7-10 days, these greens are good in fresh salads, stir fries, and more!
Can’t make it to the Oktoberfest in Munich this year to sample a real Bavarian Pretzel? No problem - you can make your own authentic soft pretzels at home! Learn how to make pretzels and pretzel rolls and with Heike Meyer of Bee Sting Bakery.
Carrots are one root vegetable everyone enjoys snacking on raw. But have you ever tasted a freshly harvested Gilfeather turnip? Why not? In this class, we will taste a number of fresh root vegetables and decide which to cook and which to munch on raw.
Learn to make handmade ravioli with chef Antonino DiRuocco in this Italian cooking class inspired by the flavors of the season. Learn how to mix the dough, knead, and roll out the ravioli, filling them with a savory wild mushroom filling.