Filter by Category
Easy Chinese Cookbook: Restaurant Favorites Made Simple
with Chris Toy
Join Stonewall and Leroux Kitchens cooking instructor Chris Toy ONLINE to learn how to make a few of his favorite take-out Chinese dishes at home. After you’ve mastered some of the techniques, invite your friends over for a fun evening of 'take out' and see how quickly popular you become!
Start at any time! Students will have access to the videos and recipes for two weeks. Get started by viewing the recipes and the videos. Decide what you'd like to try first, then make a shopping list. Practice, eat, repeat!
Upon registration, you will be sent links to access a Google Drive where you will find the video links and downloadable recipes.
Chilled Summer Soups and Cold Sides
with Jeff Space
Celebrate the bounty of summer with this hands on class. Beat the heat with cool soups and sides using seasonal ingredients. Depending on availability, possibilities include dishes such as strawberry soup, melon soup, tomato-based cold soup, street corn, imaginative slaws, and pasta salads. Wow your guests and family with some new recipes and make this a summer to remember.
Cooking Vegetarian Indian Food 7.14.20
with Dee Patel
Learn to make delicious vegetarian Indian food in this class taught by Dee Patel of Namaste Indian Food. Dee has had a passion for cooking Indian food since she was a teenager living with her grandmother in India, and she loves to share both her own and her grandmother’s recipes. Her menu features a daily special and several of her most popular dishes will be among those you will learn in this class, such as Paneer-Tikka Masala Curry, Dal (Lentil Soup), Naan, Raitu or her special Potato Salad. There will also be a lovely Indian Chai tea!
What to do with Your Produce Bounty or CSA Share
with Jeff Space
Wondering what to do with your Commonly Supported Agriculture? Have too much of something in your garden this week? Then this class is for you! Both CSA Shares (a type of local produce "subscription") and your own garden can give you surprises each week. We will cover different cooking techniques for various vegetables plus discuss ways to preserve your share for later use.
Sourdough Bread Making 7.28.20
with Bill Babb
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 on 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.