The sounds of conversation and laughter compete with the clinking of glasses in The Wine Artist’s lofty venue. The space sprawls over 2,500 square feet, with plenty of room to host wine tastings, networking events, and cooking classes. During these classes, students perch on wrought-iron stools around marble countertops as they learn to prepare food with wine or the cuisine of faraway countries such as Italy, Thailand, or Narnia. Afterward, they savor their creations amid the pale tiled floors and dark-wood accents of the Tuscan-style space.
During each class, students learn the basics of the featured sauce—as well as a few of its variations—through the preparation of four dishes, including breakfast items, appetizers, soups, sides, and entrees. Aspiring sauciers will come to understand that these delectable dressings play an important part on the modern plate, as well as the world of spin art.
Earthly Juices supports and nurtures health with fresh organic juices, living fare, and detox programs—using many ingredients grown in its own sustainable quarter-acre garden. The juice gurus cold-press fresh nuts, fruits, and vegetables that match the season into juices, smoothies, and cold-brew teas teeming with probiotic cultures. Earthly Juices composts all leftover pulp and serves each of its elixirs in Ball mason jars for $1 per jar, though patrons can bring their own jars or mammoth skulls to avoid the fee.
Patrons can purge environmental toxins or old love-letter residue during comprehensive cleanses, each customized for the individual’s allergies and personal goals and ranging in duration from one weekend to an entire month. Empathic detox counselors remain on-call via Skype, phone, and in person for the duration of each cleanse to troubleshoot as well as fortify minds with motivation. In addition to its culinary and detox endeavors, Earthly Juices supports whole-body and lifestyle health with services from home-garden design to classes on raw foods and international cooking.
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.
Besides a working kitchen, there are two things a person needs in order to cook: the right gear and the right recipes. The chefs and food aficionados at Kitchen Fantasy supply both with an extensive stock of cookware and a full schedule of cooking classes. Kitchen Fantasy's products run the gamut from tools, like cheese slicers and meatball makers, to accessories, such as chef's coats. Its courses, taught by a team of experienced chefs, touch on general and specific cooking techniques, from knife skills to vegetable-cooking methods less destructive than flooding a garden with boiling water.
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 Kitchen's enlightened gurus of all things edible. Classes are held Saturdays at 10:30 a.m. (some classes are also offered on Wednesdays at 6 p.m.), while the theme varies from week to week. On Wednesday, February 2, learn to master the wok to easily turn out incredible delights such as Szechuan stir-fried green beans with ground pork. On Wednesday, March 9, discover the joys of pollotarianism with a complete tutorial in a four-course feast centered around a fennel pollen roast chicken with tarragon jus, or on Saturday, April 9, craft the perfect dessert including glazed lemon cake, custard éclair rings, or fudge pecan pie. You'll eat everything you make and get a beverage, so no one escapes hungry. Classes are limited to 18 people.