The New Vegetarian Table, Class 1: The Middle Eastern Spice Market, with Emily Florentino Inspired by a gift of dates from Egypt’s Siwa Oasis, considered the finest in the world – participants will have the opportunity to indulge in… Read more >
Learn from Master Preserver Pam Lillis (pamlillis.com) how to safely blanch, pack and preserve your fresh tomatoes with the small batch hot-water bath canning method. In this hands-on class you will preserve: Tomatoes whole, halved, or quartered Roasted Tomato Purée… Read more >
Join Jesse Kramer, just back from his honeymoon in Greece, in cooking and savoring the country’s delicious food and flavors. This hands-on class includes a full dinner and printed recipes to take home. Ten people max; BYOB welcome. Menu: Spanakopita… Read more >
Join ethnobotanist and clinical herbalist Hayden Stebbins for a walk through field and farm to see the world in a way you’ve never seen before. Hayden will teach about common plants and mushrooms, how to identify them by family,… Read more >
This Sunday class and dinner event is identical to Saturday’s.
Emily Florentino will guide the class in creating the following dishes. Menu: Cucumber and wakame seaweed salad Seared tofu banh mi sandwiches Vietnamese soup in a teapot Pho-nominal Asian noodle bowls Mochi ice cream sandwiches Emily will cheerfully accommodate… Read more >
Emily Florentino teaches delicious alternatives to The Bird in this fun, hands-on class, which includes a full meal and printed recipes to take home. Ten people max. BYOB welcome. Food allergies cheerfully accommodated with advance notice.