Let’s celebrate spring with a delicious lunch featuring spring vegetable minestrone soup and grilled mushroom and poblano quesadillas. Fresh, seasonal, easy, flavorful, and won’t break the bank. Vegan friendly!
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Let's give them something to focaccia-bout! Learn how to make a delicious, fluffy, crispy bread from simple ingredients. This hands-on class will teach you how to make an economical, versatile dough that can pair with anything from soups to salads, works as a pizza dough, or shines on its own.
Bring your own mixing bowl for your dough!
Registrants under 14 must be accompanied by an adult.
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The Luck of the Irish is sure to rub off on you with this menu! Join Chef Deborah for her Celebration of Saint Patrick’s Day. During this demonstration class, you'll learn how to prepare an Irish Favorite, Green Cabbage Gratin, a Warm, Cheesy Casserole chock-full of mushrooms, aromatics, Gruyere Cheese and of course, Cabbage. And this dish is free of animal proteins! Chef will also be preparing a Strawberry & Rhubarb Tart. Sweet and Tart! A Rich Short Crust filled with Fresh Strawberries, Rhubarb, and Oranges, topped with a Coconut Meringue.
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When allergy season hits, it can feel like your body is fighting an endless battle. In this class, we’ll uncover how your immune system reacts to allergens and how you can use herbs to support your body’s natural defenses. Learn how specific herbs can calm inflammation, reduce symptoms, and restore balance during allergy season. With hands-on herbal projects and actionable tips on diet and lifestyle, you’ll leave ready to take on the season with herbal remedies to ease your symptoms naturally.
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Get better acquainted with your knives! Thinking about replacing a knife or two or three? Confused about the options available and which ones are best suited to you? Those questions will be answered as you learn more about which knife to use for which job.
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This week of food fun will focus on learning how to create staple meals from scratch using farm-fresh ingredients.
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During the week, campers will learn how to prepare delicious meals from scratch, inspired by foods from cultures around the world. Topics covered will include knife skills, kitchen and food safety, measurement, reading recipes, and international cooking techniques.
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Join Chef Costella as she ushers in Spring via her Pasta Primavera (w/or w/out Shrimp) prepared with Homemade Pasta. For Dessert, Lemon-Mascarpone Gelato! Recipes for all three recipes are included. As are the Tastings!
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Join Chef Deborah as she guides you through the preparation of a gastronomically satisfying and easy holiday meal. Your menu includes a traditional, yet simplified French Cassoulet.