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 changes daily but several of her most popular dishes will be among those featured in this class, such as Paneer-Tikka Masala Curry, Palak-Paneer/Saag Paneer, Dal (Lentil Soup), Eggplant Curry, Cauliflower and Potato Curry, Naan, or her special Potato Salad. There may also be one of her many gluten-free and vegan recipes on the menu!

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 changes daily but several of her most popular dishes will be among those featured in this class, such as Paneer-Tikka Masala Curry, Palak-Paneer/Saag Paneer, Dal (Lentil Soup), Eggplant Curry, Cauliflower and Potato Curry, Naan, or her special Potato Salad. There may also be one of her many gluten-free and vegan recipes on the menu!

Come enjoy the taste of Africa with a Togolese feast! The West African country of Togo has been influenced by many cultures, including French, Italian and German, as well as its own. Join chef, teacher and musician Jordan Benisson for a journey into the culture and foods of Togo. You'll make dishes such as Gari Fotu (similar to grits, with a sauce including tomato sauce reduction, herbs, peppers, ground smoked shrimp and egg), West African Chicken in Peanut Sauce, fried sweet potato and plantain, and more. The menu will be chosen according to seasonal availability, so please let us know if you have any food allergies when you register. Bring take-home containers. Registration fee includes all ingredients.

This is a hands-on class where you will plant your own microgreens and can enjoy them within a week or two! All ages are welcome 5 years old to 95; it is easy to do! All you have to bring is a clear glass pie plate or something similar and $5.00 to cover materials, payable directly to the instructor. Your seeds will be pre-soaked and the planting medium will be provided along with written instructions. You will learn why microgreens are so good for you, why glass containers are better than plastic or aluminum, what you can do with the used soil, and various ways you can use microgreens.

Join Stonewall Kitchen cooking instructor Chris Toy and learn how to make and roll out fresh plain, spinach, and lemon-pepper pasta along with three easy, vegetable, meat and light cream sauces. Come hungry and bring a ziplock bag just in case we make more than we can eat!

We will start with making a quiche then get that into the over. Then each participant will choose which type of pie they would like to make - pumpkin, apple, chocolate cream, banana cream or custard. Once those pies are in the oven we will make a simple salad and enjoy our quiche! Bring a pie plate and rolling pin. Registration fee includes all ingredients.

We will start with making a quiche then get that into the oven. Then each participant will choose which type of pie they would like to make - pumpkin, apple, chocolate cream, banana cream or custard. Once those pies are in the oven we will make a simple salad and enjoy our quiche! Bring a pie plate and rolling pin. Registration fee includes all ingredients.

Join Stonewall Kitchen cooking instructor Chris Toy and learn how to choose, use and care for Chinese cooking ingredients, techniques and tools. Come prepared for some hands-on learning as we roast a whole chicken, fold wontons for soup, and chop vegetables for stir frying. Come hungry and bring a ziplock bag or two just in case we have leftovers!