Basic French Tart Dough Workshop

In this workshop you will be introduced to three classic French tart doughs: Pate brisee, pate sucree and pate sablee. Knowing these doughs, and the tips and techniques that go with them, will not only make your baking more enjoyable, but will give you some great tart recipes to add to your repertoire. Full participation.

Menu: chocolate ganache tart, classic French apple tart, rustic onion tart.

Basic Knife Skills

Sharpen your cutlery and your knife skills! This hands-on class will cover how to sharpen and care for your knives, as well as proper use. In-class exercises will include practice of the fundamental cuts for vegetables and fruit — mince, dice, brunoise, batonnet, julienne, etc. — as well as breaking down a whole chicken. Full participation.

Chinese Hot-Pot Chinese Style Fondue

Chinese hot-pot boasts a history of more than 1,000 years. It is a healthy, versatile meal that can range from simple to fancy, and is typically enjoyed during the winter months in China — especially around the Chinese New Year. In many modern homes, the traditional coal-heated "steamboat" or hot-pot has been replaced by the electric wok. The typical hot-pot meal contains clear broth, and can include meat, seafood, leafy vegetables, and cooked bean noodles with a dipping sauce (according to individual preference). Join Angela Yang as she guides students through the creation of this fun and satisfying meal that the whole family will enjoy!

Chocolate Truffle Workshop

Join us for a decadent and indulgent evening of truffle-making! There will be plenty to eat and plenty to take home! You don't want to miss this one! Full participation. Menu: Black Forest truffles, Gianduja truffles, coconut-lime truffles, chocolate-raspberry truffles, sesame-ginger truffles.

Pate a Choux 101

Pate a choux is a French classic, and the only dough that is cooked before being baked. It can be used to make many of your favorite pastries. Join us to learn the ins and outs of this versatile cream puff dough. Full participation.

Menu: profiteroles with seasonal ice cream, eclairs with homemade pastry cream, classic gougere.

Permaculture Intensive — Homesteading for the 21st Century A Two-Day, Hands-On Learning Experience

Learn life changing skills in self-sufficiency and community resilience in this specially designed two day, hands-on course. Explore food systems and permanent agriculture including perennial agriculture, poly-culture orchards, edible forest gardens, composting and season extension. Examine energy systems and conservation of energy, solar thermal and photovoltaic system along with cogeneration. Learn about water systems and integrated issues including conservation, catchment, storage, rain gardens and grey water system. Understand natural building concepts including natural and alternative materials. Cover transportation systems and potential solutions, as well as waste systems and composting related activities. Finally, learn about putting it all together where you live including methods of community integration and organizing for sustainable communities.

Portions of this intensive are conducted outside — Please wear comfortable work clothes and appropriate weather gear.

Risotto 101

Creating a great risotto is not as difficult as some would have you believe. Come dispel the myths and learn to create this classic Italian dish. Discover the ways that it pairs beautifully with the cold weather months. Full participation.

Menu: risi e bisi (Venetian-style risotto with peas & prosciutto), risotto verde, red wine risotto, and risotto with asparagus, fresh peas & lemon zest.

Rustic Italian Cooking: A Taste of Northern Italy

Travelers to Italy may be surprised at the diversity of its regional cuisine. We invite you to spend two delicious culinary evenings with our native Italian cooking instructor exploring dishes from northern Italy. Each night a complete rustic Italian meal featuring an entree, side dish and dessert will be prepared and enjoyed together. Week one includes braciato al barolo (braised beef in a rich red wine sauce with vegetables and spices, served with roasted fennel au gratin), spinach and radicchio salad (with toasted walnut and mustard vinaigrette), and apple cake (baked with currants and topped with fruit glaze, served with homemade whipped cream). Week two includes ossobuco e risotto (braised veal shank cooked in white wine and chicken stock, then topped with a vegetable gremolata made of fresh herbs, diced tomatoes and lemon zest, served with saffron risotto), baked mushroom caps (stuffed with bread crumbs, garlic, chopped porcinis and parsley), and pinolata (homemade cream tart baked with pine nuts).

Rustic Italian Cooking: A Taste of Southern Italy

Travelers to Italy may be surprised at the diversity of its regional cuisine. We invite you to spend two delicious culinary evenings with our native Italian cooking instructor exploring dishes from southern Italy. Each night a rustic Italian meal featuring an entree and side dish will be prepared and enjoyed together. Night one includes hands-on making of two types of fresh sausage (one spicy — with hot chilis — and one mild — seasoned with fennel). Dinner on the first night will be the spicy sausage (sauteed in white wine and served with a garlic and gorgonzola dressed spaghetti), and accompanied by a seasonal vegetable side dish. Dinner on the second night will include homemade gnocchi (dumplings) served with the mild fennel sausage (prepared as a ragu — simmered in red wine and tomatoes), sauteed broccoli rabe (with garlic and chilis), and ricotta cheese tart (baked with almonds and orange zest).

Rustic Italian Cooking: Everyday Pasta

Pasta is more than just a delicious entree or side dish; it?s an essential part of Italian culture. Italians have been creating pasta dishes for generations, varying the shapes and sauces to reflect regional traditions. In this hands-on class, led by our native Italian cooking instructor, you?ll prepare and enjoy mezza luna (1/2 moon shaped pasta filled, in this version, with sauteed artichoke hearts and cheese, topped with a white cream sauce, parmigiano cheese and fresh parsley), sauteed zucchini (with pancetta and onions), and traditional tiramisu.