Join 18 Reasons instructor Jen Nurse for a class in the basics of using your chef's knife at home. We will discuss the ins and outs of knife use, care and safety. You will walk away knowing how to maintain a sharp edge and the best way to cut vegetables and herbs. This is a great class for beginners.
A hands-on cooking class culminating in dinner served with wine and beer.
Nyonya Baba or Straits Peranakan foods is a true Malay and Chinese fusion cuisine that dates back over 600 years. Chinese traders landed in the ports of Singapore, Penang, and Malacca, and, while waiting for the season to change, wedded local Malays. These marriages gave birth to a new and very unique cuisine that is Nyonya.
A hands-on class culminating in dinner served with wine.
Halloween's favorite gourd isn't just for jack-o-lanterns! Michelle McKenzie is here to prove it with four showstopping, sweet and savory pumpkin recipes:
Easy Kuri Pumpkin Dumplings with Parm and Fried Rosemary
Butternut with Purple Mustard, Hazelnut, Panteleo
Delicata with Toasted Seeds, Pomegranate, Mint Kabocha and Kamut Tart, Whipped Creme Fraiche, Mace
In Barcelona, “vermouth time” implies not only the delicious drink, but also an excuse to gather leisurely with friends on a late weekend morning, slowly indulging in savory tapas. We rather like this idea! So in this hands-on workshop, Camila Loew will help us to channel the vivacious spirit of Barcelona and to cook recipes that are perfect for the season of entertaining that's upon us. Vermouth included!
This class includes our Knife Skills manual as well as our 30-page Cooking Fundamentals booklet and a coupon for 20% off an 18 Reasons class of your choosing. The vegetables cut in this class will be used to create our favorite Vietnamese Salad; beer and bread will also be served.
Join 18 Reasons instructor Jen Nurse for a class in the basics of using your chef's knife at home. We will discuss the ins and outs of knife use, care and safety. You will walk away knowing how to maintain a sharp edge and the best way to cut vegetables and herbs. This is a great class for beginners.
This class includes our Knife Skills manual as well as our 30-page Cooking Fundamentals booklet and a coupon for 20% off an 18 Reasons class of your choosing. The vegetables cut in this class will be used to create our favorite Vietnamese Salad; beer and bread will also be served.
Join 18 Reasons instructor Jen Nurse for a class in the basics of using your chef's knife at home. We will discuss the ins and outs of knife use, care and safety. You will walk away knowing how to maintain a sharp edge and the best way to cut vegetables and herbs. This is a great class for beginners.
A hands-on cooking class culminating in dinner served with wine.
Join Michelle McKenzie for an exploration of the alluring flavors of Moroccan cuisine. Inspired by the traditional foods she ate during her travels, she has created contemporary dishes that will show us how to employ those special spicy, savory, and sweet ingredients at home.
During the time of the Spanish Viceroyalty, colonial Peru was the largest consumer of sugar in the New World. So it’s no surprise that its contemporary cuisine boasts a plethora of traditional desserts that are hundreds of years old! In this fun and unique hands-on class, Nico Vera will show us how to bake, hand-roll, whip, and slow cook Lima-style. He'll share the rich history of these rich recipes and serve up his Tallarin con Pollo to balance our sweet indulgences.
A hands-on cooking class culminating in dinner served with wine and beer.
In this three-hour breadmaking workshop, we will learn about the history, chemistry, and cultural significance of Indian bread. Led by the skilled and passionate hands of Roop Soni, Simran Singh and Stacie Dong, we will prepare the following, accompanied by traditional condiments (chutneys and raitas), pickles, masala chai and carrot halwa with Bi-Rite ice cream for dessert. This class will focus on stuffed paranthas.
