fall’s vegetable harvest

learn what’s “in” at the farmers’ market, and how to shop from the season’s bounty. we’ll make heirloom tomato gazpacho and heirloom bloody marys plus quinoa and kale and eggplant rollatini

eats, shoots and leaves plus

vinaigrettes

we’ll learn about lettuce, including mache, microgreens, and wild mixes, plus pomegranate molasses vinaigrette, lime and anchovy dressing and basil oil

pumpkinfest 2010

with halloween coming up, we’ll use our pumpkins for more than just a jack o’lantern. we’ll do pumpkin and bourbon soup, pumpkin pasta with parmesan and pine nuts, and a pudding for dessert, plus post road pumpkin ale

l'art de l'oiseau (art of the bird)

we’ll take the mystery out of deboning, roasting, and keeping this baby moist, plus learn how to season with herbs, citrus, and or own ground spices.

hors d’oeuvres in a pinch (it’s a cinch)

rosemary flatbread with tapenade, polenta cubes with ratatouille, quinoa galettes with pea and leek puree, and chocolate bread with melted drunk monk cheese—do you really need a reason to have a party?

sweet & lovely (desserts)

everything you’ve always wanted to know about chocolate, butter, and heavy cream... but were afraid to ask. we’ll make four fab desserts—yum!

turkey and bourbon

(HOLIDAY DISH WORKSHOP)

the turkey will get brined, the bourbon will become a glaze, and the stuffing will get made but not stuffed, and you’ll get two side dishes to take home for your big meal

cocktail mixology

(PLEASE ARRANGE FOR A RIDE HOME)

dirty chocolate martinis will spice up your holidays, and simple syrups three ways will sweeten your glass, prosecco and pomegranate fizz, and warm winter beer too

saturday night fever

food for a crowd or an intimate soiree-a fabulous dinner party is easier than you think! you’ll learn how to put the pieces together...the table, the menu, and the food. bagna cauda, drunken salmon with herbs, mushroom risotto, and warm+gooey chocolate cake

a cookie story

one day, lots of people got together and baked cookies for two hours—lots of kinds of cookies; some sandwich, some snicker-doodles, and some iced. most of the cookies got eaten, but the ones that survived made it into a box and got a ride home, only to be eaten later that night.