You will learn the basics, starting with choosing the right tools and properly holding a knife. In this class, practice at least 15 basic cuts, including how to dice, slice, mince, chiffonade, julienne, and zest. With your newly honed techniques, you will become more efficient and consistent, and you will reduce waste and keep yourself safe!
Summer in New England sparked my appreciation for local seasonal cuisine. In this class, you will recreate those summer favorites that are quintessentially New England. You'll learn how to properly cook and shell a lobster among other culinary techniques. We'll make it all from scratch.
In this Summer Cooking Intensive, foodies ages 7-11 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.
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.