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: 

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

Hands-on

Ages 18 and over.

Pierre will demonstrate how to make fresh Chocolate Truffles in the classic French tradition. In this hands-on class, students will learn how to: temper chocolate, make a basic ganache, pipe, roll, and finish their truffles to take home.

Demonstration/Participation

Ages 18 and over

Huma returns to demonstrate authentic Pakistani fare. Students will enjoy trying:

• Samosas - traditional appetizers - pastry stuffed with spicy potatoes and deep fried
• Raita dipping sauce  yogurt sauce with whole cumin and chili powder
• Harissa - north african chili sauce made with a variety of chilies, garlic and olive oil
• Harissa Shrimp - shrimp cooked with Harissa sauce, White Jasmine Sajji masala and garlic
• Mediterranean Couscous - couscous cooked with green onions, cilantro, White Jasmine Garam Masala and garbanzo beans

Demonstration

Ages 18 and older.

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. We will cover knife care and sharpening and introduce you to the most common kitchen knives.

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.

Keith will also demonstrate how to carve chicken and other poultry

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.

Demonstration/Participation

Enjoy a mimosa while learning how to entertain with ease with a brunch you can prepare entirely ahead of time.

Debra will demonstrate how to make:

• Breakfast burritos with your choice of vegetarian or sausage filling
• Winter salsa
• Two varieties of cinnamon rolls, one yeasted, one biscuit  

Debra will also provide suggestions for additional easy side dishes.

Demonstration

Ages 18 and over

Turkish cuisine has its roots in the Ottoman Empire.

Enjoy a cultural experience while watching Sharon and Susan prepare:

• Ezogelin corba (lentil soup)
• Kofte (meatballs)
• Pilav (oven baked rice dish)
• Kunefe (sweet cheese and phillo pastry) with ice cream.

Demonstration

Ages 18 and over

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: 

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

Hands-on

Ages 18 and over.

Discover how easy it is to make delIcious ravioli at home. Start the class by enjoying a perfect wine pairing and learn how to create your own ravioli from scratch. Scott will demonstrate how to prepare the dough and two vegetarian fillings including butternut squash and a surprise filling based on the freshest available local ingredients. Scott will also discuss how to make additional ravioli fillings - the possibilities are endless! Students will help prepare the ravioli and enjoy their creations at the end of the class.

Demonstration/Participation

Ages 18 and over

Learn how to prepare a delicious and satisfying spring meal with Chef Joel's take on soups and sandwiches. Chef Joel will demonstrate:

• Chilled Spring Pea Soup with Garlic Cream and Crispy Prosciutto
• Rose Poached Chicken, Raspberry and Toasted Cashew Salad with Sourdough Toast Points
• Zucchini and Roasted Asparagus Soup with Green Peppercorn Aioli
• Italian Sausage Sliders with Leek Jam and Buttered Buns

Demonstration

Ages 18 and over

Instructor Gabriel Heck is back to share his love and lore of authentic Nepalese cooking in this class featuring familiar ingredients combined in a whole new way. Gabriel will demonstrate how to prepare the following dishes:

• Kukhura Bhutuwa (Nepali Stir-Fried Chicken)
• Rato Bhat (Himalayan Red Rice)
• Gundruk (Stewed Preserved Greens)
• Khairo Musurko Dal (Brown Lentil Dal)
• Dhaniya ra Pudinako Chatni (Mint-Cilantro Chutney)

Demonstration

Ages 18 and over

Pastry Chef Pierre will share his tips and techniques to create a classic Mille Feuille from start to finish. In this class Pierre will demonstrate how to make puff-pastry from scratch as well as the pastry cream.

Demonstration/Participation

Ages 18 and over