Kitchen Basics

If you've been wanting to learn the basics of Homemade Pasta, this is a great place to start! Chef Amy will guide you through the process of making pasta dough, both by hand and using a food processor. Then, we'll use the doughs to create a machine-cut Homemade Egg Fettucini, and a basic Ravioli with Ricotta Filling. Meanwhile, we'll cook and sample three sauces: a simple and flavorful Vodka Tomato Sauce; a Winter Greens Pesto; and a tasty Lemony Alfredo Sauce. Buon appetito!

Dietary info: The recipes for this class may include the following common allergen ingredients: dairy, egg, and tree nuts (walnut). The class is vegetarian but does contain dairy in every sauce.

If the class you want is full, please click anyway and get on the waiting list. This helps me gauge interest in adding more class dates. Thanks!

Kitchen Basics

If you've been wanting to learn the basics of Homemade Pasta, this is a great place to start! Chef Amy will guide you through the process of making pasta dough, both by hand and using a food processor. Then, we'll use the doughs to create a machine-cut Homemade Egg Fettucini, and a basic Ravioli with Ricotta Filling. Meanwhile, we'll cook and sample three sauces: a simple and flavorful Vodka Tomato Sauce; a Winter Greens Pesto; and a tasty Lemony Alfredo Sauce. Buon appetito!

Dietary info: The recipes for this class may include the following common allergen ingredients: dairy, egg, and tree nuts (walnut). The class is vegetarian but does contain dairy in every sauce.

If the class you want is full, please click anyway and get on the waiting list. This helps me gauge interest in adding more class dates. Thanks!

Kitchen Basics Class

This class will explain in detail three of the Mother Sauces of Classic French Cuisine. You will learn about the building blocks of traditional sauce-making: stock and roux. Learn the difference between white and brown stock; and white, light, and dark roux. From there, Chef Amy will demonstrate how to properly combine and cook the stock, roux, seasonings, and flavorings into two classic mother sauces: Velouté and Tomate. She will also demonstrate a third mother sauce: everyone's favorite, Hollandaise. Each mother sauce will be flavored and transformed into a "small sauce" or variation, and served in three courses. Class discussion will include an exploration of modern updates to these classic sauces.

A delicious sauce is often the difference between a good home-cooked meal and a fine restaurant meal. Learn how to give your home cooking an upgrade in this class!

This class is Part One of a three-part series. Part Two covers the remaining French mother sauces; while Part Three covers modern saucemaking. All three classes will be repeated, switching off, on future schedules. You do not need to take the classes in order. 

Dietary info: The recipes for this class may include the following common allergen ingredients: eggs, dairy, and wheat. One of the recipes includes pork.

If the class you want is full, please click anyway and get on the waiting list. This helps me gauge interest in adding more class dates. Thanks!

Kitchen Basics Class

This class will explain in detail three of the Mother Sauces of Classic French Cuisine. You will learn about the building blocks of traditional sauce-making: stock and roux. Learn the difference between white and brown stock; and white, light, and dark roux. From there, Chef Amy will demonstrate how to properly combine and cook the stock, roux, seasonings, and flavorings into two classic mother sauces: Velouté and Tomate. She will also demonstrate a third mother sauce: everyone's favorite, Hollandaise. Each mother sauce will be flavored and transformed into a "small sauce" or variation, and served in three courses. Class discussion will include an exploration of modern updates to these classic sauces.

A delicious sauce is often the difference between a good home-cooked meal and a fine restaurant meal. Learn how to give your home cooking an upgrade in this class!

This class is Part One of a three-part series. Part Two covers the remaining French mother sauces; while Part Three covers modern saucemaking. All three classes will be repeated, switching off, on future schedules. You do not need to take the classes in order. 

Dietary info: The recipes for this class may include the following common allergen ingredients: eggs, dairy, and wheat. One of the recipes includes pork.

If the class you want is full, please click anyway and get on the waiting list. This helps me gauge interest in adding more class dates. Thanks!

Learn more about some of the exciting and vibrant flavors of Sichuan Chinese food, one of the great cuisines of Asia! Chef Amy loves Sichuan so much she and her family cooked it for Christmas dinner last year. In addition, if you've been looking for ways to eat less meat, whether for health, ethical, or economic reasons, this class, while not completely vegetarian, includes several vegetable-centric recipes and one dish with only a small amount of meat used for flavoring.

Your Sichuan meal will begin with a classic refreshing cold appetizer, Sichuan Smacked Cucumber Salad. Then (because a classic Sichuan feast should include lots of variety and contrast) we'll make three different main course dishes. First, the rich and delicious Mapo Tofu, flavored with medium-hot red chilies and the famed numbing Sichuan peppercorn (this dish contains a small amount of pork for flavor, but that will be the only meat on this menu). Next, we'll whip up some Dry-Fried Green Beans and Mushrooms; and we'll finish with a lesser-known classic, Eggplant in Fish-Fragrant Sauce. (The final recipe doesn't include any fish in the ingredients, but rather, this famous Sichuan sauce has flavors that are typically used when cooking fish, hence the name.) All will be served with plenty of steamed rice for soaking up all the wonderful sauces. Enjoy!

