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Regional Cuisine Classes

Join as we explore the great cuisines from around the world by preparing some of their most classic dishes. We’ll learn about the local ingredients, tools, and techniques used to create these wonderful dishes. (Ingredients for each class are subject to change based on product availability.)

THE MEDITERRANEAN-INFLUENCED CUISINE OF GREECE

Even without the implications of this healthy way to live, Greek food is comforting to the body and mind. We’ll prepare some of the traditional meze plates; Spanakopita, Melitzanossalata (eggplant dip), Kolokythokeftedes (fried zucchini balls) and freshly baked pita. For the main course, two staples of the Greek diet – roasted lamb and braised octopus along with the potato and eggplant based Moussaka and a salad made from local produce. To finish the meal, Baklava. Register for next class: April 7

The MEDITERRANEAN CUISINE OF MOROCCO, SPAIN, LEBANON, & TURKEY,

We usually think of Mediterranean Cuisine as that primarily from Greece, but there are many more countries to be considered. Join us as we explore the following dishes: Moroccan Chicken, Lemon & Olive Tagine, Spanish Garlic Shrimp with Catalan Sauce, Lebanese spreads such as Mahoummara & Harissa Hummus with handmade pita, and Baklava
Register for next class: April 27

paella

PAELLA & THE CUISINE OF SPAIN

With the culinary mecca, Barcelona at the center of Catalonia, it is easy to understand how both classic and avant-garde this region’s cuisine has been and has evolved. With miles of coastline along the Mediterranean Sea, it is no surprise that seafood plays a major role in the classic Catalan dishes. Join us as we prepare a few tapas for snacking, Cod in the classic Catalan Sauce with Pine Nuts and Raisins as a first course, Barcelona-style Paella with Chicken, Chorizo & Seafood as our main course, and the traditional Catalan Caramel Custard for dessert.
Register for next class: April 29.

KOREAN BARBECUE

We love Korean BBQ and wanted to focus on this unique dining experience. Join us as we explore the Korean ‘Mother Sauces or Jangs, try to understand the pickling process of Kimchi, create a vast array of Banchans, or side dishes, make our own Ssamjang, the ubiquitous Korean Barbecue condiment and bring all this the table where we’ll grill Kalbi, marinated short ribs and a few other treats only to wrap them in lettuce and enjoy!

CUBAN CUISINE

With the relaxing of relations between the United States and Cuba there has been a renewed interest in the cuisine of this tiny island that lies just 90 miles from the tip of Florida. Since, until lately, all the restaurants were controlled by the government, the real cuisine of the country has been preserved in the home kitchens or Paladares, independently owned underground restaurants that are sustained by the nation’s thriving black market. Join us as we explore the everchanging dishes of this unique country. Arrozo Congri or rice and black beans and Ropa Vieja, shredded beef, form the staples of the table. But we’ll also make Croquetas with ham, Lechón Asado, one of our favorite roasted pork dishes and to finish, the traditional Cuban flan.

The CUISINE OF IRELAND FOR ST. PADDY’S DAY

Kevin Dundon, Ireland’s newest celebrity chef is redefining Irish cooking by modernizing all the classics. What better way than the celebration of Ireland’s patron saint, Patrick to explore this emerging cuisine. The class will start with some smoked Salmon on Irish Brown Bread with Scallion and Chive Farmhouse Cheese Spread. We’ll then make the famous Potato Boxtys stuffed with Creamed Bacon and Garlic & Herb Stuffed Mussels. For the entrée we’ll craft Guinness Braised Beef Short Ribs with Carrot and Parsnip Puree and Crispy Cabbage. And to finish the meal we’ll stuff Irish Pancakes with Apples and Nutella and make Brown Bread Ice Cream.

CLASSIC FRENCH CUISINE

If you have a love for classic French cooking, then this is the perfect class to spend an evening with your favorite Sous Chef creating France’s great dishes. We’ll make the classic Gougeres as a quick snack while we create the following three courses: Bouillabaisse, Baguette, Rouille; Beef Wellington, Asparagus with Hollandaise, Parsley Potatoes; and Dark Chocolate Tart, Candied Hazelnut, Crème Anglaise, Chantilly Cream.

The Principles of Thai Cookery

Chef McDang, the most respected chef in Thailand, in his book ‘The Principles of Thai Cookery’ describes ‘sum rap Thai’ – the way Thais eat. He explains that Thai cooking can be defined by ‘intricacy, attention to detail, texture, color, taste and the use of ingredients with medicinal benefits as well as good flavor.’ The class will prepare six of his most classic dishes and enjoy them family style, as is the tradition in Thailand.

The CUISINE OF INDIA

Delhi, the National Capital of India is simply a gourmet’s delight. Cosmopolitan to the core, Delhi offers the best of cuisines, in the very best of the taste from all over the country. We’ll explore the unique Indian ingredient lexicon then go to work creating Vegetable Samosas, Shahi Paneer or ‘Royal Cottage Cheese’, Chicken Kofta, Chickpea Masala, Badaam Pasanda, a lamb curry, and our own version of Roti, a traditional flat bread. We’ll have some different spicy pickled vegetables and other chutneys we’ve made to compliment the meal.

FAT TUESDAY NEW ORLEANS STYLE

Louisiana Creole, defined by the cuisine of New Orleans, is a style of cooking which blends French, Spanish, West Africa, Amerindian, German, Caribbean, Italian and Irish influences as well as influences from the general cuisine of the Southern States. Join us as we explore the great recipes of the Big Easy! We’ll boil crawfish, recreate Arnaud’s Crabmeat Prentiss, make shrimp gumbo and andouille sausage jambalaya over rice and deep fry beignets with peach preserves for dessert.