Macarons have taken over as everyone's favorite, bite-sized, simply gorgeous confection. With seemingly infinite flavor and color combinations, it's impossible to tire of them.
For young and old alike. We'll provide the house and all the fun decorations you'll need to create a winter wonderland fit for a prince or princess. One house per person. Hot chocolate (or wine!) included
What's better than giving a homemade gift from the kitchen? create gifts they'll cherish while supporting local small business! Join Lindsey Pearson, owner of Holistic wellness company Do You Mind(Fully)?, and Chef Abby in the kitchen as they guide you in making a variety of beautifully crafted presents.
Join Alex Shytsman - recipe blogger, author of Friendsgiving, and co-author of The Complete Vegan Cookbook - for a primer in plant-based holiday entertaining. In this class, you'll learn to make indulgent plant-based finger foods and snacks perfect for festive occasions with family and friends.
Join us for this festive class, sure to put you in the holiday spirit. We'll make all components together from scratch: sponge cake, ganache filling and buttercream frosting, plus decorations. Every participant makes and takes home their own creation.
Join us and make your own showstopper of a cream puff tower! Learn to make profiteroles (cream puffs) and pastry cream then how to assemble them into the festive cone with caramelized sugar.
For young and old alike. We'll provide the house and all the fun decorations you'll need to create a winter wonderland fit for a prince or princess. One house per person. Hot chocolate (or wine!) included
Southeast Asian spices and ingredients can be daunting - Lemongrass, Kaffir Lime Leaves, Galangal, Palm Sugar, Fish Sauce and Curry Paste - but no more! We'll meet in Chinatown and shop at our favorite stores to get all the ingredients to cook Shrimp Tom Kha Gai, Chicken Green Curry, Coconut Rice, Pad Thai, and Green Papaya Salad.
Having fresh spices and understanding how to use them, will transform the way you cook. We’ll meet at one of our favorite Indian markets to peruse the spices and ingredients to make an Indian menu. Back in the kitchen, we’ll make Cauliflower Pakora, Chicken Curry, Basmati Pilaf, Lentil Dal, Mango Chutney and Raita.
You love to eat it, now make it yourself! Learn the necessary ingredients and equipment, where to buy them and then roll, roll, roll! We focus on norimaki: uramaki, temaki, gunkan maki using vegetables, tuna, salmon, and fish roe.
Every culture has a version of dumplings and they are all SO delicious! We'll make fresh dumpling dough and then some of our favorites from Asia: Japanese Gyoza, Tibetian Momo, Indian Samosas, Shanghai Soup Dumplings.
Southeast Asian spices and ingredients can be daunting - Lemongrass, Kaffir Lime Leaves, Galangal, Palm Sugar, Fish Sauce and Curry Paste - but no more! make Shrimp Tom Kha Gai, Chicken Satay, Chicken Green Curry, Coconut Rice, Pad Thai.
The depth and complexity of texture and flavor are what make ramen so alluring. Learn how to make various broths, perfect jammy eggs, and the knife skills to finely slice vegetables and garnishes. This is not the ramen of your college dorm room! Bring on the umami!
Join us for an evening in the south of France. You’ll think you’re in Marseille.
Healthy and light, yet substantial and filling. We'll make smoky Baba Ganooj, Hummus, Maram's Famous Falafel, Tahini Sauce, Toum, Pickled Turnips, and assorted traditional vegetables. Local beer and wine is served with every class.
Sit back and relax while chef-owner and certified sommelier Abigail Hitchcock teaches you about swirling, sniffing, terroir and finish. Six ridiculously quaffable, entirely hearty wines from around Italy, served with Cheeses from Murray’s.
You love to eat it, now make it with your honey! Learn the necessary ingredients and equipment, where to buy them and then roll, roll, roll! We focus on norimaki: uramaki, temaki, gunkan maki using vegetables, tuna, salmon, and fish roe.
Cozy up, sip some wine and make a delicious French meal: Seared Sea Scallops with White Wine Shallot Cream Sauce, Crispy Duck Breast with Pomegranate Pan Sauce, Cauliflower Gratin with Bacon, Garlic-Sautéed Spinach, and Crêpes Suzette for dessert.
Having fresh spices and understanding how to use them, will transform the way you cook. We’ll meet at one of our favorite Indian markets to peruse the spices and ingredients to make an Indian menu. Back in the kitchen, we’ll make Cauliflower Pakora, Spinach & Potato Samosas, Chicken Korma, Basmati Pilaf, Curried Peas, Mango Chutney and Raita.
