Culinary Workshops

Fall Workshop Schedule:

Reserve your spot through our online reservations system. Workshop Cost: $50; class size is limited to 12 students.

Shakshouka with Chef Marty

September 29 | 6 pm-8 pm

• Shakshouka
• Pita Bread
• Garnishes to finish

Handmade Stuffed Pasta with Chef Dan

October 6 | 6 pm-8 pm

• Potato-Porcini Canneloni
• Pumpkin-Amaretti Purses
• Spinach-Ricotta Agnolotti

“How to boil water” Culinary Basics for the beginner with Chef Marty

October 13 | 6 pm-8 pm

• Knife Skills
• How to season food using salt, fat, acid & spice
• Cook a French rolled omelet
• Make a breaded cutlet

Pate a Choux class with Chef Kate

October 20 | 6 pm-8 pm

Learn the versatility for this classic French pastry.

• Gougeres
• Paris-Brest

Sushi with Chef Marty

October 27 | 6 pm-8 pm

• Make Sushi Rice
• Fillings & Sauces
• Different types of rolls

Harvest Jams & Jellies with Scones with Chef John

November 3 | 6 pm-8 pm

• Different Styles of Jams & Jellies
• The canning process
• Fresh made scones

Classical Sauces with Chef Dan

November 10 | 6 pm-8 pm

• Demi-Glace, Beurre Blanc & Mayonnaise
• Classic Sauce variations
• Finishing techniques

Asian Dumplings with Chef Shane

November 17 | 6 pm-8 pm

• Shumai, Wontons & Potstickers
• Different types of fillings
• Dipping Sauces

Warm Winter Desserts with Chef Kate

December 1 | 6 pm-8 pm

• Sticky Toffee Pudding
• Sugar Plum Cobbler
• Vanilla Mascarpone Biscuits

Feast of the 7 Fishes with Chef Dan

December 8 | 6 pm-8 pm

• Clams Oreganata
• Shrimp Bisque
• Bacalao

Holiday Cookies with Chef Kate

December 15 | 6 pm-8 pm

• Classic Chocolate Chip
• Ginger-Molasses
• Butter Spritz

Sign up