Join Mother Shucker, Sol Parenti, as he guides you through the oyster basics, tools & techniques, and tasting tips. This class is inspired by Oysters: A Celebration in the Raw by Jeremy Sewall and Marion Lear Swaybill.
InstructorLet's create fresh, vibrant Vietnamese rolls in this hands-on cooking experience! Inspired by Andrea Nguyen's Ever-Green Vietnamese cookbook, this class will guide you through mastering the use of delicate rice paper filled with a colorful array of shrimp, crisp veggies, and fresh herbs. You'll learn the essential techniques of rolling, stuffing, and crafting a delicious […]
InstructorI read through Tenderheart by Hetty Lui McKinnon on vacation this past summer and earmarked the recipes I wanted to try. When I returned home, I realized I had tabbed about 95% of the pages! So, I started cooking and experienced flavors I never thought about putting together. From that inspiration, I wanted to feature […]
InstructorSean Sherman’s The Sioux Chef’s Indigenous Kitchen is an exceptional exploration of Native American cuisine, celebrating the vibrant flavors and ingredients of the indigenous peoples
InstructorMaking pie dough for Thanksgiving doesn't have to be stressful! In this hands-on class, Chefs Nicole and Krista will guide you through the process of creating a perfect double-crust pie […]
Join us for a conversation with Farmer turned Chef and Cookbook author, Abra Berens, along with Chefs turned Farmers, Halee and John Wepking of Meadowlark Farm & Mill. We will […]
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