Macaron Workshop

This fun class is especially designed for chile-heads. Couples will collaborate to cook an international menu that hits every region of the hot-and-spicy world --- along with cooling, refreshing cocktails. Your menu includes: blistered shishito peppers; Nigerian beef suya skewers; Korean buldak ("fiery chicken"); cooling cucumber salad; and Thai iced tea.

The flavorful cuisine of Cuba reflects the country’s Spanish, African and Caribbean influences. From cooling ceviche to hearty ropa vieja, these influences manifest themselves in an array of seafood and meat preparations, not to mention unforgettable side dishes that will make you wonder why you didn't cook Cuban sooner. You will make ropa vieja (shredded flank steak in tomato sauce); pescado enchilado (sea bass in sofrito); frijoles negros (black beans Cuban-style); rice and tostones (savory fried plantains).

Knowing how to use knives skillfully is the foundation of all cooking, and doesn't have to be scary or frustrating. Many home and even professional cooks don't always wield a knife correctly, however, which increases food preparation time and makes the process harder --- and less safe --- than it should be. Simply put, good knives are the foundation of a well-equipped kitchen. This class remedies all these basic issues: You will learn how to slice, dice, chop, and much more in the safest and most efficient manner. This class will even guide you through the practice of keeping your knives sharp and handling them correctly.

Braising - searing at a high temperature, then finishing in a liquid at a lower temperature to infuse flavor - can add umami and more to pretty much any meal! And the best part is, it creates tender, juicy dishes with a minimum of effort. We'll master this technique as we make a braised banquet of: Guinness-braised short ribs with creamy polenta; braised chicken thighs with mushrooms and balsamic vinegar and braised fennel.