Cooking Classes
Join us in the backroom at the Tasting Room and Bottle shop at 70 Main Street in Delhi for an afternoon or 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 Italian Kitchen of Marcella Hazan - Tuesday January 13th at 6PM
Marcella Hazan had never cooked before her marriage. As she recounted in the introduction to her 1997 book Marcella Cucina... there I was, having to feed a young, hard-working husband who could deal cheerfully with most of life's ups and downs, but not with an indifferent meal. In Italy, I would not have wasted time thinking about it. My mother cooked, my father cooked, both my grandmothers cooked, even the farm girls who came in to clean could cook. In the kitchen of my New York apartment there was no one…Hazan's recipes emphasize careful attention to detail. She recommends preparing food by hand rather than by machine and prefers the stove-top to the oven because it allows the cook to engage more fully with the food. However, her recipes are not necessarily complicated, one of the most popular recipes, wrote Marcella, consisted simply of a chicken roasted with two lemons in its cavity. Her many cookbooks have been our guide for decades when we want to prepare authentic Italian food. To pay homage to this great culinarian we’ll craft a first course of Spaghetti alla Chitarra with sugo di Zucchini e Timo (handmade spaghetti with zucchini and thyme sauce) then recreate her famous Pollo all’Abruzzese coi Pomodrini le Olive (fricassees chicken Abruzzi-style with rosemary, white wine, cherry tomatoes and olives) and to finish, Torta di Arance all’Anconetana (orange cake, Ancona-style) $69. For tickets click HERE
New Orleans Cooking! - Saturday January 17th at Noon SOLD OUT
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. For tickets click HERE
A Tribute to Julia Child – Thursday January 22nd at 6PM
Nobody can argue that Julia Child started it all, cooking shows on television, this country cooking French classics rather than over cooked steak and green beans, etc. Join us as we pay tribute to this icon of American gastronomy. We'll tackle some of her favorite dishes - Potato Leek Soup, Beef Bourguignon with Parsley Potatoes and Apple Clafoutis with Chantilly Cream and Candied Hazelnuts. $79.99 For tickets click HERE
The Art of Making Pasta III - Saturday January 24th at Noon
Join us as we continue to explore the endless world of making great pasta. In Pasta III we will start to explore flavored doughs – a spinach and lemon zest fettuccini tossed in a tomato cream sauce and porcini mushroom cannelloni stuffed with ricotta and sage. Then we’ll shape by hand the ‘ear’ pasta – orecchiette with sausage and bitter greens. $59. For tickets click HERE
You do not have to take any of the other pasta classes to take Pasta III
The Rustic Cuisine of Argentina - Tuesday January 27th 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. For tickets click HERE
Butchering Basics - Saturday January 31st at Noon
Butchering has become a lost art. With the advent of large grocery stores selling precut meats the need for a local butcher has become practically obsolete. As we start to get closer to where our food comes from, learning to butcher different cuts starts to give us freedom to prepare things in the kitchen we just couldn’t before. We’ll talk a bit about knives and how to sharpen them then demonstrate butchering a whole chicken, a whole beef tenderloin and two ways to bone a leg of lamb. He’ll also teach you the butcher’s knot for trussing meats. Students will get to butcher their own chicken, and ‘French’ the bones of a pork rack. $79. For tickets click HERE
The Art of Making Sushi - Thursday February 5th at 6PM
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! $69. For tickets click HERE
Understanding American BBQ and its Sauces - Saturday February 7th at Noon
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 and kitchen sink potato salad. 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. For tickets click HERE
Valentine’s Day Candies for your Sweetheart - Thursday February 12th at 6PM
Giving candy on Valentine’s Day has been a tradition since the holiday was invented in the 18th century. Making them yourself shows you really care. We'll create beautiful confections such as white & dark chocolate bark, bacon pecan pralines, chocolate bourbon truffles, rum balls, chocolate sour cream swirl fudge and a few others. We’ll have everything you’ll need to wrap up a big box of treats for you to give to that special someone. $59. For tickets click HERE