Young Chefs Academy provides a fun, safe, and motivational environment for kids to become acquainted with food and food presentation. Engaging chefstructors instill lessons of kitchen etiquette and safety in youngsters, giving them a gourmet guidebook for their future journey into the land of food. Classes educate a variety of age groups; classes for the kindercooks and junior chefs let kids follow a recipe to edible fruition, creating a nutritional meal while mastering basic food-prep skills. Senior chefs are offered advanced classes that hone specific skills and techniques to expand the parameters of cooking creativity.
The Grape Escape intoxicates senses with interactive, winemaking courses that yield 12 bottles of wine over the course of four sittings. Each 60-minute sitting separately integrates the various stages of winemaking: crushing, pressing, racking, and bottling. During spring, crafty oenophiles gather and sift through scores of South American grapes shipped straight from Chile and Argentina. Classes commence upon choosing the type of fruits, barrels, and aging durations that will foster forthcoming fermentation. Crush sweet juices from well-measured mounds of nature's candy before reconvening about two weeks later to begin the pressing process. Work the wine press to extract elixirs and transfer them to your oak barrels of choice. After learning how to properly rack wines during the third sitting, burgeoning vino makers conclude courses with a bottling and custom-labeling session that curbs urges to conceal beverages in paper bags.
Golden splatters of magma embellish the eatery's fire-red walls and draw eyes to the back of the dining room, where a 10-foot-high volcano pulses with flames. Well, it's actually a custom oven, but it houses real hot lava rocks designed to cook up to 10 large Mediterranean-inspired pies in two minutes flat.
Chefs top dough made fresh daily with eclectic ingredients ranging from grilled eggplant and sun-dried tomatoes to smoked gouda and meatballs. Sharing space inside the specialty oven are vulcanas, similar to calzones and jam-packed with meats, veggies, and gooey cheese. Other fare includes certified Angus beef burgers and pitawiches, all aptly washed down with chilly fountain drinks sourced from Magma Pizza & Pita's sister restaurant, located inside of a real underground igloo.
Within the kitchen of a quaint bed-and-breakfast, Rosemary and Thyme's private chefs illuminate the art of Italian cooking during two-hour, hands-on classes. The chef demonstrates how to mix together and make friendship bracelets out of seasonal ingredients, sourced from Fernbrook Farms, before novices craft their own cuisine. At the class's culmination, students dine on three of their own classic Italian dishes and wash down bites with a glass of wine or a beverage of choice. Though classes are currently scheduled for Tuesdays, Wednesdays, and Thursdays from 6 p.m. to 8 p.m., more sessions will be added depending on demand or the inclusion of noodle cooking on college-entrance exams.
After a debilitating car accident left Elyissia Wassung’s mother, Barbara, unable to commute to work, she stayed busy in the kitchen, devising her own homemade chocolates. Nine-year-old Elyissia would then load her mother’s sweets into a shopping cart and sell them door-to-door around the neighborhood, learning entrepreneurial skills that would last a lifetime. After leaving a telecom job as an adult, Elyissia returned to selling chocolates by founding 2 Chicks with Chocolate (the other chick being her mom), teaming up with master chocolatier Patrick Coston and lead chocolatier Stephanie Vazquez. The dessert innovators create diverse flavors, such as spiced pear and caramel ganache, s’mores, and hazelnut praline, from scratch with spices and sea salt. Customers can also create their own bars online without venturing into the store, building on a selection of chocolate bases and toppings that range from pistachios to gummy bears. The store also hosts chocolate classes and enlivens parties with chocolate fountains and chocolate tastings.
As the name suggests, the artistic minds behind Petals & Paper channel their inspiration into two kinds of unique creations: modern floral arrangements and custom invitations. Designers craft each bouquet according to the client’s needs and tastes, arraying bridal bouquets into vintage or contemporary designs and crafting corsages, headpieces, and fresh flower rings to match students' prom dresses or gym shorts. Stationery experts can customize missives to reflect any occasion, from baby announcements adorned with animal silhouettes to wedding invitations accented with bright hues and beach themes. Aside from its services, Petals & Paper also tutors pupils in the art of flower arrangement, imparting novices with the knowledge to avoid classic mistakes, such as pairing a bird of paradise with a posy of salmon.