AN INDIAN-INSPIRED FEAST
Feb
19
6:00 PM18:00

AN INDIAN-INSPIRED FEAST

Instructor: Rashmi Gurnani

Join us for a feast featuring amazing Indian food! We will start by steaming fish marinated in coconut cilantro pesto, a super hit with every crowd. We will then make grilled chicken kebobs flavored with mellow herbs, creamed spinach with cottage cheese cubes, all served alongside minty yogurt and naan bread. End this feast with saffron-flavored rice pudding!

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HANDS-ON PIZZA NIGHT
Feb
20
6:00 PM18:00

HANDS-ON PIZZA NIGHT

Instructor: Dianne McConnell

Pizza making is fun and a great way to get guests involved in making dinner! Join us for this hands-on class where you will learn to make your own dough, sauce, and a variety of pizzas! A perennial favorite.

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COOK THE BOOK: INA GARTEN’S “BACK TO BASICS"
Feb
22
6:00 PM18:00

COOK THE BOOK: INA GARTEN’S “BACK TO BASICS"

Instructor: George Stilphen

Join us as we cook the book with some of Ina’s best recipes! Start out the evening with pomegranate cosmopolitans and a roasted butternut squash salad with arugula and warm cider vinaigrette. Learn the secret to cooking the perfect mustard roasted red snapper, and end with a French apple tart with rum.

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GOURMET GRILLED CHEESE PARTY
Feb
24
12:00 PM12:00

GOURMET GRILLED CHEESE PARTY

Instructor: Erin Pfeiffer

Throw an impressive (and easy!) party based on a gourmet version of your favorite childhood comfort food, while suiting all of your guests’ palate preferences with a diverse representation of ingredients. We will work brie, goat cheese, and fresh mozzarella as well as caramelized onions, kale, avocado, roasted tomatoes and more!

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A BEGINNER'S GUIDE TO COOKING
Feb
24
5:00 PM17:00

A BEGINNER'S GUIDE TO COOKING

Instructor: Dianne McConnell

Are you, or someone you know, a complete novice in the kitchen? In this class, participants will get a basic introduction to the kitchen, including how to read a recipe, basic knife skills, fundamental cooking techniques, and simple recipes to recreate at home. We recommend this class for students going to college, college kids about to graduate, or young professionals needing basics skills.

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BONE BROTH SOUP + HOMEMADE BREAD
Feb
25
1:00 PM13:00

BONE BROTH SOUP + HOMEMADE BREAD

Instructor: Anna Jarrell

Join us for this hands-on class featuring a chicken soup made with bone broth, pulled chicken, butternut squash, kale, and fire-roasted tomatoes that is accompanied with TWO types of homemade bread - buttermilk cornbread cooked in a cast iron and wheat rolls. The soup and rolls freeze well, so it makes for an easy weeknight meal!

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FREE DEMO: CARROT CAKE
Mar
3
2:00 PM14:00

FREE DEMO: CARROT CAKE

Instructor: Ambar Jackson

Join us for a free demonstration featuring carrot cakes with a cream cheese filling. In the spirit of Easter, participants will learn how to create bunnies with their cakes, too! We will take reservations for up to 12 people to sit around the kitchen counter, afterwards anyone is welcome to stand and observe.

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HANDS-ON SEAFOOD
Mar
3
6:00 PM18:00

HANDS-ON SEAFOOD

Instructor: Dianne McConnell

Working in teams of 2, the class will prepare dishes using several techniques including: poached in coconut milk and lemongrass, seared with a ginger garlic marinade, roasted with ravigote sauce (capers, tomatoes, garlic), and crab cakes with remoulade sauce.

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RUSTIC ITALIAN
Mar
6
6:00 PM18:00

RUSTIC ITALIAN

Instructor: Tim Grandinetti (Spring House Retaurant & Qanto Basta)

Learn from the master of Italian food himself in this class that focuses on rustic Italian favorites, including caponata & tortellini, chicken & roasted vegetable manicotti with a wicked rich parmesan cream sauce, and a homemade pasta with puttanesca sauce.

