In this class, you will prepare pierogis as learned from Polish Chef Marysia Oskroba during the pandemic lockdown of 2020. You will prepare the dough, prepare both savory and sweet fillings, fill, and cook these pierogis all in two hours. Fillings will feature potato and cheese, polish sausage and onion, and a seasonal berry. And of course the best part, partake of the feast you helped prepare.

Hands-on

Ages 18 and up

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: (subject to change with ingredient availability)

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

Hands on

Ages 18 and up

Momos are delicious stuffed dumplings made throughout the Himalayas. They are a specialty of the Tibetan-speaking peoples of northern Nepal and Tibet. In this class you will learn how to fold and cook these beautiful dumplings.Your instructor, Gabriel Heck, has studied Nepalese and Tibetan cooking in Nepal and trekked to the Tibetan border. We will make two versions of momos in this class: beef and vegan. We will also be making a variety of Tibetan side dishes and accompaniments:

·   Himalayan Dumplings (Momo)

·   Tibetan Steamed Buns (Tingmo)

·   Curried Potato & Green Beans (Shogo Tema)

·   Roasted Barley & Tea Snack (Tsampa)

·   Spicy Tibetan Tomato Chutney (Sepen)

Demonstration

Ages 18 and up