Anne, I just wanted to let you know that Mark and I had a really good time in the cooking classes. We have continued to try new things and it has made a lasting impact on us. Our daughter had H1N1 and Mark made a stuffed chicken, mashed potatoes and cobbler to leave on her doorstep! Just had to let you know.
Rona

They attended the four-part “Culinary Skills” class, which teaches how to cook restaurant-style dinners at home. Favorite dishes from the class include beef Wellington with bearnaise sauce, French onion soup, lobster bisque, seared scallops with beurre blanc, butternut squash risotto, Tuscan chicken, creme brulee, chocolate souffle, and much more.

The next session is on Tuesdays in January, starting on January 5 at 6 pm. The class is fully-participatory and limited to 12 people.

If you would like a simpler class, “The Basics of Cooking” teaches how to make quick and delicious home-cooked dinners from scratch, such as stir-fries, simple sauces, roasted meat, and homemade soups. The next session is on Thursdays in January, starting on January 7 at 6 pm. The class is fully-participatory and limited to 12 people.