Hang out with the stars! You know these famous chefs from their books or television. Now you can learn from them in person.
DESCRIPTION - (D) Pam Anderson is the monthly food columnist for USA Weekend and Better Homes and Gardens and author of five books—The New York Times best-seller The Perfect Recipe for Losing Weight and Eating Great, Julia Child award-winning The Perfect Recipe, and James Beard Award-nominee How to Cook Without a Book, Perfect Recipes for Having People Over as well as CookSmart. Former executive editor of Cook’s Illustrated magazine, she is a contributing editor for Fine Cooking magazine. Her food articles have appeared in Food and Wine, Fine Cooking, Bon Appetit, Cooking Light, Real Simple, Better Homes and Gardens, Saveur, Ladies Home Journal, and The Washington Post. Featured in US News and World Report, she teaches cooking classes across the country and appears frequently on TV and radio.
DESCRIPTION - (D) Most people recognize Shirley O. Corriher as the food scientist from Food Network’s “Good Eats.” Named “Best Cooking Teacher of the Year” by Bon Appétit in 2001, in 2004 Shirley received the prestigious Research Chefs’ Holleman Award for “Outstanding Achievement in Technical Communication.”
Shirley is also a leading food writer and syndicated columnist. Her book, CookWise: The Secrets of Cooking Revealed, won a James Beard Award for “Best Reference and Technique Book of 1997” and spent ten years as a contributing editor and columnist for Fine Cooking. Shirley’s class is filled with easy, delicious dishes, priceless know-how, and guaranteed fun!
DESCRIPTION - (D)
As America’s “First Family of Pasta Sauce,” the DelGrossos trace their sauce making roots to 1914, and an old world immigrant’s recipe that made its way from the kitchen to family restaurants and eventually, in 1947, to grocery stores. Now in its third generation, the Tipton, Pennsylvania based company is still run as a close-knit family business, and continues as the oldest family-owned producer of pasta sauce in the U.S.
DelGrosso family members make frequent appearances on national and regional TV, and serve up their famous sauces at top food festivals and special events across the country. The DelGrosso style is provincial Italian and emphasizes simplicity and authenticity. Most of all, the DelGrossos want to show audiences that cooking can and should be a fun, family activity that creates meaningful traditions in every household.
DESCRIPTION - (D) David Hirsch has been involved with Moosewood since 1976, participating in all aspects of running the restaurant. An avid gardener as well as a cook, David is the author of the Moosewood Restaurant Kitchen Garden, which offers information and instruction on growing, harvesting, and cooking home-grown produce as well as designing gardens. He is also the co-author of all eleven of the Moosewood Collective cookbooks. David helped to launch Moosewood’s entry into the realm of food products with 100% organic refrigerated soups and frozen main dishes. David has also appeared on various local and national television programs.
DESCRIPTION - (D) Nick Malgieri is a 1996 inductee into the Who’s Who of Food and Beverage in America and author of several award-winning cookbooks, including Chocolate (1998 Salon International du Livre Gourmand’s “Best Chocolate Book in the World” and Food & Wine magazine’s “Best of the Best for 1998”) and Cookies Unlimited (Food & Wine magazine’s “Best of the Best for 2000”). His latest books are Perfect Cakes: A Baker’s Tour, Perfect Light Desserts, and The Modern Baker.
A graduate of the Culinary Institute of America, Nick taught and became chairman of the New School Culinary Arts Program’s baking department. He developed and taught professional baking curriculum for the New York Restaurant School, and currently directs the baking program at the Institute of Culinary Education.
DESCRIPTION - (D) Jeff’s kitchen experience after culinary school began at the Four Seasons Boston, and then in San Francisco. In addition to being part of the San Francisco Four Seasons Hotel opening and operations, Jeff was culinary director for the American Tasting Institute, now known as Chef’s Best. In the year 2000, as Kahiki closed the restaurant doors for the last time, signaling the transition from a restaurant that produced frozen foods to Kahiki Foods, the nation’s premier Asian frozen food company. Jeff has more than 13 years of experience with menu and food product development, and is responsible for guiding the development of the next generation of innovative and exciting products for Kahiki Foods.
DESCRIPTION - (D) Her cookbook and forthcoming companion television series—“Bon Appétit, Y’all! Three Generations of Southern Cooking”—is Virginia Willis’s newest focus.
