Sicily, the largest island of the Mediterranean Sea, boasts one of the oldest culinary traditions of Europe, rich with Greek and Arabic influences. It is based on the bounty of this fertile island, the high quality and freshness of ingredients in season, and easy-to-master techniques. Giovanna Bellia La Marca was born in Sicily and is the author of "Sicilian Feasts" (Hippocrene Books). Join her for an evening of enchanting foods, glorious wines (such as Corvo and Nero d’Avola), and wonderful stories. You will make and dine on: cavatelli with spicy tomato sauce; cod with garlic and parsley; broccoli and sausage pie; Sicilian pizza with fried onions and anchovies; potato and onion frittata; layered eggplant pie; orange and fennel salad; zeppoles; and zabaglione.
One 4 Hour 30 Minutes Lesson
Level 1 
$120
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.
Ayurveda is the world's oldest form of natural healing and health. Its basic premise is that there exists an innate intelligence in our body and mind to be balanced and healthy. Ayurveda offers a knowledge of life with down-to-earth practices to keep this intelligence alive and well during our lifetime. In this two-day weekend workshop with culinary training, we will learn the fundamental principles of Ayurveda. You will learn about the doshas, the mahabhutas, prakriti - body type, the elements, what is health - balance and imbalance. We will learn the simple practices of Ayurveda to maintain health and live in rhythm with natural laws. We will learn about the six tastes of Ayurveda. We will learn how to correct imbalances in our digestion. On both days, we will be in the kitchen preparing food that balances us. We will create two complete meals, including Roasted Kabocha Squash Soup with Cranberries, Cilantro-Stuffed Paratha, Savory Autumn Vegetable-Paneer Tart, Braised Red Cabbage, Poha (steamed dry rice) with Curry Leaves, Rice Pudding, Orange-Fig Compote in Cardamom Syrup
Georgian cuisine is finally being recognized for its variety, and the depth of flavors and techniques that characterize its unique culinary traditions. Given the country's location at the exact intersection of Europe and Asia, influences from both cultures have informed the dishes that the region is known for. From the banks of the Black Sea to the Caucasus Mountains, the land provides herbs, nuts and vegetables used in all aspects of its culinary traditions. You’ll become acquainted with the new "it" cuisine as you prepare: adjaruli khachapuri (cheese bread); nigvziani badrijani (stuffed eggplant rolls); tabaka (chicken cooked "under a brick") with blackberry sauce; and chakapuli (braised lamb with tarragon sauce).
Simple and delicious are the themes for this class, which teaches you how to make fresh Italian dishes that are so good --- and easy to execute --- you'll make them for yourself, friends and loved ones again and again. Premium ingredients shine in this menu, drawing from the country's great traditions: Tuscan fennel and raddichio salad; hand-rolled meatballs; risotto Milanese and sauteed broccoli rabe with garlic.
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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