Margarita Hand Pies
Let’s start with a quick, easy pastry dough. While that dough is resting, we’ll stretch mozzarella cheese curds into fresh, tender mozzarella. Then, you’ll choose your fillings and spices from […]
Honing your Knife Skills: Tuna Poke Bowls
In this class we’re building Chef Tamara’s favorite meal, the Hawaiian poke bowl. We’ll start with a discussion of knives and move on to the Polynesian approach to marinating tuna, then create a variety of toppings to dress our bowls.
Classic Pierogies
Pierogis, those delectable Polish dumplings that warm the heart and satisfy the soul. Chef Tamara will guide you through every step of creating these culinary treasures, from crafting the perfect dough to mastering the art of filling and shaping. We’ll demystify the folding and sealing and offer tips to avoiding “dumpling explosions.”
Rustic Leek and Mushroom Galette
Tired of pie perfection? Embrace the rustic charm of galettes! We’ll begin with a flaky dough, then, while it chills, clean and prep our vegetables so we can assemble our galettes to bake to golden perfection.
Playing with Phyllo: Saragli – Baklava Cigars
In this class Chef Tamara will teach us Saragli, or baklava cigars. Using a simple rolling technique, you’ll work with phyllo and all the baklava ingredients to make and bake these easy, decadent cigars to enjoy at home.
Classic Pierogis
Pierogis, those delectable Polish dumplings that warm the heart and satisfy the soul. Chef Tamara will guide you through every step of creating these culinary treasures, from crafting the perfect dough to mastering the art of filling and shaping.
Mocktail Alchemy: Bitters, Bubbles and Holiday Magic!
Jazz up the holiday season with a delicious sparkling mocktail and experience the transformative power of aromatic bitters. Learn the tips and tricks of flavoring from a pro mixologist, Chef Tamara.
Classic Norwegian Lefse
Legend whispers that Odin himself fed lefse to his fallen warriors, fueling their journey to Valhalla. Forget ordinary flatbread; we’re making lefse, a Norwegian culinary treat with roots in Viking lore. This hands-on class will guide you through the process, from dough to griddle.
Buttermilk Ricotta Pumpkin Tian
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.
The Rustic Galette: Sweet Potato Ricotta
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.
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