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Celebrate fall with a hands-on vegetarian feast full of seasonal flavor. We’ll make a tomato and goat cheese galette, savory pumpkin soufflé, farro salad with figs and roasted vegetables, leek and turnip gratin, and pear-almond tarts. Cozy, colorful, and delicious—bring your date, your appetite, and a favorite fall wine!
Celebrate fall with a hands-on vegetarian feast full of seasonal flavor. We’ll make a tomato and goat cheese galette, savory pumpkin soufflé, farro salad with figs and roasted vegetables, leek and turnip gratin, and pear-almond tarts. Cozy, colorful, and delicious—bring your date, your appetite, and a favorite fall wine!
Learn about making amazing pastries using butter-laminated doughs. We'll make sweet and savory pastries by making and using croissant dough, puff pastry, and brioche feuilletée. You'll go home with an armload of tasty pastries and a whole new appreciation for what goes into the flaky treats you love.
Learn about making amazing pastries using butter-laminated doughs. We'll make sweet and savory pastries by making and using croissant dough, puff pastry, and brioche feuilletée. You'll go home with an armload of tasty pastries and a whole new appreciation for what goes into the flaky treats you love.
Celebrate fall with a hands-on vegetarian feast full of seasonal flavor. We’ll make a tomato and goat cheese galette, savory pumpkin soufflé, farro salad with figs and roasted vegetables, leek and turnip gratin, and pear-almond tarts. Cozy, colorful, and delicious—bring your date, your appetite, and a favorite fall wine!
Learn about making amazing pastries using butter-laminated doughs. We'll make sweet and savory pastries by making and using croissant dough, puff pastry, and brioche feuilletée. You'll go home with an armload of tasty pastries and a whole new appreciation for what goes into the flaky treats you love.
Explore the flavors of our own backyard in this hands-on Ozarks cooking experience. Make smoked trout deviled eggs, chanterelle cream soup, spoonbread with black walnut honey butter, elk with blackberry-port reduction, wilted greens with bacon vinaigrette, and blackberry galette with acorn shortbread crust. Come hungry for something wild.
Explore the flavors of our own backyard in this hands-on Ozarks cooking experience. Make smoked trout deviled eggs, chanterelle cream soup, spoonbread with black walnut honey butter, elk with blackberry-port reduction, wilted greens with bacon vinaigrette, and blackberry galette with acorn shortbread crust. Come hungry for something wild.
Next-Level French Pastry is an ever-changing exploration of the more elaborate, unusual, beautiful and delicious art of French pastry. Depending on season, whim, and inspiration, we might tackle kouign-amann, bicolor […]
Explore the flavors of our own backyard in this hands-on Ozarks cooking experience. Make smoked trout deviled eggs, chanterelle cream soup, spoonbread with black walnut honey butter, elk with blackberry-port reduction, wilted greens with bacon vinaigrette, and blackberry galette with acorn shortbread crust. Come hungry for something wild.
Next-Level French Pastry is an ever-changing exploration of the more elaborate, unusual, beautiful and delicious art of French pastry. Depending on season, whim, and inspiration, we might tackle kouign-amann, bicolor […]
Discover the bold flavors of the southern hemisphere in our Patagonian Adventure Date Night. We’ll make lamb empanadas, king crab gratin, roasted Andean potatoes, and baked custard with candied pumpkin — a warm, rustic celebration of fire, sea, and mountain. An unforgettable culinary journey to the far south.
