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The Fisherman’s Stew Bouillabaisse to Cioppino
Saturday October 21st @6 PM- 9PM $65/$100 Hearty, rich soup is the perfect winter soup. There are so many versions and options out there. In this class we will focus on seafood soups, creamy New England chowder, French Bouillabaisse and Italian Cioppino. Alongside local sharp cheese and crusty home-made bread and butter. Don’t forget your dry
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Summer vegetables
Saturday Aug 5th, 2017 | 06:00 PM – 09:00 PM | $65 Single | $100 Double Ever wonder what to do w all your CSA vegetables? Whether you are “vegan before 6”, an omnivore or a vegetarian, this class is for you. Come learn some new and simple techniques. We will use market fresh vegetables, some local cheese and
Mother & child- Mother’s day class
Saturday, May 6th @6-9 PM, $80 per family (max 2 children) Communicate and connect with your child through cooking. Join us for an early Spring, market-fresh, family friendly cuisine especially for Mother’s day. Spend some quality time with your child(ren) and cook a delicious dinner. Maybe it’ll pay-off w a surprise breakfast in bed!? Ages 7+
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Valentine’s day the southern way
Tuesday, February 14th @ 6-9 PM Single ticket $65 Double $120 Bring your sweetheart and a bottle of wine and join us for a sensational hearty southern dinner! Crawfish canapés, Shrimp etouffee with red beans and rice. for dessert we will have Beignets w whiskey sauce. So what are you waiting for, classes fill up
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Bavarian Dinner
Friday, December 2nd @6 PM- 9 PM $65 per person Saturday, January 14th @6 PM-9 PM Cold mountain air in December requires a plan. What’s yours? Make our Bavarian cooking class part of your plan. Steeped in a tradition of hearty comforting food, the Bavarian region in Germany offer some great winter options. Come cook
Classic dinner
Saturday October 22nd 06:00-09:00 $65 Come enjoy a Saturday night out, don’t forget to bring some amazing wine, pull your sleeves up, and get cookin’ We will make the classic beef wellington, premium cut of beef wrapped in puff pastry and mushroom doxelle served with Hasselback potatoes. Chocolate soufflé for dessert. With clear, specific instruction,