ZOOM! Improve your accuracy and detail, and practice more intricate cuts, such as julienne, brunoise/fine brunoise, bias, supréme, chiffonade, rondelles, parisiennes. With your newly honed advanced techniques, you will impress your dining companions and elevate both presentation and texture.
ZOOM! You will learn the basics, starting with choosing the right tools and properly holding a knife. Practice 10 basic cuts, including how to chop, dice, slice, mince, and roll cut. Know when to choose the right cut of garlic. Cut an onion into perfectly even squares in under 60 seconds. What are you waiting for? Become more efficient and consistent, and you will reduce waste and keep yourself safe!
IN PERSON. Improve your accuracy and detail, and practice more intricate cuts, such as dice, julienne, brunoise/fine brunoise, bias, supréme, chiffonade, rondelles, parisiennes. With your newly honed techniques, you will impress your dining companions and elevate both presentation and texture, while becoming more efficient and safe.
IN PERSON. Improve your accuracy and detail, and practice more intricate cuts, such as dice, julienne, brunoise/fine brunoise, bias, supréme, chiffonade, rondelles, parisiennes. With your newly honed techniques, you will impress your dining companions and elevate both presentation and texture, while becoming more efficient and safe.
IN PERSON. Improve your accuracy and detail, and practice more intricate cuts, such as dice, julienne, brunoise/fine brunoise, bias, supréme, chiffonade, rondelles, parisiennes. With your newly honed techniques, you will impress your dining companions and elevate both presentation and texture, while becoming more efficient and safe.
IN PERSON. Improve your accuracy and detail, and practice more intricate cuts, such as dice, julienne, brunoise/fine brunoise, bias, supréme, chiffonade, rondelles, parisiennes. With your newly honed techniques, you will impress your dining companions and elevate both presentation and texture, while becoming more efficient and safe.
In this class for chocolate lovers of all ages, you’ll make a variety of holiday chocolate treats, including a classed up turtle sweetened with maple and bursting with crunchy pecans. We’ll create a winter lover's peppermint bark, complete with “melted snowmen” if you choose to get crafty. Learn to temper and dip chocolate and discuss creative ways to apply melted chocolate to a wide range of treats. You’ll be able to share the love via chocolate in your holiday cookie tins.
In this class for chocolate lovers of all ages, you’ll make a variety of chocolate treats, including a homemade classed-up take on a peanut butter cup. We’ll dip fresh sweet strawberries and discuss the best ways to keep them fresh. Finally, you’ll get scrappy, dipping dried fruit into melted chocolate and whipping up creative variations of chocolate bark with random ingredients you probably already have, and scraping up the last bit of melted chocolate.
You will learn the basics, starting with choosing the right tools and properly holding a knife. In this class, practice at least 15 basic cuts, including how to dice, slice, mince, chiffonade, julienne, supreme and zest. With your newly honed techniques, you will become more efficient and consistent, and you will reduce waste and keep yourself safe!
You will learn the basics, starting with choosing the right tools and properly holding a knife. In this class, practice at least 15 basic cuts, including how to dice, slice, mince, chiffonade, julienne, supreme and zest. With your newly honed techniques, you will become more efficient and consistent, and you will reduce waste and keep yourself safe!
In this class, you’ll celebrate New Orleans food and culture with friends from afar. You’ll learn how to make a King Cake the Teaching Table way, loaded with cinnamon and lemon zest and decorated using natural food coloring. While our dough is rising, we’ll whip up a quick and Spicy Shrimp and Grits and sip some Bloody Mary Cocktails, the way brunch is intended in the Big Easy.
In this class for chocolate lovers of all ages, you’ll make a variety of chocolate treats, including a homemade classed-up take on a peanut butter cup. We’ll dip fresh sweet strawberries and discuss the best ways to keep them fresh. Finally, you’ll get scrappy, dipping dried fruit into melted chocolate and whipping up creative variations of chocolate bark with random ingredients you probably already have, and scraping up the last bit of melted chocolate.
Summer in New England sparked my appreciation for local seasonal cuisine. In this class, you will recreate those summer favorites that are quintessentially New England. You'll learn how to properly cook and shell a lobster among other culinary techniques. We'll make it all from scratch.
In this class, you will add to your repertoire of gluten free, dairy free and vegan dessert options. We will expose you to recipe formulas for classically gluten free and vegan desserts, that you can adapt to a variety of flavors. With the seasonal fruit of your choice, you’ll make a galette and/or crumble topped with cashew cream and a simple 2-step low sugar sorbet.
In this class, you will add to your repertoire of gluten free, dairy free and vegan dessert options. We will expose you to recipe formulas for classically gluten free and vegan desserts, that you can adapt to a variety of seasonal produce and flavor profiles. You will learn techniques for binding without eggs, gelling without gelatin, whipping cream from cashews, and replacing dairy with plant-based substitutes.
Drop those junior foodies off for an all-day cooking class they will be sure to enjoy and remember. It’s a New York Pizza Party just in time for the New Year at Teaching Table. We will start by making the dough from scratch, prepping a variety of sauces like marinara and pesto, and then stretch out our own pies. We will finish them with a selection of toppings including pepperoni, fresh mozzarella, roasted broccoli, peppers, and basil! Oh, and there’s hot chocolate for dessert.
This election day we will be cooking up some classic "American" eats. While school is closed for polling, your kids can meet at the Teaching Table to talk about what it means to be American: our freedoms, our responsibility to vote, and the foods that have bubbled in our melting pots for over 200 years. See more and the entirely vegetarian menu here.
Kids will work together to bake bread from scratch and blend healthy spreads to slather on their warm bread. While the bread rises, we will learn about yeast, how it works and invent other uses for this magical ingredient.
In this Summer Cooking Workshop, foodies ages 7-11 will explore a rainbow of seasonal and locally available whole produce. They will design and prepare their own menu featuring dishes with different colors of the rainbow. They will apply various preparations including hot, cold, sweet and savory.
School is closed for Lunar New Year on Tuesday February 5th. Bring on the good luck and prosperity — join us for a Kids Cooking Workshop and make your own shrimp shumai, vegetable dumplings, noodle soup with bok choy, love letter cookies and more. SORRY - SOLD OUT! Please check out our Handmade Pasta workshop on February 19th
