Cooking Classes

with Felice Apolinsky, LCSW   Bring a pot of your favorite soup, along with the recipe. We’ll sample each one and you’ll take home the recipe to add to your winter meal options.  

with Chef Laura Rodriguez, Crème Catering  Try out this tradition of  linguine and clams and shrimp cioppino.  

with Laura Rodriguez, The Heimerdinger Foundation  Add some tasty items to your menu like mini Tuscan salmon cakes, quinoa stuffed zucchini bites, and sesame ginger turkey meatballs.  

with Chef Laura Rodriguez of The Heimerdinger Foundation  Prepare and sample French Onion Soup, Butternut Squash Bisque with Kale, and Wild Rice Shiitake Miso Soup. Warm up from the inside out!  

with Siham Helou  A warm, perfectly spiced stew that can be made with chicken or as a vegetarian dish. Come try out this delicious class!  

with Laura Rodriguez, Crème Catering  Clever ways to eat more green food: Kale Chimichurri Potato Salad, Spinach Pesto Hummus, and Spring Onion Soup with Arugula & Goat Cheese.  

with Chef Jill Mayo This class is in honor of all the friendships we’ve made over the years. It will be a traditional afternoon British Tea with all the pomp and circumstance. We’ll enjoy scones, tea sandwiches, pastries and of course tea!  

with Laura Rodriguez, Crème Catering  Clever ways to eat more green food: Kale Chimichurri Potato Salad, Spinach Pesto Hummus, and Spring Onion Soup with Arugula & Goat Cheese

with Chef Jill Mayo  Quick and easy stir-fry. Wok basics, simple fried rice and delicious recipes for quick and healthy dinners. Includes vegetarian dishes too. Don’t miss it.  

with Laura Rodriguez, Crème Catering  It’s National Garlic Day! We’ll make 40 clove garlic chicken, roasted garlic Caesar potatoes, Caesar dressing, and chili garlic shrimp toast.  

with Laura Rodriguez. Healthy Comfort Foods: Pulled Chicken with Clean BBQ Sauce, Gluten Free Vegan Mac ’n Cheese, and Apple Cider Braised Greens.  

with Chef Jill Mayo  Everything you want to know in the kitchen… knife skills, temperatures, spices & herbs, and more. Bring a note pad, a pencil, and your questions. This is a no-food class.