Regional Mexican Cuisine: Oaxaca - Tues, Mar 26 at 6:30pm
Immerse yourself in Oaxacan ingredients and learn what makes Oaxacan cuisine unique. Explore making a mole; a melting pot of fragrant herbs and chilies supplemented by dozens of different ingredients. All classes are hands-on and end with a seated meal unless otherwise stated. Wine is served in class.
- Gluten Free! Mastering the Classics: Coq au Vin - Wed, Mar 27 at 6:30pm
In this class, we do a riff off of Julia Child’s recipe and along the way learn a number of foundational culinary skills involved to create this timeless dish.
- Tokyo Night Market – Thurs, Mar 28 at 6:30pm
Usually consumed after a night of drinking and dancing, these snacks are perfect for serving at your next gathering, or as sides for a Japanese inspired meal.
- Vegetarian Kitchen: Middle Eastern Mezze - Mon, April 1 at 6:30pm
Yotam Ottolenghi's cookbooks serve as a point of inspiration in this class, drawing on his recipes to showcase the season's best vegetables.