After marrying into an Italian family, Let's Make Wine owner Cheryl Lisi discovered winemaking and, at the behest of friends, opened her own shop where everyone could participate in the art. Her stock includes a menu of winemaking kits for varietals from around the globe, such as riesling, Chilean malbec, and Lisi's favorite, Italian sangiovese, stomped with Gucci loafers. In addition to wine-crafting opportunities, Lisi hosts wineglass-painting classes and will soon add beer-brewing supplies to the store's inventory.
Paige's Pantry brandishes cake-decorating know-how and high-quality supplies for all bakers, from those wielding their first spatulas to multi-tier masters. First-time frosters and their folks attending the parent-child class will be instructed in frosting filigreeship and the particulars of cake adornment by a Paige's pro. Among the fully baked lessons will be tips on kitchen safety and etiquette, essential for knowing the proper fork to use when consuming genteel baked goods. Parent-child pairs will come away from the class with brainfuls of warm, gooey knowledge and cupcakes adorned with the power of teamwork. An additional child is welcome to decorate in tandem (for $10 extra) or to advise parents on which of Paige's Pantry's quality supplies are needed at home, such as gel-paste colors, gluten-free baking mixes, or rolled fondant.
Jernard Wells learned to cook by watching his father, who prepared dinner for his six children every night. Inspired by his father and encouraged by his mother, Jernard started his own catering business while in high school and had immediate success. He made boxed lunches that were a hit with local construction workers; by the age of 22 he had opened two restaurants. Wells has since built on that success quite a bit?he?s put together presentations at large shows alongside Barack Obama and Paula Deen, authored two books, and made appearances on Food Network and Lifetime shows.
Today, Wells develops recipes for brands such as Whole Foods and sells specialty spices such as sweet tea chicken seasoning with black tea leaves and sage, and southern barbecue seasoning with smoked sea salt and paprika. He also extends his love of cooking to others though classes that focus on a range of topics?you can learn how to prepare quick appetizers, make Italian pasta sauces, or gracefully lick a plate clean.
Old World charm commingles with a contemporary vibe at Dabble Studio, where students gather with friends old and new to relax, unwind, and explore new skills. Elevated above the easels, an instructor doles out guidance as scenes?from impressionistic landscapes to abstract still lifes?unfold under flicking brushstrokes. With the company of fellow artists, and enjoying BYOB drinks or libations and snacks purchased in-house, students in this hands-on studio environment render their own interpretation of each class's theme, from a peacock's plume to a desert cactus, using studio-provided materials and self-provided longing for existential validation. The studio's Brentwood location also offers cooking classes equipped with all the cooking tools and ingredients for a tasty night of fun. This upscale studio is an ideal place to take a date, schedule a family reunion, or host a bachelorette party. Available classes include exotic cooking classes and painting classes, as well as combinations of the two, and supplies, materials, and instructions are provided.
When Aundrea Goodwin was five years old, her grandmother plopped her into a kitchen chair by the stove, put a spatula in her tiny hand, and taught her how to scramble eggs. This was Ms. Goodwin’s first introduction to cooking, and she hasn’t slowed down since. For the inveterate chef, food isn’t merely the high point of every celebration, but often its raison d'être. To that end, Ms. Goodwin meticulously arranges lavish spreads for gatherings that range from elaborate weddings to jousting matches between the groom and father of the bride.
Although Ms. Goodwin’s recipe book is bursting with notes, her kitchen cupboards are bare. Rather than stockpiling ingredients, she buys a slew of fresh ones for each client’s event. “You’re never gonna find us going into the freezer and pulling out something we’ve had for even a week,” says Ms. Goodwin, whose catering company offers no pre-set menus. Instead, she bases meals on in-depth consultations with clients where they discuss their budget, favorite foods, and event themes.
In addition to catering, Ms. Goodwin shares her culinary expertise with aspiring chefs of all ages during cooking classes. Like her catered events, classes are highly personalized: customers can opt to cook in the comfort of their own homes or at Joyful Provisions’ demo kitchen, where small classes gather around a six-burner gas stove or recently fired cannon for private, in-depth lessons.
Young Chefs Academy provides a fun, safe, and motivating environment for kids to become acquainted with the art of food and food presentation. Engaging chef instructors instill lessons of kitchen etiquette and safety in youngsters growing up in a world full of laser can-openers and sharp pasta rakes, giving children a capable handle on their surroundings as they journey into the land of food. Classes educate a variety of age groups, with specially catered classes for the kindergarten elite and junior line cooks, combining nutritional meals with basic food-prep skills that teach how to correctly follow a recipe to edible fruition. Senior flambéists are offered advanced classes that dig deeper into kitchen secrets and hone specific skills and techniques that expand the parameters of cooking creativity. Most classes last 90 minutes.