Gluten Free! Mastering the Classics: Coq au Vin - Wed, Mar 27 at 6:30pm
Julia Child lovingly translated the French classic, coq au vin, which traditionally uses roosters past their prime along with blood, kidneys and feet, into a recipe accessible for American home cooks. In this class, we do a riff off of Child’s recipe and along the way learn a number of foundational culinary skills involved to create this timeless dish. Mastering the Classics focuses on teaching students the methods and techniques required to cook classic French dishes. Students should come with prerequisite knowledge of how to hold a knife and appreciate a good glass of wine, but it is not necessary and instructors will provide guidance on both. All classes are hands-on and end with a seated meal unless otherwise stated. Wine is served in class.
- 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.
- Mastering the Classics: Chicken Pot Pie - Wed, April 03 at 6:30pm
Learn a handful of basic skills and put them to work with the ultimate comfort food —chicken pot pie.