A graduate of L’Academie de Cuisine and Ecole de Cuisine LaVarenne, she’s currently featured in Atlanta Cooks at Home. Virginia produced “Turner South’s Home Plate with Marvin Woods” and the DVD Shirley Corriher’s Kitchen Secrets Revealed! She was kitchen director for Martha Stewart Living Television and executive producer for “Epicurious” on The Discovery Channel. A tester and editor for The All New Joy of Cooking, author of Pasta Dinners 1, 2, 3, co-author of Home Plate Cooking, and weekly writer for The Atlanta Journal Constitution, Virginia’s food career began in Atlanta apprenticing to Nathalie Dupree. She was also an editorial assistant with culinary authority Anne Willan.
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These masters have made their mark on the restaurant scene, and now they'll teach you the tricks of the trade.
DESCRIPTION - (D) Dean James Max earned his bachelor of science degree
in marketing with a minor in hotel and restaurant
management from Florida State University. Chef
Max credits a season in the cooking business in
Italy¿enrolled at the Florence Study Center¿with his
decision to become a chef, classical training in French
cuisine for his precise cooking technique, and his
farming family for planting seeds of creative cooking.
He¿s held positions with Brasserie Savoy in San
Francisco¿s Savoy Hotel, the Ritz Carlton Dining
Room in Pentagon City, Virginia, Gerard¿s Place in
downtown Washington, D.C., and the Ritz-Carlton in
Atlanta, Georgia. Executive chef and part owner of
Atlanta¿s Mumbo Jumbo Restaurant, and executive
chef of the Woodside in Brentwood, one of Southern
California¿s most popular restaurants, he created and
designed his own restaurant and dining concept¿
3030 Ocean¿at the prestigious Marriott¿s Harbor
Beach Resort & Spa, Fort Lauderdale.
DESCRIPTION - (D) James Beard Award-winning chef and Miami native Michelle Bernstein’s Jewish-Latino background instilled in her a deep passion for food and the art of its preparation. Her signature “luxurious, approachable food” is served at her namesake restaurant, Michy’s, which received “Top 50 Restaurants in the Country” from Gourmet magazine, “Hottest New Restaurant” from New York magazine, and “4 Stars” from The Miami Herald.
In November 2007, Chef Bernstein opened “Michelle’s at Carysfort” at the Ocean Reef Club, Key Largo, and reopened MB at the Aqua Hotel in Cancun, Mexico (devastated by Hurricane Wilma in 2004). Bernstein co-hosted The Food Network’s “Melting Pot,” presenting Latin traditions, stories, and recipes; was a winner on the Food Network’s “Iron Chef America;” has made numerous other television appearances; and released her first cookbook, Cuisine á Latiná, this year.
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Treat yourself (and maybe a friend) to an evening that's educational, fun and delicious. And discover how the right wine or beer can enhance a meal.
Big Bad Bold Reds
DESCRIPTION - (D) Come join us in the exploration of some big-flavored red wines. We have a great lineup of a few bold red wines paired with some interesting dishes.
INSTRUCTOR(S) -
Apron's Staff
DESCRIPTION - (D) A native of France, Bernard Delille came to the United States in 1986 to join Biltmore Wine Company as assistant winemaster. He rose to the position of winemaker in 1995 and oversees production of all Biltmore Estate wines.
Delille holds a master's degree in biochemistry and certificates in microbiology and enology from the Faculty of Science in Lyon, France. He served his internship in the Bordeaux region of France, and received his French National Diploma of Winemaking in Dijon, Burgundy. Before joining Biltmore Wine Company, Delille was a winemaker in the Pyrenees Atlantiques region, where he made wines with regional appellations of Mandarin and Jurançon.
Sharon Fenchak, Biltmore Winemaker
A native of Pennsylvania, Sharon Fenchak has been with Biltmore since 1999. She works closely with head winemaker Bernard Delille to produce Biltmore's award-winning wines. In addition to wine production, Fenchak is involved with in-house research and development to help Biltmore lead the way in employing new grape-growing technology and testing grape-production methods.
Before joining Biltmore, Fenchak was winemaker at Chestnut Mountain Winery in Braselton, Ga., where she oversaw the wine development process. Prior to that, she was employed as assistant winemaker at Habersham Winery in Baldwin, Ga. She holds a master's degree in food science from the University of Georgia and a bachelor's degree in food science from Penn State University.
