Contrary to what you may have heard, cooking fish isn’t so hard, and you don’t have to batter and fry it. Chef Mike has trawled through his favorite recipes and has a stringer full of ideas to share with you. Sablefish, also known as black cod or butterfish, has white flesh that is soft in

Contrary to what you may have heard, cooking fish isn’t so hard, and you don’t have to batter and fry it. Chef Mike has trawled through his favorite recipes and has a stringer full of ideas to share with you. Rainbow trout is tender and has a mild, nutty flavor that lends itself well to

Delicious buns water-fried in a pan?! This unique technique showcases how to enjoy tasty buns even without a steamer. Join Chef Paul in this cooking class for a demonstration on how to make this Taiwanese street from scratch. Recipes contain: seafood and wheat. Demonstration only. Tips for class attendees: Close-toed shoes, clothes that are not

We will explore the history, culture, and foods that made Louisiana a true melting pot. We will explore by ingredients and/or culture, sampling foods that contributed to the main dish of the state, Gumbo. Join Steffry to discuss the traditions and history that make Louisiana what it is today. On the menu: Cajun Paella, Pistolettes,

A tender braised duck with its broth, shredded vegetables, and rice noodles is a staple street food in Taiwan. Join Chef Paul in this cooking class to explore the process of making this delicious dish from scratch and presented right in front of our classroom table. Recipes contain: wheat. Demonstration only.  Tips for class attendees:

Tapas, meze, antipasti, dim sum, whatever you call it, small plate dining is a great way to entertain a group with an abundance of variety. In this cooking class, we will make several foods for entertaining that not only complement one another, but also vary in prep time and complexity to keep your kitchen humming

Cheddar, Swiss, Colby, all easy and approachable, almost any cheesehead wouldn’t say no to one of these, but what about cheese that’s a little more challenging? Salty and rich Bleu d’Auvergne, redolent with the aroma of an old trunk from grandma’s attic. Foxglove from Tulip Tree Creamery is a favorite from our cheese man, Dan,

Traditionally, a classic bisque described a shellfish-based soup, thickened with a puree of crustacean shells and rice. Today, the term generally applies to soups thickened by being fully or partially pureed. In this cooking class, we will go old school and make a traditional French bisque of crab and shrimp, garnished with herbs and croutons.

Immigrants from Germany brought many foods and traditions that have become part of the culinary melting pot of America. In this cooking class, Chef Mike will explore some classic dishes, including Kartoffelklösse (potato dumplings), Sauerbraten (marinated, braised beef with gingersnap gravy), Schweinshaxe (roasted pork knuckle), and, for dessert, Fantakuchen (Fanta cake, which is exactly what