Vegetarian Chinese Dishes

By the latter half of the 19th century, bistros were centers of social life in Paris, catering to great painters, writers, musicians and other artists. The simple, down-to-earth food served at such bistros quickly became as celebrated as the eateries' most famous patrons - and it's still celebrated in Paris and around the world today. You will make traditional dishes of that bygone era, such as: steak tartare; frisée salad with apples, lardons and goat cheese in a warm shallot-bacon vinaigrette; moules frites and haricot verts amandine.

Explore the unique ingredients, simple techniques and sometimes fiery recipes of Thai cooking, one of the most distinctive of Southeast Asia. You’ll learn to cook authentic versions of some of the country’s most popular recipes. You’ll make: summer rolls with dipping sauce; satay with peanut sauce; yellow curry chicken; jasmine rice and pad Thai.

Today's most exciting and satisfying dinner parties combine sustainable ingredients with delicious, indulgent recipes. We will put together a meal to remember with exquisite Italian dishes that will nourish us and nourish the soil so we can continue to feast into the future. As a bonus, Dana will share eco-friendly tips for setting the scene from candles to napkins. We will be making Fermented Vegetable Antipasti Plate, Fresh Peperoncino Linguine with Caper Herb Grilled Mussels, and Honeycomb Panna Cotta with Lavender Preserved Rhubarb

Learn how to make the dumplings from throughout Asia - all hands-on. We'll also create perfect dipping sauces. In this make and take class, you'll prepare: steamed shrimp shao mai with orange dipping sauce; deep fried chicken wontons; pork and chive pot-stickers with black vinegar dipping sauce and vegetable gyoza with spicy dipping sauce.