Vegetarian

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. 

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. 

Welcome to Marie’s latest and greatest series: High Voltage Vegetables: Spring Edition! We are going to make full-flavored, no-holds-barred vegetable dishes and it will rule. 

A hands-on in-person cooking class culminating in a dinner served with wine and beer. Chef knives will be provided to students for in-class use. This class is limited to 12 students. Review our registration and cancellation policies here. 
 

A hands-on in-person cooking class culminating in a dinner served with wine and beer. Chef knives will be provided to students for in-class use. This class is limited to 12 students. Review our registration and cancellation policies here. 
 

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. See our registration and cancellation policies here.
 

A hands-on in-person cooking class culminating in a dinner served with wine and beer. Chef knives will be provided to students for in-class use. This class is limited to 12 students. Review our registration and cancellation policies here. 
 

A hands-on in-person cooking class culminating in a dinner served with wine and beer. Chef knives will be provided to students for in-class use. This class is limited to 12 students. Review our registration and cancellation policies here. 
 

A hands-on in-person cooking class. Alongside the tasting of baked goods, a seasonal salad will be served with wine or beer. This class is limited to 12 students. Review our registration and cancellation policies here.

A hands-on in-person cooking class.  Alongside the tasting of baked goods, a seasonal salad will be served with wine or beer. This class is limited to 12 students. Review our registration and cancellation policies here.

A two-day, hands-on course, with each day a light meal (bread, cheeses and spreads, seasonal vegetarian salad) served with wine and beer. Day one is Friday, May 9th from 6 - 9:30 pm and day two is Saturday, May 10th from 4 - 8 pm. Class is limited to 12 students. Review our registration and cancellation policies here.