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COOKING WITH CAST IRON
Mar
7
6:00 PM18:00

COOKING WITH CAST IRON

Instructor: George Stilphen

Learn how to cook with cast iron in this scrumptious class!  The menu will include Irish soda bread, a savory spring Dutch baby with eggs, crispy chicken nested on garlic spinach, and a peach pie - all done in cast iron skillets!

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CUBAN FLAVOR
Mar
8
6:00 PM18:00

CUBAN FLAVOR

Instructor: Dianne McConnell

Add a punch of flavor to dinner with these Cuban dishes that are delicious and flavorful. The menu will include flank steak with fresh mango and cumin lime sauce, beans & rice, salad with citrus vinaigrette, and a Tres Leches Cake.

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CHINESE TAKEOUT
Mar
9
12:00 PM12:00

CHINESE TAKEOUT

Instructor: Rashmi Gurnani

Join us for a quick lunch packed with Chinese flavor! Today’s menu will include scallion pancakes, golden shrimp with sweet chili sauce, and cream cheese wantons topped with cinnamon sugar.

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EAT FOR A CAUSE: SYRIAN
Mar
10
5:00 PM17:00

EAT FOR A CAUSE: SYRIAN

**ALL MONEY COLLECTED FOR THIS CLASS WILL GO DIRECTLY TO THE REFUGEE TEACHING IT!**

Join us for a unique experience as we team up with RISE (Refugee and Immigrant Society of Entrepreneurs) and the Y's ESL programs for a memorable night around the table. Refugee women will prepare a meal and share their stories with the help of a translator in this cross-cultural and delicious class.

More information about the Syrian refugee who will be leading this class coming soon...

TO AVOID THE EVENTBRITE TICKET FEE: call the store to sign up!

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FREE DEMO: EASTER CUPCAKES & COOKIES
Mar
11
4:00 PM16:00

FREE DEMO: EASTER CUPCAKES & COOKIES

Instructor: Ambar Jackson

Join us for a free demonstration featuring cupcakes and sugar cookies.  Learn how to decorate with Easter motifs, just in time for your holiday celebrations.  We will take reservations for up to 12 people to sit around the kitchen counter, afterwards anyone is welcome to stand and observe.

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TAPAS FOR DINNER WITH AN ASIAN FLAIR
Mar
13
6:00 PM18:00

TAPAS FOR DINNER WITH AN ASIAN FLAIR

Intructor: Rashmi Gurnani

We’re taking the tapas style dinner to the next level with an Asian focus that will leave you begging for more! Everything will be served on small plates and served with lots of sauces and condiments on the side, so come hungry. Menu will include Hot and sour soup, Bang bang chicken, Malay curry puffs, Chicken lettuce wraps, Shrimp satay with peanut sauce, Veggie Fried rice, and Coconut rice with ripe mangoes.

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COOKING WITH LE CREUSET
Mar
14
6:00 PM18:00

COOKING WITH LE CREUSET

Instructor: George Stilphen

Learn how to make the most of your Le Creuset cookware with this class featuring a menu from the new Le Creuset cookbook! Dinner will consist of blue cheese galettes as appetizers, charred harricot verts (green beans) a la Maitre d'hotel, Boeuf Bourguignon (beef stew), and poached pears. See why this brand is one of our favorites!

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WITH ROOTS: USING LIVE HERBS IN FLORAL CENTERPIECES
Mar
15
6:00 PM18:00

WITH ROOTS: USING LIVE HERBS IN FLORAL CENTERPIECES

Instructor: Amy Lynne

Join us to learn how to create a floral arrangement that will have a second life long after the flowers expire. Using a mix of fresh seasonal flowers and potted herbs, we will create a beautiful centerpiece that will transition to a lovely, and practical, potted plant in a few easy steps. Come learn this innovative design technique and then use it to create housewarming or hostess gifts or just flower arrangements to enjoy around the home. Wine and snacks will also be served!

