Welcome to our hands-on class where we're taking it back to the basics of cooking, equipping you with the techniques and skills to elevate your kitchen game to pro status.
Join us at The Book Kitchen for a Plant-Based Epicurean Event with Chef Dan Marek, a seasoned plant-based chef. This immersive demonstration and lunch experience will transform how you view and savor vegetarian food.
Inspired by Derick Santiago's The Mocktail Club, we'll be crafting refreshing and creative mocktails, perfect for kicking off the start of summer. Alongside these delightful drinks, we'll be serving up delicious appetizers. Come on out and have some fun!
Join us for an interactive baking experience in our Mini Breakfast Quiches class! Get ready to roll up your sleeves as we dive into crafting these delectable savory treats.
Come join our Summer Kid Camp for a 4-day hands-on cooking experience! Our program is designed to introduce kids and teens to the wonderful and diverse world of cooking. Over four fun-filled days, participants will explore cuisines from around the globe, including France, Mexico, Thailand, and Eastern Europe.
Come join our Summer Teen Camp for a 4-day hands-on cooking experience! Our program is designed to introduce kids and teens to the wonderful and diverse world of cooking. Over four fun-filled days, participants will explore cuisines from around the globe, including France, Mexico, Thailand, and Eastern Europe.
Join us at The Book Kitchen to expand your tasting skills and experience a unique wine tasting with Wollersheim's next-generation winemaker, Celine Coquard Lenerz.
Gather your closest pals and make your way to The Book Kitchen for Girl’s Night Out: Cuisine from the Basque Region, inspired by Alexandra Raij's book The Basque Book.
Join us for our next 'Celebrating Our Community's Culture' event, spotlighting the culinary talents of our very own Monica Miller, a true daughter of the South.
Join us for a hands-on class where we'll celebrate the bounty of summer fruits by creating a fresh fruit tart inspired by the renowned cookbook, Tartine.
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