Ayurveda is a 5,000-year-old science of life, rooted in the knowledge and practices of Vedic India. It is designed to help people achieve long life, health and balance. In this one-day workshop led by Chef Richard LaMarita (a student and practitioner of Ayurveda for over 30 years), we will introduce the fundamental principles of Ayurvedic knowledge and practical applications, including diet. You'll learn about the nature and understanding of consciousness; the 5 elements and their relation to the 3 doshas; the definition of health in Ayurveda; how to identify your dosa (body type) and imbalances; the 3 cornerstones of the Ayurvedic diet; the science of digestion (Agni, Ojas and Ama); detoxification procedures; herbal remedies and medicinal uses of spices; and pulse diagnosis. The morning will be spent in lecture; then we'll spend the afternoon in the kitchen with hands-on cooking. We'll make: basil ginger lemonade; aloo chaat (Indian-style potato salad); eggplant mushroom chickpea curry; long beans with paneer; spiced poha (steamed dry flattened rice); and roast cardamom peaches in a ginger syrup.
One 7 Hour Lesson
Level 2
$175
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.
Expand your knowledge and techniques in preparing dishes using fresh pasta dough, homemade sauces, fresh herbs, and more. Over the course of the evening, you will learn to create intricate, trattoria-quality pastas, such as: Potato Gnocchi with Gorgonzola Sauce; Ricotta Cavatelli with Peas, Mint and Lemon; and Spaghetti Carbonara.
Take a page from one of the world's most romantic countries (and cuisines) as you and your partner produce flavor-packed French favorites and gain new culinary knowledge. We'll make a complete meal that highlights the best ingredients and preparations France has to offer, including: tuna niçoise tartine; butter lettuce salad with radish and avocado in a creamy lemon-dijon dressing; coq au vin and pommes aligot.
Learn the basic techniques of pastry and baking in this 12-session class. The course familiarizes students with the recipes and concepts used by professional bakers and pastry chefs, which form the basis of every competent baker's repertoire. The program investigates a broad range of pastries - both classic and modern - to provide a full understanding of all baking categories.
Seafood, vegetables, whole grains, herbs and olive oil are among the ingredients most associated with countries bordering the Mediterranean Sea. They make for flavorful dishes that trigger memories of sunbathed vacations and leisurely meals. This class focuses on the cuisines of Southern France, Eastern Spain, Italy and Greece. You will cook your way through a menu-map that includes French olive tapenade on garlic toast; Greek briam; Spanish fideua Catalania; and Sicilian pesce spada.
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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