Cooking Classes

We a re building on the fun we had last year cooking up heirloom beans from Rancho Gordo! This year we will be bringing in different varieties of heirloom beans and cooking up Chile Rellenos with Yellow Indian Beans, Runner Cannellini Salad and several different traditional preparations of bean pots! Your love affair with Rancho Gordo & Heirloom Beans will start here!

We a re building on the fun we had last year cooking up heirloom beans from Rancho Gordo! This year we will be bringing in different varieties of heirloom beans and cooking up Chile Rellenos with Yellow Indian Beans, Runner Cannellini Salad and several different traditional preparations of bean pots! Your love affair with Rancho Gordo & Heirloom Beans will start here!

Fresh from our annual Edible Institute in Santa Barbara, California, Tricia will share what she learned from the symposium “Women of the Sea: Sustainable Seafood Challenges.” There is a lot of confusion around salmon: wild or farmed? frozen or fresh? She will relay advice from the experts. We will learn how to make gravlax and a spring-inspired poached salmon dish. Both are great recipes to add to your repertoire.

Fresh from our annual Edible Institute in Santa Barbara, California, Tricia will share what she learned from the symposium “Women of the Sea: Sustainable Seafood Challenges.” There is a lot of confusion around salmon: wild or farmed? frozen or fresh? She will relay advice from the experts. We will learn how to make gravlax and a spring-inspired poached salmon dish. Both are great recipes to add to your repertoire.

Jan is a local culinary star (see our story in winter 2011). We are lucky to have her as our guest chef for a special class featuring her treasured recipes and delightful stories. Jan will be making a menu perfect for an Easter celebration: Poulet Dijonaise, homemade Caesar salad and her stand-up bunny cake. She will also demonstrate wonderful techniques for icing beautiful sugar cookies. Don’t miss it!

Jan is a local culinary star (see our story in winter 2011). We are lucky to have her as our guest chef for a special class featuring her treasured recipes and delightful stories. Jan will be making a menu perfect for an Easter celebration: Poulet Dijonaise, homemade Caesar salad and her stand-up bunny cake. She will also demonstrate wonderful techniques for icing beautiful sugar cookies. Don’t miss it!

This vegetarian class will showcase the best flavors of spring! Featuring asparagus, spring peas, baby greens, radishes, herbs and rhubarb. We will be cooking three delicious courses with a special emphasis on pretty presentations!

This vegetarian class will showcase the best flavors of spring! Featuring asparagus, spring peas, baby greens, radishes, herbs and rhubarb. We will be cooking three delicious courses with a special emphasis on pretty presentations!

This is a perfect class for mothers and daughters. I thought the best way to celebrate Mother’s Day in May would be to cook recipes that are elegant, special and unforgettable—just like Mom! Join us for a special salad with edible flowers; puff pastry techniques, including the French Classic Vol-au-vent; a spring vegetable medley and, to finish, a Pavlova!

This is a perfect class for mothers and daughters. I thought the best way to celebrate Mother’s Day in May would be to cook recipes that are elegant, special and unforgettable—just like Mom! Join us for a special salad with edible flowers; puff pastry techniques, including the French Classic Vol-au-vent; a spring vegetable medley and, to finish, a Pavlova!

Featuring the recipes of Master Chef Hubert Keller, this class is for those who read cookbooks by America’s best chefs and turn the page because the recipes seem too complex. Our class will leave you feeling confident and ready to impress with a delightful meal of Shrimp and Coconut Milk Soup with Ginger & Lemongrass; Fillet of Sea Bass in a Golden Potato Crust with Rhubarb Coulis; and, to finish, a S’More Burger!

Featuring the recipes of Master Chef Hubert Keller, this class is for those who read cookbooks by America’s best chefs and turn the page because the recipes seem too complex. Our class will leave you feeling confident and ready to impress with a delightful meal of Shrimp and Coconut Milk Soup with Ginger & Lemongrass; Fillet of Sea Bass in a Golden Potato Crust with Rhubarb Coulis; and, to finish, a S’More Burger!

Jennifer Bartley, kitchen garden designer, will be our special guest for this class focused on how-to tips for designing, growing, harvesting and eating from the garden. Tricia will be cooking three courses of spring recipes from Jennifer’s book The Kitchen Garden Handbook while Jennifer shares her knowledge and answers your questions. A copy of Bartley’s book is included in the price.

Jennifer Bartley, kitchen garden designer, will be our special guest for this class focused on how-to tips for designing, growing, harvesting and eating from the garden. Tricia will be cooking three courses of spring recipes from Jennifer’s book The Kitchen Garden Handbook while Jennifer shares her knowledge and answers your questions. A copy of Bartley’s book is included in the price.

Worthington Farmers’ Market has long been one of my favorite markets in town. Let’s meet early and shop together.  I can introduce you to some of my favorite vendors and we will end our morning with a special brunch at the Worthington Inn, prepared with seasonal ingredients. Worthington Inn Chef Tom Smith will visit with us to explain how he sources local food and will share a few tales from the farm. Price includes brunch, cocktail and Tricia’s favorite farmers’-market-inspired recipe cards.

We will meet in front of the Worthington Inn at 10am.