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During this frigid time of year we turn to comfort foods for dinner to help keep our evenings warm and get us through to Spring. Roasts, lasagnas, chickens cooked in a pot or a pie or whole in the oven, all of these satisfy, but none of them as much as the humble soup. And no soup is more humble than the provincial classic, French Onion Soup. Concocted from just a few ingredients it is a glowing example of French culinary ingenuity, elevating the inconsequential onion to regal status. All that’s required are some onions, a pot and a little time (and a little thyme). Join us and learn how to make one of the most revered French classics, as well as the science and process behind making stocks and how fish sauce and vinegar can help to elevate any soup you create. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu.

If you've ever traveled to the Pacific Northwest, found yourself in need of quick food and searched your phone, chances are you came across many teriyaki restaurants, most of them specializing in ‘Seattle Style’ Chicken Teriyaki. This Japanese dish, altered with American influences, is a popular take out classic and for good reason. It's quick, delicious, and no matter what mood you’re in it seems to hit the spot. Savory teriyaki marinated chicken, bright cabbage slaw, creamy pasta salad and cozy sesame rice coalesce on a single plate in an epic East meets West cuisine. Thankfully, you don't have to travel 3000 miles to partake in this west coast delight. This class will show you how to make all the fixings yourself so you can enjoy it anytime you please. You'll also learn about other applications of teriyaki sauce, how to make sesame ginger dressing, and the Japanese concept of ‘gaman’. Enjoy a taste of the Emerald City for dinner anytime you want at home, just don't count on there being any leftovers. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu.

The term ‘galette’ has become popular in American desserts. Fruit tarts baked without a tin, folding the crust from the bottom over the filling to create a flat and rustic pie. But go to France and you'll discover the word all over different menus, referring to everything from cakes to pies, crepes to cookies. Different regions around the country use the word differently, and for this class we'll be travelling to the north-west of France, to Brittany, where a galette means a flat, buckwheat crepe filled with something savory and comforting. The Galette Bretonnes is popular fare all over France, and there are restaurants dedicated to serving only this unsophisticated dish for lunch and dinner. In this class you'll learn how to make this quick and easy meal, along with several fillings, from the classic ham and egg, to the Galette à la Florentine. And we shall not neglect the Galette's smaller, sweeter, and more popular cousin, the ubiquitous crepe. Along with crepes for dessert we'll learn to make our own Nutella, classic fruit filling and crepes suzette. If you love making French food but only have time in your busy day for a quick lunch (plus dessert!) this class is for you! Together, the galette and crepe make a complete, and delicious, meal. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu.