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24 Results

  • Baking 101: Winter Citrus Pavlova

    Pavlova is a light, luscious dessert made of meringue topped with fruit and whipped cream. Together we will make all the components for a show stopping winter citrus pavlova, perfect for your next dinner party. We will assemble one together in class and you will go home with all the components to assemble your own at home. Students aged 13 and over welcome; younger students should be accompanied by an adult. This class will meet inside CVU.
  • Valentine's Day Cupcakes

    Come make Chocolate Raspberry and Red Velvet Cupcakes as well as learn classic decorating techniques for delicious treats for Valentine's Day. Amber, owner of Mangia Bella, will be your guide, and everything you need will be provided. Enjoy your cupcakes in class or share at home. Students aged 13 and over welcome, or younger students may be accompanied by an adult. Please let us know during registration if you have dietary restrictions (vegan, gluten-free, etc.) so alternative safe products can be provided. This class will meet inside CVU.
  • Better Than Bacon (flickr) (CC BY 2.0)

    Chocolate Specialties!

    Join Viviane for delectable chocolate candy-making and tips on working with chocolate. Participants will learn to make chocolate truffles, walnut turtles, almond crunch, chocolate-covered orange peels and strawberries dipped in chocolate. Just in time for Valentine's Day and gift giving! Students will bring home a selection of the treats they make in class, and have plenty to share with friends and family. This class will meet inside CVU.
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    Oskar Karlin (flickr) (CC BY 2.0)

    Indian Cooking: Paneer Korma and Palak Paneer with Puri

    Join Delna and learn to make Paneer (fresh cheese) from scratch; paneer can be used in many different recipes. Delna will show you two popular North Indian dishes: Shahi Paneer Korma (Royal gravy with cashews) and Palak (spinach) Paneer. Served with deep fried puffed whole wheat flat bread. Delna is happy to adapt her ingredients to accommodate food allergies/sensitivities to gluten, soy, nuts and/or dairy. Please identify during registration if you would like accommodations. This class will take place inside CVU.
  • Lori L. Stalteri (flickr) (CC BY 2.0)

    Baking 101: Easy as Apple Pie

    Pie dough can be daunting; this deep dive into pie pastry technique will banish all your pie baking fears! In this class Ellie will guide you through the dough making, rolling, and blind baking process for an all-butter pie crust. We will fill our apple crusts with an easy apple filling. Each participant will bring home their own pie. Yum! Students aged 13 and over welcome; younger students should be accompanied by an adult. This class will meet inside CVU.
  • Marco Verch Professional Photographer (flickr) (CC BY 2.0)

    Vietnamese - Traditional Beef Pho

    Join Kim Dinh as she walks you through how to prepare pho, the Traditional Vietnamese beef noodle soup. She'll walk you through how to build the flavors of a delicious broth with spices and beef bones, and some shortcuts to speed the process along. You'll also learn to prepare the beef, and the assorted vegetables, herbs and sauces to customize your bowl exactly to your liking. There's nothing like a comforting bowl of hot pho! This class will meet inside CVU.
  • Sourdough Bread Workshop

    Join Kristi and learn the art of baking your own sourdough bread from starter to finished loaf! In this class we'll make a simple dough of white and wheat flour, water and salt, cover different techniques for building dough structure, and end with scoring and baking. You'll go away with some starter of your own, recipes for bread and waste starter, and a loaf of bread (on the second night). With the hands-on knowledge to create loaves at home, you'll be regularly baking sourdough for yourself and loved ones. This class will take place inside CVU.
  • Emily Wade (flickr) (CC BY 2.0)

    Spices of Chai!

    Stay warm and cozy this winter season enjoying the tastes of Chai! Did you know that the spices of Chai tea, like cinnamon, clove, ginger and cardamom, are both medicinal and delicious? Join Kelley Robie, of Horsetail Herbs, as we explore the spices that make up this blend and how they can support us through the colder months. We will be making a warming Chai tea to take home and drink, a tasty herbal infused Chai honey and an immune enhancing Chai Syrup to add to drinks and food. Learn about these powerful spices as we warm up your insides sipping on a hot Chai drink! This class will meet inside CVU.
  • Indian Cooking: Chicken Tikka Masala with Paratha

    No introduction is needed for this popular North Indian dish found on menus all over the world. This is a 2-step recipe where tandoori chicken pieces (Tikka) are added to a rich, creamy, flavorful sauce. Served with paratha, a layered flatbread, and chopped salad. Delna is happy to adapt her ingredients to accommodate food allergies/sensitivities to gluten, soy, nuts and/or dairy. Please identify during registration if you would like accommodations. This class will take place inside CVU.
  • Baking 101: Cream Puffs & Éclairs

