$35 for $75 Worth of Hands-On Cooking Classes at Nothing To It! Culinary Center

Meadowwood Mall Area

Value Discount You Save
$75 53% $40
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In a Nutshell

Learn the art of simmering a Moroccan stew, the basics of slicing and dicing, or the key to baking a loaf of artisan bread

The Fine Print

Expires Jan 15th, 2013. Limit 1 per person, may buy 1 additional as gifts. Class reservation required at least 72 hours in advance; based on deal availability per individual cooking class. 48 hour cancellation notice required or a fee up to the Groupon price may apply. Must use promotional value in 1 visit. Subject to availability. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Those who don't learn proper cooking techniques are doomed to a life of licking pages from fancy food magazines. Cause a stir with this Groupon.

$35 for $75 Worth of Hands-On Cooking Classes

During a full schedule of weekday-evening and weekend classes, instructors guide students through fundamental cooking skills, the culinary traditions of Greece, Morocco, and Thailand, or the steps to creating a specific kind of food, such as tamales or sushi. Under the helm of Chef Lara Ritchie, students can fill their mental cookbooks with lessons on Bavarian strudel and spaetzle ($75), sausage making ($85), or artisan breads ($95).

Nothing To It! Culinary Center

With its gleaming marble demonstration counter, wooden cabinets topped with carved grapevines, and overhead televisions, the teaching kitchen at Nothing To It! Culinary Center would look perfectly at home on a film set. Instead, it sets the stage for the school’s master chefs to share the secrets to baking a flaky, golden pie crust or simmering a fragrant Moroccan stew with more than 500 students each month. Under the helm of Culinary Director, Chef Lara Ritchie, a graduate of New England Culinary Institute in Essex, Vermont, expert gourmands constantly add new hands-on and demonstration classes to their already encyclopedic schedule. Budding Boyardees hoping for a comprehensive approach can take the eight-level techniques series, which starts with knife skills and finishes with advanced techniques such as rendering an emulsified aioli or soft-boiling an egg with telekinesis. Pupils interested in more specific, contained lessons join hot-topic sessions, which delve into gluten-free cooking or sausage making, or international classes that explore Lebanese cuisine’s spices or Spain’s rustic charcoal-fired meats. Over the holidays, the 6,000-square-foot center fills with apprentices who learn to craft seasonal edibles such as truffles or gingerbread houses.

Nothing To It! also feeds visitors feasts they don’t have to cook. Its Napa Valley–style Gourmet Deli layers sandwiches with lavish ingredients such as imported cambozola-cheese pesto and flavors salads with creamy curried-mango chutney.

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