Peach Basil Pizza with Fresh Stretched Mozzarella
We’re ditching the dessert plate and diving headfirst into the unexpected: a savory herbal peach pizza. Forget everything you thought you knew about summer fruit; this isn’t your average pizza night. We’re embarking on a hands-on journey, from supple dough to sweet handmade mozzarella.
Honing Your Knife Skills: Chopped Salads
The beauty of a chopped salad lies in its versatility; you can incorporate any ingredients you desire to create an easily customized and satisfying meal. Join Chef Tamara in the Farmhouse Kitchen for a practical lesson in knife skills and precision.
Making the Perfect Snack: Classic Italian Taralli
Is it a biscuit? Is it a cracker? These ring-shaped Italian treats are crunchy and savory, perfect as a snack on their own or to complement a cheese or charcuterie board. And we’ll make them from scratch: the dough, forming the cracker, then finishing on the stove and in the oven.
Playing with Phyllo: Wrapped Brie with Bacon Jam
In this class you’re preparing a classic phyllo-wrapped brie wheel with bacon jam. You’ll start by chopping the ingredients to make jam, then watch a demonstration on pulling it together.
Lacto Fermenting: ‘Kraut
Did you know sauerkraut and kimchi are prepared the same way? Learn to use the science of lacto-fermentation to make a cabbage dish of your choice. You’ll chop, weigh, and season your vegetables with a dry salt mix, then use what you’ve learned to create a hot pepper condiment.
Focaccia Pizza and Mozzarella Stretch
Fresh mozzarella and pizza. It’s a classic combination. In this class you’ll start by making a quick and easy focaccia dough. While your dough is rising, you’ll stretch curd into fresh, tender mozzarella and choose your toppings.
Rose Lavender Shortbread with Honey Mascarpone Cream
In this class you’ll put together classic Scottish shortbread dough, then cut into cookies and bake. While they’re baking and cooling, watch a demonstration on turning heavy cream into luscious mascarpone cheese, then work as a class to turn the mascarpone into a light and airy whipped cream, perfect for dipping flavored shortbread cookies.
Tuna Poke Bowls
With its roots deep in Asian food cultures, this popular marinated fish dish is now found popping up in all kinds of cuisines, from tacos to grain bowls and beyond. We’ll use a Polynesian approach for marinating the tuna, then create a fun variety of toppings to choose from when assembling the rice bowls.
Preserving with Salt: Beet-cured Salmon
In this class you will use the transformative properties of salt (along with beets and other spices) turn a salmon filet into a stunning brunch centerpiece to cure at home.
Preserving with Salt: Beet-cured Salmon
Curing with salt might not be as popular as other preserving methods like pickling, but the technique is easy to execute, with impressive results. In this class you will use the transformative properties of salt (along with beets and other spices) turn a salmon filet into a stunning brunch centerpiece to cure at home.
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