Class Schedule

Food and Drink

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Culinary Knife Skills
Spring Thyme Soups
French Brunch
Ravioli
Classic Barbecue Side Dishes
Cooking with Wood-Fired Outdoor Ovens
Cooking for Health and Wellness

1-On-1 Plant-Based Lifestyle Coaching

1-On-1 Plant-Based Lifestyle Coaching: 5 Session Package

Artisan Bread Baking

Artisan Bread Baking: French Bread
Artisan Bread Baking: English Muffins and Cinnamon Rolls

Baking

Baking Sourdough
Focaccia Made Easy
Great British Baking Class: Classic Desserts
Great British Baking Class: Home-Baked Tarts
Spring Tarts

Beer

Exploring Beer: Past and Present

Exploring Vegan Cuisine

Ethiopian Cuisine: Vegan Favorites
Plant-Based Eating For Life

Food Fermentation

Fun with Fermented Foods

International Cuisine

North Indian Cooking
Flatbreads Around the World
Japanese Miso Ramen from Scratch
Vietnamese Street Food
Empanadas with Argentinean Chimichurri Sauce
Basic Dumplings from Scratch
Sri Lankan Cuisine
Korean Street Food
Ethiopian Lentils
Ethiopian Cuisine: Lamb Stir-Fries
Hungarian Cuisine
Polish Cooking: Perogi
Mexican Tacos
Mexican Enchiladas
Indian Vegetarian Street Food
Indian Vegetarian Curry Dishes
Indian Vegetarian Rice Dishes

Plant Based Last Minute Meals Series

Plant-Based Last Minute Meals Series
Last Minute Plant-Based Pasta Meals
Last Minute Plant-Based Pot of Beans
Last Minute Plant-Based Bowls
Last Minute Plant-Based Stir-Fry
Last-Minute Plant-Based Sandwiches

Spirits and Mocktails

Crafting Non-Alcoholic Beverages

Wine

Students must be 21 years old or older to participate in classes serving alcohol.

Wine: Back to Basics
Understanding the Art and Science of Vineyards
Elevate Your Wine Game
Culture of Oak Barrels

Wine: Vineyard Visit

Students must be 21 years old or older to participate in classes serving alcohol.

Winery and Vineyard Visit: CHO Wines
Winery and Vineyard Visit: Winery Lane Collective