Dietary info: The recipes for this class may include the following common allergen ingredients: wheat, soy. One of the recipes will contain pork. The recipes will be medium-level spicy.

If the class you want is full, please click anyway and get on the waiting list. This helps me gauge interest in adding more class dates. Thanks!

Learn more about some of the exciting and vibrant flavors of Sichuan Chinese food, one of the great cuisines of Asia! Chef Amy loves Sichuan so much she and her family cooked it for Christmas dinner last year. In addition, if you've been looking for ways to eat less meat, whether for health, ethical, or economic reasons, this class, while not completely vegetarian, includes several vegetable-centric recipes and one dish with only a small amount of meat used for flavoring.

Your Sichuan meal will begin with a classic refreshing cold appetizer, Sichuan Smacked Cucumber Salad. Then (because a classic Sichuan feast should include lots of variety and contrast) we'll make three different main course dishes. First, the rich and delicious Mapo Tofu, flavored with medium-hot red chilies and the famed numbing Sichuan peppercorn (this dish contains a small amount of pork for flavor, but that will be the only meat on this menu). Next, we'll whip up some Dry-Fried Green Beans and Mushrooms; and we'll finish with a lesser-known classic, Eggplant in Fish-Fragrant Sauce. (The final recipe doesn't include any fish in the ingredients, but rather, this famous Sichuan sauce has flavors that are typically used when cooking fish, hence the name.) All will be served with plenty of steamed rice for soaking up all the wonderful sauces. Enjoy!

Dietary info: The recipes for this class may include the following common allergen ingredients: wheat, soy. One of the recipes will contain pork. The recipes will be medium-level spicy.

If the class you want is full, please click anyway and get on the waiting list. This helps me gauge interest in adding more class dates. Thanks!

Learn more about some of the exciting and vibrant flavors of Sichuan Chinese food, one of the great cuisines of Asia! Chef Amy loves Sichuan so much she and her family cooked it for Christmas dinner last year. In addition, if you've been looking for ways to eat less meat, whether for health, ethical, or economic reasons, this class, while not completely vegetarian, includes several vegetable-centric recipes and one dish with only a small amount of meat used for flavoring.

Your Sichuan meal will begin with a classic refreshing cold appetizer, Sichuan Smacked Cucumber Salad. Then (because a classic Sichuan feast should include lots of variety and contrast) we'll make three different main course dishes. First, the rich and delicious Mapo Tofu, flavored with medium-hot red chilies and the famed numbing Sichuan peppercorn (this dish contains a small amount of pork for flavor, but that will be the only meat on this menu). Next, we'll whip up some Dry-Fried Green Beans and Mushrooms; and we'll finish with a lesser-known classic, Eggplant in Fish-Fragrant Sauce. (The final recipe doesn't include any fish in the ingredients, but rather, this famous Sichuan sauce has flavors that are typically used when cooking fish, hence the name.) All will be served with plenty of steamed rice for soaking up all the wonderful sauces. Enjoy!

Dietary info: The recipes for this class may include the following common allergen ingredients: wheat, soy. One of the recipes will contain pork. The recipes will be medium-level spicy.

If the class you want is full, please click anyway and get on the waiting list. This helps me gauge interest in adding more class dates. Thanks!

Learn more about some of the exciting and vibrant flavors of Sichuan Chinese food, one of the great cuisines of Asia! Chef Amy loves Sichuan so much she and her family cooked it for Christmas dinner last year. In addition, if you've been looking for ways to eat less meat, whether for health, ethical, or economic reasons, this class, while not completely vegetarian, includes several vegetable-centric recipes and one dish with only a small amount of meat used for flavoring.

Your Sichuan meal will begin with a classic refreshing cold appetizer, Sichuan Smacked Cucumber Salad. Then (because a classic Sichuan feast should include lots of variety and contrast) we'll make three different main course dishes. First, the rich and delicious Mapo Tofu, flavored with medium-hot red chilies and the famed numbing Sichuan peppercorn (this dish contains a small amount of pork for flavor, but that will be the only meat on this menu). Next, we'll whip up some Dry-Fried Green Beans and Mushrooms; and we'll finish with a lesser-known classic, Eggplant in Fish-Fragrant Sauce. (The final recipe doesn't include any fish in the ingredients, but rather, this famous Sichuan sauce has flavors that are typically used when cooking fish, hence the name.) All will be served with plenty of steamed rice for soaking up all the wonderful sauces. Enjoy!

Dietary info: The recipes for this class may include the following common allergen ingredients: wheat, soy. One of the recipes will contain pork. The recipes will be medium-level spicy.

If the class you want is full, please click anyway and get on the waiting list. This helps me gauge interest in adding more class dates. Thanks!