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 Art of Fujian Cuisine

Transport your taste buds with an immersive culinary experience. Fujian cuisine offers a dynamic palette, capturing diverse regional tastes influenced by its coastal heritage. Here's what makes this opportunity unique:

• Learn from Experts: Gain hands-on instruction from skilled chefs deeply experienced in Fujian’s local cuisines.
• Explore Regional Styles: Discover the nuances of Fuzhou, Putian, Southern Fujian, Western Fujian, and even international Penang-style variations.
• Master Signature Dishes: Prepare classic recipes like “lor mee,” red yeast rice soup, scallion pancakes, and much more.
• Elevate Your Skills: Understand traditional techniques like stir-frying, steaming, slow-cooking, and fermenting that define this cuisine.

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

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*

Discover the depth and balance of Japanese comfort food in this hands-on cooking class designed for curious home cooks and food lovers alike. Guided by our chef, you’ll explore the foundations of umami—the essence of Japanese cuisine—while preparing four delicious dishes that highlight both tradition and creativity.

Begin by mastering Dashi, the delicate yet flavorful stock that forms the backbone of countless Japanese dishes. You’ll then use your freshly made dashi to craft a soothing bowl of Miso Soup, learning how to balance savory miso with tofu, seaweed, and scallions.

Next, turn up the heat with Okonomiyaki, Japan’s famous savory pancake layered with cabbage, pork or vegetables, and finished with tangy sauce. 

Throughout the class, you’ll gain insight into essential Japanese ingredients, knife skills, and cooking techniques while enjoying the flavors, aromas, and artistry that define Japanese home cooking.

Come ready to cook, taste, and bring the warmth of Japan’s most beloved dishes to your own kitchen!

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.
• 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

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

Step into a vibrant, hands-on Thai cooking experience where bold flavors and fresh ingredients come to life. In this recreational class, you’ll learn to prepare three beloved dishes that capture the heart of Thailand’s culinary tradition. 

Begin with Tom Kha Gai, a comforting coconut soup infused with galangal, lemongrass, kaffir lime leaves, and tender chicken. You’ll discover how to balance creamy, tangy, and aromatic elements to create a soup that’s both soothing and complex. 

Next, dive into a rich red shrimp curry, where fragrant curry paste meets coconut milk, fresh herbs, and succulent shrimp. You’ll explore layering flavors and adjusting spice levels to suit your palate while achieving that signature Thai depth. 

Finally, bring it all together with a refreshing papaya salad (Som Tam)—a bright, zesty dish combining shredded green papaya, lime juice, fish sauce, chilies, and palm sugar. You’ll practice the art of balancing sweet, sour, salty, and spicy in every bite. 

Perfect for beginners and food enthusiasts alike, this class is all about creativity, cultural exploration, and having fun in the kitchen. By the end, you’ll not only enjoy a delicious homemade Thai meal but also gain skills and confidence to recreate these dishes at home. 

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.
• 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!

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

Join us on a flavorful journey into Korean cuisine with our Korea II workshop! You'll master the art of Japchae, a delightful dish of stir-fried glass noodles and vegetables that evolved from a luxurious vegetable medley to a celebratory staple. We'll then delve into Korean Stir-Fried Pork Belly ("samgyeopsal"), a beloved, ancient staple enjoyed for its rich, layered flavor. Join us to create these celebrated Korean dishes and bring a taste of Korea to your kitchen!

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 2-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*

Discover the rich culinary heritage of Vietnam in an unforgettable hands-on cooking class designed for food lovers and aspiring chefs. Over the course of four interactive hours, you’ll recreate iconic dishes like Bún Bò Xào (Vietnamese noodle salad) and delicacies like summer rolls and the classic bánh mì sandwich. Learn to balance bold flavors, master marinating techniques, and elevate your dishes with fresh herbs, crispy fried shallots, and the famous Nước Chấm mother sauce. By the end of the night, you’ll not only have the knowledge to recreate these recipes at home but also feel like you’ve had a true culinary masterclass. Book your spot today and unlock the secrets of Vietnam’s most beloved dishes in a relaxed and inspiring setting.

*Allergens-Gluten,Shellfish,Nuts*

*Please note, there are no refunds or transfers offered 4 days before the class starts.*