New Date! Do you have spice jars in your pantry you've never touched? Are you curious about all the colorful mounds of powders and seeds at spice markets but hesitant to try them? For this cooking class, prepare to have your taste buds clobbered with flavor! After feasting on a meal of intensely flavorful foods, you will create your own fresh spice blends to jar and take home with you.
Fettucine. Cavatelli. Farfalle. Pappardelle. Orecchiette. Linguine. Strozzapreti. Kids and adults will create colorful pasta dough from scratch, make sauces to pair perfectly with their handmade pasta, discover a variety of pasta shapes and practice creating them.
This Kids Cooking Workshop is all about the incredible edible egg! Participants will whip up omelettes, differentiate between soft boiled and hard boiled eggs, gain tricks for efficiently peeling them, turn those hard boiled eggs into deviled eggs, assemble their own personal quiche, and separate yolks from whites to truly elevate their dessert waffles!
In this workshop, junior chefs will pickle all sorts of vegetables, including cucumbers, radishes and carrots. While learning about the science of yeast, they will knead and roll out their own pita bread, mix up their very own falafel nuggets and blend hummus from scratch.
This hands on team-based cooking class will reveal Teaching Table’s secrets for cooking spontaneously with what you have in your freezer, pantry or from your local produce haul. Participants will work in teams to develop a main dish or small plate or a dessert using the available ingredients. You will also learn tips for organizing your freezer and pantry and utilizing these strategies at home.
In this Summer Cooking Intensive, kids aged 6-11 will embark on a culinary adventure around the world. They will explore and make their own popular wrapped and rolled foods from a variety of ethnic cuisines. Drop them off on 1 or all 4 days for hours of hands-on engagement, to expand their cultural knowledge, and build their culinary tool belt.
In this Summer Cooking Intensive, foodies ages 6-11 will explore a rainbow of seasonal and locally available whole produce. Each day, we will showcase a different color of the rainbow and apply various preparations including hot, cold, sweet and savory. This intensive will include walks to the local markets.
Chefs and artists of all ages will learn how to create natural coloring from plants including turmeric, beets, spinach, & hibiscus, to dye their Easter eggs. They will be beautiful and edible! And what’s an egg dying party without some sweets? We will also enjoy colorful cupcakes.
Whether you have caught the Konmari bug, need to dispose of flour and bread products before Passover, are moving to a new apartment, or are simply doing some spring cleaning, this first Pantry Clean Out Challenge is your literal cup of tea. Check out more to see how it will go down.
One pot meals are great, but off-the-stove top roasting and caramelizing on a single sheet tray, hands-free suppers with minimal clean up are even better. We’re firing up Teaching Table’s oven so you can learn the basics and science behind sheet pan suppers and walk away with ideas and inspiration to replicate at home.
School is closed for Lunar New Year on Tuesday February 5th. Bring on the good luck and prosperity — join us for a Kids Cooking Workshop and make your own shrimp shumai, vegetable dumplings, noodle soup with bok choy, love letter cookies and more. SORRY - SOLD OUT! Please check out our Handmade Pasta workshop on February 19th
In this class, you will add to your repertoire of gluten free, dairy free and vegan dessert options. We will expose you to recipe formulas for classically gluten free and vegan desserts, that you can adapt to a variety of seasonal produce and flavor profiles. You will learn techniques for binding without eggs, gelling without gelatin, whipping cream from cashews, and replacing dairy with plant-based substitutes.