Here is where you really learn the difference between black tea from a teabag and the magnificent single origin loose leaf teas from China, Sri Lanka, Africa and India. We'll explore how black tea is made and its history (legend has it that it was a mistake!). You'll try different flushes of the same tea and learn how terroir (love that wine term!) impacts a tea's flavor and complexity.
Come to the Farmhouse Kitchen to learn how to make an Indian “Havejia” (stuffed potato and eggplant curry) along with Aloo Gobi (Cauliflower Curry). Chef Chetna will walk you through all the tips and tricks to making simple and delicious Indian vegetarian fare.
Come explore German baking by making traditional cookies! In this hands-on class, learn to create beloved treats like Vanillekipferl, Lebkuchen, and Spritzgebäck. We’ll discuss their history and cultural significance while providing step-by-step guidanc
Join Chef Chetna in the Farmhouse Kitchen and learn how to make Indian street food favorites, like Hariyali Chicken, Indian Masala Beef Cheesesteaks with a refreshing Mango Lassi. Chef will add her pro tips to make these delicious dishes easy to replicate at home.
How does the humble cabbage transform into a tangy, vibrant kraut or slaw? Let’s dive into the world of lacto-fermentation, the art of coaxing flavor from vegetables with nothing but salt and time. We'll demystify the ancient preservation technique, covering ingredient selection, proper prep and ratios for a precise dry salt mix.
This is the ultimate comfort food! In this hands-on class, we'll ditch the boxed stuff and create spaetzle mac & cheese from scratch. Learn to make tender, pillowy spaetzle – those delightful German egg noodles – and then transform them into a creamy, decadent mac & cheese masterpiece.
Join us and Chef Edward Strojan in our Farmhouse Kitchen for a session featuring gnocchi and gnudi, two classic dumplings that are found all over Italy. We'll talk about the history and you will get hands on making dumplings while chef talks you through two classic sauces.
Chef William Atkins will lead us through the world of ancient grains -- like quinoa, farro, amaranth, and teff -- teaching us how to cook and use them in a variety of delicious dishes.
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