Cooking Classes

Cleanse Out the Cold of Winter: Renew, Repair, Cleanse

**This class has been cancelled. **

By simply aligning our diet with the cycles of the seasons we naturally cleanse and build health for our body! After the long winter months of “ building foods” it's time to cleanse the body with the nutrients that spring provides! Come learn how to prepare them for maximum nutrient absorption and digestion! Menu includes English Lavender Lemon Balm Lemonade, Nettle Infused Creamy Asparagus Soup (vegan option), Gluten Free Buttermilk Biscuits, and a Tender Dandelion Salad.

**This class has been cancelled. **

Moroccan Wedding Favorites

In every wedding, the bride is the main focus of the day. In Morocco, the bride is definitely the queen but the special dishes served during the wedding ceremony steal the hearts of all the guests. Our menu will include some of the wedding favorites: the big wedding salad medley, Seffa: a sweetened vermicelli dish, Rfissa: a chicken and lentil dish served on a bed of shredded flat bread, Zamita: a rich and nutty confection.

*Wine or Beer offered, please bring $5 to class *

Skinny Summer Grilling: Healthy Creative Burgers


The great American burger has been gaining weight lately. In fast-food joints and fancy restaurants alike, it's all about super-duper-sizing. It's time to reclaim America's national food to fit into a healthy diet, too. So fire up the grill with us and get your better, lighter burger on. We will cook up some healthy options to suit any palate, from carnivore to vegetarian. We'll also do away with boring condiments like lettuce and tomato by subbing them with some exciting swaps; fig and goat cheese, anyone?

Elevate Your Dressings & Sauces


Add excitement and variety to your entrees and salads with some delicious sauces and dressings. They can be made flavorful and rich with wholesome, nutritious ingredients and without any processed substitutes. Many of the sauces and dressings we’ll make are inspired by the classics: Dijon Mustard, Ranch Dressing & Vegan Hollandaise. Others are creative and bold: Coconut Shallot Sauce, Mushroom Sage Sauce & Miso Salad Dressing.

*Wine or Beer offered, please bring $5 to class *

Let's Pack a Picnic


The weather is delightful and its time to put together your picnic menu. All of Chef Jeff's delicious recipes can stand up to travel, so grab your hiking boots, find that hidden waterfall, and dive into a delicious picnic lunch. In this class you’ll enjoy Avocado, Grapefruit and Watercress Salad, Sunflower Quinoa, Greek Cauliflower Salad with Feta Cheese and Olives, and Grilled Chicken with Tomato Herb Salsa. Last but not least, finish your picnic with refreshing Fruit Salad Parfait.

*Wine or Beer offered, please bring $5 to class *

Hot Ferments!

** This class has been cancelled. **

Fermentation is a hot topic—from health to flavor. Americans are turning to bold flavors and spicy foods to heat up their plates. From Kimchi to Siracha, what do both of these flavors have in common? Lactic acid fermentation! Learn how to create your own spicy condiments; focussing on fermenting peppers both hot and sweet. Taste unique ferments, watch and participate in the process of creating these healthy, hot flavors. 

** This class has been cancelled. **

Marvelous Spring Meal

**This event has been cancelled. **

Celebrate spring and the abundance that it brings with this fresh, satisfying menu. Simple, yet impressive, armed with these recipes you can easily host a marvelous spring dinner party. The menu includes fresh, seasonal Pan Fried Fish with Thyme Beurre Blanc, Oven Grilled Asparagus, Loaded Spring Salad, and Strawberry Shortcake.

**This event has been cancelled. **

Simple Authentic Thai

Back by popular demand, we're offering this class again! 

It’s not that hard to create your own beautiful Thai meals, take it from a busy working dad who loves to cook! Get the low down on Yum Woon Sen (Glass Noodle Salad); Tom Kha Kai (Chicken in Coconut Milk Soup); Pha Nang Curry (Red Chili-Peanut Paste with Veggies) and for dessert, Glooay Tord (Fried Bananas with Coconut Toffee). Enjoy the food and savor the techniques! 

Kids In the Kitchen Summer Camp: A Cooking & Gardening Experience for Young Chefs

A class for young chefs, ages 7-9.

Monday-Friday, June 22-26,9am-1pm

By the end of the week you will be ready to make simple meals for your family. Each day you will do all the preparation to create lunch in class so you have a chance to practice your knife skills, your kitchen courtesy and learn new cooking techniques. Harvest veggies from the garden to make Chef Salads, set up a glamourous Taco Bar, bake Calzone (stuffed Italian sandwiches), create Grilled Cheese Extraordinaire and much more including desserts of course!