Feel transported to a Parisian pâtisserie, as this hands-on class discovers magnificent macarons. Join Barclay Nichols in the kitchen creating a myriad of macaron variations, including banana flavored shells with a strawberry Italian meringue buttercream, lemon shell with a raspberry buttercream, and Fiori di Sicilia with lemon curd filling. #weekday

Building flavors to create three sensational seafood soups requires more than simply adding water, or perhaps a miracle. This hands-on class will create fresh clam chowder with fried clam garnish, scallop-leek-fennel bouillabaisse with rouille croutons, and creamy shrimp bisque with gruyère pastry straws.

Sharon Tutko, health and wellness coach, offers dishes with bursts of flavor to bump up the fiber and protein in your diet with Minnesota wild rice, buckwheat, Einkorn wheat, quinoa, arugula, Swiss chard, leeks, spinach, and kale, starting with a winter vegetable buckwheat crostata with white cheddar and lemon-sesame honey drizzle. Enjoy wild rice pilaf with roasted butternut squash, arugula, pecans, cranberries, and feta, plus a quinoa Buddha bowl with massaged kale, roasted carrots and chickpeas topped with 3-ingredient tahini dressing and hemp seeds. #vegetarian #healthy #weekday