Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

In this interactive, hands-on cooking class, you’ll explore the art of both classic sweet and savory crêpes, guided by an expert instructor who will share authentic techniques and pro tips. Learn how to prepare perfectly thin crêpes, balance flavors, and craft beautiful presentations worthy of a Parisian café.

You’ll create three distinctive dishes:

• Crêpes Suzette – A timeless French dessert flambéed with orange, butter, and Grand Marnier for a dazzling finale.
• Ham & Mushroom Buckwheat Crêpes – A savory Breton-style galette filled with smoky ham, sautéed mushrooms, and melted cheese.
• Lemon Ricotta Crêpes – Light and refreshing, filled with creamy ricotta and bright lemon zest, finished with a touch of powdered sugar.

This class is perfect for home cooks of all levels looking to expand their culinary repertoire while enjoying a relaxed, social atmosphere. Come hungry and ready to whisk, flip, and savor your creations!

Learn step-by-step how to recreate traditional recipes, from layered Moussaka to the fresh, roasted flavors of Briam. Every dish is bursting with history and flavor.

• Moussaka - Discover the story behind this classic dish, from its Ottoman-inspired origins to the modern recipe created by Greek chef Nikolaos Tselementes.
• Briam - Roast seasonal vegetables with olive oil and herbs using traditional Mediterranean techniques.
• Gigantes - Explore the legacy of ancient Greek legumes with this hearty, protein-packed dish.

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Is pasta just flour and water, or is it a centuries-old culinary art steeped in history and technique? This workshop dives deep into the secrets of creating the perfect pasta from scratch, blending hands-on skills with fascinating insights into its origins. You'll learn the fundamentals of pasta-making in a true masterclass-style experience. Guided by expert chefs in a state-of-the-art kitchen, this 4-hour, small-group workshop ensures you receive personalized guidance every step of the way. From shaping dough to exploring diverse pasta types, this isn’t just a demonstration; it’s an immersive learning experience. Plus, you'll leave with pro-level skills and a newfound appreciation for every noodle on your plate. Perfect for food enthusiasts and culinary explorers looking to elevate their home-cooking game. Book your class today and discover why pasta-making is an art as much as a skill!

*Allergens-Gluten*

What you’ll cook and learn

Our curriculum showcases hallmark Lowcountry recipes and regional ingredients known for their depth and comfort.

• Shrimp & Grits: Build bold flavor with slab bacon, grits, and Old Bay seasoning.
• Hoppin’ John: Work with Carolina Gold rice and black-eyed peas for a soulful staple.
• She Crab Soup: Learn traditional techniques using fresh crab meat and crab roe.

You’ll gain knife skills, sautéing and simmering fundamentals, and timing techniques—so every plate leaves the kitchen hot and delicious.

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Discover the Authentic Dim Sum Experience

Dive into centuries of tradition and flavor!

Savor the Heart of Cantonese Cuisine

Step into a culinary adventure with our authentic dim sum experience, designed to transport you straight to the bustling teahouses of ancient China. Every bite is a homage to a rich cultural heritage. Whether you're a food enthusiast or a curious epicure, our expertly crafted dim sum will excite your palate and elevate your dining experience.

*Allergens-Soy, Sesame, Mushrooms*

Dive into an unparalleled culinary experience with our Steak Night hands-on cooking class.

Guided by expert chefs in our state-of-the-art kitchen, you’ll learn to select, prepare, and cook top-tier cuts of steak like a professional. You’ll uncover the rich history behind the New York Strip and Hanger steak, gain insights into flavor profiles, and perfect methods like grilling, searing, and sous vide. Elevate your cooking game and transform your steak nights into restaurant-quality dining! Secure your spot today and experience the ultimate steak-cooking soirée.

*Allergen-Dairy*

Take Your Culinary Skills on a Tasteful Journey

Step into the rich history of South American cuisine with our Sancocho Experience. This hands-on workshop is your gateway to mastering one of South America's most cherished dishes, boasting a vibrant blend of indigenous, African, and European culinary traditions. Tailored for culinary enthusiasts, this class will awaken your taste buds, expand your skills, and introduce you to the soul of South American food.

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Embark on a culinary journey to Italy in our Italy 2 workshop, where we'll delve into the rich history and flavors of classic Italian dishes. You'll master Ragù Bolognese, a world-renowned sauce with humble French Renaissance origins that evolved into the iconic, tomato-rich dish we know today—perfected with tagliatelle. We'll also explore the ancient role of artichokes and peas in Italian cuisine, learning how these Mediterranean staples have been enjoyed for centuries. Finally, we'll dive into the tradition of swordfish in Italy, tracing its history from ancient fishing methods to modern preparation, including the famous Agghiotta and Involtini di Pesce Spada. Join us to uncover the delicious stories and techniques behind these Italian treasures!

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Immerse yourself in the art of Thai cooking with our exclusive, hands-on classes designed for culinary enthusiasts of all levels. From the rich flavors of Tom Yum Soup to the vibrant spices of Thai Red Curry, you’ll master the techniques and traditions that make Thai cuisine so unique.  Reserve your spot now and elevate your culinary expertise with an authentic and engaging Thai cooking masterclass.

*Allergens-Shellfish, Nuts*

What you’ll gain

• Expert instruction: Learn directly from professional chefs with step-by-step guidance to perfect timeless Southern recipes.
• Flavor-packed recipes: Create unforgettable dishes such as Brunswick Stew, BBQ Chicken, Collard Greens, Cornbread, and Mac and Cheese.
• Culinary community: Cook alongside passionate food lovers and build connections that continue beyond the classroom.
• Practical skills for home: Take home techniques, tasting notes, and confidence to impress friends and family.
• Context that elevates your cooking: Understand the art, history, and regional roots that shaped Southern flavors

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad

Introduction to Knife Types: The class often starts with an introduction to different types of knives (e.g., chef’s knife, paring knife, serrated knife) and their specific uses. This helps participants understand the purpose of each tool and how to choose the right knife for the task at hand.

Knife Handling and Safety: Proper grip and hand positioning are crucial for safety and efficiency. Instructors will teach you the best way to hold the knife (often a "pinch grip" for stability), and how to avoid common injuries like cuts or slips.

Basic Cuts & Techniques: Participants will practice different cuts, such as:

Chopping: Quick, straight cuts, usually for vegetables.

Dicing: Cutting ingredients into uniform cubes, perfect for dishes like stews or salad