Cooking Courses

A Moroccan Feast

We prepare as a group the complete meal which consists of steaming couscous the correct way, making a vegetable stew, lamb tagine, b’stilla from chicken and preserved lemons, several appetizers and some little phyllo pies with homemade harissa. Most of the recipes are from my childhood days and based on what I was able to learn from my Moroccan mother.

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Asian Dumplings

Are you a dumpling addict like us? If you are, then this course is for you because we will teach you how to make your own dumplings at home! We will cover the basics of ingredients you will need, how to make your own dough (we will show you 3-4 versions), how to make a variety of different shapes…and of course, different methods for cooking dumplings. We cover popular Chinese, Japanese and Korean styles…plus more! Be sure to bring along a container to take home some dough and some dumplings (because we always make too much).

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Basic Soup Techniques

This class will cover 5-6 classic techniques in making soups, as well as discuss various garnishes and how to put together a soup. Some of the techniques we will cover will include classic broths and consommés, cream soups, grains & beans and chowders. This class combines demonstration and participation. Of course, you will have a chance to leisurely sample each of the soups we make during the course…along with a nice selection of wine or soft drinks during the evening.

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Bread Baking Basics

We explore five different techniques in making bread at home. You will learn the basics of making a baguette, how to braid a Swiss zopf, making a flat bread like focaccia, making a bread without yeast and how to make bagels. This course is participatory and you will go home filled with new bread making skills and ideas…as well as a full stomach.

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Cooking with Potatoes

Potatoes are the most consumed vegetable in the world, and they provide most of the world’s nourishment. In Switzerland the potato plays a key role in defining traditional recipes and is integral in the development of new traditions. This class takes a closer look at potato varieties in Switzerland, and offers valuable purchasing, storage and cooking tips. You will have a chance to participate in preparing a complete meal featuring…well…potatoes! Of course, you will also have the opportunity to enjoy a nice selection of matching wines throughout the evening. This class is only available from September – February.

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Cooking with Pumpkins

Pumpkins play a major role in defining the flavor of fall. Each variety of winter squash has its own flavor, sweetness, color, and texture. This class takes a closer look at pumpkin varieties available in Switzerland as we explore the nuances of cooking with pumpkins. You will learn how to purchase and store pumpkins, and have a chance to participate in preparing a complete pumpkin-inspired menu – which of course you will enjoy at the conclusion of the course with a nice selection of matching wine. This class is only available from October – December.

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Fingerfoods: The Mezze Table

The mezze table consists of many components – mostly little foods which are served hot and cold. During this course, we explore these very special small bites of the Eastern Mediterranean and North Africa by having everyone participate in the making of 8-10 items…which are happily consumed at the conclusion of the class along with a nice selection of red and white wine.

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Fish Basics: Saltwater Fish

Learn about the basics of purchasing, storing and preparing saltwater fish varieties which are readily available in Switzerland. We concentrate on techniques of preparing and cooking fish during the course. We offer instruction in filleting flat and round fish, preserving fish and various cooking techniques such as steaming, roasting, sauteing and smoking. You will eat a lot in this class…so bring a hearty appetite! Like all of our courses, beverages are also included.

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Fish Basics: Shellfish

Learn about the basics of purchasing, storing and preparing various types of shellfish which are readily available in Switzerland. We concentrate on techniques of preparing and cooking these types of seafood in this course. We offer instruction in working with mussels, clams, shrimp, calamari, sepia, octopus and scallops. We will also cover techniques in cooking such as stewing, sautéeing, roasting and smoking. You will eat a lot in this class…so bring a hearty appetite! Like all of our courses, beverages are also included.

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Italian Cookie Classics

Learn to make seven classic Italian cookies during this participatory course. We offer these special regional cookie recipes, which we learned while living and working in Italy – and some of the recipes originate from top Italian pastry chefs. If you have a soft spot for Italian cookies like amaretti, brutti ma buoni, baci di dame, etc. then this is exactly the class for you! We also provide a small lunch during the day…just to compensate for all that sugar!

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La Cucina Toscana

The Tuscan kitchen represents the strength and friendliness of this Italian region. It is tasty, outspoken, affable, jovial and confident; and like all great art, it is made to be included in every class and every place – it is universal. The Tuscan kitchen is modest, rich and elegant at the same time. It is rich in substance and flavor and sparing of exterior coatings. Simplicity is the norm. The secret behind why the food is so tasty is found in the delicacy of the products coming out of the region. Our course will take a close look at the main ingredients used in the Tuscan kitchen while preparing, as a group, some classic Tuscan dishes such as: Cecina, Panzanella, White Beans & Sage, Stuffed Peppers, Pici with Wild Boar Ragu, Crespelle Florentine, Ribolita, Caciucco Livornese, Tiramisu and more… We will also include within this feast some wonderful samplings of fine Tuscan wines!

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Pasta By Hand

This class explores the traditional method of making pasta dough by hand. We begin with an explanation of the basics ingredients we will use throughout the evening and an introduction to the types of pasta we will make. First, we dive into making the dough – almost literally. You will make three different dough mixtures – all from scratch, all by hand and each using different ingredients. Next, you begin making a filled pasta, a cut pasta and a shaped pasta. To conclude the evening, you will have a chance to sample your pasta with three different sauces and enjoy a nice selection of red or white wine.

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Pasta Sauces

This class explores five distinct methods used in making traditional pasta sauces. We begin with a short introduction to the ingredients and techniques we will use throughout the evening. Then…we cook! We will carefully explain and demonstrate five methods of making a pasta sauce…and of course offer suggestions on which pasta is appropriate for each sauce. Everyone will have a chance to help out in making the sauces during the course – and at the conclusion of the evening, you will have a chance to leisurely sample each of the sauces as we serve the pasta dishes. Of course, we will also offer a nice selection of wine or soft drinks during the evening.

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Plant-Based Cooking

Join us for this fun and instructive course on plant-based cooking techniques. Whether you are a long-time vegan or just want to include more healthy, plant-based meals into your diet, this course if for you! We will demonstrate valuable basics in techniques for cooking plant-based, how to convert current recipes and replace ingredients, stocking your pantry with key ingredients and nutritional advice. Plus, you will go away with your own recipe booklet to help get you started.

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Sweet & Savory Pies

Pies are a part of virtually every food culture, whether sweet or savory. This course reveals different techniques in making pies from scratch. You will learn to make and use several types of pie dough…as well as developing your skill in making various types of fillings. We will cover techniques in making pot pies, fingerfood pies, deep dish fruit pies, quiche and more… Of course, you will not go home hungry as we will conclude the course with a healthy offering of…well, pies!

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The Ottoman Table

We prepare as a group the complete meal which consisting of dishes from various regions of Turkey, the Balkans and even Northern Africa. We will cover basic appetizers, soups, pies and some sweets. And like the Ottoman sultans…be prepared to enjoy a feast fit for royalty!

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