Munch on an Asian inspired charcuterie board while you learn to make peanut butter fudge baked moon cakes and Irish creme custard filled snow skin moon cakes in honor of the Fall Harvest and Harvest Moon (full moon on September 29th). You'll go home with your own 50g moon cake mold.

Hands on

Ages 18 and over

Participants will learn how to make a naturally gluten-free Dacquoise fill with a classic mousseline cream. Dacquoise is a meringue base cake which lends itself to a variety of applications. In this class you will learn how to make a basic meringue and how to fold in the different ingredients that are used in making Dacquoise as well as a mousseline cream.

Demonstration

Ages 18 and over

Enjoy the flavors of Jordanian appetizers (mezze). You've probably eaten hummus and pita bread, and this class will steer you in a wider direction. The menu will include:

• Ful maddamis (spiced, crushed fava beans)
• Moutabel (a smoky eggplant dish not to be confused with babaganoush)
• Manakeesh (a flatbread not to be confused with pita) for scooping up the other mezze and some smothered in zataar and olive oil.
• Umm'Ali, Arabic bread pudding filled with fruit and seasoned with cinnamon.

Demonstration and participation

Ages 18 and over

Hands-on

Ages 18 and over

Gabriel, who studied cooking in Nepal, shares his knowledge of Tibetan cuisine with you. The evening’s menu leads with Shapta (Stir-Fried Meat with Ginger, Garlic, and Sichuan Pepper). Traditionally, this is made with yak, but we will be preparing two versions: Beef Shapta and Seitan Shapta (vegan). The other dishes (all vegan) we will prepare are: Drawoe Kura (Buckwheat Pancakes), Shamey Tsel (Bok Choy with Shiitake), Shogok Goptse (Potato Curry), and Sepen (Sesame-Tomato Chutney).

Discover how easy it is to make delicious pasta at home. Start the class by enjoying a perfect wine pairing and learn how to create your own pasta from scratch. Scott will demonstrate how to prepare the dough and a surprise accompaniment based on the freshest available local ingredients. Scott will also discuss how to make stuffed pasta fillings - the possibilities are endless! Students will help prepare the pasta and enjoy their creations at the end of the class.

Demonstration and participation

Ages 18 and over

Start your evening by enjoying a glass of wine and sampling four of Ian's most popular pizzas. After learning how to stretch and toss the dough like a pro, you'll create two freshly baked pizzas of your own to take home, featuring toppings and sauces such as: Mac n Cheese; locally produced Sausage, Chorizo, Bacon, and Ham; Grilled Chicken; Sautéed Greens, Button Mushrooms, and Grilled Onions; Bleu, Feta, Cheddar, and Mozzarella Cheeses; and BBQ, Ranch, Pesto, and Creme Fraiche Sauces. The possibilities are endless!

Sample and create some of Ian’s favorites: 

• Mac n’ Cheese Pizza
• Macho Nacho Pizza
• Smokey The Bandit Pizza
• Spinach Feta Pesto Pizza

Hands on

Ages 18 and over

Join us for a surprise menu featuring fall harvest squash. Chef Mangano is a master of balancing spices and herbs so that the flavors of the main ingredient (squash) is the star. You won't leave hungry and will learn to make several dishes that will please your family and other dinner guests. I can't think of a better way to spend the evening of Halloween.

The menu includes chicken fried steak, shrimp & grits, and mashed potatoes. Simple and comfort food that will delight any occasion. Join Chef Paul to see how to make all these all from scratch.

Demonstration

Ages 18 and over

Come hungry as Chef Joel, Hemmachef, will be preparing a suite of delicious fall suppers that you can use to impress your family or dinner guests. Garlic Shrimp with parmesan risotto; Chicken Schnitzel with mushroom ragout and buttered egg noodles; Biftek Hatche (minced beef patties with butter, onions and thyme) with a creamy cheddar garlic sauce and oven warmed baguette.

Demonstration

Ages 18 and over

Come hungry as Chef Joel, Hemmachef, will be preparing a suite of delicious fall suppers that you can use to impress your family or dinner guests. Garlic Shrimp with parmesan risotto; Chicken Schnitzel with mushroom ragout and buttered egg noodles; Biftek Hatche (minced beef patties with butter, onions and thyme) with a creamy cheddar garlic sauce and oven warmed baguette. (Because of popular demand, a repeat of Monday's class)

Demonstration

Ages 18 and over

A well-honed knife and well-honed knife skills are the two most important tools to make your meal prep time a joy, not a chore. Join Orange Tree's knife sharpener and cutlery nerd Keith to get the most out of your blades. We will cover knife care and sharpening and introduce you to the most common kitchen knives.

After an introduction to the proper grip and cutting techniques, you will get to practice on a variety of produce. Learn how to slice, dice, mince, and julienne your way to kitchen success.

Keith will also demonstrate how to carve chicken and other poultry

Students will receive a voucher for a free knife sharpening on one knife, as well as a 15% discount on all cutlery on the night of class.

Demonstration/Participation

Ages 18 and over

Attendees will learn how to make a classic Bûche de Noël from start to finish and completely gluten-free. In this class Chef Pierre will be making a Roulade sponge cake, butter cream, different fillings and decorations that make up this holiday favorite. Participants will observe how to fill, roll the Roulade sponge cake, shape, and assemble this tasty treat. (Yule log, but doesn't it sound more decadent in French?).

Demonstration

Ages 18 and over

The menu includes:

Spinach Pakoras - Fresh spinach dipped in a gram flour batter and fried; Raita - a yogurt dipping and side sauce with whole cumin, cilantro; Fish Stew - Cod stew with a layer of tomatoes, red and orange peppers, cilantro, red onion, garlic, White Jasmine Sajji Masala; Cilantro and Lime Pulao - basmati rice cooked with fresh cilantro, whole cumin, lime zest and juice.

Demonstration

Ages 18 and over

Huma will also have her three spice gift set available for purchase, so bring cash or your checkbook.

Cookbook author Elizabeth Crawford will prepare an enticing meal perfect as the days get cooler. Her menu includes:

Curry Chicken — prepared on the stove top 

Saffron rice — emphasis on technique and Saffron (purchasing best quality, storing and use)