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EAT FOR A CAUSE: SOMALI
Mar
17
5:00 PM17:00

EAT FOR A CAUSE: SOMALI

**ALL MONEY COLLECTED FOR THIS CLASS WILL GO DIRECTLY TO THE REFUGEE TEACHING IT!**

Join us for a unique experience as we team up with RISE (Refugee and Immigrant Society of Entrepreneurs) and the Y's ESL programs for a memorable night around the table. Refugee women will prepare a meal and share their stories with the help of a translator in this cross-cultural and delicious class.

More information about the Somali refugee who will be leading this class coming soon...

TO AVOID THE EVENTBRITE TICKET FEE: call the store to sign up!

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HANDS-ON PIES & TARTS
Mar
18
2:00 PM14:00

HANDS-ON PIES & TARTS

Instructor: Anna Jarrell

If you love pie, this class is for you. We will bake with 3 types of crust so that you go home with a wide repertoire to perfect. Together, we will make a chocolate cookie crust with mint infused ganache filling, an Italian almond tart with a true tart crust and raspberry jam on the bottom, and a blueberry pie with a flaky butter pie crust.

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HANDS ON PASTRY
Mar
20
6:00 PM18:00

HANDS ON PASTRY

Instructor: Dianne McConnell

Learn how to make your own flakey, buttery piecrust from scratch - so much better than store bought! (Plus, it’s easy and freezer friendly.) Working in teams you’ll make dough, knead it, and roll it. Recipes will include a gluten-free version, too. Dine on savory and sweet samplings created in class - so come hungry!

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PHO-GET-IT
Mar
21
6:00 PM18:00

PHO-GET-IT

Intructor: Erin Pfeiffer

Broaden your international cooking repertoire with a traditional Vietnamese feast. Explore the history, differences, and techniques used in making the classic Vietnamese national dish—Pho—accompanied by traditional rice and fresh vegetarian rice paper spring rolls. From the rich broths to an assortment of fillings, learn how to make several varieties of the Vietnamese entrée soup and sides for elegant entertaining as well as a quick no-cook option for an easy weeknight meal.

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PERSIAN LUNCH
Mar
23
12:00 PM12:00

PERSIAN LUNCH

Instructor: Rashmi Gurnani

Persian Wedding Soup, called Asheh reshtey, is a hearty vegetarian chowder that’s a must for special occasions. Enjoy this Persian delicacy with scrumptious tamarind and pomegranate spiced chicken legs, sweet, tangy and juicy at the same time.

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EAT FOR A CAUSE: SYRIAN
Mar
25
1:00 PM13:00

EAT FOR A CAUSE: SYRIAN

*ALL MONEY COLLECTED FOR THIS CLASS WILL GO DIRECTLY TO THE REFUGEES TEACHING IT!*

Join us for a unique experience in this cross-cultural and delicious class featuring Syrian food cooked by Syrian refugees Hiam and Munzer. Hiam and Munzer Al Sakhita, along with their 3 daughters, left Damascus, Syria in 2013 for Instanbul, Turkey where they lived until 2015 when they moved to the United States as refugees. Both Hiam and Munzer come from large families where cooking has been a long family tradition. Hiam's mother began teaching her as a young teen and she would cook for their family of 11 children. Munzer learned his family's recipes as a young adult and fine-tuned his skills working in a Damascus restaurant. Though they both went on to pursue successful careers, Munzer as the CFO of the Syrian Ministry of Health and Hiam as the director for a hospital lab, cooking remained a central part of their daily lives. Later, when their 3 daughters came along, they taught them the family recipes, which had been passed along for generations. 

During the cooking class, Hiam and Munzer will be making Baba Ganoush, Tabouli and Shawarma Chicken.

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HOW TO COOK WITH A SALT PLATE
Mar
27
6:00 PM18:00

HOW TO COOK WITH A SALT PLATE

Instructor: George Stilphen

Cooking with a salt plate is a fun way to entertain and infuse your food with subtle flavor.  Learn how to use one in this class, menu includes sushi on a chilled salt plate, farro, tomato, and goat cheese stuffed portobello mushrooms, salt and black pepper drop biscuits, and salted chocolate chip cookies.

