Make-and-Take Thanksgiving Pie Workshop

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.

Take a trip to the Mediterranean with "Essentials of Greek Cooking." This class reveals the secrets behind beloved Greek dishes by focusing on fresh ingredients and traditional techniques. You'll learn to make flaky, savory Spanakopita; master the art of delicate Dolmades (stuffed grape leaves) with bright Avgolemeno sauce; prepare a classic Horiatiki Salad; and create comforting Kota Kapama (a flavorful chicken and orzo dish simmered in a rich tomato sauce). Immerse yourself in the vibrant flavors and traditions of Greek cuisine!

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.

Emilia-Romagna, which stretches between the Adriatic coast, northern Tuscany, and the Po Valley, is one of the most prolific agricultural regions of Italy. It is known for its pasta, balsamic vinegar, Parma ham and Parmigiano-Reggiano, among a wealth of other products. While enjoying wines such as Sangiovese and Barbera, you will learn to make traditional dishes that include: brodetto fish stew; cotechino con lenticchie; chicken cacciatore with creamy polenta; and warm zabaglione with Marsala wine for dessert.