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Stir it Up
Egg-ceptional Springtime Dishes
with Meta & Barry West
The Wests have some egg-citing dishes for springtime - recipes that are not only eggs-tremely tasty, but also highlight the various functions of eggs. Learn binding and emulsifying with bacon, egg and cheese breakfast cookies. Leavening will be featured in Danish puff, a “fancy” egg-based cream puff pastry. You will learn an array of preparation methods, tips and other recipes including mocha meringue bark, which is not only one of the West’s favorite sweet treats, but shows off the ins and outs of egg foam preparation. You’ll learn which eggs are best to hard cook and how to properly cook them in eggs á la golden rod. Meta and Barry will also review egg tempering techniques as they stir up a batch of homemade pudding. You may even become an eggs-pert by the end of this class!
Register by April 25th.
with Paula Fried & Brigid Hall
Join Paula and Brigid for this all-new course and add five basic sauces to your cooking repertoire! Learn how to make basic yogurt, bell pepper, tahini, pesto and herb sauces, and how you can vary each sauce to enhance vegetables, meats, pastas and sandwiches. These versatile sauces will become tools you can use over and over again in the kitchen. At the conclusion of class, you will have a chance to sample and take home a copy of the recipes to use at home.
Register by April 3rd.
with Jammie Heer
You’re not a real wine lover until you’ve made your own! Together as a class, we will make a small batch of homemade juice-based wine that will knock your socks off! Everyone in the class will make and take your own bottle with you, along with instructions on how to finish your wine at home, plus some bonus recipes. Jammie will share about the tools and techniques of winemaking, as well as safety. Participants must be at least 21 years of age.