Make-and-Take Thanksgiving Pie Workshop

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.

One of the world's oldest cultures, China has a complex cuisine, with a range of regional dishes often not found anywhere outside of the country. Some techniques, ingredients and dishes are similar throughout all of China; this Essentials class focuses on those, giving you a well-rounded overview of Chinese food and culinary culture. From stir-frying and braising to steaming and red cooking, you will learn to use traditional Chinese techniques to make a menu that includes: scallion pancakes with dipping sauce; red-cooked chicken with rice; dan dan noodles; and Chinese broccoli with oyster sauce.

If you're ready to take a deep dive into the world of fish butchery, this class is for you. Join us to learn the art of breaking down both round and flat fish with skill and finesse. From perfecting filleting technique to deskinning and deboning, you'll leave with the confidence to handle a variety of fish preparations in your own kitchen. This class will provide a foundation for you to feel confident tackling fish butchery. While not a requirement, it helps to have practiced the skills of Knife Skills 1 before taking this class.

Join James Beard Award-winning writer and tea expert Max Falkowitz for a lively, hands-on evening of tea-infused ice cream and elevated frozen dessert techniques. The night begins with a live demonstration where Max shares his approach to building ice cream from scratch, diving into different base styles, whether egg-based custards or lighter, dairy-forward alternatives, and how each interacts with single-origin teas for optimal flavor, all while focusing on elevating your ice cream. Guests will then participate in an interactive ice cream-making experience where they will create two different ice cream bases to take home. The evening includes: • Hands-on ice cream making experience guided by Max Falkowitz - Exploration of different ice cream base styles (including egg-based custards and other variations) - Guests creating two different ice cream bases to take home - A tea-inspired ice cream bar and curated tea-inspired bites & beverages to enjoy throughout the evening - A Q&A covering tea sourcing, flavor development, and frozen dessert techniques - A tea sample from the company In Pursuit of Tea About Max Falkowitz Max Falkowitz is a James Beard Award-winning food and drink writer who has covered the world of tea for more than a decade. His work has appeared in The New York Times, Saveur, Food & Wine, Bon Appétit, and numerous other publications. He is the author of the tea newsletter Leafhopper and works with In Pursuit of Tea, a company that has sourced and supplied single-origin teas to leading New York restaurants for more than 25 years. He regularly travels throughout Asia to study specialty tea production at its source and is the co-author of The Dumpling Galaxy Cookbook with Helen You.