DESCRIPTION - (D) James Beard Award-winning chef and Miami native Michelle Bernstein’s Jewish-Latino background instilled in her a deep passion for food and the art of its preparation. Her signature “luxurious, approachable food” is served at her namesake restaurant, Michy’s, which received “Top 50 Restaurants in the Country” from Gourmet magazine, “Hottest New Restaurant” from New York magazine, and “4 Stars” from The Miami Herald.
In November 2007, Chef Bernstein opened “Michelle’s at Carysfort” at the Ocean Reef Club, Key Largo, and reopened MB at the Aqua Hotel in Cancun, Mexico (devastated by Hurricane Wilma in 2004). Bernstein co-hosted The Food Network’s “Melting Pot,” presenting Latin traditions, stories, and recipes; was a winner on the Food Network’s “Iron Chef America;” has made numerous other television appearances; and released her first cookbook, Cuisine á Latiná, this year.
Domaine Chandon Sparkling Valentine Dinner
DESCRIPTION - (D) After moving to Sonoma in the early ’70s, Ellen was struck by the beauty and abundance of Northern California. She began her country life immersing herself in gardening and herbs, learning about local fish and game, and struggling to become an accomplished chef specializing in California cuisine. It was in this pursuit that she discovered the fun and power of pairing wine with food.
Studying organic farming on her property in Sonoma led Ellen to pursue an early apprenticeship with the Rudolf Steiner movement, which included Bio-Dynamic Farming techniques. In 1976 she started a small Chardonnay wine program featuring select fruit from small, unique vineyards.
Working for the past 15 years in the Napa Valley, Ellen has felt most passionate about bringing together a lifestyle of wine, food, and the arts. Teaching others about their essence brings all her talents into one arena and Domaine Chandon has provided a golden opportunity.
“At Chandon working with both sparkling and still wine, and the etoile restaurant has been a deep pleasure,” Ellen said. “With every project your life becomes more interesting and rich. Here in California the wines also seem to be better and better; I am in the right place at a great time.”
Domaine Chandon, located in Napa Valley, was the first California sparkling wine venture by a French champagne house. They craft a range of sparkling wines that reflect California’s regional character. Their vision widens to include varietal wines of distinction from their prized Carneros vineyards.
INSTRUCTOR(S) -
Ellen Flora
DESCRIPTION - (D)
Eric Lee became the chef at Simi Winery in 2001. His food style and pairings have meshed perfectly with Simi's elegantly complex and balanced wines.
Chef Eric's philosophy is simple. The wine comes fi rst. Not adhering to the old-school concept of fl avor matching, Eric believes more in balance of flavors with salt and acid on one side and sweet and bitter on the other. He is also a moderate, and believes that most dishes have a certain wine range they fall into. Bottom line, the wine should taste the same after you taste the food.
DESCRIPTION - (D) Steve Reeder’s fascination with all things that bubble, gurgle, and ferment began at an early age while visiting his uncle’s farm. The son of a military professional, Steve was born in California but spent a large portion of his childhood in Europe, primarily in Germany and France. While living in Europe, Steve found himself drawn to the fine German Rheinland and Pfalz district wines grown in his backyard in Germany.
While attending George Mason University as a biology major, Steve attended the first Middleburg Wine Festival where a chance meeting with Dr. Webb, a professor of viticulture and winemaking at the University of California at Davis, changed the direction of his life.
Steve went on to earn a degree in Fermentation Sciences at UC Davis. After a brief stint of winemaking in California, spent 10 years making wine on the east coast. Returning to the west in 1992 Reeder began working for Kendall Jackson and in 1996 he became the winemaker for Chateau St. Jean. Steve joined Simi in 2003, where he focuses on exploring the diversity of Sonoma County’s many appellations, experimenting with varieties and winemaking to gain the best expression of local terroir. He is an award-winning winemaker and has received wide acclaim throughout the wine industry for Bordeaux-varietal wines.
DESCRIPTION - (D) Joan Pujol started in the wine industry at a very early stage, working in wineries and vineyards in his native wine area of the Penedes in Spain. He then studied winemaking in Madrid (Spain) and Dijon (Burgundy) where he obtained the Diplome National d’Oenologie. He joined Miguel Torres in Spain in 1992, and since that time has been involved not only in winemaking, but also in marketing, PR and sales. Mr. Pujol has also taught at the University of Barcelona and the School of Sommeliers in Barcelona. He is now managing marketing and sales for Miguel Torres S.A. for North America.
Take your cooking skills up a notch in a small-group setting. These hands-on classes focus on tricks of the trade, and range in skill level from "recreational" to "master."