    In this class we will cover pâte à choux, a versatile pastry dough used to make cream puffs, éclairs, gougeres, crullers, and more. I'll walk you through the essential techniques for making beautiful choux pastries at home. You will walk away with a dozen filled and frosted éclairs and cream puffs. Students aged 13 and over welcome; younger students should be accompanied by an adult. This class will meet inside CVU.
  • Salicia (flickr) (CC BY 2.0)

    Cake Decorating Basics

    Sally Dattilio, a 20 year cake instructor, will help you experience the thrill of creating cakes and treats that will delight your friends and family. Learn to make and color icing and the best way to ice the cake. Create icing drop flowers, shells, leaves, and the ribbon rose. Bring 6 unadorned cupcakes to the first class, and 2 cups of your own favorite icing (or you can use store bought icing). All other supplies will be available at class for use. Sally will provide details on other sweet treats that you will need to bring to subsequent classes including a cake and rice krispies treats. Option to purchase a $25 basic decorating kit to bring home on the first day of class. This class will meet inside CVU.
  • Jason Lam (flickr) (CC BY 2.0)

    Ethiopian/Eritrean Cuisine - Vegetarian Specialties

    Learn simple techniques to prepare ethnic food that is rich in flavor. Ethiopian/Eritrean cooking relies on a diverse range of herbs & roots to develop characteristics quintessential to the cuisine. Everyone will participate making a variety of vegetarian dishes including: Spiced mushroom - organic mushroom cooked with berbere spice, onion, garlic, ginger and tomato Curried lentils - split red lentils cooked with onion, garlic, ginger, tomato and curry powder. (Alganesh's signature dish) Greens - spinach cooked with red onion, ginger, garlic, fresh tomato, jalapeno and rosemary. Experience the culture and enjoy a delicious meal that will nourish your soul! This class will meet inside CVU.
  • Spring Cookies

    This class is a walk through of decorating spring themed shortbread cookies! Amber, owner of Mangia Bella, will be your guide, and everything you need will be provided. Enjoy the cookies in class or share at home. Students aged 13 and over welcome, or younger students may be accompanied by an adult. Please let us know during registration if you have dietary restrictions (vegan, gluten-free, etc.) so alternative safe products can be provided. This class will meet inside CVU.
  • Indian Appetizers with Tamarind & Herb Chutneys

    Welcome to the world of Chaats and Pakoras! There are lots of variation in each category, and Delna will introduce a few varieties. You will also learn to make tangy tamarind and flavorful herb chutneys which are an essential part of the recipe. Pakoras are gluten free, deep fried mixed vegetable fritters. Aloo Tikki (potato patty) chaat is a combination of sweet, salty, crunchy, spicy and savory ingredients. It has multiple layers of cooked and raw ingredients, topped with chutneys, store bought sev (thin chickpea noodles) and chaat masala. Delna is happy to adapt her ingredients to accommodate food allergies/sensitivities to gluten, soy, nuts and/or dairy. Please identify during registration if you would like accommodations. This class will take place inside CVU.
  • Baking 101: Cookies

    If you're ready to branch out beyond that package from Pilsbury, this class is for you! Learn techniques for a variety of cookies with layers of flavor and texture. You'll learn how to make a highly adaptable master sugar cookie dough. You will then learn how to take the basic dough and make them into jam thumbprints, and slice and bake cookies. You'll go home with plenty of cookies to share with friends and family. Students aged 13 and over welcome; younger students should be accompanied by an adult. This class will meet inside CVU.
  • Gloria Cabada-Leman (flickr) (CC BY 2.0)

    Vegetarian Mediterranean Feast

    Join Viviane for a delectable vegetarian dinner featuring a NEW menu. You'll explore the flavors of the Mediterranean with Red lentil soup; Falafel; Spanakopita; Cauliflower in Harissa sauce; and the ultimate dessert: Baklava! Bring a friend and treat your senses to an enlightened cooking experience! This class will meet inside CVU.
  • Alpha (flickr) (CC BY 2.0)

    Alfresco Dining Series: Sfogliatella

    Sfogliatella, sometimes called a lobster tail in the US, is a flaky handmade pastry filled with a delicate combination of ricotta cheese and candied orange rind. These magical pastries are only available in select Italian bakeries, but you can make them at home! And even better, you can make them ahead of time and freeze them; you'll be able to pop them in the oven for a morning delight or take along on a hike in the afternoon. Let Adele teach you the techniques to produce these delightful morsels so you can start to make them at home in your own kitchen. Join Adele for the Alfresco dining series that will have you thinking of picnics by the lake and eating outside with friends as warm temperatures and sunny days start to arrive. Join us for one or all of this series of Italian street food classes. Adele will teach you how to make authentic dishes from the country of her ancestors. Having traveled throughout Italy during her adult life, she will share the tastes and joy of her travels. Other classes in this Alfresco Dining Series are: Arancini- A “rice ball” with a variety of fillings Piadini- A thin Italian flat bread Panella- A chick pea fritter This class will meet inside CVU.
  • Indian Cooking: Chicken Chettinad Curry

