Culinary Workshops

Artisanal Cheese Making

With Larry and Linda Faillace, Owners, Three Shepherds Farm in Vermont

Enjoy three fun-filled days immersed in the fascinating world of cheese with our Artisanal cheese making class! You will learn the principles of great cheese making as we make at least seven different cheeses and focus on topics such as milk sources and how to assess milk quality, hygiene and sanitation, microbial cultures and rennet, proper equipment, the magic of cheese aging, cheese and wine pairing, salting and brining, cheese marketing, and much more. Included in all classes is lunch each day, an extensive cheese tasting, our complete artisan cheese making manual with recipes, and an extensive resource section which will guide you to all the necessary tools and information to make wonderful cheese! In order at ensure plenty of hands-on experience, each class is limited to 10 students.

COOK-175 (12 Hours), Fee: $595

  • Section MW01-Mays Landing Campus, Kitchen 1
    Friday, Nov. 2, 2 p.m.- 5 p.m.
    Saturday, Nov. 3, 8 a.m.-3 p.m.
    Sunday, Nov. 4, 8 a.m.-3 p.m.

Basic Knife Skills

Ever wonder how those TV chefs chop so quickly and evenly? In this class, students will learn the techniques used by the professionals. Hold a knife correctly and master the basic cuts. Learn chopping, dicing and a few secrets. This is a hands-on class.

COOK-121 (3 Hours), Fee: $49

  • Section MW01-Mays Landing Campus, Kitchen 1
    Saturday, Sept. 15, 2018
    10 a.m.-1 p.m.

Finishing Up the Garden

Try making some new items with the last of the garden bounty. Spaghetti Squash Bolognese, Butternut squash risotto, ratatouille and pumpkin soup. Also get some tips on how to store for use through the long winter.

COOK-185 (3 Hours), Fee: $75

  • Section MW01 - Mays Landing Campus, Kitchen 1
    Saturday, Oct. 6, 2018
    10 a.m.-1 p.m.

Holiday Side Dishes

Serve something that appeals to everyone this holiday season. Brussel sprout slaw, roasted and braised, spinach soufflé, fresh cranberry and black berry sauce, bourbon sweet potatoes, cauliflower rice and more.

COOK-256 (3 Hours), Fee: $75

  • Section MW01-Mays Landing Campus, Kitchen 1
    Saturday, Nov. 15
    10 a.m.-1 p.m.

Sous Vide Cooking

Learn the secret to creating the perfect temperature for a meal every time, through a method of vacuum sealing and boiling called “Sous Vide.” Taste items that are demonstrated using this technique and how they can be translated to the home cooking enthusiast, and how important an understanding of sanitation and cooking temperatures are to have perfect results.

COOK-105 (3 Hours), Fee: $75

  • Section MW01-Mays Landing Campus, Kitchen 1
    Tuesday, Oct. 16
    6-9 p.m.

New Year’s Eve Party Menu

Spinach salad with warm vinaigrette, seared scallops over butternut squash puree, rack of lamb, roasted baby carrots with Israeli cous- cous and chocolate lave cake with a mocha hazelnut chantilly. If the sound of this menu brings visions of an elegant dinner party then come learn just how easy it is!

COOK-139 (3 Hours), Fee: $75

  • Section MW01-Mays Landing Campus, Kitchen 1
    Saturday, Dec. 8
    10 a.m.-1 p.m.