Basic Knife Skills
DESCRIPTION - (H)
At the end of this class, you will have a good handle on all of the classic knife cuts including slicing, dicing, julienne, and chiffonade.
INSTRUCTOR(S) -
Apron's Staff
Intermediate Techniques
DESCRIPTION - (H) If you’re a food enthusiast with a significant comfort level in sautéing, slicing, and dicing, this is the class for you. We will prepare full menus while learning several intermediate culinary techniques.
INSTRUCTOR(S) -
Apron's Staff
Italian Techniques
DESCRIPTION - (H) Do you have a passion for Italian food? This series will take you on a culinary tour through the regions of Italy. Along the way, you will discover techniques for some of the finest Italian classics and glimpse the Italian approach to dining. This is an advanced-level class designed for those who have a significant comfort level sautéing, chopping, slicing, and dicing.
INSTRUCTOR(S) -
Apron's Staff
The Basics of Culinary
DESCRIPTION - (H)
This six-part series is for every home chef, regardless of experience level. We will prepare full menus while focusing on techniques used by professionals, including knife skills, sauces, sautéing, roasting, grilling, and braising. Every class will include time to savor each culinary feat mastered by the students. Students will also receive a certificate upon completion of the class.
INSTRUCTOR(S) -
Apron's Staff
From appetizers to woks, you can learn about a wide variety of culinary topics, regional cuisines, and cooking for special occasions in these classes, which are offered as either demonstration or hands-on style.
Barbecue in Your Oven
DESCRIPTION - (D) Too cold to have a cookout? Why not a cook-in? We’ll show you how to get all those flavors without smoking out your guests.
INSTRUCTOR(S) -
Apron's Staff
Big Game Day Bash
DESCRIPTION - (D) Impress your friends and colleagues with a stunning array of fun and tasty treats for this year’s big game. And with a few make-ahead recipes, you won’t have to spend all of game day in the kitchen.
INSTRUCTOR(S) -
Apron's Staff
Classic Chicken Recipes
DESCRIPTION - (H)
Rediscover some classic chicken recipes and explore some new ones. Since chicken is not only delicious, but also low in fat and high in protein, this is one class that is sure to keep you on your diet and excite your taste buds.
INSTRUCTOR(S) -
Apron's Staff
Couples Cooking: Beer: Not Just for Drinking
DESCRIPTION - (H) Enjoy drinking beer? Now see the other part of this great liquid and use it to make a full meal using all sorts of different ales. We will be using everything from a light ale all the way to a dark, thick stout. Every tongue will tingle with suds!
INSTRUCTOR(S) -
Apron's Staff
Couples Cooking
DESCRIPTION - (H) Anyone can take you out to dinner. Anyone can cook for you. But the greatest joy comes from cooking together. Come join us to learn how to put the romance back in the kitchen.
INSTRUCTOR(S) -
Apron's Staff
Crawl Before You Cook
DESCRIPTION - (H) You will discover the simple principles needed to step into the kitchen. Safety and sanitation will also be discussed.
INSTRUCTOR(S) -
Apron's Staff
Dim Sum
DESCRIPTION - (H)
Dim Sum means “heart’s delight” in Cantonese. You’ll be delighted and intrigued as we wander through the diminutive bits and bites of this delectable Oriental fare. Learn the wrapping, rolling and tucking techniques used by professional chefs!
INSTRUCTOR(S) -
Apron's Staff
Floribbean
DESCRIPTION - (D) Floribbean cuisine features Florida’s finest seafood with some of the Caribbean’s most tantalizing preparations. Kick back with us for a flavorful island journey.
INSTRUCTOR(S) -
Apron's Staff
Girls' Night Out... Chocolate Chips: More Than Cookies.
DESCRIPTION - (D) Not into that many sweets but still love chocolate? This class will show you there are other uses for chocolate. Come join your girlfriends and let your palate explode with flavor.
INSTRUCTOR(S) -
Apron's Staff
Girls' Night Out: All Over Asia
DESCRIPTION - (D) Hectic schedules can make it difficult to plan catch-up time with your girlfriends. This class is the perfect excuse to coordinate some female bonding and let someone else do the cooking.
INSTRUCTOR(S) -
Apron's Staff
Girls' Night Out: Italian Classics
DESCRIPTION - (D) Hectic schedules can make it difficult to plan catch-up time with your girlfriends. This class is the perfect excuse to coordinate some female bonding and let someone else do the cooking.
