Tired of the tyranny of pie perfection? Embrace the rustic charm of the galette. We're ditching the pie dish for freeform, flavor-packed pastries, that can be sweet or savory. We'll start by crafting a flaky dough, then while it chills, witness the magic of milk transforming into silky, homemade ricotta.
Its autumn and time for the French Classic Tian, Ratatouille's sophisticated sibling. We’ll incorporate vibrant layers of autumn root vegetables into a feast for the eyes and taste buds.
Learn the basics of Indian breads including Naan, Wheat Roti, and Paratha (with spinach, onion and garlic). Chef Chetna will explain the differences, the tricks to getting each right, and how they these breads fit in South Asian cooking traditions.
A flavorful sauce can make a simple meal spectacular, so let’s sauce it up! Working with Chef William Atkins in the Farmhouse Kitchen, we’ll create three simple, delicious sauces and taste them across different plant-based dishes.
Learn these classic Indian brunch dishes from a seasoned pro: Indian spiced potato pancake with a cucumber yogurt raita, a cabbage/carrot dry spiced curry and mango lassi.
Learn the history and tradition as you knead, shape, and bake delicious pretzels. Discover the secrets to a perfect golden crust and chewy interior. We will end our class tasing fresh pretzels from the oven, along with learning about the best sides to eat your pretzels the German way.
Come to the Farmhouse Kitchen to explore the flavors of Spain with our Spanish tapas class, featuring small plates from around Spain like classic Tortilla Espanola to Chef Ed's take on Spanish meatballs.
Start your morning with flavorful, healthy options that are easy to prepare and packed with nutrients. From creamy oats to savory scrambles, Chef William will show us how to make breakfast your favorite meal of the day. With an emphasis on whole grains, fruits, and healthy fats, you’ll discover how easy it is to start your day with vibrant, wholesome meals.
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