In a limited participation class, learn how to make (and eat) this classic and favorite French delicacy from Chef Pierre. You will also have a chance to roll pain au raisin. Nothing beats the decadence of a croissant fresh from the oven.

Demonstration/limited Participation

Ages 18 and up

Potential allergens: flour, egg, dairy

Show off your foodie talent and take entertaining to the next level preparing these Chinese inspired dumplings. Learn how to make:

• Chicken and mushroom dumplings 
• Watercress dumplings
• Easy and delicious dipping sauces

You will use frozen commercial wrappers (Shanghai style) as well has home-made cold water dough.

Demonstration and hands-on

Ages 18 and up

Potential allergens: flour

Sushi is not just raw fish, it's about the perfectly seasoned Sushi Rice, the pickled Ginger, and real Wasabi. In this hands-on class, you will taste the vinagered Sushi Rice with delectably prepared Tuna, Smoked Salmon, Poached Shrimp, Cucumber or Avocado (may vary with seasonal availability).  You will learn to roll Maki, as well as make Temaki and Nigiri.

Demonstration and Participation

Ages 18 and older

Potential allergens: fish

Come spend an evening with watercolor Artist and cookbook author Erin Gleeson. Our menu:  

·  Butternut Burrata Caprese Platter

·  Kale Caesar with Polenta Croutons 

·  Vegetable Galette

·  Herb Shortbread Squares

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. 

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.

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. 

Light Snacks will be provided. Expect to be standing for most of the duration of the class.

Demonstration/Participation

Ages 18 and over

Come learn to bake and build a Chocolate Mousse cake from renowned pastry chef, Pierre Ferland. You will learn to prepare:

-decadent chocolate cake

-chocolate mousse filling

-chocolate ganache

-decorating techniques

Go home with a 6" cake that you decorated yourself to celebrate valentines with friends or someone special. 

Demonstration and participation

Ages 18 and up

Potential allergens: flour, dairy, chocolate

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

Possible allergens: gluten, dairy

Nothing turns a blustery fall day into a cozy day easier than a hearty dinner of meat and potatoes taken up a few notches by adding a few chef touches.

Chef Joel will demonstrate how to prepare:

• Frikadellan with " Himmel und Erd" Potatoes (Traditional German minced pork and beef patties with "Heaven and Earth" mashed potatoes, apples, caramelized onions and bacon.)

• Soft stewed lamb and mushroom ragout with Sweet Potato Latkes

• Creme Fraiche and Pear Sauce

Demonstration

Ages 18 and over

Potential allergens: flour-bread crumbs, dairy

Nothing turns a blustery fall day into a cozy day easier than a hearty dinner of meat and potatoes taken up a few notches by adding a few chef touches.

Chef Joel will demonstrate how to prepare:

• Frikadellan with " Himmel und Erd" Potatoes (Traditional German minced pork and beef patties with "Heaven and Earth" mashed potatoes, apples, caramelized onions and bacon.)

• Soft stewed lamb and mushroom ragout with Sweet Potato Latkes

• Creme Fraiche and Pear Sauce

Demonstration

Ages 18 and over

Potential allergens: flour-bread crumbs, dairy

Hands-on

Ages 18 and over

Potential allergens: dairy, nuts, honey, flour

Come meet one of our newest chef instructors while upping your brunch game. The menu includes:

-Fritatta

-Cinnamon yeast rolls

We will be making veggie frittata with fresh produce and cheese. Also sweet pastry cinnamon rolls filled with butter and cinnamon sugar, topped with glaze. We will bend the rules and experiment with pistachio, almond and orange glazes.

Demonstration with volunteer participation

Ages 18 and up

Potential allergens: honey, dairy, nuts

Come experience a culturally traditional Tuscan meal. Sharon just returned from a cooking course held in the city of Lucca, Italy. Work as a team with Sharon to prepare:

• Torta D'erbe Lunigiana - vegetable pie
• Pici All'Aglione - hand rolled noodles with garlic&tomato sauce
• Tiramisu

Demonstration and limited participation

Ages 18 and up

Potential allergens: flour, dairy, eggs

More than just cheese, cured meat, olives, roasted peppers and nuts plunked onto a platter. These dishes elevate your antipasti table to delightful new heights! Chef Olson will demonstrate how to prepare the following to add to the more familiar items or as stand alone new recipes to enjoy anytime. On the platter:

·     Saffron and Feta Frittata

·     Sauteed Green Beans with Olive Oil, Sea Salt and White Pepper

·    Mushroom Agrodolce (slowly simmered mushrooms in classic sweet and sour sauce)

·    Tuna and White Bean Salad

·    Roasted Vegetables with Bagna Cauda (warmed anchovy garlic sauce)

Demonatration

Ages 18 and up

Potential allergens: fish

More than just cheese, cured meat, olives, roasted peppers and nuts plunked onto a platter. These dishes elevate your antipasti table to delightful new heights! Chef Olson will demonstrate how to prepare the following to add to the more familiar items or as stand alone new recipes to enjoy anytime. On the platter:

·     Saffron and Feta Frittata

·     Sauteed Green Beans with Olive Oil, Sea Salt and White Pepper

·    Mushroom Agrodolce (slowly simmered mushrooms in classic sweet and sour sauce)

·    Tuna and White Bean Salad

·    Roasted Vegetables with Bagna Cauda (warmed anchovy garlic sauce)

Demonatration

Ages 18 and up

Potential allergens: fish

Kolaches are round, flat, yeasted rolls with a puddle of filling in the middle. In this class we’ll make a simple no-knead dough that rises overnight in the fridge and can be filled with either sweet or savory ingredients. In class students will taste several filling varieties and shape and fill kolaches with the fillings of their choice to take and bake at home. 

Demonstration with volunteer participation opportunities

Ages 18 and over

Potential allergens: flour

Impress your loved ones with hand-made truffles if you choose to share what you bring home. Chef Pierre will teach you all the tricks and techniques to make your own "professional quality" truffles. Chef will teach you how to prepare the ganache and use three different flavorings. Bring all your questions about working with chocolate - Chef Pierre has decades of experience.

Hands-on

Ages 18 and up

Potential allergens: chocolate

Show off your foodie talent and take entertaining to the next level preparing these Chinese inspired dumplings. Learn how to make:

• Chicken and mushroom dumplings 
• Watercress dumplings
• Easy and delicious dipping sauces

You will use frozen commercial wrappers (Shanghai style) as well has home-made cold water dough.

Demonstration and hands-on

Ages 18 and up

Potential allergens: flour

Lucca is a city established under the Etruscans in about the 3rd century BCE. Come and help prepare a meal using ingredients first used in Lucca and the city's official dessert (still to this day not served outside the city).

• Farro soup with borlotti beans and homemade croutons
• Bianchetto di Vitella di Latte al Tartufo con Finocchetti Gratinati (white pork stew with gratin fennel)
• Buccellato (signature sweet bread of Lucca with raisins, citrus and anise)

Demonstration and participation

Ages 18 and up

Potential allergens: flour

Take your pastry skills to a whole new level and learn the secrets of this French delicacy from classically trained Pastry Chef Pierre. Chef will surprise you with seasonal flavors, in the past this has included raspberry, mango, and chocolate. He will demonstrate:

• Preparing and mixing the ingredients
• Piping and baking the Macarons
• Different Festive Fillings
• Assembly

Demonstration and volunteer participation opportunities

Ages 18 and up

Potential allergens: almonds, flour, eggs 

Come meet one of our newest chef instructors. Wow your friends with the favorite Italian recipes, chef style. The menu includes:

-Focaccia

-Bolognese

We will start with making a crisp crust, soft interior, and dimpled focaccia. Topping the bread with herbs, butter, and garlic. To pair with the flat Italian bread, we will make a simple veggie bolognese. You will never go back to jarred sauce.

Demonstration with volunteer participation

Ages 18 and up

Potential allergens: flour, dairy

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

Possible allergens: gluten, dairy

Nepal's cuisine is as diverse as the country itself. Explore the flavors of Nepal while learning to make these healthy, Himalayan classics:

• Pan fried white fish - Nyāpukā
• Newari Rice Crêpes - Chatāmari
• Sprouted Mixed-Legume - Dāl Kwānti
• Sautéed Spinach - Wāunchha
• Sesame-Cilantro Chutney -Til ra Hariyo Dhaniyāko Chatni

Demonstration and volunteer participation

Ages 18 and older

Potential allergens: flour, sesame

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, and polish sausage and onion. And of course the best part, partake of the feast you helped prepare.

Hands-on

Ages 18 and up

Potential allergens: flour, dairy

Chef Joel will demonstrate how to prepare these two savory summer suppers:

• Sweet and Spicy Asian BBQ, Chicken with Quick Pickled Cucumber, and Egg Fried Rice

• Pan-Grilled Salmon Fillets with Lemon Garlic Sauce, Wilted Spinach and Fondant Potatoes

Demonstration

Ages 18 and over

Potential allergens: soy sauce, eggs, fish

Chef Joel will demonstrate how to prepare these two savory summer suppers:

• Sweet and Spicy Asian BBQ, Chicken with Quick Pickled Cucumber, and Egg Fried Rice

• Pan-Grilled Salmon Fillets with Lemon Garlic Sauce, Wilted Spinach and Fondant Potatoes

Demonstration

Ages 18 and over

Potential allergens: soy sauce, eggs, fish

You've heard the phrase "easy as pie"? Well after this class with Chef Pierre it will be true for you too. In this demonstration and participation pie class, you will learn to prepare pie dough. Then you will roll out dough prepared for you by Chef Pierre and fill your own pie. Chef will teach you how to make a lattice crust. Then take your pie home to bake and share with friends or family.

Demonstration and Hands-on

Ages 18 and up

Potential allergens: flour, dairy, stone fruits