INSTRUCTOR(S) -
Apron's Staff
Light the Fuse
DESCRIPTION - (D) The fusion style of cooking draws on elements from European, Asian, and Latin American cuisines to weave a tapestry of flavors you’re sure to enjoy. Join us on this culinary journey around the world.
INSTRUCTOR(S) -
Apron's Staff
Northern Italian Dinner Party
DESCRIPTION - (D) Come explore Italy with our Apron’s staff, featuring specialties of Northern Italy with influences from Switzerland, Germany, and Austria.
INSTRUCTOR(S) -
Apron's Staff
Old School Meets New School
DESCRIPTION - (H) This class is designed for career-minded adults and their parents to discover old favorites made new again, while spending some quality time together in the kitchen.
INSTRUCTOR(S) -
Apron's Staff
Pickles and Chutneys
DESCRIPTION - (H) Let these flavorful dishes get your taste buds dancing.
INSTRUCTOR(S) -
Apron's Staff
Practical Dinners for the Winter
DESCRIPTION - (H) Join us for another installment of this quarterly series designed to help families with busy lifestyles. We will guide you through how to prepare two great dinners easily and efficiently.
INSTRUCTOR(S) -
Apron's Staff
Romantic Rendezvous
DESCRIPTION - (D)
Join with other couples to celebrate Valentine’s Day, where you and your significant other can share the joy of cooking. This is sure to be an evening of romance that you and your partner won’t soon forget! Seating is limited to 10 couples.
INSTRUCTOR(S) -
Apron's Staff
Sauces Demystified
DESCRIPTION - (H) Sauce making is a true cornerstone in the foundation of cooking techniques. This class focuses on some classic sauces from around the world that every “chef” should have under their belt.
INSTRUCTOR(S) -
Apron's Staff
Shellfish Exposed
DESCRIPTION - (D) These “jewels of the sea” are featured in some classic and not-so-classic preparations.
INSTRUCTOR(S) -
Apron's Staff
Soups for the Soul
DESCRIPTION - (H) What can be more satisfying on a chilly winter day than a hearty bowl of soup? We couldn’t think of anything either, so come join us for some soul warming soups.
INSTRUCTOR(S) -
Apron's Staff
Sushi 101
DESCRIPTION - (H)
Learn the ancient art of sushi from beginning to end, including proper rice cooking and ingredient selection. You will also learn the techniques required to roll some of the standards such as Veggie, California, and Basic Nigiri.
INSTRUCTOR(S) -
Apron's Staff
The Good Patissier
DESCRIPTION - (H) The patissier, or pastry chef, is responsible for all of the baked goods in a French kitchen, including pastries, which are the focus of this class, sure to satisfy even the most demanding sweet tooth.
INSTRUCTOR(S) -
Apron's Staff
Upscale Brown Bag Lunches
DESCRIPTION - (H)
Looking for an alternative to fast food? This class will teach simple recipes and techniques for healthier, better-quality lunch options.
INSTRUCTOR(S) -
Apron's Staff
Winter Comfort Foods
DESCRIPTION - (D) Sit back, relax, and enjoy a soul-warming dinner paired with some great wines.
INSTRUCTOR(S) -
Apron's Staff
Children aged 8 to 12 learn fundamentals of cooking for a lifetime in these engaging, fun classes.
Father and Daughter Valentine Class
DESCRIPTION - (K)
Celebrate the special bond between father and daughter while preparing a meal together in the kitchen. This is a great opportunity for Dad to show his “girl” just how special she is and how a gentleman should treat a lady.
INSTRUCTOR(S) -
Apron's Staff
Kids' Survivor Camp
DESCRIPTION - (K) Would you make it if you were stranded on an island? Our island is the one in the kitchen, and we want to increase your kitchen survival skills. (This class will also help parents survive the long holiday break.) This class will focus on developing knife skills, baking techniques, and exploring finger foods.
INSTRUCTOR(S) -
Apron's Staff
Kids aged 13 to 18 enjoy these classes, and their parents enjoy gaining another cook in the house.
Teen Survivor Camp
DESCRIPTION - (T) Would you make it if you were stranded on an island? Our island is the one in the kitchen, and we want to increase your kitchen survival skills. (This class will also help parents survive the long holiday break.) This class will focus on developing knife skills and going beyond the BLT.
INSTRUCTOR(S) -
Apron's Staff
Celebrity Chef