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HANDS-ON SEAFOOD
Mar
29
6:00 PM18:00

HANDS-ON SEAFOOD

Instructor: Dianne McConnell

Working in teams of 2, the class will prepare dishes using several techniques including: stir fry with shrimp, rice and broccoli, braised a la Provencal, seared with mango salsa, and steamed in parchment with spiralized vegetables.

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DESTINATION: NEW YORK
Apr
4
6:00 PM18:00

DESTINATION: NEW YORK

Instructor: George Stilphen

Some of the best recipes are generated by the New York Times, and this class will feature a handful of our favorites! The menu will include Italian potato pasta soup with greens, a “Big Salad” with grains, tarragon chicken with sherry vinegar onions, and giant crinkled chocolate chip cookies.

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LET'S DO BRUNCH
Apr
7
11:00 AM11:00

LET'S DO BRUNCH

Instructor: Dianne McConnell

What better way to celebrate the weekend than with a festive brunch! Use this menu to create a small intimate weekend celebration or make it bigger to feed a mob. We’ll be making a savory potato tart (with greens, sausage or bacon), assorted individual frittatas in muffin tins, a chopped salad of mixed greens and seasonal vegetables, a minted fruit salad, and Merk’s Sour Cream Coffee Cake (this was a favorite that my mom used to make - we never knew who Merk was but s/he made a good cake)!

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EAT FOR A CAUSE: ETHIOPIAN
Apr
7
4:30 PM16:30

EAT FOR A CAUSE: ETHIOPIAN

*ALL MONEY COLLECTED FOR THIS CLASS WILL GO DIRECTLY TO THE REFUGEE TEACHING IT!*

Join us for a unique experience as we team up with RISE (Refugee & Immigrant Society of Entrepreneurs) and the Y’s ESL programs for a memorable night around the table. Refugee women will prepare a meal and share their stories with the help of a translator in this cross-cultural and delicious class.

More information about the chef coming soon…

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DINNER IN THE FOOTHILLS OF THE HIMALAYAS
Apr
10
6:00 PM18:00

DINNER IN THE FOOTHILLS OF THE HIMALAYAS

Instructor: Rashmi Gurnani

Explore and taste the best of Kashmir cuisine that is rooted in the foothills of the Himalayas. Goat and lamb meat is very popular in this region, and this class will sample a few of those with a side of greens, baby potatoes and saffron rice. The menu will include Roghan josh (lamb curry), haak (spinach and mustard greens), kabab (minced meat skewers), rista (meatballs), dum aloo (baby potatoes), and muji chattin (radish flavored yogurt).

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KID CHEF: PIZZA NIGHT
Apr
12
4:00 PM16:00

KID CHEF: PIZZA NIGHT

Instructor: Erin Pfeiffer

Make your own pizza party! Learn how to create and roll your own dough and top with your favorite combination of toppings. This hands-onclass will teach kids the basics of cooking measurement and safety skills while getting to have fun in the kitchen. (And bonus: they will be ready to make your next family dinner!) Kids 8+ are invited to sign up!

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EAT FOR A CAUSE: SYRIAN
Apr
15
1:00 PM13:00

EAT FOR A CAUSE: SYRIAN

*ALL MONEY COLLECTED FOR THIS CLASS WILL GO DIRECTLY TO THE REFUGEES TEACHING IT!*

Join us for a unique experience in this cross-cultural and delicious class featuring Syrian food cooked by Syrian refugees Hiam and Munzer. Hiam and Munzer Al Sakhita, along with their 3 daughters, left Damascus, Syria in 2013 for Instanbul, Turkey where they lived until 2015 when they moved to the United States as refugees. Both Hiam and Munzer come from large families where cooking has been a long family tradition. Hiam's mother began teaching her as a young teen and she would cook for their family of 11 children. Munzer learned his family's recipes as a young adult and fine-tuned his skills working in a Damascus restaurant. Though they both went on to pursue successful careers, Munzer as the CFO of the Syrian Ministry of Health and Hiam as the director for a hospital lab, cooking remained a central part of their daily lives. Later, when their 3 daughters came along, they taught them the family recipes, which had been passed along for generations. 

