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 eight 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.
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.
New Orleans Cooking! Thursday April 4th at 6PM
Louisiana Creole, defined by the cuisine of New Orleans, is a style of cooking which blends French, Spanish, West Africa, Amerindian, German, Caribbean, Italian and Irish influences as well as influences from the general cuisine of the Southern States. Join us as we explore the great recipes of the Big Easy! We’ll boil crawfish, recreate Arnaud’s Crabmeat Prentiss, make shrimp gumbo and andouille sausage jambalaya over rice and deep fry beignets with peach preserves for dessert. $79. Sign up for Thursday's class HERE
Chinese Take-Out - Thursday April 11th at 6pm
OK…it’s not necessarily a region but who doesn’t love having Chinese food delivered while you’re curled up on the couch watching your favorite TV shows? We’ll recreate all the classics with our little twist, Pork & Vegetable Egg Rolls & Duck Sauce, Braised Beef Dumplings with Soy Ginger Dipping Sauce, Shrimp Toast, Lobster Fried Rice, Pork Lo Mein and General Tso’s Chicken Wings. $79. Sign up for Thursday's class HERE
The Art of Making Pasta I - Saturday April 13th at Noon
Making fresh pasta used to be commonplace but with the advent of easy to cook, dried pasta, fresh pasta has taken a back seat in the kitchen. Unfortunately, once you've tasted the fresh stuff, it is hard to go back! Join us as we use the pasta sheeter to create a few of the old favorites - fettuccine alfredo, pappardelle in Bolognese and cheese ravioli in spinach pesto. $59. Sign up for Saturday's class HERE
Understanding American BBQ and its Sauces - Thursday April 18th at 6PM
As BBQ guru Steven Raichlen says, “Smoke may be the soul of barbecue, but the sauce gives it personality.” But where you are from will define what you believe is barbecue sauce! In Kansas City it is thick, red and sweet…Texas is kind of the same but no sweetness and more vinegar…in North Carolina it’s vinegar based and in South Carolina it’s all about the mustard…in Alabama it’s made with mayo and vinegar! Smoking meat takes some time, so we’ll teach you how to make the best brisket, pork butt, ribs and sausages around while crafting some of the traditional sides such as spicy slaw, corn relish, kitchen sink potato salad and lots of pickled vegetables. We’ll also make all the regional sauces for us to experiment with. And when we’re all done, we’ll sit down to a national barbecued meat feast! $79. Sign up for Thursday's class HERE
The Art of Baking Bread - Saturday May 4th at Noon
We'll tackle one of the most rewarding and enjoyable tasks in the kitchen...making bread! Nothing beats that smell! Join us as we talk about leavening agents and different types of flour, bread baking ovens and different techniques of the trade. We'll also bake five different types of bread - Irish soda bread, focaccia, whole grain bread, a classic Boule and the 'old school' Parker House rolls. $59. Sign up for Saturday's class HERE
Spring Canning & Preserving - Saturday April 20th 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. Sign up for Saturdays class HERE