Enjoy all-natural, winter-focused vegetarian cuisine that's good for you and great-tasting --- whether you're a vegetarian or someone who chooses to eat vegetarian some of the time. Culinary nutritionist Jackie Newgent, author of "1,000 Low-Calorie Recipes" and "Big Green Cookbook," among others, shares her high-flavor, nutrient-rich cooking tips with everyone. You'll make an impressive spread that includes: smoky eggplant crostini; goat cheese medallions with balsamic caramelized onions; potato and pea samosas; broccolini and aged cheddar panini; tropical fried rice with pineapple, tempeh and cashews; creamy seasonal vegetable korma; grilled ginger tofu fillets; fusilli with rapini, pine nuts and dried fruit; seasonal butternut squash hash browns; and fudgy vegan brownies.
One 4 Hour Lesson
Level 1 
$115
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
Learn how to make scrumptious dumplings from a wide range of Asian traditions --- all hands-on. We'll also create perfect dipping sauces in each tradition. Together, you'll make and dine on: steamed shrimp shao mai with orange dipping sauce; deep-fried chicken wontons; vegetable gyoza with spicy dipping sauce; and pork and chive dumplings.
Nothing beats the rich flavor and perfectly al dente texture of handmade pasta. So let's practice making our own pastas by hand and concoct some rich fillings, learning how to stuff ravioli, tortellini and cannelloni. As we make these three heavenly pastas, we'll complete them with homemade sauces that are the perfect complement to each shape and filling. You'll handcraft: lemon ricotta ravioli with safe brown butter, roasted red pepper tortellini in fra diavolo sauce, and beef angolotti in brodo.
Sushi-making doesn't have to be limited to the view from a seat at your local Japanese restaurant. Bring the sushi bar home by practicing your skills at preparing nigiri (sashimi fish on top of thumb-size, compact sushi rice), perfecting the texture of rice, and learning the proper techniques to create a stellar hand roll. Once you've gotten the basics down, you will try your hand at: sushi rice; maki and futomaki rolls (both thin and thick), inside-out rolls; nigiri and temaki (hand roll).. You will soon learn that sushi is something you too can master.
Savor the sweet joys of summer with some of the season's most exciting and easy-to-prepare desserts. Sure to be the hit of any barbecue, picnic or summer supper, these fresh-fruit showcases make the most of luscious berries, stone fruits and citrus without taking all day to bake! Your menu to make, taste and take home includes: blackberry and peach cobbler; mixed-berry pavlova with crème Chantilly, St. Germain and mint; lemon-blueberry pound cake; and toasted marshmallow s'mores brownies.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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