Cooking Classes & Workshops

CULINARY 101: Series Wednesdays, May 7, 21 & 28 at 6:30pm  Joel Goldfarb  $115       
Our most popular series! Divided into 3 sections, we’ll cover 20 breakfast, lunch and dinner recipes using a variety of ingredients and cooking methods. From sandwiches, soups and salads to chicken, pork, beef, fish and a variety of breakfast ideas, you’ll feel like you’ve gained years of cooking that you can share with your friends and family. For details on recipes, download brochure. Appr. 8 hours

BAKING101 WORKSHOP Saturday, May 24 at 9am   Joel Goldfarb                           $115       
Our popular baking series now available as an all-day workshop. Designed especially for those who want to learn begin baking but aren’t sure where to begin! We’ll cover more than 20 easy-to-understand and simple-to-prepare recipes over 3 delicious sessions. In our first part we’ll learn to make an assortment of cakes, cookies, bar and deep-dish recipes using fresh, frozen and dried fruits for flavorings, fillings and sauces. We’ll use nuts to add crunch, flavor and as a flour alternative. Our second part covers the sweet and the savory. Explore the many uses of two classic doughs: everyday pastry dough which we’ll make from scratch and popular phyllo dough which is available in the freezer case. Our recipes will include range from hors d’oeurves, pot pies and flaky desserts. And finally in our third part we’ll work with chocolate. Appr. 8 hours. Download brochure.

STEAK! Monday, May 26 at 6:30pm  Joel Goldfarb $60         
Learn to prepare America’s favorite meat n a variety of ways. Steak au Poivre; Steak, Tomato and Arugula Salad; Grilled Flank Steak stuffed with Ancho Cornbread; Weeknight Surf ‘n Turf; Famous Philly Cheesesteak Sandwich; Vietnamese Sirloin Noodle Salad.

KNIFE SKILLS SEMINAR Thursday, May 29 at 6:30pm  Joel Goldfarb $50
Handle your knife safely and efficiently while you dice, mince, slice and chiffonade your way through a myriad of ingredients. An explanation of trinities – the foundations of world cuisines will be covered. You may bring your 8” full-tang chef’s knife to class or use one of ours. Each seminar will cover a selection of produce. We will also cover some basic garnishing techniques.

SEAFOOD BUFFET Wednesday, June 18 at 6:30pm Joel Goldfarb $60
Working with a variety of seafood and cooking methods, we’ll make a summertime spread that will have your family coming back for more. Sausage-Crab Panini; Pepper-Stuffed – Stuffed Shrimp (it’s a stuffed shrimp stuffed in a pepper); Catch of the Day en Papillôte; Easy Seafood Salad with Fusilli and Pesto; Scallops Diane.

CURRY WORKSHOP Saturday, June 21 at 9am Joel Goldfarb $115       
In this two-part workshop we’ll cover Thai and Indian favorites. All curries will be made from scratch! Morning: Thai Red, Green and Yellow Curry Sauces; Grilled Pork Satay with Peanut Sauce; Chicken Coconut Soup with Lemongrass and Ginger; Thai Noodle Salad; Beef and Spinach in Red Curry Sauce; Mango Sorbet. Afternoon: Madras Hot Curry; Garam Masala; Chicken and Chickpea Vindaloo; Bombay Shrimp; Fish in Tika Masala; Vegetable Simosas; Rice Biryani; Potato Papadams; Naan; Homemade Saffron Ice Cream.

GRILL MASTERS WORKSHOP Saturday, June 28 at 9am Joel Goldfarb $125       
Join us for an all-day workshop making delicious grilled favorites. Morning: Black Pepper-Encrusted Burgers Stuffed with Blue Cheese; Baked Sweet Potato Fries; Vegetarian Bean and Nut Burgers with Root Crisps; Pan-Fried Salmon Burgers with Wasabi Mayonnaise, Grilled Portobellos. Afternoon: Chipotle Oven to Grill Ribs with Poblano-Corn Fritters; Spice-Rubbed Steak with Roasted Eggplant and Garlic Salad; Sweet and Spicy Grilled Chicken Salad with Buttermilk Dressing; Grilled Vidalias with a Red Wine Mop; Grilled Stuffed Peaches with Whiskey Caramel Sauce; Lamb Kebabs with Marinated Feta Salad and Minted Yogurt; Chicken Sausage Panini with Pesto Mayonnaise; Grilled Bananas Shortcakes with Chocolate Ganache.

WORLD FLATBREADS Sunday, June 29 at 2pm  Joel Goldfarb $50
Flatbreads are part of almost every culture – from lavash and tortillas to naan and matzah – we’ll start by making our very own pita and pizza dough. Pan Pizzas with Portabellas and Ricotta; Lebanese Fattoush Salad; Naan with Chicken Vindaloo; Matzah Napoleon with Curried Grilled Vegetables; Hi-Roller Sandwich; Tortilla-Ground Beef Bake; Scandavian Crispbread with Smoked Salmon and Dill.