International

Our international classes are geared towards teaching time honored techniques and recipes that are true to the area being explored. You'll learn how foods are prepared in the country of origin, be exposed to ingredients specific to those countries and learn where to shop for what you'll need to recreate each dish.

There is no better way to travel than to experience a culture through its food. Rich, inviting, complex and exciting, the world of international cuisine will expand your knowledge not only of food but also of the people and country you chose to experience.

An Evening in Rome May-06-2016 - Arleen Lloyd

You won't need a passport to enjoy an exquisite evening experiencing the foods of Rome. Fresh from her trip to Italy, executive chef Arleen Lloyd will show you the wonders of the Roman kitchen...

International Series 3 weeks May-08-2016 - Staff

Our International series is perfect for someone who wants to learn about a specific cuisine. This 3 class series will teach you the fundamentals of a specific international cuisine progressing to a more profound understanding of the culture, it’s food and it’s people...

The Opulence of India May-10-2016 - Arleen Lloyd

India is know for her fragrant flavors filled with spices, herbs and condiments. Join Executive Chef for an evening of fabulous opulence as she takes you on a culinary adventure into the tantalizing foods of India...

Fresh Cheese from Scratch May-11-2016 - Arleen Lloyd

Join us for an evening dedicated to learning the art of making fresh cheese and explore the "science of cheese and cheese making. You'll make three different fresh, soft cheeses; yogurt cheese, ricotta, and mozzarella...

Jamaican Jerk May-19-2016 - Arleen Lloyd

This spicy concoction is sure to make your mouth sing! Join us as we embark upon an exploration into the world of Jamaican Jerk! You'll learn the in's...

The Exotic Tajine May-26-2016 - Arleen Lloyd

What is a tajine? Well, it's the original slow cooker! Typically made from earthenware, the cooking dish comes with a tall conical lid that can be elaborately decorated and is mainly used for slow-cooking stews of lamb, chicken and vegetables...

Semolina Pasta from Scratch May-31-2016 - Arleen Lloyd

Fresh pasta has no match. Once you've experienced this wonder, you'll never be satisfied again with anything else. This class focuses on dough made from semolina flour and the shapes created from this dough such as cavatelli, orecchiette and trofie...