Advertisement

Cooking classes

"Our goal is to dismantle the cooking process to take the fear (and ego and pretension) out of cooking and food, emphasizing the joy that comes from cooking."
They'll be advocating for "continuous cooking" philosophy, which means cooking in small batches throughout the week and focusing less on big project recipes.
Pick from dozens of mix-ins like porcini mushroom, dried shallot and fresh thyme and even sweet options like candied ginger, maple syrup and orange zest.
It's one dish you'll learn to create during a workshop with League of Kitchens, a company that pairs immigrants with people eager to learn how to cook food from around the world
From bourbon and beer to cake and cheese, here's the 411 on cooking 101.
arrow Back To Top