Menu coming soon...

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COOKING WITH CITRUS
Apr
17
6:00 PM18:00

COOKING WITH CITRUS

Instructor: George Stilphen

Use citrus to add zest and flavor to your dishes with this dinner that will tingle your taste buds. Menu will include a citrus salad with mint and marcona almonds, cilantro lime rice, lemon and rosemary chicken (pollo arrosto), and an orange scented olive oil cake.

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FLORALS WITH A TOUCH OF FRUIT
Apr
19
6:00 PM18:00

FLORALS WITH A TOUCH OF FRUIT

Instructor: Amy Lynne

While fresh fruit is attractive all on its own, it’s even more eye-catching when it’s placed next to beautiful flowers. For this class we will use some stunning spring blooms and an assortment of fresh fruit to create a low centerpiece that will brighten your home and spark interest at your table. Wine and snacks will also be served!

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HOW TO CATER YOUR OWN PARTY
Apr
23
6:00 PM18:00

HOW TO CATER YOUR OWN PARTY

Instructor: Dianne McConnell

Entertaining family and friends should be fun and stress-free! In this class, you’ll get easy tips for planning your next celebration, small or large, casual or elegant. It’s all about organization and menu selection. Enjoy a simple but bountiful and beautiful buffet (including easy hors d’oeuvres and dessert suggestions). You’ll be mailing invitations the next day!

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SPRING-INSPIRED WINE DINNER
Apr
24
6:00 PM18:00

SPRING-INSPIRED WINE DINNER

Instructor: Tim Grandinetti

Welcome spring with this sumptuous wine dinner that features a decadent menu paired perfectly with the chef’s wine choices. Dinner will consist of pan-roasted scallops atop potato pancakes, petite Filet Mignon with spinach, mushroom & goat cheese strudel, and a white chocolate bread pudding with a bourbon salted caramel drizzle.

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KID CHEF: FIESTA NIGHT
Apr
27
5:30 PM17:30

KID CHEF: FIESTA NIGHT

Instructor: George Stilphen

It’s taco time, join us for a Mexican fiesta! Kids will enjoy a hands-on class featuring foods from across the boarder: fresh pico de gallo, crispy chicken mini tacos, frittatas with eggs and cheese, and Mexican oatmeal cookies made with Mexican chocolate.  Kids 8+ are invited to sign up!

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EAT FOR A CAUSE: SYRIAN
Apr
28
4:30 PM16:30

EAT FOR A CAUSE: SYRIAN

*ALL MONEY COLLECTED FOR THIS CLASS WILL GO DIRECTLY TO THE REFUGEE TEACHING IT!*

Join us for a unique experience as we team up with RISE (Refugee & Immigrant Society of Entrepreneurs) and the Y’s ESL programs for a memorable night around the table. Refugee women will prepare a meal and share their stories with the help of a translator in this cross-cultural and delicious class.

More information about the chef coming soon…

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EAT FOR A CAUSE: CONGOLESE
Feb
17
5:00 PM17:00

EAT FOR A CAUSE: CONGOLESE

**ALL MONEY COLLECTED FOR THIS CLASS WILL GO DIRECTLY TO THE REFUGEE TEACHING IT!**

Join us for a unique experience as we team up with RISE (Refugee and Immigrant Society of Entrepreneurs) and the Y's ESL programs for a memorable night around the table. Refugee women will prepare a meal and share their stories with the help of a translator in this cross-cultural and delicious class.

More information about the Congolese refugee who will be leading this class coming soon...

TO AVOID THE EVENTBRITE TICKET FEE: call the store to sign up!

