The printer inside Tasty Image hums its monotone song and produces a high-definition photograph—on a thick sheet of chocolate. But It's not a waste of candy. The machine uses FDA-approved, food-grade inks to create readily consumable, framed chocolate photographs or personalized lollipops. The ink is entirely odorless and flavorless and serves as mere decoration for the cocoa beneath. It’s treats like this that make Tasty Image so different from other chocolate stores.
The international chocolate shop's offerings go well beyond the simple printed image as well. Using another method, the staff provides kits with edible-ink markers that kids can use to color in chocolate butterflies before devolving them back to caterpillars with a few swift bites. Each shop also carries boxes of truffles, chocolate-dipped strawberries, and even raw chocolate, which is used in Tasty Image’s BYOB chocolate making classes.
Thai Fusion Cooking Chefs Nisachol and Waraporn draw on extensive culinary backgrounds: Chef Nisachol learned the art of Thai cuisine from her grandmother, who cooked for the royal family of Thailand, and Chef Waraporn earned a culinary degree in Bangkok. The two use their skills to share the fresh, exotic flavors of dishes such as panang curry, drunken noodles, and shrimp tom kha soup. Patrons can learn to make Thai feasts themselves, or relax while the chefs do the cooking.
Chef Andrew Bennardo—affectionately known as chef Baba around the kitchen—supervises his house-made mozzarella as it completes its majestic metamorphosis from curd to brick, eventually melting the fully formed cheese atop pastas, pizzas, and other Italian dishes. He and his staff also nestle cured meats, gourmet cheeses, and crisp vegetables into an array of hero sandwiches named for Italian luminaries, such as Verdi, da Vinci, and Galileo. The eatery regales guests with eye-grabbing dinning environs, boasting a ceiling-mounted faux grape arbor and festive red, white, and green walls.
In addition to a robust Italian menu, chef Andrew has recently become well-versed in the ways of organic, whole-food, plant-based diets. After his daughter was diagnosed with chronic kidney failure and needed a double transplant, Andrew witnessed the power of a vegan, plant-based diet during his daughter's recovery. This inspired him to return to school to become certified in raw and vegan cuisine, as well as help open a juicing cafe, Juiceateria. Every Sunday afternoon, chef Andrew reveals his expert techniques in cooking classes, including juicing and organic vegetable and fruit with raw-cooking demonstrations. Assorted juice and smoothie samples are available throughout the class. Juice classes teach their benefits like boosting energy and the immune system, while giving the body a break from hard-to-digest fibers.
Inside a tile-floored room, a communal table seems to beg for the clatter of youthful bakers with empty places marked by stacks of recipes and empty bowls. Beneath a giant painted chef hat, which proclaims "Bon Appetit!" from the sage-green wall, lifelong cook Chef Frank and his staff work quickly to set the stage for all-ages cooking classes at Growing Cooks Culinary Emporium. The crew aims to combat childhood obesity by arming youngsters with a love of cooking, a range of healthy recipes, and diminutive kitchenware. Blanketed by clouds of enticing aromas, themed classes for children, adults, and families introduce the fundamentals of crafting chocolate confections and cakes, small meals, and international dishes such as ravioli and enchiladas. Chefs demystify the process of baking bread, blending sauces, and constructing desserts without forcing students through the linguine ropes courses of many culinary programs. Natural light floods Growing Cook's store space, where shelves and racks teem with colorful cooking utensils and child-size kitchen uniforms, including embroidered aprons and cloth chef hats. Themed utensil and supply kits such as baking mixes and pizza-party sets prepare children to practice at home and allow them to save the day when a party sub is lodged lengthwise across the door. Growing Cook's classes and products alike are designed to instill wee visitors with self-esteem and the sense of adventure and creativity that blooms when first taking a bite of a dish made with one’s own hands.
Experts from InSouthFlorida.com recently exclaimed, “there’s no one better in South Florida to get you excited about cooking” than Lenore Nolan-Ryan and her staff. That's because at a very young age, Lenore witnessed how influential her mother's cooking was, which ignited a passion within her to learn the power of great food and share it with others. That enthusiasm would eventually evolve into a business plan, at which time Lenore spent years in California honing her craft and helming her own restaurant before sojourning to the Southeast to Fort Lauderdale. Now, she shares all that she has learned as a chef with others during cooking classes, working to both demystify the intimidating prospect of cooking a great meal, and to have fun in the process by seasoning each dish with the preferred amount of confetti.
Hugh's Catering's namesake—master chef Hugh McCauley—guides hands in creating dishes and executing flavor-enhancing pairings in three-hour cooking-experience courses. Hugh leads 50–60 culinary initiates in a fun and engaging course of their choice, cooking up savory treats and decadent desserts to elegantly adorn dinner tables or a clown's face. Classes cover a variety of topics, such as French food-and-wine pairing, winter comfort foods, and German-themed cookery, in which students whip up brats, spaetzle, and homemade strudel while guzzling a tall mug of beer and shouting, "Salud!" As chefs fashion and consume their homemade feasts, an open bar supplies beer, wine, and specialty cocktails, transforming the classroom into an all-out bash. See the schedule for availability.