Heidi will discuss ingredients and techniques to successfully create flavorful pesto and calzones without gluten and allergens. 

Menu:

Calzone  - the crust can also be used for pizza

Drunken shallots

Pici - hand rolled pasta

Demonstration  

Heidi Rozeske is a dedicated baker and author of the book Baking Without, a beginner’s guide to cutting out gluten, dairy, soy, corn, yeast, nightshades, gums, refined sugars and more. Her book will be available for purchase by cash, check or Venmo.

Ages 18 and up

Wow your friends and family with an exotic Pakistani meal. Huma will demonstrate:

• Mediteranean Couscous - couscous cooked with colored peppers and garbanzo beans
• Harissa - harissa (a red pepper sauce) and shrimp
• Sautéed okra

Demonstration

Ages 18 and up

What is Gâteau Basque you ask? Gâteau Basque is a traditional dessert from the Northern Basque region of France, typically filled with black cherry jam or pastry cream. Gâteau Basque with just cream is more typical in the Southern Basque region of Spain. In this class, you will mix, form and bake this exotic pastry delight under the direction of Chef Pierre. Eat a slice in class or take some home to share.

Hands-on

Ages 18 and up

Scotland is not typically renowned for its cuisine. However, these dishes sampled on a culinary tour of Scotland will surprise and delight you.

• Crab fritters - a cross between a croquette and an arancini
• Pan seared salmon with a caviar dill sauce
• Scottish style trifle - a layered dessert with whiskey drunken fruit and cream

Demonstration and participation

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

Liven up your fall menus with these novel fish meals.

Chef Joel will demonstrate how to prepare:

• Balti-style Fish Cakes with Spicy Coconut Sauce and Tomato Pepper Rice
• Creamy Mashed Potato and Salmon Empanadas with Aji Verde (Spicy Peruvian Green Sauce)

Demonstration

Ages 18 and over

Liven up your fall menus with these novel fish meals.

Chef Joel will demonstrate how to prepare:

• Balti-style Fish Cakes with Spicy Coconut Sauce and Tomato Pepper Rice
• Creamy Mashed Potato and Salmon Empanadas with Aji Verde (Spicy Peruvian Green Sauce)

Demonstration

Ages 18 and over

Take your holiday pastry skills to a whole new level and learn the secrets of this French delicacy from classically trained Pastry Chef Pierre. He will demonstrate:

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

Demonstration and participation

Pierre Ferland received his training as a pâtissier in Quebec City, Canada, at the renowned Château Frontenac. His 30-plus years of experience span all phases of the baking industry. Pierre has a particular interest in creating and reinterpreting classic French pastries.

Ages 18 and older 

• • Pan-Fried White Fish (Nyāpukā)
  • Newari Rice Crêpes (Chatāmari)
  • Sautéed Spinach (Wāunchha)
  • Sprouted Mixed-Legume Dāl (Kwānti)
  • Sesame-Cilantro Chutney (Til ra Hariyo Dhaniyāko Chatni) 

(Recipes are dairy-free, and Chef Gabriel is willing to accommodate other food intolerances as is reasonable.)

Demonstration

Ages 18 and older

Nothing turns a blustery fall day into a cozy day easier than a dinner of comfort foods taken up a notch by adding a few chef touches.

Chef Joel will demonstrate how to prepare:

• Roasted Carrot and Ginger Soup

• Mixed Mushroom and White Miso Flatbread

• Pan-Roasted Chicken with Preserved Lemon Sauce

• Mashed Sweet and Russet Potatoes with Brown Butter and Parmesan

• Broccoli with Balsamic Gastrique

Demonstration

Ages 18 and over

Nothing turns a blustery fall day into a cozy day easier than a dinner of comfort foods taken up a notch by adding a few chef touches.

Chef Joel will demonstrate how to prepare:

• Roasted Carrot and Ginger Soup

• Mixed Mushroom and White Miso Flatbread

• Pan-Roasted Chicken with Preserved Lemon Sauce

• Mashed Sweet and Russet Potatoes with Brown Butter and Parmesan

• Broccoli with Balsamic Gastrique

Demonstration

Ages 18 and over

Thanksgiving means pie! In this class, Debra will demonstrate mixing. chilling, and rolling out a pie crust and weaving a lattice top on a fruit pie. She will also make a classic pumpkin pie that is not soggy on the bottom. A recipe will be provided for the easy and impressive apple galette pictured.

Demonstration

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