Instructor: Stephanie Lindal, chef and culinary instructor
Class Type: Hands On Class
Price: $85 per person
Availability: Available
More info coming soon!
Book this class and the morning Fermentation Workshop together for the reduced price of $150 per person!

Instructor: Melissa Gorsedin, culinary instructor, pantry and catering chef at The Cookbook Co. Cooks
Class Type: Hands On Class
Price: $90 per person
Availability: Available
Pasta is just so satisfying! Is there a person alive who doesn’t like pasta? If that person exists, they haven’t tasted Melissa's hand-made delights. In this class, Melissa will walk students through the proper preparation of fresh pasta dough, then share some of the many possibilities for creative homemade stuffed pasta dishes. This is the perfect way for pasta lovers to while away an evening while expanding their repertoires.

Instructor: Chris Halpin, chef/owner Manna Catering, culinary instructor
Class Type: Hands On Class
Price: $55 per child
Availability: Available
The two of you have eaten so many meals together, and maybe even cooked a few together. Now, it's time to hand the whisk over to your kiddo! Today, Chef Chris takes your child through the creation of a simple meal, culminating in knowing that there is no “kid” food, only good food.

This is a hands-on class. As ever, please inform us of any allergies or dietary requirements upon booking. Children ages 8+, please! Limited registration.

Instructor: Kyle Burns and Jayme McFadden, Bread and Circus
Class Type: Demonstration
Price: $95 per person
Availability: Available

Class Description:
Coming soon!

Instructor: Luis Obregon, chef, sommelier and culinary instructor
Class Type: Hands On Class
Price: $115 per person - includes a paring knife!
Availability: Available
Specializing in the practical, this class is all about the edged weapons that are your biggest asset in the kitchen – your knives. Speed and streamline your cooking time by learning some applied body mechanics, then absorb some facts on choosing the best knife for the job. Learn how to use, sharpen, care for and store your most valuable kitchen tools. In this hands-on class, get up-close and personal with onions, basil, and ginger while you learn to differentiate between chopping and mincing, and appreciate the finesse of a chiffonade and a julienne. Hands-on. Bring your knives and steels if desired (or use ours).