The vineyards of Switzerland have a remarkably wide range of very good wines and local specialties – many of which are one of a kind. These rich traditions are often disappointingly overlooked and not well publicized. This class will reveal the characteristics which make Swiss wines an exciting discovery for wine enthusiasts. You will learn the key factors which contribute to quality production and the development of unique qualities, discover how to interpret various Swiss labels, and be introduced to the key grape varieties and wine producing regions. At the conclusion of the class, you will enjoy a nice sampling of regional Swiss foods combined with various Swiss wines. Be sure to let us know if you have any food restrictions and we will do our best to accommodate your needs.
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.
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.
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).
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.
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!
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.
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!