There is little more soul-satisfying than a bowl of brightly seasoned noodles, teeming with crunchy, sweet, hot, and fresh ingredients. The varieties of textures and flavors and temperatures are what make Asian noodle dishes really stand out. Come see what all the fuss is about!

• Pad Thai with Shrimp and Roasted Peanuts
• Vietnamese Rice Noodle Salad with Grilled Chicken and Fresh Herbs
• Japanese Miso-Sesame Noodles
• Korean Japchae (Sweet Potato Glass Noodles with Seasoned Vegetables)

Learn how to balance hot, sour, salty, and sweet flavors in the vibrant cuisines of Southeast Asia, heavy on fresh herbs, chiles, noodles, rice, and brightly flavored meats and vegetables. 

• Vietnamese Summer Rolls with Fresh Shrimp + Mango and Nuoc Cham Dipping Sauce
• Pad Thai Noodles with Roasted Peanuts
• Red Coconut Curry with Chicken, Pineapple, and Thai Basil
• Laab (minced pork with fresh herbs in lettuce cups)
• Sticky Rice

A crash course through the breath-taking array of cooking techniques, flavors, spices, and ingredients that make up some of the world's great culinary regions.

Each week we will explore what makes different parts of the world so unique in their culinary styles and flavor profiles, designed to help you  elevate your everyday cooking with a broader set of flavor-building and -balancing tools.

Each class includes a full sit-down meal at the end so you can enjoy everything you cooked.

WAITLIST:
We are currently booked solid due to a frenzy of holiday bookings. To be notified when we add new start…

Everything you ever need to know about choosing, storing, sharpening, holding, and using the most important tool in the kitchen. We will have 8-inch chef's knives for you to practice on, but you are also welcome to bring your own knife. 

• Included in the price is a * knife sharpening stone of your own *, which we will teach you how to use flawlessly before you leave. 
• And so you have something to cook (and eat!) with all your expertly chopped ingredients, we'll also make a meal to share at the end of class, usually a minestrone soup or a vegetable stir-fry.

Learn to make some of your favorite Korean restaurant dishes while exploring the ingredients and cooking techniques that make Korean food so invigorating and delicious.

• Kimchi Jjigae (Pork Belly, Tofu, and Kimchi Hot Pot)
• Goon Mandoo (Pan-Fried Handmade Pork Dumplings)
• Beef Bulgogi with Sticky Rice and Accompaniments
• Kimchi Fried Rice with Fried Egg

This class will offer you a valuable set of culinary techniques to move you along in your kitchen education. 

• Knife Skills
• Cooking Meat to Perfection (Pan-Roasted Chicken)
• Making Flavorful Pan Sauces (Classic Chicken Gravy)
• Roasting Vegetables (Roasted Potatoes + Seasonal Vegetables)
• Blanching Green Vegetables (String Beans with Lemon Gremolata)
• Cooking Leafy Greens (Swiss Chard with Lemon and Garlic)

What could be more fun that hand-pulling your own fresh mozzarella or creating delicate creamy ricotta cheese with your own two hands? Nothing! 

• Fresh Mozzarella + Burrata
• Fresh Ricotta Cheese
• Buttermilk Paneer (fresh Indian cheese for curries)
• Cashew Cheese (nut cheese is all the rage and quite delicious)

The class will also include a few dishes that incorporate your homemade cheeses, like crispy mozzarella sandwiches and a quick Indian curry. 

Learn the secrets to using Indian spices and cooking techniques, so you can make all of your Indian restaurant favorites at home. 

• ​Matar Paneer (with Homemade Paneer)
• Golden Chicken Korma
• Lentil Dal with Spiced Butter
• Cilantro-Mint Chutney
• Steamed Basmati Rice

This class is designed to be the end-all-be-all for your seasoning questions. We cover all of the following, and cook up a variety of different dishes that incorporate these techniques:

• ​Identifying every herb and spice available to you in the supermarket 
• When to choose herbs vs. spices
• Food pairings (what herbs/spices pair well with what meats, vegetables, starches, fruit)
• Medicinal properties
• Where to buy
• How to store

To highlight these teachings, we'll make a spiced rice pilaf, Indian lentil dal with aromatic butter, and fattoush (a Middle Eastern chopped salad with spiced pita chips and fresh…

Learn how to make 3 kinds of fresh pasta from scratch! This class is suitable for cooks of all levels.

• Fresh Pasta Dough 101
• Ricotta Gnocchi with Kale Pesto
• Classic Lasagna
• Tagliatelle with Lemon-Parmigiano Sauce
• Italian Shaved Vegetable Salad

The class offers the surest way for adding more vegetables to your daily regime. We'll help demystify all the different vegetation available at the supermarket and then teach you how to cook it so you enjoy every forkful.

• Blanching: Garlicky Broccoli Rabe; Green Beans with Lemon Gremolata
• Roasting: Roasted Potatoes + Fennel, Roasted Ratatouille
• Working with Leafy Greens: Sautéed Swiss Chard with Garlic and Almonds

This class will offer you a valuable set of culinary techniques to move you along in your kitchen education. 

• Knife Skills
• Cooking Meat to Perfection (Pan-Roasted Chicken)
• Making Flavorful Pan Sauces (Classic Chicken Gravy)
• Roasting Vegetables (Roasted Potatoes + Seasonal Vegetables)
• Blanching Green Vegetables (String Beans with Lemon Gremolata)
• Cooking Leafy Greens (Swiss Chard with Lemon and Garlic)