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) You’re invited to have your tastebuds tantalized by Mario Batali—a chef who believes that olive oil is as precious as gold, shorts are acceptable attire for every season, and food, like most things, is best when left to its own simple beauty.
Mario, together with his business partner Joe Bastianich, create magic night after night in his many twelve hotspots in New York City, Los Angeles, and Las Vegas. Their flagship restaurant is the award-winning Babbo Ristorante e Enoteca in Greenwich Village; however Mario is also the chef/owner of six other enormously successful restaurants in New York City. But his success isn’t limited to there. Along with a recent venture—a trattoria in Port Chester, New York— the duo has made several west coast ventures, including restaurants in Los Angeles and Las Vegas.
Mario is the recipient of many accolades, including those from GQ Magazine, the James Beard Foundation, and D’Artagnan Cervena Who’s Who of Food & Beverage in America. He’s authored Simple Italian Food; Mario Batali Holiday Food; The Babbo Cookbook; Molto Italiano: 327 Simple Italian Recipes; Mario Tailgates NASCAR Style; and Mario Batali: Italian Grilling. He also has a PBS series, Spain…On the Road Again, with co-stars Mark Bittman, Gwyneth Paltrow, and Spanish actress Claudia Bassols. The show follows the foursome’s adventures as they travel and eat their way through Spain.
DESCRIPTION - (D) Join Carole Bloom, pastry chef and author of the new book
Bite-Size Desserts. Petite desserts are perfect for parties and the holiday season, and in this session, she’ll make some of these delicious bite-sized gems while sharing her tips and techniques.
Carole Bloom studied pastry and confectionary arts in Paris and London, has worked in five-star hotels and restaurants around the world, and has taught for over 30 years. With so much experience—and with chocolate as one of her specialties—it’s no surprise that she’s the author of nine dessert cookbooks, including
Bite-Size Desserts; The Essential Baker; Truffles, Candies, and Confections; and Chocolate Lover’s Cookbook for Dummies. In addition to her books, Carole’s recipes and articles have been featured in Bon Appétit, Gourmet, Food & Wine, Fine Cooking, Epicurious.com, and other publications. Her television appearances include the Today Show, Better Homes and Gardens, and CNN.
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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) Born in the Province of Apulia, Italy, Flora came to the United States in 1962 and worked in restaurants and pastry shops in Brooklyn before opening his first restaurant in Miami in 1972. In this city he became a legend among the Miami circle of entertainers and radio talk show hosts. Even The Miami Herald referred to Flora’s Restaurant & Pizzeria as “the slice of your life.” In 1976 Flora started Flora Foods, where he spent most of his time and marketing expanding imported Italian foods in fine stores. Perhaps a testament to his success, Flora Food products can be found in some of the most prestigious gourmet stores and supermarkets not only in this country, but in Central and South America too.
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 Italian Reds
DESCRIPTION - (D) Big wines are not just limited to France. Come join us as we explore Italy’s red wine offerings.
INSTRUCTOR(S) -
Apron's Staff
DESCRIPTION - (D) John’s innovative approach to matching food and wine reflects his unique culinary background. At Chateau Ste. Michelle, John conducts cooking classes, wine and food tastings, wine dinners, and special events—all designed to further people’s enjoyment and understanding of wine and food. John joined Chateau Ste. Michelle as a winery guide in 1976. His incredible knowledge and enthusiasm for wine and food quickly became apparent, and before long he was teaching cooking classes in the Chateau’s historic Manor House.
In 1980, John took a hiatus from the winery to pursue his dream of owning a restaurant. He founded Seattle’s highly acclaimed Adriatica Restaurant and later opened Dalmacija Ristoran. After returning to Chateau Ste. Michelle as Culinary Director in 1990, John hosted the Emmy-nominated cooking show Taste of the Northwest. John currently hosts the internationally syndicated TV show Best of Taste: Travels With John Sarich. For John, educating others about the joy of wine and food is not simply a job, it’s his driving passion.
DFV Wines
DESCRIPTION - (D) Enjoy the mindfully grown, intelligently vinified, all-occasion wines from DFV Wines, a family-owned winery committed to its 80-plus year of California winemaking and winegrowing heritage.
