OLIVE OIL DISCOVERY

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How it all began…I started offering Olive Oil Tastings and Tours in Southern France and these were the first classes I offered upon returning to Ohio. This all encompassing class offers you the opportunity to learn everything you wanted to know about olive oil from an expert, one who has worked in olive oil mills and judged olive oil competitions. I offer a professional tasting of 4 unique olive oils accompanied by 3 savory and 2 sweet recipes that you will make yourselves. This class is gluten-free friendly!

TRADITIONAL SICILIAN CASSATA CAKE

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Authentic Sicilian Cassata is an historically aristocratic dessert with origins in 15th century Sicily. Authentic Sicilian Cassata is a bit of a work of art using marzipan of both almonds and pistachios to enrobe a sponge cake filled with delicious sweetened ricotta. This is NOT Cleveland Cassata with strawberries and custard. There are no strawberries or custard…rather this incredible and decadent cake is rich in sweet and bitter almond notes. This is the cake that won FIRST PLACE by Cleveland.com/The Plain Dealer judges for BEST CASSATA in CLEVELAND!

FRENCH MACARONS

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Our most popular class to date! This 2 hour hands-on workshop will have you making your very own authentic French Macarons. This is the real thing…the recipe that we mastered in Paris, no substitutions or short cuts! We use local, seasonal, and organic ingredients to take this Parisian pastisserie to the best level. Each participant will take home one dozen of their own French Macarons.

A BURGER THAT CAN'T BE BEET

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This class combines a variety of locally grown produce for a flavorful and surprising cooking class that is suitable for those who may be vegan, gluten free, nut free, soy free and more! Come one and come all! We can guarantee that you will not be dissappointed by this surprising recipe that will surely become a staple to have on hand. We are never without them in the freezer, ready for the perfectly quick and incredibly delicious meal.

VENETIAN PETIT FOURS

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Inspired by the Italian flag tricolor petits fours cakes that you find in every Italian bakery, we are making three marzipan-inspired joconde sponge cakes: pistachio, almond, and raspberry. To stack these naturally and delicately colored layers, we will be using a pistachio ganache and a raspberry jam filling. Finally, we will cut them into petits fours and cover them in dark chocolate ganache, decorated with chopped freeze dried raspberries and ground pistachios. As it is so easily gluten free, we are offering it only as a deliciously gluten free option, so more can participate!

CROISSANTS

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Croissants are intimidating! Fragile and time consuming, they can be quite the undertaking in a home kitchen. Using this Parisian recipe, we are making these classics with organic flour and local butter in a 3 hour workshop where you will make your own laminated dough, ready for croissants or pain au chocolat!

CHOCOLATE & CARAMEL CLASSIC FRENCH TARTS

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Chocolate and caramel and tarts…what can I say, this is a really delicious class! If you have any affinity towards either of these two delectable classics, I will personally guarantee that you will enjoy this class very much!

FRENCH CLASSICS AUTREMENT

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We are reimagining these classic recipes differently in this remarkably delicious class: focusing on organic and local whole ingredients, but eliminating all gluten, some dairy and more. Gluten free is no longer a sub-par substitute for the real thing! In this class we have masterfully recreated three French classics using whole organic and local ingredients…and they happen to be gluten free!

SAVORY PUFF PASTRY

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Puff Pastry is delicious no matter what you may pair with it! Admittedly, my favorite recipes are with the savory accompaniments and we are sharing those in this workshop. We will be making 19th century and French classics, all of them timeless and sure to make their way to your dining table.

MILLE FEUILLE PUFF PASTRY

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Mille Feuille translates as one thousand leaves. The great news is that you do not need to layer this dough a thousand times to achieve this abundantly flaky goodness. In this class, you will create and laminate your own puff pastry dough to turn into this French classic: mille feuille traditionally filled with mousseline cream. A very rich and buttery class in the French tradition!

FRANGIPANE PUFF PASTRY

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I cannot think of one pastry ingredient that I enjoy more than Frangipane! This delectable almond cream lends itself to so many French classics; in this class, it finds itself with Puff Pastry to make two classics. Galette des rois in a national staple in France during the month of January, but why not learn to make it anytime of the year. Sacristan is a lesser known specialty of Saint-Rémy-de-Provence, but sure to become one of your favorites.

CHOCOLATE MONTEBELLO CAKE

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A rich chocolate cake with pistachio pastry cream in the middle and a deep red berry marzipan surrounding it. Finished with a cream icing and raspberry and pistachio accoutrements. Titled “the best cake that I ever ate” by those who have tasted it.

