The food of Provence is heavily influenced by the flavors of the Mediterranean, leading to lighter fare than that found in a Parisian bistro. With its emphasis on sun-ripened vegetables, fresh herbs, goat cheeses, and olive oil, traditional Provencal cuisine blends intense flavors and simple ingredients. And of course, most dishes pair best with a glass of rosé!

Recipes include:

• Aioli Toasts
• Pissaladiere Procencal
• Grilled Leg of Lamb
• Ratatouille Crepes
• Lemon Tart with Fresh Berries

and more!

This is a live, in-person, COVID-Careful Class to be held at CSCA. 

Cooking Couples classes are for adults 21 +…

After mastering some impressive skills and techniques in Techniques of Cooking I, you will want to take your abilities to the next level. Learn additional techniques for preparing vegetables, chicken, meat, fish, and pasta; and make it all come together in a complete meal sure to wow even the pickiest dinner guests.

Week 1 – Vegetables, Grains, and Beans: Some techniques are best suited for cooking spring/summer vegetables, while others are best for fall/winter vegetables. Learn the differences while preparing soups, salads, sides, and vegetarian entrées.

Week 2 – Poultry: Buying a whole…

After mastering some impressive skills and techniques in Techniques of Cooking I, you will want to take your abilities to the next level. Learn additional techniques for preparing vegetables, chicken, meat, fish, and pasta; and make it all come together in a complete meal sure to wow even the pickiest dinner guests.

Week 1 – Vegetables, Grains, and Beans: Some techniques are best suited for cooking spring/summer vegetables, while others are best for fall/winter vegetables. Learn the differences while preparing soups, salads, sides, and vegetarian entrées.

Week 2 – Poultry: Buying a whole…

After mastering some impressive skills and techniques in Techniques of Cooking I, you will want to take your abilities to the next level. Learn additional techniques for preparing vegetables, chicken, meat, fish, and pasta; and make it all come together in a complete meal sure to wow even the pickiest dinner guests.

Week 1 – Vegetables, Grains, and Beans: Some techniques are best suited for cooking spring/summer vegetables, while others are best for fall/winter vegetables. Learn the differences while preparing soups, salads, sides, and vegetarian entrées.

Week 2 – Poultry: Buying a whole…

After mastering some impressive skills and techniques in Techniques of Cooking I, you will want to take your abilities to the next level. Learn additional techniques for preparing vegetables, chicken, meat, fish, and pasta; and make it all come together in a complete meal sure to wow even the pickiest dinner guests.

Week 1 – Vegetables, Grains, and Beans: Some techniques are best suited for cooking spring/summer vegetables, while others are best for fall/winter vegetables. Learn the differences while preparing soups, salads, sides, and vegetarian entrées.

Week 2 – Poultry: Buying a whole…

After mastering some impressive skills and techniques in Techniques of Cooking I, you will want to take your abilities to the next level. Learn additional techniques for preparing vegetables, chicken, meat, fish, and pasta; and make it all come together in a complete meal sure to wow even the pickiest dinner guests.

Week 1 – Vegetables, Grains, and Beans: Some techniques are best suited for cooking spring/summer vegetables, while others are best for fall/winter vegetables. Learn the differences while preparing soups, salads, sides, and vegetarian entrées.

Week 2 – Poultry: Buying a whole…

After mastering some impressive skills and techniques in Techniques of Cooking I, you will want to take your abilities to the next level. Learn additional techniques for preparing vegetables, chicken, meat, fish, and pasta; and make it all come together in a complete meal sure to wow even the pickiest dinner guests.

Week 1 – Vegetables, Grains, and Beans: Some techniques are best suited for cooking spring/summer vegetables, while others are best for fall/winter vegetables. Learn the differences while preparing soups, salads, sides, and vegetarian entrées.

Week 2 – Poultry: Buying a whole…