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April 2019
FERMENTING WITH WILD INGREDIENTS | Taught by Mallory O’Donnell
$95
In this workshop taught by Mallory O’Donnell, we’ll use locally foraged ingredients while learning about the plethora of unique flavors they can lend to any dish. From here, we’ll use these ingredients along with some supplemental store-bought finds to show you a variety of fermentation techniques.
Find out more »Latin American Cuisine
$115
In this class we’ll navigate the cuisine of Mexico, Venezuela, Argentina and Colombia, bringing some sunshine to our Spring palates.
Find out more »MAKE + TAKE | YOGURT + CHEESE
$115
Join us as Chef Tom Coughlan , who has been producing his own yogurt culture for the past six years, guides us through the ins and outs of how to recreate these versatile and delicious ingredients at home.
Find out more »Food Waste Feast
$115
Join us as we create a feast of what would otherwise be wasted food fit for royalty.
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