Cooking Classes
Join us in the backroom at the Tasting Room and Bottle shop at 70 Main Street in Delhi for an evening of cooking, eating and fun. Our techniques classes take an in-depth look at all the processes, equipment, and ingredients chefs use to make great meals. Our hands-on approach will have you making pasta like a pro, sharpening your knife correctly, or making the perfect sauce. Classes begin at 6pm and are limited to ten students per class. You are invited to purchase anything from the shop to enjoy while you're cooking. We'll provide lots of ice and glassware. Click on the date of the class you'd like to take and purchase your tickets.
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Please note that we can’t offer refunds to classes because our seating is very limited. If you can’t make a class, you can send a friend in your place. Email us at least six hours before the class starts and let us know who will be taking your place. ​
The Art of Making Cheese & Butter - Saturday April 5th at Noon
These two things…cheese and butter…are some of the most ethereal pleasures in the culinary world. Join us as we explore many of the things you need to know to make your own butter and cheese at home. The class will work with a few vintage Dazey butter churns to make and season some of their own cultured butter. We’ll also make a few fresh cheeses – Ricotta and Queso Fresco. We’ll discuss Mozzarella & Burrata and how to make some of the harder and aged cheeses. We’ll also have a few of the classics on hand to learn about and sample. $59. For tickets to Saturday's class click
Korean Barbecue - Saturday April 26th at Noon
Grab your favorite Sous Chef and spend the evening cooking together and making new friends. Although Korean cuisine goes much further than just barbecue, we wanted to focus on this unique dining experience. Join us as we explore the Korean ‘Mother Sauces' or Jangs, try to understand the pickling process of Kimchi, create a vast array of Banchans, or side dishes, make our own Ssamjang, the ubiquitous Korean Barbecue condiment and bring all this the table where we’ll grill a selection of meats only to wrap them in lettuce and enjoy! $79. For tickets to Saturday's class click HERE
The Principles of Thai Cookery - Saturday May 3rd at Noon
Chef McDang, the most respected chef in Thailand, in his book 'The Principles of Thai Cookery' describes 'sum rap Thai' - the way Thais eat. He explains that Thai cooking can be defined by 'intricacy, attention to detail, texture, color, taste and the use of ingredients with medicinal benefits as well as good flavor.' The class will prepare five of his most classic dishes and enjoy them family style, as is the tradition in Thailand. $79. For tickets to Saturday's class click HERE
The Art of Making Pizza - Saturday May 10th at Noon
Pizza, probably one of the most enjoyed foods in this country, is fun and easy to make from scratch at home. We'll learn to make both a thin crust and deep-dish pizza crust, craft sauces and prepare toppings for this ubiquitous food. We'll then spend the rest of the class making our own pizzas and eating them! $69. For tickets to Saturday's class click HERE
The Cuisine of Lebanon - Saturday May 17th at Noon
One of the great cuisines of the Mediterranean, Lebanese food is always so clean and fresh. That has inspired us to spend an afternoon creating some of its classic dishes. Although a lot of the Lebanese dishes might resemble many classics from the Mediterranean, their preparation is slightly different, and often better! The class will start by making the three iconic spreads - Hommous, Tabbouleh and Mouhamara along with baking fresh Pita bread to enjoy with them. We'll then prepare Sheikh El-Mehsheh - layers of Eggplant and Beef, Lahmebaajeen - a pie of beef, tomato and spices and Snoubra, an enticing mixture of Bulgar wheat, potatoes and red peppers. $69.For tickets to Saturday's class click HERE
Spring Canning & Preserving - Saturday May 25th at Noon
Once considered a lost art, the canning and preserving of foods from the garden has become popular once again. Join us as we explore the different methods and techniques used to can and preserve food including pressure canning, pickling, and confit. Then we'll jump in and get our hands dirty making different versions of pickles, asparagus, beets, and jam. $59. For tickets to Saturday's class click HERE