ZOOM. Gather with friends for a Cinco de Mayo cocktail party. We’ll whip up drinks to sip along with queso and guacamole to dip. Create and simmer a divine mole sauce made from re-hydrated fruit, chili peppers, spices, nuts, seeds, and CHOCOLATE. Use your prepared sauce now or later for Chicken or Mushroom Mole. This sauce also freezes well for future use, like a big pot of Pumpkin Mole Bisque come October.

IN PERSON. Bake a half dozen big bagels with your choice of freshly prepared toppings such as sesame, poppy, everything, onion, za’atar, cinnamon raisin, and salt. Learn the secrets to freshly baked New York-style bagels and how to apply the techniques in your home kitchen. We’ll discuss ingredient selection and recommended tools. Understand what gives bagels their distinctive chewiness, exterior crunch, and shine. Practice rolling and shaping like a pro bagel maker. Finally, you can explain why “it’s in the water.” Taste and take home.

You'll whip a bunch of herbs and other random contents of your fridge into a quick Blender Herb Sauce that tastes great on a hearty bowl of whole grains, legumes, nuts, and vegetables. You will apply techniques for cooking with what you have on hand. Distinguish between different grain cooking methods and choose the right one for the results you want. Brainstorm dishes and variations of the recipes using local seasonal ingredients. All on your lunch hour!

Technical hands on cooking class where you will learn how to cook eggs 8+ ways, including poached, over easy, scrambled and shirred. Take this class to fully understand eggs and their composition, and learn tips for selecting, storing and using eggs. And of course, you will practice how to prepare them the 8 basic ways.

SOLD OUT! In Person! Learn the difference between Cobbler, Crumble and Crisp. Choose the right dessert for what you have and who you’re serving. Get the formulas to apply any of these desserts to any seasonal fresh or frozen fruit in any amount.

Create a Creamy Dairy Free Vegetable Soup with the vegetable of your choice. Learn the secrets to luscious ethereally smooth cream of vegetable soup without cream, butter, dairy or gluten of any kind. Practice the techniques on a variety of vegetables, and get perfect results whether you choose carrots, broccoli, asparagus, beets, cauliflower or something else entirely. Understand how to pair flavors with precision so that you can choose any vegetable and seasoning combination for any season. All on your lunch hour!

NEW DATE! Understand and apply the 6 rules of mouth watering garnishing to a scratch-made creamy vegetable based soup, like asparagus, fresh pea, broccoli or carrot. Prepare an array of potential garnishes for the soup and assemble using 3 different plating styles. You’ll build an arsenal of tools so that you can professionally garnish everything you serve up, from tacos to eggs to dessert.

Learn to make a healthful, crowd-pleasing photo-worthy spread that starts with a base of ethereally creamy and zingy hummus and is loaded up with complementary flavors, textures and colors, like crunchy spiced roasted chickpeas and olive oil roasted garlic. Dig into the spread with freshly baked pita bread, crudité like carrots and radishes cut just so. You’ll also sip easy to mix Cranberry Bucks to honor the occasion.

Save your pumpkins! Learn how to break down and cook a whole pumpkin, including seeds. Learn when to peel. Distinguish between varieties of pumpkins and squash and choose the right one for the dish you are making. Uncover the history of pumpkins in North America, their nutritional benefits and most importantly, how to cook it every which way that does require pumpkin spice.

NEW DATE! Save your pumpkins! Learn how to break down and cook a whole pumpkin, including seeds. Learn when to peel. Distinguish between varieties of pumpkins and squash and choose the right one for the dish you are making. Uncover the history of pumpkins in North America, their nutritional benefits and most importantly, how to cook it every which way that does require pumpkin spice.

Breakfast doesn’t have to be a daily battle. Prep a little in advance and have grab and go breakfast that fills you up, gives you energy and contains balanced nutrition in a neat little package. In this class, you will prepare four energizing breakfast foods including overnight oats, eggs, and vegetable packed coffee cake!

In this class, adults and junior chefs alike will delight in elevating their soup and sandwich game. Make Gourmet Tomato Soup from scratch and pair it with a perfectly melted and crispy Grilled Cheese sandwich. Discuss endless grilled cheese sandwich combinations, with myriad cheese varieties and accompaniment possibilities.

Join Teaching Table for 3 delicious treats to cool your summer sweet tooth. You’ll use chocolate two ways, learn how to make ganache, whip pudding without dairy and layer a cake you don’t have to bake. The secret — soaking lady fingers in fresh peach juice and bourbon (alcohol optional).

Go beyond Eggplant Parmesan with 4 new applications for seasonal fresh eggplant: Smoky Baba Ghanoush and Fresh Pita, Pasta Alla Norma, Miso Glazed and Italian Style Pickled Eggplant with Anchovies. Distinguish between the different varieties, select the appropriate kind for each dish and learn how to properly prepare eggplant to maximize its texture and flavor.

Learn how to make all sorts of summer rolls and bubble tea drinks in this 90-minute class. Make two simple dipping sauces for your rolls, one sweet and tangy, the other spicy and nutty. Make two kinds of boba drinks — a traditional tea and milk base and a kid friendly fruit based drink, made from scratch with no additional sugar. And of course, we will fill you up with fun facts as well, such as why Thai tea is orange and where Boba comes from.

Expand your appreciation for rhubarb while you learn how to use it in 4 unexpected but perfectly paired dishes. You’ll practice sweet and savory preparations like Shaved Asparagus and Rhubarb Salad with Creme Fraiche and Farro in a Sherry Vinaigrette, Spicy Ginger Rhubarb Chutney, Chickpea and Rhubarb Tagine and Basque Burnt Cheesecake with Orange Rhubarb Compote.

Learn the difference between Cobbler, Crumble and Crisp. Choose the right dessert for what you have and who you’re serving. Get the formulas to apply any of these desserts to any seasonal fresh or frozen fruit in any amount. Practice what you learned while you bake along in this hands-on all ages virtual baking class.

Gather with friends for a pre-Cinco de Mayo cocktail party. We’ll whip up drinks to sip along with queso to dip. All the while you will create and simmer a divine mole sauce made from re-hydrated fruit, chili peppers, spices, nuts, seeds and CHOCOLATE. Later, use your prepared sauce for Chicken Mole or Mushroom Mole Tacos. This sauce also freezes well for future use, like a big pot of Pumpkin Mole Bisque come October.

Teaching Table is teaming up with Fleur Elise Floral Design to bring you a very special class focused on the edible leaves from your favorite aromatic plants! In this virtual class, you will create a beautiful floral arrangement using seasonal herbs and flowers, under Elise’s guidance of Japanese and dance perspective. Then Chef Laura will facilitate a live discussion highlighting various uses for herbs that will extend their shelf life and maximize their flavor. Together, we will create pesto from scratch with any herbs you have. You’ll delight in an herbaceous feast at your festive table.

Drop those junior foodies off for an all-day cooking class they will be sure to enjoy and remember. It’s a New York Pizza Party just in time for the New Year at Teaching Table. We will start by making the dough from scratch, prepping a variety of sauces like marinara and pesto, and then stretch out our own pies. We will finish them with a selection of toppings including pepperoni, fresh mozzarella, roasted broccoli, peppers, and basil! Oh, and there’s hot chocolate for dessert.

In this Summer Cooking Workshop, foodies ages 7-11 will explore a rainbow of seasonal and locally available whole produce. They will design and prepare their own menu featuring dishes with different colors of the rainbow. They will apply various preparations including hot, cold, sweet and savory.