Hands-On & Demonstration, $45  CLICK HERE TO REGISTER

If you love pie (and who doesn’t?), let pastry expert and longtime cooking instructor Lynn Kutner show you how to make a simple, versatile brisée dough that can be used for any number of sweet or savory pies—a great way to highlight your favorite fruits or veggies. This class will cover general techniques for baking, along with helpful tips for working with popular pie fillings.

On the Menu: Blueberry Pie; Strawberry-Rhubarb Pie; Spring Vegetable Quiche.

Instructor: Lynn Kutner, Cooking Instructor and Cookbook Author, Bountiful Bread and A Pocketful of Pies (Irena Chalmers Cookbooks)

Hands-On & Demonstration, $45  CLICK HERE TO REGISTER
 

Are you a fan of good, simple food with perfect texture and mouth-feel? Then come and master the method to a perfect risotto! Risotto is all about proper technique: if made correctly, even the most basic pantry staples and modest crumbs from your fridge will become a feat of culinary perfection. Join us and discover how versatile and satisfying this Italian classic can be. Beginners welcome!

On the Menu: Lemon Risotto with Aromatic Herbs; Asparagus Risotto with Robiola Cheese; Shrimp and Ginger Risotto; Risotto Piccante.

Instructor: Chef Olivia Bonomi Todorov, Acquolina Catering Events
 

http://acquolinacatering.com

Hands-On & Demonstration, $60  CLICK HERE TO REGISTER

Traveling though the Mediterranean, it’s easy to be overwhelmed by the scope of cultures and cuisines, as well as the stunning array of produce and bounty from the sea. In this class, we’ll learn a few useful basics before feasting: what to do with a whole fish, what to look for when buying fish, and most importantly, how to cook seafood to perfection with simple sauces that add color and flavor. Beginners welcome!

On the Menu: Mussel-Saffron Soup; Sicilian-Style Stuffed Calamari; North African Shrimp with Herbed Couscous; Olive-Tapenade-and-Herb-Crusted Red Snapper.

Instructor: Carl Raymond, Private Chef and Cooking Instructor

www.chefcarlnyc.com

Hands-On, $25   Click on links below to register.

Ages 2 to 6 (+1 parent), 12:00 pm – 1:00 pm

Ages 7 to 10 (+1 parent), 2:00 pm – 3:30 pm

Calling all Supermoms… bring your kids and join us for a fun, interactive Mother’s Day lunch! Get a jump-start on your special day tomorrow by enjoying a cooking workshop together with your child, and let us help you celebrate YOU!

On the Menu: Chilled Green Goddess Soup; Strawberry-Spinach Salad with Champagne Vinaigrette; Chocolate-Cherry Scones; Lavender-Lemon Spritzers.

Instructors: Cricket Azima, The Creative Kitchen; Min Liao, Culinary Center Director

www.thecreativekitchen.com

Hands-On & Demonstration, $50  CLICK HERE TO REGISTER

Everyone loves the convenience of takeout, but do we really love how it all adds up so quickly? It’s actually easy—and way less expensive—to prepare takeout-inspired dishes at home. In this class, we’ll take a look at some simple Asian classics from your neighborhood standby, and show you how to make delicious versions in your own kitchen. You may never order out again!

On the Menu: Chicken Tikka Masala; Kung Pao Chicken; Classic Pad Thai; Homemade Sushi.

Instructors: Carl Raymond, Private Chef and Cooking Instructor; Wai Chu, Culinary Center Educator

The weather is warming up and that means it's time to head outside for some cooking over the coals or gratesl. Let's chat about our favorite foods to kiss with flame, tips and tricks for seasoning, and more. Follow #wfmdish to join the conversation from 6:00 pm - 7:00 pm CST.

Demonstration & Some Hands-On, $35  CLICK HERE TO REGISTER
 

The flavors of Spain have always been a distinctive mix of regional cuisines with enduring influences from other parts of the world. Ingredients such as rice, tomatoes, potatoes, and chocolate, introduced by explorers and settlers, have now become an indispensable part of Spanish food culture. Join us as we kick off our new “Dinner Express” series and help cook a traditional family-style meal that celebrates Spain’s unique flavors.

On the Menu: Valencia-Style Pasta with Seafood; Andalusian Gypsy Stew with Sausage, Chickpeas, and Root Vegetables; Homemade Churros and Chocolate.

Instructor: Wai Chu, Culinary Center Educator

Demonstration & Tasting, $15  CLICK HERE TO REGISTER

Perhaps you’re gluten-sensitive, but love to celebrate special occasions with something sweet. Maybe you’re serious about clean living, and yet—you still appreciate a good dessert menu. Or maybe you just want to learn more about grain-free baking? Come meet the team behind Tea & Jam, a local grain-free bakery start-up, and learn how grain-free desserts can be a delicious yet healthy alternative to traditional baked goods. All you have to do is show up with an open mind and a hungry stomach…or a hungry mind and an open stomach. Whichever! Skeptics welcome.

On the Menu:  A sampling of grain-, gluten-, dairy-, and egg-free desserts made with almond and coconut flours. Served with Vanilla and Chocolate Coconut-Milk Frosting; Vanilla and Chocolate Coconut-Butter Frosting; or Chocolate Vegan Frosting. Topped with Toasted Coconut or Candied Bacon. All desserts served with a selection of black and herbal teas.

Instructors: Tiyana Works and Jamaal Brown, Co-Founders, Tea & Jam

Demonstration & Hands-On, $65  CLICK HERE TO REGISTER
 

Let Culinary Center Educator Wai Chu teach you the basic knife skills that every cook should know. Work on vegetables and fruits of all shapes and sizes, utilizing precision cuts to create classic French dishes that will quickly become part of your at-home repertoire.

On the Menu: Potato, Leek, and Goat Cheese Quiche; Orange and Radish Salad; Baked Fish in Tomato-Wine Sauce; Sauté of Julienne Vegetables.

Instructor: Wai Chu, Culinary Center Educator

Demonstration & Tasting, $20  CLICK HERE TO REGISTER
 

Learn how to prepare a gorgeous springtime meal bursting with seasonal produce, authentic Persian flavors, and delicate spices with Louisa Shafia, chef and author of the highly acclaimed Lucid Food: Cooking for an Eco-Conscious Life and just-released The New Persian Kitchen (both from Ten Speed Press). Persian cooking has a history that stretches back over 2,500 years, and many ingredients used in the very beginning are still found in modern-day Iranian pantries. Shaped by Iran’s central position on the Silk Road, Persian dishes contain familiar hints of Indian, Chinese, Arabic, and Eastern European cooking, yet with a completely unique character. Taste Louisa’s fresh and healthy Persian-inspired recipes while learning about this ancient cuisine.

On the Menu: Radish, Rhubarb, and Strawberry Salad; Persian-Gulf-Style Spicy Tamarind Fish Stew; Sweet Rice with Carrots and Nuts; Yogurt with Beets and Mint; Sweet Tea with Dried Lime.

Instructor: Louisa Shafia, Chef-Instructor and Cookbook Author

Cool, crisp whites, reds to pair with your favorite steak - wine is made for summer food. Join us as we chat about pairing wines with both weather and favorite summer foods. Follow #wfmwine to join the conversation from 7:00 pm - 8:00 pm CST.