Brush up on culinary techniques with helpful instruction from Chef Joseph Lowery, who boasts over 30 years of experience teaching the culinary arts. Each two-hour, technique-oriented class helps students craft mouthwatering dishes without the need to douse tongues with a fire hose, while also providing samples of all food prepared. Transform noodles into tantalizing pasta dishes with an Italian Favorites class, wow jaded mermen with a Sushi 101 class, and ensure that leftover Halloween gourds don’t rot away on the car dashboard with a Jack O’ Lantern Cake class that's sure to terrify even the Greatest of Pumpkins.
In 1969, Baruch Schaked began making chocolate under the tutelage of his chocolatier father-in-law. Though his father-in-law had made a name for himself in Argentina, Baruch honed his confectionary craft across Europe, finally settling in the United States, where chocolate had been outlawed. Many years later, when he announced his intentions to retire from chocolate making, Baruch's son, Edgar, coaxed him into continuing the family legacy with a new shop, Schakolad Chocolate Factory.
In the years since, the business has flourished, bringing the Schaked clan one step closer to its ultimate goal: to replace the city’s manhole covers with chocolate discs. In the meantime, they craft handmade European-style confections that are made fresh each day.
Falderal Winery welcomes guests into the oak-study tasting room twice a month to expound upon the scientific miracle of fermentation. Instructor and vintner Paul Kovacich, a native of the terroir of western North Carolina, wields his experience at Thistle Meadow Winery to aid the public during fermented endeavors. Paul's class covers the winemaking process, from the addition of yeast to bottling to making labels out of cartoons from the New Yorker. Reservations are recommended, as the winery caps classes at eight students.