The most important skill in the kitchen before heading to the stove—it’ll change your life! Learn to slice and dice like a pro. We discuss which knives you really need; how to hold a knife for efficiency, speed and safety; what it means to sharpen versus hone; how to use your honing steel; and a magical way to get the garlic smell off your fingers. We’ll make Couscous Salad with Roasted Vegetables, Provençale Stuffed Tomatoes, and Caramelized Peaches from the fruits of your labor!
Join us for an evening in the Mediterranean! We'll make Horiatiki (Greek Salad with Feta,Olives, Tomatoes, Peppers and Onions); Grilled Bronzini, Grilled Lamb Chops; Cucumber Dill Tzatziki with Grilled Pita; Briam (Greek Ratatouille); and, for dessert, Baklava.
Sit back and relax while chef-owner and certified sommelier Abigail Hitchcock teaches you about swirling, sniffing, terroir and finish and just exactly what Natural Wine is! We’ll taste through six wines paired with cheeses from Murray’s.
When you bite into fresh, homemade pasta, there's that pause when you just can't help but stop talking and savor its deliciousness. How can two ingredients taste so sublime? Well, they do. We'll make Linguine alla Vongole (Clam Sauce), Butternut Squash Ravioli and Pappardelle Bolognese.
Cozy up, sip some wine and make a delicious Italian meal. We’ll make assorted mezze to accompany Osso Buco with Saffron Risotto, Broccoli Rabe with Garlic & Olive Oil, and Panna Cotta for dessert. Local beer and wine is served wih every class.
You love to eat it, now make it yourself! Learn the necessary ingredients and equipment, where to buy them and then roll, roll, roll! We focus on norimaki: uramaki, temaki, gunkan maki using vegetables, tuna, salmon, and fish roe.
Macarons have taken over as everyone's favorite, bite-sized, simply gorgeous confection. With seemingly infinite flavor and color combinations, it's impossible to tire of them.
Duck confit, smokey sausage, white beans, tomatoes, garlic, herbs, rich beefy broth—these are a few of our favorite things! Especially when them come together to make cassoulet. Perfect for entertaining, perfect for a cold winter’s night! We’ll have nibbles to tide you over while we cook, and make crème brûlée for dessert.
Sit back and relax while chef-owner and certified sommelier Abigail Hitchcock teaches you about swirling, sniffing, terroir and finish. Six ridiculously quaffable, entirely refreshing wines from around Portugal, served with cheeses from Murray’s.
It’s cold out but we’ll make a soul food menu to warm you right up! Fried Chicken, Smoked Mac & Cheese, Collards, Black Eyed Peas, and Sweet Potato Pie.
The depth and complexity of texture and flavor are what make pho so alluring. In this summery class we'll make Vegetable Summer Rolls, Pork & Shirmp Dumplings and Beef Pho including the rich bone broth from scratch. Che Chuoi (Vietnamese Tapioca Banana Pudding) for dessert!
Lots of delicious small plates! What better way to eat? Plus, many recipes can be modified to be quick weeknight dinners.
This is our favorite style of paella: layers of seafood, chicken and chorizo cooked with Spanish rice, saffron and aromatics.
Can’t get away this winter? We’ll create a tropical menu in the middle of the freezing cold! To whet your appetite, a Hibiscus Rum Punch; then we’ll make Jerk Chicken, Curried Goat, Rice and Peas, and Coconut Bread. See you on the beach!
Julia Child taught us that the fundamentals are what make you a good cook. Whether you’re learning to cook or learning to cook really well, this 3-class series will give you all the confidence you need to really enjoy cooking. Each week focuses on one basic cooking technique: sautéing, roasting and grilling. We’ll make sauces, practice knife skills and arm you with lots of other basics.
Sundays: January 26, February 2 and 9,
The depth and complexity of texture and flavor are what make ramen so alluring. Learn how to make various broths, perfect jammy eggs, and the knife skills to finely slice vegetables and garnishes. This is not the ramen of your college dorm room! Bring on the umami!
Having fresh spices, and understanding how to use them will transform the way you cook. We'll meet at one of our favorite Indian markets to peruse the spices and ingredients to make an Indian menu.
The most important skill in the kitchen before heading to the stove—it’ll change your life! Learn to slice and dice like a pro. We discuss which knives you really need; how to hold a knife for efficiency, speed and safety; what it means to sharpen versus hone; how to use your honing steel; and a magical way to get the garlic smell off your fingers. We’ll make Couscous Salad with Roasted Vegetables, Provençale Stuffed Tomatoes, and Caramelized Pears from the fruits of your labor!
Cozy up, sit back and relax while chef-owner and certified sommelier Abigail Hitchcock teaches you about sparkling wines from around the world, from the coveted Champagne region to Italy to the New World. Six ridiculously quaffable, perfect-for-Valentine’s Day-and-beyond sparklers, served with Murray’s Cheese.
