A 3-Day Pass already includes Main Stage cooking demos from chef luminaries, daily lunch served from food carts by some of our favorite chefs in the country, competitions, Congress Cocktail party, and the interactive Products Fair full of tastes, test drives, and more.
Deep Frying - that most delicious of methods - may sound daunting, but it needn't be. As part of our Culinary Confidence Series, in this class we'll guide you through the safe and easy way to recreate Southern favorites such as classic fried chicken and buttermilk biscuits.
Join us in this fun hands-on class, where you'll learn easy cooking techniques for creating delicious plant-based Chinese meals.
In this class, we’ll make sure you pack some protein into your veg-based diet and show you our favorite ways to prepare our preferred sources of protein. We’ll go over ways to pair them with other vegetables and foods to ensure your body is getting all the nourishment it needs.
Ghosts, ghouls, and jack-o-lanterns get us in the mood for one of our favorite holidays of the season. In this class, we’ll cook up some creepy concoctions that are just as festive as your Halloween costume with a menu inspired by favorites from Nigella’s Lawson’s Feast cookbook.
Would you like your child to learn different languages - but in a fun, delicious way? Then cook with us!
During this special class on Japanese techniques, we will cover the processes of cleaning, gutting, and preparing fish for sashimi and cooked preparations.
Love dumplings and eager to make them at home? Join us in this 2-hour dumpling extravaganza, where we’ll learn the basics of wrapping both Chinese dumplings and wontons.
Would you like your child to learn different languages - but in a fun, delicious way? Then cook with us!
Join us in this fun hands-on class, where you'll learn easy cooking techniques for creating delicious plant-based Chinese meals.
In our “Cooking for One” series, we’ll layout a grocery list and focus on one ingredient to teach you how to utilize it in multiple ways. We’ll show you how to mix-and-match the rest of your grocery list to keep each dish new and all week long! This week, we’ll focus on pasta and three different ways you can use it throughout the week.
In this class, we’ll go to the Greenmarket in Grand Army Plaza to shop for the best and most interesting local produce together. Afterwards, we’ll come back to the studio to cook a meal centered around the fruits of our labor.
Come and eat and eat and eat! Around 25 chilis compete every year. Try all the chili till it’s done!
Would you like your child to learn different languages - but in a fun, delicious way? Then cook with us!
Cook through Korean Home Cooking by Sohui Kim during the month of OCTOBER/NOVEMBER and drop by with your favorite dish on NOVEMBER 20th—all are welcome! It's a potluck party!
Chef Leah Morrow will play host and lead a hands on demonstration of how sourdough bread is made from start to finish.
Every six-ish weeks we read a new memoir, a collection of essays, novel, or anything else we find interesting that somehow, in a big or small way, relates to food. Then we discuss.
From bánh xèo to bánh mi, Vietnam is famously home to some of the world’s most delicious street food. In this class, students will learn to balance sweet, salt, bitter and spice through traditional Vietnamese techniques and using fresh, seasonal herbs and ingredients.
Chef Leah Morrow will play host and lead a hands on demonstration of how sourdough bread is made from start to finish.
We’ll break down the basics of entertaining essentials including time-saving strategies and techniques used by professional caterers and bartenders. You’ll go home knowing that the next time you host a party, you’ll actually be able to enjoy it!
