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.
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!
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 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!
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.
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.
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.
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).
We focus our attention in this course to…well, red wine of course. We begin the course by exploring your senses and sensitivities with some fun and unique exercises. Next, we will teach you how to apply a systematic structure to wine tasting while exploring a nice selection of red wines. Finally, you will discover the main factors in matching wine with food…and have an immediate opportunity to apply your new skills while tasting a variety of foods with the wines you explored. Be sure to let us know if you have any food restrictions and we will do our best to accommodate your needs.
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.
The interest in whisky is significant and growing…the choices are also significant and growing. But, it isn’t easy for beginners to enter into this intimidating and expensive world…This course attempts to remove those barriers. You will receive a very clear overview and explanation of the different whisky styles from Scotland, Ireland and the USA – then more detailed explanations (and samplings) of Scotland’s various styles. To end the evening, we will discuss matching whisky with food – and of course, serve you a nice selection of various foods. Be sure to let us know if you have any food restrictions and we will do our best to accommodate your needs.
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.
The cuisine of Sicily takes its flavors from the sea, land and mountains. Its unique mixture of tastes is also the product of an overlapping of the different cultures that, over thousands of years, have made Sicily a crossroads between the culinary traditions of the Western and Arab worlds. And behind it all is local produce of exceptional quality – foods that give life to a cuisine that can be simple or complex, rustic or refined. This course will take a close look at the main ingredients used in the Sicilian kitchen while preparing, as a group, some classic dishes based on seasonal products such as: Arancini, Panelle, Caponata, Parmigiana di melanzane, Couscous alla trapanese, Pasta alla Norma, Ricotta e miele di timo, Granita and more… We will also include within this feast some wonderful samplings of fine Sicilian wines!
We update our course schedule about every 2-3 months! We try to offer our courses several times per year, so if you don't see it now, then please check back periodically to see if our schedule has been updated. You can also subscribe to our newsletter and get notified when we update the schedule (link in the right column) or follow us on Facebook (link at bottom of this page).