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Take a culinary journey along the Silk Road in this hands-on date night experience. You’ll make hand-pulled noodles, pumpkin dumplings, Uyghur naan, saffron-apricot chicken, and more—ending with sweet, crispy Turkish künefe. Bold flavors, ancient techniques, and a night of delicious discovery. BYOB and bring your sense of adventure!
Learn to make classic dim sum in this hands-on brunch class! We’ll craft har gow, siu mai, soup dumplings, steamed BBQ pork buns, turnip-daikon rice cake, and mango pudding. Fold, steam, and fry your way through a delicious late morning of traditional Cantonese flavors. Starts at 11AM—come hungry!
Learn to make classic dim sum in this hands-on brunch class! We’ll craft har gow, siu mai, soup dumplings, steamed BBQ pork buns, turnip-daikon rice cake, and mango pudding. Fold, steam, and fry your way through a delicious late morning of traditional Cantonese flavors. Starts at 11AM—come hungry!
Take a culinary trip to the British Isles with this sumptuous dinner. We'll be feasting on Beef Wellington (an indulgent beef tenderloin wrapped puff pastry with mushroom pate), honey-glazed roasted carrots, champ mashed potatoes, asparagus with hollandaise, and a whiskey-laced sticky toffee pudding for dessert. A feast for the ages! Each ticket admits ONE PAIR OF PEOPLE
Take a culinary trip to the British Isles with this sumptuous dinner. We'll be feasting on Beef Wellington (an indulgent beef tenderloin wrapped puff pastry with mushroom pate), honey-glazed roasted carrots, champ mashed potatoes, asparagus with hollandaise, and a whiskey-laced sticky toffee pudding for dessert. A feast for the ages! Each ticket admits ONE PAIR OF PEOPLE
Take a culinary trip to the British Isles with this sumptuous dinner. We'll be feasting on Beef Wellington (an indulgent beef tenderloin wrapped puff pastry with mushroom pate), honey-glazed roasted carrots, champ mashed potatoes, asparagus with hollandaise, and a whiskey-laced sticky toffee pudding for dessert. A feast for the ages! Each ticket admits ONE PAIR OF PEOPLE
Enjoy a fresh, hands-on California-style lunch! You’ll make a crisp Cobb salad, crab & brie avocado toast on sourdough, seared rare ahi tuna with lemon-herb quinoa, and a light, airy strawberry chiffon cake. It’s the perfect afternoon of bright flavors, seasonal ingredients, and West Coast-inspired cooking.
We're taking our famously fun hands-on cooking dinners and tackling Taco Tuesday! This fabulous Baja California-inspired menu will see us creating a refreshing Ahi Tuna Ceviche starter, Pescado tacos, Heirloom Bean & Black Garlic Tacos, and Orange Cheesecake Flan for dessert. We'll be making our own tortillas and pico de gallo, and we'll create a seasonal signature virgin Margarita (BYOB, if you want to).
Travel back to ancient Rome in this hands-on date night inspired by the final days of Pompeii. We’ll prepare stuffed dates & figs, herbed ricotta with honey and walnuts and panis quadratus (Roman-style bread found carbonized in the ruins), followed by coriander-scented chickpeas (a nod to ubiquitous Pompeiian street food), house-made Lucanian pork sausage made from the two thousand year-old cookbook of Apicius, and parsnip purée. For dessert, a Roman favorite: pear patina, a delicately spiced fruit custard. A unique culinary journey based on real Roman recipes!
Travel back to ancient Rome in this hands-on date night inspired by the final days of Pompeii. We’ll prepare stuffed dates, herbed ricotta with honey and walnuts and panis quadratus (Roman-style bread found carbonized in the ruins), followed by coriander-scented chickpeas (a nod to ubiquitous Pompeiian street food), house-made Lucanian pork sausage made from the two thousand year-old cookbook of Apicius, and parsnip purée. For dessert, a Roman favorite: pear patina, a delicately spiced fruit custard. A unique culinary journey based on real Roman recipes!
Travel back to ancient Rome in this hands-on date night inspired by the final days of Pompeii. We’ll prepare stuffed dates & figs, herbed ricotta with honey and walnuts and panis quadratus (Roman-style bread found carbonized in the ruins), followed by coriander-scented chickpeas (a nod to ubiquitous Pompeiian street food), house-made Lucanian pork sausage made from the two thousand year-old cookbook of Apicius, and parsnip purée. For dessert, a Roman favorite: pear patina, a delicately spiced fruit custard. A unique culinary journey based on real Roman recipes!
Join us for a cozy, hands-on Bavarian lunch class! We’ll make traditional Weißwurst with sweet mustard, homemade soft pretzels, warm dill potato salad, braised red cabbage, and finish with Zwetschgenkuchen—a rustic German plum cake. Hearty, flavorful, and fun—this is the perfect midday escape to Southern Germany.
