Cook, Bake, Learn, Eat, Share
Let’s explore the vibrant season of Spring! New skills, classic workshops, exploring the world’s foods.
Click on the event titles for more information and to register.
Dinner Cook & Dine:
No Pressure – Under Pressure Cooker Class. Got an Insta-Pot, a pressure cooker? Here’s inspiration with 9-minute Risotto, Homemade Stock, Pot Roast and other inspirations. April 8, 1:00 pm.
Irish Comfort Food: It’s not all cabbage! Cook the flavors of the Emerald Isle, then dine with a glass of Stout. Great Date Nite, Friends Nite Out, After Work Get-Together! April 13, 6:00 pm.
Chat & Chop: Meal Prep & Take. Cook and Take home 4 meals with sides and sweets. The best of the season using fresh, raw ingredients. April 21 at 1:00 pm.
Introduction to Fermentation – Making Kimchee: Bring this healthful and tasty food into your home by familiarizing yourself with the varieties of kimchee and their flavors through an instructive tasting, then walk you through the steps to demystify the kimchee-making process. April 13 at 3:00 pm.
A New Twist on Pretzels: Let’s make German-style soft pretzels! And slather them with some homemade Dijon mustard! Then enjoy with a glass of German-style beer. Extras to take home, too. April 20 at 6:00 pm.
Soap Making Workshop: Soap making is therapeutic, but using a soap with essential oils is even better! The soap-making class will consist of learning the cold-process method. Take home 2 lbs of your custom blended soap to turn into bath or guest bars. April 15 at 1:00 pm.
Pasta 101…and 2,3, 4: We will start with the basics of making pasta by hand and by both manual and electric machine, into a selection of easy versatile dishes. And then a variety of sauces to compliment the pasta, all to be enjoyed at table and to take home. May 6 at 1:00 pm.
Canning 101 Immersion Workshop: The best of the canning season is upon us. Learn how to easily and safely can fruits, pickles and tomatoes. Then turn these basics into 100’s of wonderful recipes, ready in your pantry for entrees, breakfasts, snacks, appetizers – and so much more! April 14 at 10:00 am
Bread & Butter Workshop: Learn how to make flakey, crunchy French baguettes which can be turned into many other recipes. Learn about making homemade butter and then take home your freshly made baguette and a jar of freshly butter. May 5 at 11:00 am.
Dinner / Events:
Vegan Taste Tester’s Club: The first of a monthly series of vegan tasting events by Brittany Love of Free Birds Vegan Bakery. The first offers a Taste of Africa with Brittany just back from her trip to the African continent. April 28, 4 pm.
Sunday International Dinner:: Last Sunday of each month, up next is Korean Cuisine. April 29, 1:00 pm. Brought to you by Seung Hee Lee, author of Everyday Korean.