Learn how to properly use a chef's knife. We'll go over how to choose a quality knife, knife care and storage, and proper technique. Then we'll use our brand new knife skills to make a meal of white bean teriyaki sliders, roasted bell pepper strips and a cucumber salad with a tangy dressing.

For those times when you taste your dish and think, "It just needs a little something." You'll learn how to tell if your dish is missing salt, acid, fat or umami, and what to do to adjust it. We'll make asparagus risotto with pine nuts, a roasted red pepper tomato soup with parmesan frico, and salted caramel sauce served over seasonal sauteéd fruit.

Use fresh local veggies to make a delicious meal! Menu changes seasonally. Current offering: kale and leek white bean gratin, miso-roasted winter squash with chermoula, and poached pears with vanilla creme anglaise and candied lemon zest.