This intensive, 4 week cooking class series will be geared toward the beginner- to intermediate-level home cook. Our curriculum will cover all the important skills and techniques needed to become efficient, knowledgeable, and thoughtful cooks.

Learn advanced pizza techniques from local pro, Scott Rivera, owner of Scottie’s Pizza Parlor! We’ll cover naturally leavened dough, the “grandma” pizza, and more!

This intensive, 4 week cooking class series will be geared toward the beginner- to intermediate-level home cook. Our curriculum will cover all the important skills and techniques needed to become efficient, knowledgeable, and thoughtful cooks.

This intensive, 4 week cooking class series will be geared toward the beginner- to intermediate-level home cook. Our curriculum will cover all the important skills and techniques needed to become efficient, knowledgeable, and thoughtful cooks.

This intensive, 4 week cooking class series will be geared toward the beginner- to intermediate-level home cook. Our curriculum will cover all the important skills and techniques needed to become efficient, knowledgeable, and thoughtful cooks.

Learn all the basics of making pizza at home from local expert, Scott Rivera, owner of Scottie’s Pizza Parlor.

This class will focus on dough made with just 00 flour and eggs, and rolled out with pasta machines.

Want to learn the secret to layered, flaky, chewy-crunchy scallion pancakes? Join Jannie Huang for this fun class on her family’s favorite weekend snack! You’ll learn how to make this great appetizer recipe, plus dipping sauce. And, we’ll turn this dish into a full meal when you make the pancakes into tacos!

Join Chef Luca as he walks us through some of his favorite custard recipes, like flan, crème brûlée, and budino!

Learns how to make kushiyaki (grilled vegetable skewers), onigiri (rice balls), and tsukemono (pickled cucumber salad) teaching you a variety of techniques and flavors used in Japanese home cooking.

Join Luca Ponti, chef and founder of Squirrel Meals, on a deep dive into making sourdough at home. Learn how to grow and care for your very own sourdough starter, gain tips on how to handle dough, and the best techniques for developing a perfect crust.

Join Holly Ong from Sibeiho as she shares her Singaporean heritage in the making of two traditional foods: Hakka Abacus Beads (like the Chinese version of gnocchi) and Teochew Png Kueh (Peach-shaped steamed dumplings).

Join Kelly McLauchlan Stone, nutritionist, and Food As Medicine educator at Second Nature Wellness, for a dive into constitutional dietetics and seasonal eating.