Looking for some major comfort food to get you through until spring? This is the class for you! Chicken and dumplings is a favorite childhood treat for Chef Amy, but you know what she prefers as an adult? Chicken and Biscuits! Learn how to make an ultra-comforting French-influenced Chicken Fricassee with Leeks, Peas and Crème Fraîche. This filling can be used in a pot pie, cooked with dumplings, or served atop biscuits, egg noodles, rice, or mashed potatoes. So many comforting carby options! You'll also learn how to make the perfect, light and flaky Homemade Buttermilk Biscuits. The menu will also include a light salad and quick dessert.

Dietary info: The recipes for this class may include the following common allergen ingredients: eggs, dairy, tree nuts, wheat, and soy.

If the class you want is full, please click anyway and get on the waiting list. Thanks!

In this class, Chef Alisha will explore a personal passion, the elegant art of French Patisserie. You'll learn three classic and beatiful desserts. First, we'll create the thin almond cake, coffee-flavored buttercream, and dark chocolate ganache to layer together a gorgeous Opera Cake. Next, on to Paris-Brest, the lesser known, wheel-shaped cousin of the éclair. This choux pastry dessert showcases a star of local agriculture: the hazelnut. The class will finish with a classic Tarte au Citron, or lemon tart, with a simple buttery tart shell, silky lemon curd, and topped with a torched meringue. Chef Alisha will walk you through all the steps and give you the tips you need to create artful pastries. All recipes have been modified by her so they can be recreated by students in a home kitchen environment. 

Dietary/allergen info: Class ingredients include wheat, dairy, tree nuts, and eggs.

If the class you want is full, please click anyway and get on the waiting list. Thanks!

In this class, Chef Alisha will explore a personal passion, the elegant art of French Patisserie. You'll learn three classic and beatiful desserts. First, we'll create the thin almond cake, coffee-flavored buttercream, and dark chocolate ganache to layer together a gorgeous Opera Cake. Next, on to Paris-Brest, the lesser known, wheel-shaped cousin of the éclair. This choux pastry dessert showcases a star of local agriculture: the hazelnut. The class will finish with a classic Tarte au Citron, or lemon tart, with a simple buttery tart shell, silky lemon curd, and topped with a torched meringue. Chef Alisha will walk you through all the steps and give you the tips you need to create artful pastries. All recipes have been modified by her so they can be recreated by students in a home kitchen environment. 

Dietary/allergen info: Class ingredients include wheat, dairy, tree nuts, and eggs.

If the class you want is full, please click anyway and get on the waiting list. Thanks!