Barcelona, Madrid, Grenada…we want to take you there…and you don’t even have to leave Bull City. In this class, we will enjoy all that Spanish food has to offer! We discuss common ingredients and cooking techniques and create a meal that will only leave you wanting a siesta!
Menu includes: Classic Paella with Chorizo, Mussels, Clams, and Shrimp; Pan Con Tomate; Grilled Zucchini with Sumac and Mint; Serrano Ham and Manchego Croquettes with Romesco Sauce; Tarta de Santiago con Salsa de Fruitas
Now is the time to celebrate Germany and all the delicious dishes it has to offer!
And if you can’t be a part of the party under the big tent in Munich. Join us here in Durham for our own celebration of Germany, it’s food, and of course, it’s beer!
Menu includes: German Bacon and Onion Tart; Jaeger Schnitzel; Spaetzle; Dill and Cucumber Salad; Beer Braised Bratwursts; German Potato Salad; Braised Red Cabbage and Apples; Black Forest Cake.
Ethiopian cuisine is one of the world’s best kept secrets. It is a spicy mix of vegetable and lentil stews and slow-simmered meats. Ethiopia is known as “The land of bread and honey” and has a wide and wonderful choice of recipes from its diverse cultural mix of people and languages. In this class, we will show you why this food is some of the best (and hottest!*) on the globe!
Menu includes: Injera Bread; Lamb Sambossas; Doro Wat: Ethiopian Chicken Stew; Mesir Wat: Creamy Red Lentils with Berbere; Shrio Wat: Spiced Chickpea Flour Dip; Gomen: Ethiopian Collards; Timatim: Ethiopian Tomato Salad; Alich’a: Root Vegetable Stew.
Learn to make your own Thai from scratch! Good Thai food comes from using fresh ingredients. In this class, we will start by making our own curry pastes, then we will create a Thai feast fit for a Bangkok queen.
Menu includes: Tom Ka Gai: Thai Coconut Soup; Pad See Ewe; Masaman Curry with Beef; Thai Pumpkin Curry; Green Papaya Salad; Chicken Satay with Peanut Sauce; Mango Coconut Sticky Rice.
Fall is here and the season for entertaining is upon us. Why not celebrate with some tasty bite size treats and that will have your family and friends coming back for more? Join us as we use the local harvest as inspiration for tonight’s menu.
Menu includes:Tequila Lime Chicken Wings; Sweet Potato Fritters with Chipotle Aioli; Mushroom and Goat Cheese Tartlets; Mini Grilled Manchego Cheese Sandwiches with Roasted Squash and Caramelized Onions; Pear and Gruyere Tart; Roasted Balsamic Brussels Sprouts with Apples; Cranberry Bars.
Now that fall is here, there is a brand new harvest of ingredients that we can begin to incorporate! Join us as we create a menu utilizing local and seasonal ingredients. Learn how to make these easy and hearty recipes that will most certainly not leave you wondering “Where’s the meat?”
Menu includes: Mushroom Gruyere Tartlets; Sweet Potato Cakes with a Roasted Garlic and Chipotle Aioli; Fall Mediterranean Grain Salad with Pomegranate and Apple; Pumpkin Gnocchi with Shaved Brussels Sprouts and Hazelnut Butter; Butternut Squash Moroccan B’stilla; Spiced Caramel Pear Cake.
Cooler weather is on the way. Time to curl up by the fire with a hearty stew. In this class, we will make several soups and stews inspired by the cool weather and fall garden.
Menu includes: Butternut Squash with Lentils and Coconut; Pumpkin and Pork Pozole; Potato Soup with Mushrooms and Leeks; Southern Sausage and Collard Green Soup; Caramelized Apple and Onion Cornbread.
The leaves are changing, the air is crisp, and the holidays are right around the corner. What better way to celebrate fall in North Carolina and get ready for all of that holiday entertaining, than with a harvest dinner? In tonight’s class, we will discuss the best way to prepare and execute the perfect dinner party with a meal inspired by the local harvest.
Menu includes: Roasted Gruyere Sweet Potato Tart; Roasted Pumpkin Salad with Cranberries; Benne Seed Encrusted Pork with Apple Bourbon Sauce; Coconut Creamed Collard Greens; Maple Brown Butter Pear Tart with Pecan Crust.