For three generations, the Indelicato family has overseen vineyard operations and winemaking at their California properties, maintaining the unparalleled standards for which they are known. Today, DFV Wines is one of the leading family winegrowers in America. The winery harvests some of the most diverse and desirable vineyard estates across the top regions of California. These range from San Bernabe Vineyard in Monterey, one of California’s oldest grape-growing regions, to Clay Station, a remarkable vineyard property located in the rolling, sunny foothills in Lodi.
INSTRUCTOR(S) -
Apron's Staff
DESCRIPTION - (D) Join Michael Landis from ANCO Fine Cheese and learn how to create an enjoyable casual dining experience. Recipes featuring cheeses will be paired with wines to create individual entertaining ideas or a complete meal. Plus, you’ll learn the history of cheeses and get a slew of tips.
DESCRIPTION - (D) Rob’s love for beer led him to become co-founder of the Wild Boar Brewing Co. in 1987. Under his direction, Wild Boar brewed award-winning ales and lagers, receiving honors such as The Award of Excellence from the Fine Food and Beverage Federation and several Gold and Silver Medals from the Great American Beer Festival.
Rob is currently the Southeast Regional Manager of specialty beer importer Merchant du Vin. Merchant du Vin imports beers from highly acclaimed breweries in England and Europe, including three of the top-ten rated breweries in the world.
Wine Lovers Dinner Party
DESCRIPTION - (D) What could be better than a gathering of good friends enjoying some great wine and food? Nothing, we say! Join us for a night of some of our favorite wines paired with the perfect foods.
INSTRUCTOR(S) -
Apron's Staff
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."
All About Party Food
DESCRIPTION - (H) We’ll bring out the host in you, so you can prepare for your next affair with confidence. Join us and learn how to make a variety of party foods—all delicious and easy to put together.
INSTRUCTOR(S) -
Apron's Staff
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
Bayou Basics
DESCRIPTION - (H) Enjoy the taste of the bayou and the flavors of Crescent City in this three-week series, which will highlight the everyday dishes of Cajun and Creole cooking.
INSTRUCTOR(S) -
Apron's Staff
Cooking For 1 or 2
DESCRIPTION - (H) Most cookbooks seem to provide recipes for four or more, which probably leaves you
with a lot of leftovers. But not anymore. This series will give you new and delicious meal
ideas for your entire week while helping you plan out smaller portions.
INSTRUCTOR(S) -
Apron's Staff
Dorm Room Dining
DESCRIPTION - (H) Ever wonder what you could create with a toaster oven, a microwave, and an electric skillet? A feast that will have your friends calling you the campus gourmet! In this three-part series, we will teach you some basic techniques and skills needed to create tasty but easy recipes. Plus, learn some helpful tips that will save you time and space.
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
Seafood Techniques
DESCRIPTION - (H) Learn what you need to know about seafood, including selection and preparation of fish and shellfish. This is an advanced-level class designed for those who have a significant comfort level sautéing, 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.
Big Fat Greek Cooking Class
DESCRIPTION - (H) We’ll explore the basics of Mediterranean cuisine, combining flavors, techniques, and ingredients from both the Middle East and Greece.
INSTRUCTOR(S) -
Apron's Staff
Classic Holiday Desserts
DESCRIPTION - (H) Whether they’re new to you or on your table every season, this class is sure to teach you something about these all-time favorite holiday desserts.
INSTRUCTOR(S) -
Apron's Staff
Couples Cooking - December
DESCRIPTION - (H) It’s cool outside, which means it’s time to cuddle up and cook hearty and wholesome dishes.
INSTRUCTOR(S) -
Apron's Staff
Couples Cooking - Flavors of Spain
DESCRIPTION - (H) Enjoy some simple and flavorful dishes paired with our favorite Spanish wines.
INSTRUCTOR(S) -
Apron's Staff
Crêpes
DESCRIPTION - (H) Learn how to make these “crêperie” favorites that will take you to Paris for the day.
INSTRUCTOR(S) -
Apron's Staff
Eating Your Way to Wellness
DESCRIPTION - (D) Despite all the temptation out there, it’s possible to eat well, feel well, and still look good. Our chef will show you how.
