In this class we'll guide you through the classics technique of braising, the "low and slow" method of cooking that imparts the maximum flavor and tenderness to any dish. You'll also acquire the tricks to create your own homemade flatbread to accompany this Moroccan inspired feast!
In this 2-hour intro class to Sichuan cooking, you'll learn how to whip up delicious Sichuan dishes in your own kitchen. We'll discuss the various uses of Sichuan pepper, the backbone of Sichuan cooking, as well as other essential ingredients in a Chinese pantry. And of course, we'll create three delicious dishes to share: dan dan noodles (uses pork), kung pao chicken, and Sichuan cucumber salad.
Learn how to cook Nordic with Great Northern Food — make classic and whole wheat dough, different sauces and a variety of classic and contemporary toppings, including homemade sausage and a spicy surprise.
In this class, you'll learn how to care for and use your knife to best effect, acquiring classic techniques such as julienning, dicing, mincing and more—after which we'll all sit down to enjoy the fruits of your labor
Learn to make sushi at home in this fun hands-on class. We'll cover the ins-and-outs of making seasoned sushi rice, selecting sushi-grade fish, and preparing all your ingredients for rolling. Once we have the basics down, you'll get hands-on practice learning a variety of sushi-making techniques.
Learn to make sushi at home in this fun hands-on class. We'll cover the ins-and-outs of making seasoned sushi rice, selecting sushi-grade fish, and preparing all your ingredients for rolling. Once we have the basics down, you'll get hands-on practice learning a variety of sushi-making techniques.
Learn how to cook Nordic with Great Northern Food — make classic and whole wheat dough, different sauces and a variety of classic and contemporary toppings, including homemade sausage and a spicy surprise.
In this class we'll guide you through one of our favorite carbohydrates, the perfect pasta. This most romantic of art forms (we feel) is really much more accessible than expected, and you may leave spoiled for boxed pasta forever (sorry in advance!)
Join us as we continue our COOK THE BOOK series, working our way through one of our absolute favorite cookbooks from recent years, "Dining In". From the artistry to the story telling, each of Alison Roman's beautiful recipes is both accessible yet whimsical, the kind of dishes we dream of creating.
A relaxed evening of fresh, homemade pasta from a pasta-making Chef + Friend of Archie's.
Make an easy and tasty version of gochujang you can do right in your own kitchen & create two deliciously spicy dishes.
In this interactive class, you’ll learn the fundamentals of practical, everyday improvisation and kitchen flow; the ability to walk into your kitchen, without a plan, and put together something delicious to eat. In just one class, you’ll become a more resourceful, nimble, even sophisticated cook. All skill levels welcome.
In this hands-on class, you will learn to bake our signature Øland Wheat Bread, using the key principles of our organic whole grain philosophy. The class highlights an unconventional type of dough that is very moist and produces flavorful bread with great texture.
As part of our Culinary Confidence Series, in this class we'll guide you through how to impart maximum flavor with minimal effort. With these techniques to build layered marinades and rubs, you'll reign supreme at your next potluck.
In this demonstration-based class you'll learn the simple steps of homemade jam, from cooking and jelling, to processing and sealing. We'll also cover the tools and tricks of preservation, such as safety and shelf-life, as well as sugar-free methods and canning history.
We couldn't be more excited to have Patrick Miller, owner and chef of Rucola, joining us to demonstrate how he creates such regional classics as pappardelle with ragu and farfalle with cream sauce.
A relaxed evening of fresh, homemade pasta from a pasta-making Chef + Friend of Archie's.
In Basic Knife Skills, you’ll learn our “spider walk,” how to make your knife “sing,” the best way to cut an onion, and how to elegantly undo a chicken joint. We teach strong, clean technique, along with balance, cadence, posture, and grip. We guide you in practice, literally hand over hand.
As part of our Global Cuisines, Global Cultures series, this program will look at how and why chopsticks spread across Asia and the world from the 7th Century onwards.
Join us as we teach you how to master the intricate folds and techniques required to recreate some of Chinatown’s most delicious dumpling varieties. Perfect for students of any age!
