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