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COOKING WITH MOM: PARENT/CHILD CLASS
Feb
17
11:00 AM11:00

COOKING WITH MOM: PARENT/CHILD CLASS

Instructor: George Stilphen

Moms, enjoy a special date with your child at this special parent/child class! Together, you and your child will make grilled turkey burger sliders with cheese, sweet potato fries, roasted green beans, and a pink lemonade cake.

The $125 cost of the class is for 1 parent and 1 child, so it pays for 2 spots at the counter!

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COOKIE DECORATING 101
Feb
10
6:00 PM18:00

COOKIE DECORATING 101

Instructor: Laurel Orrell

If you love baking, you are in for a treat! In this class, Laurel will teach you the secrets behind creating beautiful cookies that look as good as they taste! Participants will get recipes for the cookies and icing, and everyone will get lots of guided hands-on practice using various techniques. The theme will be Valentine’s Day cookies!

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VALENTINE'S DINNER
Feb
8
6:00 PM18:00

VALENTINE'S DINNER

Description

Instructor: George Stilphen

The way to someone's heart is through their stomach, right?! Enjoy a night of fun while learning to prepare these fabulous dishes: 3 cheese mac and cheese, beef strips with a chimichurrie sauce, shaved rainbow carrot salad, strawberry shortcake with whipped cream

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A ROMANTIC DINNER
Feb
7
6:00 PM18:00

A ROMANTIC DINNER

Instructor: Tim Grandinetti (Spring House Restaurant & Quanto Basta)

Just in time for Valentine’s Day, learn how to impress your date with this menu (or buy 2 spots and bring your Valentine!). The dinner will include baby romaine hearts with goat cheese souffle, lobster, shrimp, & mussel paella, and a flourless chocolate cake

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EAT FOR A CAUSE: KARENNI
Feb
3
5:00 PM17:00

EAT FOR A CAUSE: KARENNI

**ALL MONEY COLLECTED FOR THIS CLASS WILL GO DIRECTLY TO THE REFUGEE TEACHING IT!**

Join us for a unique experience as we team up with RISE (Refugee and Immigrant Society of Entrepreneurs) and the Y's ESL programs for a memorable night around the table. Refugee women will prepare a meal and share their stories with the help of a translator in this cross-cultural and delicious class.

More information about the Karenni refugee who will be leading this class coming soon...

TO AVOID THE EVENTBRITE TICKET FEE: call the store to sign up!

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COOKIE DECORATING 101
Feb
1
6:00 PM18:00

COOKIE DECORATING 101

Instructor: Laurel Orrell

If you love baking, you are in for a treat! In this class, Laurel will teach you the secrets behind creating beautiful cookies that look as good as they taste! Participants will get recipes for the cookies and icing, and everyone will get lots of guided hands-on practice using various techniques. The theme will be Valentine’s Day cookies!

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PASSPORT TO INDIA
Jan
31
6:00 PM18:00

PASSPORT TO INDIA

Instructor: Rashmi Gurnani

Get to know the exotic, delicious flavors of India with this approachable menu sure to please. Menu will include a chicken and lentil soup flavored with ginger and cumin, chicken legs marinated with tandoori spices grilled in your oven, pan fried fish with a zesty masala topping, and a yogurt condiment so delicious and unique. We will talk about how to doctor up store-bought naan bread with something fresh and flavorful, and then we will finish with a sweet and scrumptious bread pudding that's creamy, syrupy and nutty.

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HEALTHY COOKING HACKS
Jan
26
5:30 PM17:30

HEALTHY COOKING HACKS

Instructor: Mary Ross Fowler, RD

Learn simple ways to cut calories in the kitchen without losing flavor! We will make a creamy soup without cream, enjoy a salad with an oil-free balsamic dressing, sauté and roast vegetables without oil, and learn how to use dates to create delicious desserts. Menu will include a cream of mushroom soup, green salad with apples, walnuts, & balsamic vinaigrette, roasted root vegetables with Dijon vinaigrette, quick spaghetti squash with herb marinara, and several desserts including mini cinnamon rolls, chewy chocolate turmeric bars, and peanut butter cookies.  All recipes are vegan, GF, oil-free, and free of refined sugars!

