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

• Meat-filled dumplings
• 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

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 include: oatmeal raisin (or add chocolate chips), shortbread, peanut butter, and ginger molasses.

Hands-on

Ages 18 and up

Come hungry, watch and learn as Chef Joel prepares two French Brasserie menus.

·   Biftek Hatche (Perhaps the original butter burger with butter and thyme massaged into fresh ground beef)

·   Fondant Potatoes (Broth and butter braised potatoes with lemon and rosemary)

· Green Bean Amandine (Green beans with olive oil, garlic and almonds)

and

·      Poulet à la Moutarde Française (Pan-seared chicken with a delicate mustard sauce)

·  Pissaladière Pasta (Fine egg noodles with caramelized onions and olives)

·  Piperade (Gently cooked peppers, onions and tomatoes with herbs de Provence)

Demonstration

Ages 18 and up

Come hungry, watch and learn as Chef Joel prepares two French Brasserie menus.

·   Biftek Hatche (Perhaps the original butter burger with butter and thyme massaged into fresh ground beef)

·   Fondant Potatoes (Broth and butter braised potatoes with lemon and rosemary)

·   Green Bean Amandine (Green beans with olive oil, garlic and almonds)

and

·   Poulet à la Moutarde Française (Pan-seared chicken with a delicate mustard sauce)

·   Pissaladière Pasta (Fine egg noodles with caramelized onions and olives)

·   Piperade (Gently cooked peppers, onions and tomatoes with herbs de Provence)

Demonstration

Ages 18 and up

Requested in class evaluations, Sharon (The Serious Cook) will be offering a vegan class. The menu includes:

- Colorful veggie stacks - adapted from Chef Lauren Montelbano's recipe in "Grounded Consciuous Plant-Based Cuisine." These will feature butternut squash, macadamia nut cheese, and portabella mushrooms.

- Thai peanut noodles - NO fish sauce, guaranteed

- Key lime pie - silken tofu-based

Participation

Ages 18 and up

Come get covered in flour, making hand-made pasta with Deb. You will make gnocchi and a stuffed pasta. And when you're done you will feast on the fruits of your labor.

Hands-on

Ages 18 and up

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 and participation

Ages 18 and up 

Come get your hands in some flour and play with bread dough in this hands-on class. We'll work with a basic dough enriched with sugar and eggs, to make braided breads and a filled babka. Everyone will get a hunk of dough to shape in any way they like as well.

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

In a limited participation class, learn how to make this classic and favorite French delicacy from Chef Pierre. Nothing beats the decadence of a croissant fresh from the oven.

Demonstration/limited Participation

Ages 18 and up

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

You've heard that the Mediterranean diet promotes longevity. But why not impress your family and friends with these gourmet menus from Chef Joel.

·     Herbed Turkey with Cool Lemon Tatziki (Fried ground turkey patties with an amazing lemon yogurt sauce)

·     Whipped Feta with Cucumber and Tomatoes (Fluffy light whipped feta with sliced cucumber and tomato)

and

·     Black Bean Hummus with Spiced Ground Beef and Toasted Walnuts (Love hummus? Add this to your list of go to recipes)

·     Roasted Cauliflower and with Romesco Sauce (Luxuriously smooth and piquant roasted pepper and tomato sauce with

·     Fresh Baked Pita (Yes from scratch in class!)

Demonstration

Ages 18 and up

You've heard that the Mediterranean diet promotes longevity. But why not impress your family and friends with these gourmet menus from Chef Joel.

·     Herbed Turkey with Cool Lemon Tatziki (Fried ground turkey patties with an amazing lemon yogurt sauce)

·     Whipped Feta with Cucumber and Tomatoes (Fluffy light whipped feta with sliced cucumber and tomato)

and

·     Black Bean Hummus with Spiced Ground Beef and Toasted Walnuts (Love hummus? Add this to your list of go to recipes)

·     Roasted Cauliflower and with Romesco Sauce (Luxuriously smooth and piquant roasted pepper and tomato sauce with

·     Fresh Baked Pita (Yes from scratch in class!)

Demonstration

Ages 18 and up

Add some variety to your morning routine. Deb will be demonstrating an endlessly versatile granola; a show-stopping, one-pan apple pancake; and her own rustic, fruit-filled scones. Be the winner of your next Easter brunch, with a couple of easy, versatile new techniques!

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:

• Meat-filled dumplings
• 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

You've heard the phrase "easy as pie"? Well after this class with Chef Pierre it will be true for you too. In this hands-on pie class, you will learn to prepare pie dough. Then you will roll out dough prepared for you by Chef Pierre, fill and bake your pies. Class will feature mixed berry pie with a lattice top. Eat a slice in class or take the whole pie home to your family and/or friends.

Demonstration and Hands-on

Ages 18 and up

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

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