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