INSTRUCTOR(S) -
Apron's Staff
Fondue for You
DESCRIPTION - (H) Tired of paying those big bucks to go out to a restaurant to drop your food in a hot pot of liquid? In this class you will learn a few simple and easy methods in making fondue. We will touch on a variety (sweet and savory) of fondue so at home you can create a full menu with only a few hot pots going on your countertop for you and your company to enjoy.
INSTRUCTOR(S) -
Apron's Staff
Get Squashed
DESCRIPTION - (D) Acorn, pumpkin, and every fall squash in-between, we’ve traveled the culinary field to bring you ideas for your next dinner.
INSTRUCTOR(S) -
Apron's Staff
Girls Night Out
DESCRIPTION - (D) Just call our chefs Santa Claus! They’re prepared to fill your stocking with these amazing and flavorful recipes.
INSTRUCTOR(S) -
Apron's Staff
Holiday Bread Baking
DESCRIPTION - (H)
Nothing says “holiday” like festive, fresh-baked breads. This class will help you expand your bread-baking skills and even teach you how to make five delicious breads.
INSTRUCTOR(S) -
Apron's Staff
Holiday Cookies
DESCRIPTION - (H) Baking cookies for friends and family during the holiday season is a long-standing American tradition. In this class, you will work together to prepare an assortment of cookies to take home. (Five dozen, to be exact!)
INSTRUCTOR(S) -
Apron's Staff
Holiday Dinner Party
DESCRIPTION - (D) We’re hosting our own holiday dinner party! We’ll serve traditional and not-so-traditional menu items and all share stories of gatherings gone awry.
INSTRUCTOR(S) -
Apron's Staff
Holiday Favorites Made Fresh
DESCRIPTION - (H) In this class, we’ll look at five time-honored holiday side dishes and freshen them up using ingredients from the Publix Produce department.
INSTRUCTOR(S) -
Apron's Staff
New Years Eve Gala - Boca
DESCRIPTION - (D) The last meal of the year should be the best. Join our chefs for an informal event with great music and an impossible-to-beat menu. Happy New Year!
INSTRUCTOR(S) -
Apron's Staff
Pastry, Mousse, and Cream
DESCRIPTION - (H) Master these classic recipes and you’ll be cooking like a professional pastry chef.
INSTRUCTOR(S) -
Apron's Staff
Season's Giving
DESCRIPTION - (H) Here, there, everywhere. We’re all busy this time of year. But you can still make homemade treats and gifts. We’ll show you how.
INSTRUCTOR(S) -
Apron's Staff
The Party to be Envied
DESCRIPTION - (D) Want to be the talk of the neighborhood? These great recipes will do the trick. Everyone will want to come to your house from now on.
INSTRUCTOR(S) -
Apron's Staff
The Shoestring Gourmet
DESCRIPTION - (D) In these tough economic times, maintaining a reasonable food budget is more important than ever. In this class you’ll learn to create some great, family-pleasing dishes that won’t break the bank.
INSTRUCTOR(S) -
Apron's Staff
The Twisted Turkey
DESCRIPTION - (D) There are so many wonderful ways to prepare this big bird. Let’s put a twist on things!
INSTRUCTOR(S) -
Apron's Staff
Children aged 8 to 12 learn fundamentals of cooking for a lifetime in these engaging, fun classes.
Edible Ornaments
DESCRIPTION - (K)
Kids will love this class! We’ll make a variety of ornaments to decorate your
house with (or eat!) this holiday season.
INSTRUCTOR(S) -
Apron's Staff
Gingerbread Houses
DESCRIPTION - (K) Forgo the mess at home, and bring the family here! This class allows you and your children (up to three kids) to decorate your own gingerbread house. One adult is required for each family group; children should be at least 4 years old.
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 baking techniques, and exploring finger foods.
Limited to ages 8-12. (The class is approximately 2 hours)
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.
Teens Survivor Camp (Session I)
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 BLT, the creation of meal-size sandwiches.
Limited to ages 13-17.
INSTRUCTOR(S) -
Apron's Staff
Celebrity Chef