When you bite into fresh, homemade pasta, there's that pause when you just can't help but stop talking and savor its deliciousness. How can two ingredients taste so sublime? Well, they do. We'll make Linguine alla Vongole (Clam Sauce), Butternut Squash Ravioli and Pappardelle Bolognese.
Join us for an evening in Burgundy! Learning how to make a rich stew is rewarding on many levels. They are rich, delicious and satisfying. Perfect for a cold winter’s night. Julia Child made Boeuf Bourguignon famous in this country and it’s a classic for a reason. In addition to the hearty stew, we’ll have roasted potatoes, green salad and crème brûlée for dessert.
You love to eat it, now make it yourself! Learn the necessary ingredients and equipment, where to buy them and then roll, roll, roll! We focus on norimaki: uramaki, temaki, gunkan maki using vegetables, tuna, salmon, and fish roe.
Macarons have taken over as everyone's favorite, bite-sized, simply gorgeous confection. With seemingly infinite flavor and color combinations, it's impossible to tire of them.
Learn some great techniques while creating a sensuous meal. Local wine will flow, nibbles will be served as we make NY State Steelhead Trout Tartare, Rack of Lamb with Red Wine Sauce, Creamed Spinach and Coeurs à la Crème (unbaked, heart-shaped cheesecakes) with Raspberry Coulis.
Learn some great techniques while creating a sensuous meal. Local wine will flow, nibbles will be served as we make NY State Steelhead Trout Tartare, Rack of Lamb with Red Wine Sauce, Creamed Spinach and Coeurs à la Crème (unbaked, heart-shaped cheesecakes) with Raspberry Coulis.
Seriously serious but not hard, given some good knowledge. Learn how to cook with chocolate, taste different brands, and bake some of our favorite confections.
Southeast Asian spices and ingredients can be daunting - Lemongrass, Kaffir Lime Leaves, Galangal, Palm Sugar, Fish Sauce and Curry Paste - but no more! We'll meet in Chinatown and shop at our favorite stores to get all the ingredients to cook Shrimp Tom Kha Gai Goong, Chicken Green Curry, Coconut Rice, Pad Thai, and Green Papaya Salad.
Join us for a twist on a suft and turf menu! We'll make a classic Wedge Salad, Hanger Steak au Poivre, Truffled Lobster Mac "n" Cheese, and Molten Chocolate Cake.
Sit back and relax while chef-owner and certified sommelier Abigail Hitchcock teaches you about swirling, sniffing, terroir and finish. Six ridiculously quaffable, entirely refreshing wines from around Portugal, served with cheeses from Murray’s.
You love to eat it, now make it yourself! Learn the necessary ingredients and equipment, where to buy them and then roll, roll, roll! We focus on norimaki: uramaki, temaki, gunkan maki using vegetables, tuna, salmon, and fish roe.
Cozy up, sip some wine and make a delicious French meal: NY State Steelhead Trout Tartare, Filet Mignon with Wild Mushroom Sauce, Pommes Dauphinoises, Garlic Sauteed Spinach, and Apple Tarte Tatin for dessert.
Too shy to buy at those amazing markets in Chinatown? No more! We meet in Chinatown to buy fish and groceries, then take our purchases back to our kitchen.
Learn how to work with curd to make Mozarella balls of various sizes as well as make roulades stuffed with pesto, prosciutto etc. It's incredibly fun and satisfying and leave you with a skill sure to wow your friends at your next dinner party!
Join us in advance of Fat Tuesday for a night on the bayou. We’ll make Crabcakes with Remoulade Sauce, Jambalaya and Bread Pudding with Bourbon Sauce.
Sit back and relax while chef-owner and certified sommelier Abigail Hitchcock teaches you about swirling, sniffing, terroir and finish. We’ll compare the classic style of 3 Old World wines with 3 from the New World, paired with Murray’s Cheese.
Working with fresh and dried chilies can be daunting. Let us guide you! We’ll make Homemade Tortilla Chips, Salsa Pasilla, Salsa Verde de Tomatillos, Guacamole, Chicken Mole, and Rice & Beans. We’ll drink margaritas to whet our whistles! Ole!
Cozy up, sip some wine and make a delicious French meal: NY State Steelhead Trout Tartare, Filet Mignon with Wild Mushroom Sauce, Pommes Dauphinoises, Garlic Sauteed Spinach, and Apple Tarte Tatin for dessert.
Macarons have taken over as everyone's favorite, bite-sized, simply gorgeous confection. With seemingly infinite flavor and color combinations, it's impossible to tire of them.
You love to eat it, now make it yourself! Learn the necessary ingredients and equipment, where to buy them and then roll, roll, roll! We focus on norimaki: uramaki, temaki, gunkan maki using vegetables, tuna, salmon, and fish roe.