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COOKING WITH TRADER JOE'S
Jan
24
6:00 PM18:00

COOKING WITH TRADER JOE'S

Instructor: George Stilphen

Do you love Trader Joe’s as much as we do? In this class, learn how to cook with ingredients from our neighbors at TJ’s! The menu will include an artichoke and basil spread over baguette slices, pecan vinaigrette green beans, grilled swordfish with mango salsa, and cocoa raspberry mini cakes.

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FREE DEMONSTRATION: HANDS-ON SCONES
Jan
21
2:00 PM14:00

FREE DEMONSTRATION: HANDS-ON SCONES

Instructor: Anna Jarrell

Join us for this 1-hour, hands-on FREE class on scones! What better way to spend a cold Sunday afternoon than learning how to make this warm treat.  We will take reservations for up to 12 people to sit around the kitchen counter, afterwards anyone is welcome to stand and observe.

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EAT FOR A CAUSE: SYRIAN
Jan
20
5:00 PM17:00

EAT FOR A CAUSE: SYRIAN

**ALL MONEY COLLECTED FOR THIS CLASS WILL GO DIRECTLY TO THE REFUGEE TEACHING IT!**

Join us for a unique experience as we team up with RISE (Refugee and Immigrant Society of Entrepreneurs) and the Y's ESL programs for a memorable night around the table. Refugee women will prepare a meal and share their stories with the help of a translator in this cross-cultural and delicious class.

More information about the Syrian refugee who will be leading this class coming soon...

TO AVOID THE EVENTBRITE TICKET FEE: call the store to sign up!

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HANDS ON SEAFOOD
Jan
17
6:00 PM18:00

HANDS ON SEAFOOD

Instructor: Dianne McConnell

Working in teams of 2 the class will prepare seafood dishes using various methods to make seared and poached salmon, stir fried shrimp, and roasted cod along with complementary sauces, herbs and spices. Then enjoy dinner that includes a sampling of each dish...along with a glass of wine.

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30 MINUTE MEALS: HOW TO PREP FOR THE WEEK
Jan
16
6:00 PM18:00

30 MINUTE MEALS: HOW TO PREP FOR THE WEEK

Instructor: DeeDee Harrington (Thrive Integrative Health)

Learn how to make fast, flavorful, and healthy dinners during a busy week! In this class, you will learn easy shortcuts, get shopping lists, plus make several complete meals, including a vegetarian chili, roasted salmon and broccoli with chili-caper vinaigrette, parmesan chicken with Caesar roasted romaine, mascarpone-stuffed Medjool dates, and a copycat Bonefish Grill quinoa salad.

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KID CHEF: GROWN UP FOODS MADE FUN!
Jan
15
10:00 AM10:00

KID CHEF: GROWN UP FOODS MADE FUN!

Instructor: George Stilphen

Drop the kids off for a fun morning of cooking!  In this hands-on class, the kids will learn to make fruit salsa with cinnamon tortilla chips, fancy pigs in a blanket with chicken sausage links and puff pastry, easy shepherd’s pie with ground beef, potatoes, and veggies, cheesy kale chips, plus a pink lemonade cake!  Kids 8+ are invited to sign up, class size is limited to 8 participants total.

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EAT FOR A CAUSE: ETHIOPIAN
Jan
13
5:00 PM17:00

EAT FOR A CAUSE: ETHIOPIAN

**ALL MONEY COLLECTED FOR THIS CLASS WILL GO DIRECTLY TO THE REFUGEE TEACHING IT!**

Join us for a unique experience as we team up with RISE (Refugee and Immigrant Society of Entrepreneurs) and the Y's ESL programs for a memorable night around the table. Refugee women will prepare a meal and share their stories with the help of a translator in this cross-cultural and delicious class.

Sena Dhina is our Ethiopian Chef. She arrived last spring with her 3 children. She speaks Amharic and Arabic fluently and is currently attending English classes to improve her English.

TO AVOID THE EVENTBRITE TICKET FEE: call the store to sign up!

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