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 Art of Making Pasta I - Saturday, September 20th 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. For tickets click HERE
The Art of Making Sushi - Tuesday, September 23rd 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! $79. For tickets click HERE
The Art of Making Ramen - Tuesday, September 30th at 6PM
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. For tickets click HERE
Asian Dumplings - Saturday, October 4th at Noon
Whether they’re steamed, fried or boiled, the dumpling represents a little package of goodness in a couple of bites. Join us for an exploration of this ubiquitous treat focusing on the dumplings of Asia. The class will hand make steamed beef & scallion dumplings, pork pot stickers, shrimp shumai and crab rangoons. We'll also make some of the traditional dipping sauces to accompany our dumplings. $59.
For tickets click HERE
A Tribute to Julia Child - Tuesday, October 7th 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. For tickets click HERE
The Principles of Thai Cookery - Tuesday, October 14th 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 some his most classic dishes and enjoy them family style, as is the tradition in Thailand. $79. For tickets click HERE
The Cuisine of Morocco - Tuesday, October 21st at 6PM
Moroccan cuisine is an amalgam of Mediterranean, Arabic, Andalusian and Berber influences imposed on a country rich in tradition and culture. We'll craft two starters - Rghaif, a folded flat bread stuffed with caramelized onion and raisins and Briouats, spinach rolls with Caper Sauce. We'll then make two tagines - Chicken with Preserved Lemon, Green Olives & Thyme and a tagine of Sweet Potato, Shallots, Carrots and Prunes. No Moroccan meal would be complete without couscous. We'll make the traditional steamed version in a Couscousiér along with Braised Beef and Apricots. And for dessert – spiced oranges, whipped cream and mint. $79. For tickets click HERE
The Art of Making Pizza - Saturday, October 25th 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. For tickets click HERE
Chinese Take-Out - Tuesday, October 28th 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, Beef & Scallion Dumplings with Soy Ginger Dipping Sauce, Shrimp Toast, Shrimp Fried Rice, Pork Lo Mein and General Tso’s Chicken Wings. $79. For tickets click HERE
The Art of Making Sausage & Bacon - Saturday November 1st at Noon
It is hard to deny that bacon has become ubiquitous in the culinary world, and for good reasons. Sausage, something every culture has its own version of, stemmed from the desire to use even the most difficult of cuts from the animal. Join us as we explore these two culinary treasures. The class will learn about the proper tools and ingredients for making a variety of fresh sausages such as sweet Italian, chorizo, maple sage breakfast patties and the spicy lamb sausage Merguez. We'll then talk about the curing of meats and the process of making bacon. We'll finish by sampling all of these amazing creations. $69. For tickets click HERE
The Art of Baking Bread - Saturday, November 8th 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. For tickets click HERE