BISCUITS & BUTTER

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As easy as biscuits are to make, they are just as easy to ruin! We’ll have you making the best biscuits ever and what is a biscuits without butter? American, European, etc…we teach you all you want to know about butter and better yet how to make it yourself. We expand upon that with some regional favorites of compound or flavored butters.

BÛCHE DE NOËL

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Our Bûche de Noël class is a holiday tradition! After working with our expert friends in Paris, we are delighted to share with you our elegant and refined Vanilla Almond Yule Log Cake. A classic and delicate pairing of three origins of vanilla beans and Sicilian almonds make for a truly delicious dessert that is a delightful addition to any holiday meal.

THIS CLASS IS OFFERED IN DECEMBER.

NATIVE PIES

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Celebrating native ingredients, we bake up delicious pies from scratch just in time for the holidays. This class is a must before Thanksgiving! Each participant will take home everything they need to finish baking two 10-inch pies for Thanksgiving Day!
THIS CLASS IS HELD THE WEEKEND BEFORE THANKSGIVING.

SICILIAN STREET FOODS

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A agriculturaly rich island, Sicilian cuisine is a reflection of these amazing products. Often imitated, we are sharing with you the traditional recipes of our ancestors, using a mix a vibrantly local and authentic Sicilian ingredients. Practical recipes that are delicious and sure to be enjoyed by your family and friends!

SICILIAN CANNOLI

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Cannoli are simple and delicious to make at home. Of course, we are using the very best local, organic authentic ingredients to make this Sicilian staple of desserts. Like our other hands-on baking classes, you will be working to make your own cannoli to take home.

LE FRENCH PICNIC

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This class explores some of the quintessential French culinary essentials. Crêpes are one of the most popular foods in France and around the world for a very good reason: they are versatile and delicious! We are respecting the French galettes and crêpes by showcasing the correct way to do them. Accompanied by an unforgettable vinaigrette and its buttery salad, a creamy and flavorful béchamel, and our adopted French family’s recipe for chocolate mousse, it is a class that will transform your meals at home.

FRENCH CONFECTIONS

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A trio of French delights! These French specialties are classics from Paris, Bordeaux, and Provence. Learn the stories and legends behind each of these iconic sweets and more importantly, learn to make them at home!

FARMER'S TABLE

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We were locavore before being locavore was cool! A lot of people use ‘local’ as a buzz word these days, but we truly live it out. We trust our local food growers and value the relationship we have with them. We now teach this class directly at Richardson Farms, rather than ‘farm to table’, we are going ‘table to farm’. Included in the seasonal inspired menu is a tour of the farm, offered by 5th generation farm, Bill Richardson. Class occurs seasonally from July through October.

COUNTY FAIR FOODS

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Certainly our most whimsical class, as we recreate fair food favorites with one distinct difference: using the best local, artisan and organic ingredients. We take these very best ingredients and using only our 100% extra virgin olive oil, create a wholesome version of these classics that you can feel good about enjoying. This class takes place outdoors, on the farm, to make for a true summer experience!

NASHVILLE SOUTHERN COOKING

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What is more American than Southern Cuisine with its unique flavors and rich tradition! In this class, we explore some Southern classics and modern favorites. This class is typically offered May through September.

BASICS OF CANNING

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Preserve the seasonal bounty from your own garden or local farm in this canning class that will teach you the basics of home canning. Canning is an excellent way to preserve the most flavorful and nutritionally dense fruits and vegetables as well as an economical way to enjoy delicious seasonal produce year round. Canning your own goods has you in control of all the ingredients. While we teach you safe canning techniques, we also teach the most delicious and flavorful canning techniques that use only the best ingredients.

CHOUX PASTRY: CREAM PUFFS & ECLAIRS

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Choux is one of my favorite French words. Not only does it refer to these adorable cream puffs, it also is a term of endearment! These cute cream puffs are our newest favorite dessert to make…and eat! They can be intimidating, but we help you master them so you can bake to impress. They are versatile and delicious…a great way to let you creativity shine!

BROWN BUTTER BAKING

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If you have tried our signature macaron flavor, you know how delicious brown butter tastes! Known as ‘beurre noisette’ in French, or hazelnut butter, it is nutty, toated, aromatic and delectable. It can be used in all applications, savory and sweet. In this class, we show you how to master making brown butter with local butter from Minerva Dairy and use it in classic recipes. Each participant takes home their own 6” rosette cake and a few cookies.

YEAST BREADS

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Homemade bread making can be intimidating. This class offers three yeast based breads that take the stress out of baking at bread at home. These fairly fool proof recipes will have you enjoying homemade bread in no time!