Many home cooks think that pâtés, rilletes, and terrines are daunting recipes best left to the professional chefs. Je vous dit contraire, I beg to differ! They are so simple to do in the home kitchen, and the results are so spectacular you might never look at another store-bought pâté again. We’ll be making the robust French country pate (pâté de campagne), a classic rillette (which we’ll make with a local, sustainably-raised rabbit in class but you could do with a chicken if preferred), plus a beautiful vegetable terrine that’ll be a great accompaniment to any meal. We’ll also make a scrumptious foie gras terrine. (Yes, foie gras. And, no, sustainably raised foie gras is not cruel. If you’re wondering about it I’ll invite a discussion in class.)

You’ve always loved Pad Thai but felt too intimidated to try them at home? Come take this class with me. We’ll not only make the best Pad Thai at home, but we’ll also cover other Thai stir-fry favorites like Pad See Ewe, Pad Kee Mao, Pad Kaprow, and more. At the end of class, you’ll get to make one (or more) of these noodle dish and eat the results. So come hungry! Oh, and go ahead and throw out your take-out menu right now. You won’t need them anymore, I promise.

If you adore Thai curries, this class is for you. Learn the ins and outs of shopping for the essential ingredients and how to make curry paste from scratch. You’ll learn how to make authentic, delicious Thai curries with the very best ingredients, at the same time demystifying the spice cabinet. Learn how to tell good store-bought pastes from bad (for a rainy day) and the best sources in the area to find what you need to make a great pot of curry from scratch. We’ll also be talking about wine pairing with curries, which is a fascinating subject in itself. At the end of the class we will sit down and enjoy the fruits curries of our labor together.

In this workshop, I’ll teach you the fundamentals of marmalade making and my unique take on it.  From start to finish, you’ll learn three different styles of marmalade: the classic, bitter, English-style made from sour oranges; a sweeter marmalade made from sweet citrus such as Mandarin or Clementine, and spice-infused marmalade. You’ll get three master recipes to work with and build your own repertoire of marmalade recipes. Plus, you’ll get to take home the marmalades we make in the class. This class is a repeat from the popular and much loved class from last marmalade season. Don’t miss it this time.