    Let’s visit South India as we make this classic regional curry Chettinad Chicken from Chettinad in South India. You will be introduced to lots of different spices and tempering techniques. Served with lemon rice and a simple, stir-fried side dish of cabbage. Delna is happy to adapt her ingredients to accommodate food allergies/sensitivities to gluten, soy, nuts and/or dairy. Please identify during registration if you would like accommodations. This class will take place inside CVU.
  • French Crepes

    Crêpes are a festive, fun-to-make dessert that can be dressed up with any number of toppings. In this class you will learn to make traditional sweet crêpes (crêpes sucrées), along with the classic lemon syrup (sirop de citron) topping that is revered throughout France. We will also sample crêpes served with a hazelnut chocolate topping and learn to make baked blintz, rolled crêpes with a sweet ricotta filling. We will discuss the origins and customs around crêpe-making in Northwestern France and teach you to make traditional Breton crêpes as they are still enjoyed in crêperies throughout Brittany today. We will also learn the equipment needed for making authentic crêpes at home and practice some French baking terms as we work. Instructor Anna Mays is an anthropologist who enjoys teaching about world culinary traditions, agricultural practices and the intersection between food, diet, culture and well-being. Anna trained at Le Cordon Bleu Culinary School and has lived in France. This class will meet inside CVU.
  • Alfresco Dining Series: Arancini

    Arancini are known throughout the world as “rice ball.” This Sicilian icon of street food is made from simple ingredients: rice ball that are stuffed with a filling, then breaded and fried. The secret to success is in the proportions and a few techniques. You will learn it all in this class and bring some Arancini home to enjoy! Join Adele for the Alfresco dining series that will have you thinking of picnics by the lake and eating outside with friends as warm temperatures and sunny days start to arrive. Join us for one or all of this series of Italian street food classes. Adele will teach you how to make authentic dishes from the country of her ancestors. Having traveled throughout Italy during her adult life, she will share the tastes and joy of her travels. Other classes in this Alfresco Dining Series are: Sfogliatella- a flaky handmade pastry Piadini- A thin Italian flat bread Panella- A chick pea fritter, can be filled with a variety of delicious fillings or eaten solo This class will meet inside CVU.
  • Michael Saechang (flickr) (CC BY 2.0)

    Poke Bowls at Home

    In this class, you'll learn how to make poke bowls at home. We'll make an assortment of poke bowl ingredients and toppings and then the class will build their own bowl based on their preference. We'll learn how to make sushi rice, where to buy sushi-grade fish locally, and work together to make delicious poke bowl sauces and toppings. Protein options will include tuna, shrimp, and tofu. This class will meet inside CVU.
  • Baking 101: Rhubarb Shortcakes

    Learn the basic techniques for making perfectly flaky shortcakes that you can adapt all season long. We will make beautiful tender shortcakes and top them with a bright rhubarb compote and luscious cream. Each participant will go home with all the components to assemble six shortcakes at home. Students aged 13 and over welcome; younger students should be accompanied by an adult. This class will meet inside CVU.
  • Alfresco Dining Series: Piadini

    Have you heard of piadini? This thin Italian flat bread from Romagna can be eaten alone or made into a “sandwich”. Similar to a Middle Eastern flatbread, piadini can be cooked on a griddle, or even made fresh on an open fire. We will make ours with a vegetarian filled of “chopped salad,” and another version made with a combination of Italian cheeses and cured meats. Fast and easy to make, piadini are perfect for a picnic. Join Adele for the Alfresco dining series that will have you thinking of picnics by the lake and eating outside with friends as warm temperatures and sunny days start to arrive. Join us for one or all of this series of Italian street food classes. Adele will teach you how to make authentic dishes from the country of her ancestors. Having traveled throughout Italy during her adult life, she will share the tastes and joy of her travels. Other classes in this Alfresco Dining Series are: Sfogliatella- a flaky handmade pastry Arancini- A “rice ball” with a variety of fillings Panella- A chick pea fritter, can be filled with a variety of delicious fillings or eaten solo This class will meet inside CVU.
  • Alfresco Dining Series: Panella

    The ultimate street food, Panella are fried high protein chick pea fritters that can be eaten alone or made into a sandwich for a quick meal on the run. We will use a combination of fresh fillings as we celebrate Spring and spend more time outdoors. As a special treat will make our own very nutritious chick pea flour in class. Join Adele for the Alfresco dining series that will have you thinking of picnics by the lake and eating outside with friends as warm temperatures and sunny days start to arrive. Join us for one or all of this series of Italian street food classes. Adele will teach you how to make authentic dishes from the country of her ancestors. Having traveled throughout Italy during her adult life, she will share the tastes and joy of her travels. Other classes in this Alfresco Dining Series are: Sfogliatella- a flaky handmade pastry Arancini- A “rice ball” with a variety of fillings Piadini- A thin Italian flat bread This class will meet inside CVU.