Take your 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 with volunteer participation opportunities

Ages 18 and up

Potential allergens: almonds, eggs, flour 

Come learn to cook eggplant like a professional chef. Chef Mangano will prepare:Eggplant caponata 

Sit back and enjoy a snack of Sardinian charcuterie with a glass of Cannonau or Vermentino wine (varieties characteristic of Sardinia) and watch as Sharon prepares a supper of Fregola Sarda with shrimp and fish. While that cooks, roll up your sleeves to prepare a honey ricotta hand pie which will bake as you enjoy your supper.

Demonstration and participation

Ages 21 and up

Potential allergens: wheat, dairy, honey, shellfish

Chef Joel will demonstrate how to prepare Spanish dinner two ways:

• Gambas al Ajillo (Spanish-style garlic and paprika shrimp) served with Manchego Mashed Potatoes and Lemony Spinach

• Modern twist on a classic: Paella featuring Mushroom, Leek and White Fish (Mixed mushroom, buttered leek and flakey whitefish) served with Pan Cotte Tomato (toasted country bread slathered with a luscious puree of olive oil and end-of-the-summer tomatoes)

Demonstration

Ages 18 and over

Potential allergens: shrimp, fish, dairy, flour

Chef Joel will demonstrate how to prepare Spanish dinner two ways:

• Gambas al Ajillo (Spanish-style garlic and paprika shrimp) served with Manchego Mashed Potatoes and Lemony Spinach

• Modern twist on a classic: Paella featuring Mushroom, Leek and White Fish (Mixed mushroom, buttered leek and flakey whitefish) served with Pan Cotte Tomato (toasted country bread slathered with a luscious puree of olive oil and end-of-the-summer tomatoes)

Demonstration

Ages 18 and over

Potential allergens: shrimp, fish, dairy, flour

Everything tastes better when it's covered in pastry! Empanadas freeze well and are a perfect fit for your lunchbox. Join Deb as she whips up savory beef filling and a versatile vegetarian one. Then try your hand at rolling out and assembling with two different doughs - one for baking and one for frying.

Demonstration and participation

Ages 18 and up

Potential allergens: corn, dairy, flour

The recipes are brandy caramel apple upside down cake, pear tarte tatin, and an all purpose caramel sauce that we will sample on pumpkin loaf. We'll start off tasting the cakes, then make caramel and students will get to assemble minis of either apple cake or pear tarte tatin.

Demonstration with limited 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

Possible allergens: gluten, dairy

The menu includes:

Demonstration

Ages 18 and up

Potential allergens: shellfish and gluten (couscous)

Come meet the newest chef instructor. HOT meets sweet with three finger foods and a nutritious side. The menu includes:

-Serrano and goat cheese stuffed dates drizzled with HOT honey

-Feta and spinach stuffed, balsamic marinated baby bellas

-Honey and turmeric chicken skewers with marmalade glazed green beans, sweet potato, and cherry tomatoes

Demonstration with volunteer participation

Ages 18 and up

Potential allergens: honey, dairy

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

-decadent chocolate cake

-whipped cream

-chocolate ganache 

-decorate with cherries

Demonstration with volunteer participation opportunities

Ages 18 and up

Potential allergens: flour, dairy, stone fruits

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

Potential allergens: flour, dairy

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

The essence of ramen is the broth. The noodles can be gluten free or another of your choice. The rest is our own choice of toppings: vegetable, surf and turf. You name it. We shall cover. Join us for a fun class.

Demonstration

Ages 18 and up

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

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

Chef Joel will demonstrate how to prepare:

• Wild Mushroom Bisque (smooth, silky soup with an assortment of mixed mushrooms and Roasted Garlic)

• Goat Cheese Crostini

• Smoked Salmon Croquettes with Creamy Saffron Crab Sauce

• Rosemary Crushed Potatoes

Demonstration

Ages 18 and over

Potential allergens: shellfish, flour, dairy

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

Chef Joel will demonstrate how to prepare:

• Wild Mushroom Bisque (smooth, silky soup with an assortment of mixed mushrooms and Roasted Garlic)

• Goat Cheese Crostini

• Smoked Salmon Croquettes with Creamy Saffron Crab Sauce

• Rosemary Crushed Potatoes

Demonstration

Ages 18 and over

Potential allergens: shellfish, flour, dairy

In this class, you will mix, form and bake three types of cookies (Chef's choice). Eat some hot out of the oven and take some home. Or eat them all in one sitting, yum.

Recipes may include: oatmeal raisin (or add chocolate chips), shortbread, peanut butter, ginger molasses, or another holiday themed cookie.

Demonstration with volunteer participation opportunities

Ages 18 and up

Potential allergens: flour, dairy

Just in time for Thanksgiving, join Chef Debra and discover her delicious pies for the holiday! In this demonstration, participation and tasting class, you'll learn to make Deb's Mom's guaranteed-to-roll piecrust and use it as the base for traditional Pumpkin and Apple Pies. Apple pie will be with traditional fruit filling and streusel topping. You will roll out your own crust to take home and fill. We'll also talk about other Thanksgiving-appropriate pie fillings and provide guidelines for how much fruit and thickening to use.

Demonstration and participation

Ages 18 and up

Potential allergens: flour

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 with volunteer participation opportunities

Ages 18 and over

Potential allergens: flour, eggs, dairy

Plan to eat before or after class, however, cake will be served in class