June 16, 2017; 6:00-10pm
The ultimate winter escape is a cozy night in the kitchen with an array of gourmet pizzas and delectable small plates. Join chef couple James Briscione and Brooke Parkhurst as they teach you how to host a cocktail party like a pro!
Sartori Cheese, the Wisconsin-based, family-run artisanal cheesemaker inspires the menu to go beyond cheese pizza and baked brie to make: MontAmore & Fresh Sage Arancini, 4-Cheese Flatbread with Caramelized Onions and Pumpkin, Beef Tenderloin and Bacon Sliders w Horseradish Crème Fraiche, Merlot Bellavitano Eggplant Parmesan Bites and much more!
June 23rd, 6:00-10pm
It’s time to get your drink on—not to mention your dinner! There’s no better way to do it than with a springtime fiesta. In this couples’ class, you’ll learn how to make tacos with all the fixins, and everything else that pairs with a marvelous Mexican meal. On your menu: Chicken, Beef, Tuna and Veggie Tacos; Corn Salad with Cotija (Mexican hard cheese); Sopes (thick masa tortillas layered with various toppings); Churros with Chocolate Dipping Sauce; and plenty of Classic Margaritas. Olé!
July 11th, 2017; 6:30-8:30
Conceptualize, develop, and run your own food blog! With Brooke, in this seminar, you’ll discover how to find your “foodie niche” and develop a unique voice. You’ll also learn how to promote and distinguish yourself in the overcrowded blogosphere—and how to transform a hobby into a viable writing career. All of blogging’s ins and outs will be covered: hiring a website designer, finding a server, providing fresh content for readers, uploading photos, and much more. You will even have the opportunity to workshop your ideas as a group!
July 22nd, 2017; 10am-1pm
Being a chef means being a food scientist! And the kitchen happens to be the most delicious science lab of all. Put the kids’ lab coats on and join Brooke Parkhurst for an afternoon of yummy experiments. Through fun and flavor, Brooke will guide your kids through a series of delicious dishes—and the scientific principles that go with each. We’ll cover: Fizzy Lemonade (basic chemical reactions); Margherita Pizza (microorganisms); Hot Chocolate & Whipped Cream (protein reactions); Chocolate Chip Meringue Cookies (more reactions); and Fresh Fruit and Salad (the science of taste). *Limit 2 children per adult. All children and teens must be accompanied by an adult. Everybody attending class must be registered.*
July 23rd, 2017; 10am-1pm
Brooke Parkhurst is a mother of two, a cookbook author, and a lover of all things Italian. Join Chef Brooke as she cooks up a Little Italy-inspired feast with you and your child. In this fun-focused class that’s hands-on from start to finish, you’ll snack on Italian meats, cheeses, and homemade focaccia while learning to roll out the perfect Little Italy-style Homemade Beef Meatballs, as well as Quick-and-Easy Marinara; Mulberry Street Chopped Salad with Creamy Italian Dressing; and Classic Tiramisu. *Limit 2 children per adult. All children and teens must be accompanied by an adult. Everybody attending class must be registered.*
September 5th, 2017; 6:00-10pm
After spending two weeks in the Bahian region of Brazil, chefs James Briscione and Brooke Parkhurst are ready to share what they discovered. Bahia’s unique culinary heritage marries the cuisines of the Portuguese, native Indian, and Brazilian, with a little hippie culture mixed in. At the end of the class, you’ll feel so well versed in Bahian cuisine, you might even start samba dancing! We’ll make all the classics: Moqueca Baiana (traditional fish stew); Bobó de Camarão (a shrimp dish); Acarajé (black-eyed pea fritters), and more; for those of you craving sweets, Briscione and Parkhurst will also teach you how to make Cocada (coconut cookies) and Quindim (a custard-like dessert).
September 27th, 2017
September 29th 2017; 6:00-10pm
Making pasta dough by hand and then turning it into countless shapes is not only easy; it’s a fantastically fun activity to do as a couple. In this class, you will learn those skills as well as how to prepare various sauces appropriate for each pasta type. Under Chef James and Brooke’s guidance, you’ll make and then dine on: Hand-Rolled Pici with Simple Roasted Tomato Sauce; Classic Bolognese Sauce; Orecchiette with Butternut Squash, Kale, and Sausage; and Bucatini all’Amatriciana.