'Tis the Season for Every Kind of Cooking

New November and December classes are live in the Culinary Arts catalog, and you’re not going to want to miss what’s cooking! From tamales and bourbon tastings to holiday baking and a Persian-inspired feast, there’s a class for every kind of cook heading into the season. Grab your spot now, before these fill up.

Afro-Brazilian Cuisine: Moqueca

Sunday, Nov. 1, 3 – 6 PM: Immerse yourself in the flavors of Brazil as you learn how to make the popular seafood stew.

Herbal Medicine: Roots and Deep Immunity

Thursday, Nov. 5, 6 – 8:30 PM: Learn how to use herbs to nourish the immune system.

French Bistro-Style Cooking

Friday, Nov. 6, 3 – 6 PM: This community-style cooking class features Patricia Wells’ popular cookbook, “Bistro Cooking.”

Use the Whole Pumpkin

Saturday, Nov. 7, 9 AM – 12:30 PM: Learn how to use fresh pumpkin puree, and make a pie and gnocchi.

Bourbon: The American Classic

Saturday, Nov. 7, 6:30 – 8:30 PM: Taste a selection of bourbons as we learn about this classic American whiskey.

The Korean Home Table: Eomma-Bapsang

Sunday, Nov. 8, 3 – 6 PM: The true heart of Korean culinary identity is the bapsang (dining table).

Sourdough Discard Pie Crust

Monday, Nov. 9, 10 AM – 12:30 PM: Make two rounds of pie dough to freeze for your holiday baking.

Culinary Arts Studio Welcome Orientation

Tuesday, Nov. 10, 6 – 6:45 PM: Get oriented to the Culinary Arts Studio!

Youth: Vietnamese Pho (Ages 10-14)

Thursday, Nov. 12, 4 – 6:30 PM: Learn how to make a comforting bowl of chicken, rice noodles, fragrant herbs, and broth.

Soft Pretzels (Bring a Child)

Saturday, Nov. 14, 9 – 11:30 AM: Make memories and your own soft pretzels with a kid (age 6 and up).

From Brisket to Meatballs

Sunday, Nov. 15, 1 – 5 PM: Learn to cut and grind beef brisket to make Italian-style meatballs.

Youth: Thanksgiving Side Dishes (10-14)

Monday, Nov. 16, 4 – 7 PM: Learn recipes and skills to make a memorable holiday feast.

La Tamalada: Tamales with Chef Gino

Tuesday, Nov. 17, 3 – 6 PM: Make three kinds of tamales as you participate in this winter holiday tradition.

Everything Apples!

Wednesday, Nov. 18, 3 – 6 PM: Explore how to use tart, sweet-tart, and tart-sweet apples with this complete dinner menu.

Vietnamese Phở Gà

Friday, Nov. 20, 4 – 7 PM: Explore the art of pho broth and elegant bowl assembly.

The Art of Japanese Breakfast

Sunday, Nov. 22, 11 AM – 2 PM: An introduction to traditional Japanese cooking as you create an iconic ichiju sansai style meal.

Fresh Pasta: Tortellini in Brodo

Tuesday, Dec. 1, 3 – 6 PM: The classic filled and shaped pasta for a festive meal inspired by Emilia-Romagna.

Herbal Medicine: Healing Salve and Tea

Saturday, Dec. 5, 11 AM – 2 PM: Make two healing gifts with a clinical herbalist who uses and studies herbs to manage health and optimize wellness.

La Tamalada: Tamales with Chef Gino

Sunday, Dec. 6, 3 – 6 PM: Make three kinds of tamales as you participate in this winter holiday tradition.

Culinary Arts Studio Welcome Orientation

Tuesday, Dec. 8, 6 – 6:45 PM: Get oriented to the Culinary Arts Studio!

Holiday Star Bread

Thursday, Dec. 10, 3:30 – 5:30 PM: Make two holiday breads, one for now and one to freeze for later.

Lebkuchen (Traditional German Gingerbread)

Saturday, Dec. 12, 1 – 4 PM: Make traditional Elisen gluten-free gingerbread with a chocolate ganache finish.

Holiday Sparkling Wine Showcase 2026

Saturday, Dec. 12, 6:30 – 8:30 PM: Kick off the holiday season tasting sparkling wines, featuring Champagne and other bubbles from around the world.