Learn a new cuisine as you join Togo native Jordan Benissan as he teaches you how to cook dishes from West Africa. Among the dishes you may be preparing are West African Chicken in Peanut Sauce, Jollof Rice (West African Paella), Gusi Dessi (Spinach, kale, and collard greens, cooked with melon seeds, cooked in a reduced tomato sauce; served with white rice), and West African tapioca pudding cooked in lemongrass broth with choice of vanilla or chocolate ice cream. Registration fee includes all ingredients.

Why not make candy! Let’s get together for a three-hour class to go over some of Jessica’s favorite treats. We will go over how to make homemade chocolate, turtles, peanut butter cups, peppermint patties, chocolate covered pretzels, coconut clusters, salted caramels, candy nuts, caramel corn, and maybe even maple fudge. We will learn the basic tools and materials, ingredients, recipes, and step-by-step process. Impress everyone with some new recipes that I am sure will be their favorites!

Come explore a delicious alternative to boring, store-bought Gluten Free flour. In this class we will bake a batch of gluten-free, dairy-free Ginger Molasses cookies using a variety of nut and legume flours. Note: This is not a class for those allergic to either nuts or eggs. Ingredients fee included in registration.

There is nothing like the aroma of freshly baked sourdough bread unless it is enjoying a slice of freshly baked bread with butter shortly after coming out of the oven! Students will learn how to care for a sourdough starter, how to knead using two different techniques, and how to mix, shape and score the bread for baking. The instructor will demonstrate two ways to bake a loaf, using a cloche or a stone with steam in the oven, followed by a taste testing. Students will then shape, score and bake a loaf of their own in class. They will take home some sourdough culture (bring a 32 ounce container) for bread baking at home. A $5 ingredients fee is payable to the instructor at class.

Enjoy a modern interpretation of European cuisine in this new class with Me Lon Togo’s Jordan Benissan. Jordan’s native Togo was a territory of France from 1916 to 1960, which is reflected in the many French-influenced dishes of Togo where the official language is still French. Come learn his Togolese version of classic dishes which might include Beef Bourguignon, Navarin Lamb Stew, or Monkfish Osso Buco. The registration fee includes all ingredients. Check Me Lon Togo's menu here.

There is nothing like the aroma of freshly baked sourdough bread unless it is enjoying a slice of freshly baked bread with butter shortly after coming out of the oven! Students will learn how to care for a sourdough starter, how to knead using two different techniques, and how to mix, shape and score the bread for baking. The instructor will demonstrate two ways to bake a loaf, using a cloche or a stone with steam in the oven, followed by a taste testing. Students will then shape, score and bake a loaf of their own in class. They will take home some sourdough culture (bring a 32 ounce container) for bread baking at home. A $5 ingredients fee is payable to the instructor at class.

In this class you will learn how to make some tasty food with honey including baklava, fried ice cream, and even honey drops. Samples of some of Jessica’s favorite honey snacks will be available along with some raw honey from her bees. You will also learn how to make dip candles and wax cloth food wraps. In addition, you’ll learn a little of the basics of the honeybee and beekeeping. All students will walk away with a candle and a wax cloth and some really awesome skills and knowledge. The course fee will cover all materials..

Have you ever been curious about Cajun and Creole cuisine? It has amazing origins from several cultures. Jordan Benissen of Me Lon Togo recently added these cuisines to his menu to great success. You will learn the history and culture of this food with possible dishes such as Whole Red Snapper with Red Beans and Rice and Jambalaya, Gumbo, Cioppino (a stew which can include lobster, scallops, king crab legs, shrimp, basil, parsley, fennel, oregano, crushed red pepper, shallots, garlic, a vegetable white wine broth with tomato paste and fresh tomatoes), or the classic New Orleans dish, Étouffée.