Food & Drink   

Do you want to taste and talk about wine like a professional? Do you know why different wines often get served in different glasses? What makes a wine fuller or lighter in body? What do people mean when they ask for a “crisp white wine”? Behind all the buzzwords and wine lingo you have likely heard at a restaurant, a wine shop, or from that friend or family member who likes to show off their knowledge, there is some real science as to what it all means. Come learn how to taste, smell, and talk about wine like an insider! We will see, swirl, sniff, sip, and savor approximately 5 different wines: 1 sparkling, 2 reds, and 2 whites.

The humble jug of Apple Cider is the star of this class. We will recreate the farm-stand classic Apple Cider Donuts at home. Ours are baked, not fried, so you can eat twice as many. Make your own donuts with tricks for all types of baking vessels, and learn how to make boiled cider! Discuss countless additional sweet and savory applications for apple cider. We’ll also simmer and sip Mulled Cider. Learn tips for creating the perfect pot of warm cider, ideal for curling up with a good book on a chilly afternoon.

This class is part demonstration and part hands-on. You will taste donuts and cider and go home with a half dozen baked apple cider donuts to share or keep for yourself as a treat!

Take a look at some pictures from Laura Scheck's past classes here.

Forget the typical tacos with ground beef and cheese. Elevate your taco game with this elegant variation fit for the most discerning palates.

Wendy will show you how to make:

• pork belly tacos with homemade tortillas
• roasted pineapple
• red pepper sauce
• cabbage slaw
• and all the fixings.

You will learn all about pork belly: what it is, where to get it, and how to cook it so that most of the fat is gone and its decadent flavor remains. For those who prefer leaner protein, we will also include a variation of chicken marinated in yogurt and cooked in either an oven or an air fryer. This is one of Wendy's favorite meals and she is thrilled to be able to share it with you. You may never go back to ground beef again!

Take a look at some pictures from Wendy Pregiato's past classes here.

This legendarily fluffy dish is one of the most intimidating things to make…until now. Get ready to work with Chef Jessica to learn how to make this a go-to in your culinary repertoire. You will learn how to make the lightest egg whites to incorporate into any souffle, savory and sweet. In this hands-on class, you will learn how to make the classic dark chocolate souffle, a traditional gruyere souffle, and lemon berry souffle.

You will enjoy and learn to make:

• Dark Chocolate Souffle
• Gruyere Souffle
• Lemon Berry Souffle

Take a look at some pictures from Jessica Woodford's past classes here.

Join us for this in-person class if you want to better understand the science of sourdough, start or save a starter, or manage some baking mishaps. Sourdough bread baking is as simple as it is complicated. Through science and theory, live demonstration, experiential learning, and collective troubleshooting, you will make sense of sourdough. You will leave the class with a "starter" and the knowledge and inspiration for how to care for it. You will learn Chef Laura’s tested foolproof recipe for baking the perfect sourdough boule. You will learn no-waste methods for developing and nurturing your sourdough starter so that it nurtures you for years to come.

Sourdough Basics Bootcamp is a very condensed live and in-person version of the online “Sourdough Bread Baking for Beginners” class. This is primarily a demonstration style and discussion-based class with some hands-on application and some tasting.

As a bonus, we will include access to a self-paced online Sourdough Bread Baking for Beginners Course to get you from starter to your first loaf of bread in a few days (a value of $129). You will also be equipped to take Intermediate Sourdough Baking (Zoom).

Take a look at some pictures from Laura Scheck's past classes here.

With the holidays coming up, from Thanksgiving to New Year’s, you may be tasked with bringing the wine to a party. Join us to find out what makes for a great holiday meal pairing. Spoiler alert: it’s not just big red wines! From Champagne to Tavel rose to white Burgundy, there are a lot of great things to discover that will help you enhance and elevate any holiday gathering.

With football back, it's time to up your perfect football bites with Chef Jessica in this hands-on class. You will learn how to make perfect crispy oven-baked buffalo wings, with a creamy blue cheese dip. You will also learn how to make the simplest pretzel bites that will beg to be dipped in queso. And to bring everything back into the end zone, you'll make bacon-wrapped jalapeno poppers. Not a fan of football? These treats are great as appetizers or for any casual gathering.

You will enjoy and learn to make:

• Buffalo Chicken Wings
• Blue Cheese Dip
• Pretzel Bites
• Queso Dip
• Bacon Wrapped Jalapeno Poppers

Take a look at some pictures from Jessica Woodford's past classes here.

Before you get too busy with turkey dinners, decorating, and the hustle and bustle of the holidays, share a toast and some festive bites with Wendy.

You will enjoy and learn to make:

• a “Rudolphtini” cocktail or mocktail 
• fancy holiday cookies made with a store-bought roll of dough
• a Caprese candy cane board
• cranberry pinwheels
• and a homemade edamame hummus wreath.

This will be part class, part social event, and all fun!

Take a look at some pictures from Wendy Pregiato's past classes here.

Don't let those chilly nights mess up your dinner plans. Learn how to make delicious soups that will warm up any night in this hands-on class. Chef Jessica will teach you how to make a savory minestrone soup which will help you use up all your vegetables, traditional creamy broccoli cheddar soup, and a crowd-pleasing French onion soup that will satisfy everyone’s taste buds.

You will enjoy and learn to make:

• Minestrone Soup
• Broccoli Cheddar Soup
• French Onion Soup

Take a look at some pictures from Jessica Woodford's past classes here.

What could be a prettier centerpiece for your holiday table than a traditional Bûche de Noël or Yule Log? You'll learn how to make and assemble every component of this festive creation, from the chocolate buttermilk sponge to the rich buttercream and the dark chocolate ganache used to decorate it. This is a mostly demonstration class, and students will take home a slice of the yule log.

Take a look at some pictures from Madeline Delosh's past classes here.

Gluten-free cookies don’t have to be dry, overly sweet, or have an odd aftertaste. Learn to make gluten-free cookies that were simply born to be gluten-free. No weird substitutes. Just quality all-natural ingredients that happen to be gluten-free and lend themselves to tender, melt-in-your-mouth, noteworthy cookies.

In this class, you will learn how to make almond paste from scratch and how to use a double boiler to melt smooth and shiny chocolate. We will define “creaming” and “tempering,” and you will learn to choose the right baking equipment. You’ll also understand how the temperature of ingredients impacts baking results and why chilling dough is critical. Get your gluten-free baking questions answered.

This class will be a demonstration, discussion, and some hands-on. Students will take home a sampling of the cookies we bake in class.

You will enjoy and learn to make:

• Almond Horns, aka Mandelhoernchen
• Triple Dark Chocolate Sea Salted Truffle Cookies
• Peanut Butter & Jelly Thumbprint Cookies

These are Chef Laura’s favorites, and we will also discuss countless other naturally gluten-free cookies you can bake on your own!

Take a look at some pictures from Laura Scheck's past classes here.