This month students can join us for two special sessions with Registered Dietician Sally Myers to learn how to be healthy and still eat well.
Monday, Feb. 15; 7-9pm; $55: Sally will show people how much good food you can eat and still maintain a healthy diet at 1600 calories.
Sunday, Feb. 21; 5-7pm; $55 : Students will join Sally for an in-depth look at one of health’s hottest topics: whole grains. They’ll learn what a whole grain is (and isn't), the nutritional and health value of grains, varieties of grains and how to shop for them, plus get menu ideas to keep their weekly meal plan fresh and interesting.
• Advanced Gourmet Skills Classes
After nearly a year in business many of our frequent customers expressed a desire for classes to take their cooking to the next level. Our new Advanced Gourmet classes will give them a new challenge in the kitchen, teach them more complex techniques, and encourage them to keep honing their culinary skills.
Advanced Skills: Bouillabaisse
Tuesday, Feb. 23; 7-9pm; $59: Students will learn to make the classic French seafood stew, rouille and all.
Saturday, Feb. 27; 2-4pm; $59: In this class home chefs will practice creating sophisticated pastas and rich sauces: Potato Gnocchi with Spinach Pancetta Cream and Ricotta Gnudi with Black Truffle Cream.
• Asian Cuisine Camp Debuts
Begins Thursday, Feb. 18; 7-9pm; $355
Asian cuisine is one of our most requested classes, and nearly every session of our Sushi 101 and Taste of Thai cooking classes sell out. To satisfy our customers’ cravings we’ve created this special six-week series dedicated to the art and craft of exotic Asian cuisines. Students will take a gastronomic tour of Asia, with one session each devoted to Sushi making, Japanese cuisine, Chinese cuisine, Thai cuisine, Vietnamese cuisine, and Korean cuisine. In each two-hour class our chef will lead a discussion on each respective regions history, culture, and traditional dishes, then students will get hands-on as they create 2-4 authentic dishes. REGISTER ONLINE
• Exclusive Chef's Table Event
Saturday, Feb. 27; 6:30-9pm; $95 per person ONLY 4 SEATS LEFT
This February we’ll be hosting our second Chef's Table dinner with Chef Ian Douglass and dessert by Pastry Chef Brad Spates. The multi-course meal will be chosen on the day of the event using the freshest local, organic or sustainable ingredients. Each course will be paired with a wine chosen by the chef. During the tasting diner will experience the food as he prepares it, have the opportunity to ask the chef questions while they dine, and learn about precise, impressive culinary techniques. An unforgettable experience for foodies. RESERVE YOUR SPOT ONLINE
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