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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. 

The Art of Making Ramen - Thursday February 22nd at 6PM   SOLD OUT

The two of us have become obsessed with Ramen! It is such a complex yet simple bowl of food. Join us as we work on perfecting all of the components in this Japanese masterpiece. We'll talk about making the actual stock, making our own alkali noodles, dissect the different additional ingredients and finish by each making our own bowl or two of Ramen. $59. Sign up for Thursday's class HERE

The Cuisine of Lebanon - Thursday February 29th at 6PM

One of the great cuisines of the Mediterranean, Lebanese food is always so clean and fresh. That has inspired us to spend an evening creating some of its classic dishes.  Although a lot of the Lebanese dishes might resemble many classic Mediterranean dishes, 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. Sign up for Thursday's Class HERE

The Principles of Thai Cookery -Thursday March 7th at 6PM

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.   Sign up for Thursday's class HERE

Asian Dumplings - Saturday March 9th at Noon   SOLD OUT

Whether they’re steamed, fried or boiled, the dumpling represents a little package of goodness in a couple of bites. Join us for a an exploration of this ubiquitous treat focusing on the dumplings of Asia. The class will create both steamed beef & scallion dumplings and shrimp dumplings, pork pot stickers, shrimp shumai and lobster rangoons.  We'll also make some of the traditional dipping sauces to accompany our dumplings. $59.   

The Art of Making Pizza - Saturday March 16th 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! $59.    Sign up for Saturday's class HERE

The Cuisine of India - Thursday March 21st at 6PM

Delhi, the National Capital of India (with a relationship to our town) is simply a gourmet’s delight. Cosmopolitan to the core, Delhi offers the best of cuisines, in the very best of the taste from all over the country. We'll explore the unique Indian ingredient lexicon then go to work creating Vegetable Samosas, Shahi Paneer or 'Royal Cottage Cheese', Chicken Kofta, Methi Matar Melai or Peas with Fengreek leaves, Badaam Pasanda, a lamb curry, and our own version of Roti, a traditional flat bread. We'll have some different spicy pickled vegetables and other chutneys we've made to compliment the meal. $79.  Sign up for Thursday's class HERE

The Art of Making Sushi - Saturday March 23rd at Noon

Traditional Japanese sushi can be considered amazingly simple...just fish and rice. But it is much more complicated than that. Join us as we explore the proper way to make sushi rice, how to choose and cut different types of fish and how to make the basic sushi styles; Nigirizushi or 'hand-pressed' and the different rolls - Hosomaki, Futomaki, Uramaki and Temaki. Of course, we'll turn you lose to create your own sushi creations! $59. Sign up for Saturday's class HERE

The Rustic Cuisine of Argentina - Thursday March 28th at 6PM

When you think of Argentina you think of Beef! And for a very good reason! But Argentina also has a variety of other delicious creations in their lexicon. We'll explore such unique dishes as Empanadas Salteñas, Roasted Ribeye with Chimichurri, Berenjas en Escabeche (marinated, roasted eggplant) with Tomato & Anchovy, Crushed Potatoes a la Plancha and Caramel Flan for dessert. $79.   Sign up for Thursday's class HERE

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

The Art of Baking Bread - Saturday April 6th 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

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

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

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