After a course at Village Kitchen, accomplished chefs will inch closer to pro status, while those who've chopped more fingers than potatoes will have their clumsiness exorcised thanks to patient instruction from Village's enlightened gurus of all things edible. Classes are held every Saturday at 10:30 a.m. (the classes are also offered one Wednesday a month at 6 p.m.), while the theme varies from week to week. On April 10, learn to master the pressure cooker to easily turn out incredible delights like coq au vin with button mushrooms, or discover the joys of the spring harvest on April 24 with a complete tutorial in a four-course seasonal feast with salmon medallions, baked gnocchi, and cherry-chocolate gelato. On May 8, harness the subtle power of Indian spices to create tandoori shrimp, curried salmon with cinnamon rice and golden raisins, and warm rice pudding; or craft the perfect wine appetizers (you'll make five), like scallop ceviche with melon and red-onion asparagus quesadillas, on May 22. You'll eat everything you make and get a beverage, so no one escapes hungry. Classes are limited to 18 people, so when you find the apple class of your human eye, call to schedule before it fills up.
The sounds of spoon against bowl and knife against chopping board fill the classroom kitchen at Get Cooking 101 as expert instructors demonstrate proper techniques for turning ingredients into savory meals. Kids from age 6 to 18 craft a two- to three-course meal that includes dishes such as chicken pot pie, cheese-and-bacon quiche, and wonton wraps. Older students master the fundamental techniques of global cuisines, as appropriately aged chefs accompany class with their own bottles of wine that provide delicious culinary pairings as well as substitute rolling pins. Romance fills the air during Saturday singles or date night classes, where students collaborate to create chicken milanese with escarole salad and pickled red onions or cheese-and-lobster ravioli with parmesan crisps. Girls'- or guys'-night-out classes allow friends to get together to enjoy each others' company, crafting delicacies and learning how to reinforce doors and windows against unrelenting armies of processed foods.
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During the 90-minute techniques class, you and another person will have the rare opportunity to observe a chef in its natural environment as the culinary wizard offers a demonstration on a given subject. Each class concludes with a small tasting at the end, offering a response to the puddles of mouthwater that will have gathered on the floor by that time. Upcoming mini-skills class topics include summer-baking techniques on May 23, offering a solution for cooks long crushed by the quandaries of cobblers, crumbles, and crisps; canning on June 20, to help preserve summertime treats from the advances of time and army ants; and tomatoes on July 25, with tips on sauces, chutneys, preserves, and recipes using the apple's cooler cousin. Groupon users can also apply this deal toward two spots in one of Old Town Cooking School's wine-styles classes ($50) and pay the $24 difference out of pocket.
Happy Cooking Co. owners and head chefs James and Jael Tanti help students and customers build a bridge between diet and wellness, aiming to prevent dangerous inflammation and maladies through healthy food preparation. The cooks' holistic techniques and toxin-free surgical-steel utensils turn fresh ingredients into medicine, family meals into daily health regimens, and cooking into an extended metaphor for disease prevention and maintaining long-term well-being. Cooking demonstrations and hands-on classes teach students to create delicious recipes such as seven-herb chicken, homemade almond milk, or potato-leek soup, preventing harmful chemical contamination and overuse of oils with Saladmaster cookware.
Rubs or sauces. Wood or charcoal. Chicken or ribs. There are lots of choices when it comes to barbecue, and the pit masters at California BBQ Institute are experts in them all. The masters, who including restaurant owners and barbecue-competition champions, lead immersive classes, during which they teach participants the step-by-step process of creating exceptional barbecue. All of these sessions end in a lunch, which serves as a celebration of the class's accomplishments and California BBQ Institute's larger mission. The nonprofit donates its proceeds to children’s charities throughout California, and they're careful not to get any sauce on the checks.
From garnishing a perfectly poured martini to doling out rounds of drinks quickly and efficiently, the experienced instructors at National Bartender School possess all the tips, tricks, and tools to succeed in the bartending trade. With years of industry experience under their belts, these knowledgeable spirits sages guide pupils through certification courses that cover every aspect of the job. Under their supervision, students learn to craft more than 200 cocktails, handle transactions, and practice the art of the upsell without breaking a sweat or bottle of 50-year-old scotch. Free refresher courses and job-placement assistance keep students on track even after school is through. For more focused pursuits, National Bartender School also hosts classes in specialty fields such as flair bartending and bar management.