Get hands on in small teams to learn how to break down a whole chicken, demonstrating techniques from stuffing the breast to braising the legs, as well as how to use off cuts and offal.
The Cassoulet began as a "peasant" dish, popular with the working classes. Its deep flavor and simplicity made it a French tradition.
Learn to make an herb-flavored pasta and a classic Roman sauce.
A traditional family favorite!
Make your own little packets of pure joy!
Red, white and green deliciousness.
Tempura techniques are not difficult to master, and practically anything can become tempura.
We'll introduce a French recipe that uses flour and an egg base, rather like a pate a choux
Learn how to make your own homemade empanadas, from dough to filling, frying and making accompanying condiments.
Learn everything from shaping and coking your shells to whipping up the right ratios for a sweet, creamy filling.
Every culture has its comfort foods! Join us in the Farmhouse Kitchen for a local favorite – homemade pierogies. We'll get hands on making the dough and potato cheese filling, the rolling, shaping and stuffing.
We'll get hands on mixing the pasta dough, forming and then rolling our cavatelli on special boards to get their traditional texture.
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