Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This very popular participation class will show everything you need to know about preparing and cooking all different kinds of fish and shellfish which vary based on the best availability that day. Choose the dishes you most want to learn with our fish expert, Jon Lowe, with much flexibility of how fish will be prepared. Using a luxurious array of fish and seafood including tuna, salmon, oysters, mussels, scallops, crabmeat, white fish, and shrimp to create a one pot dish like paella or bouillabaisse or cioppino, crab cakes with lemon aïoli, fish tacos with rice and pico de gallo, sushi, risotto, homemade pasta, and a variety of sauces that pair with fish - smoked tomato, mushroom jus, and fondue. Everyone receives an extensive recipe packet.

The annual bounty of sensational New Mexico Hatch chile peppers has arrived just in time for an evening of excitement and good food at the counter with Matt Sassman. Enjoy fire-roasted Hatch chile queso dip with fresh corn tortilla chips, Hatch chile and mushroom-stuffed pork tenderloin, Spanish-style rice with Hatch chiles, fire-roasted Hatch chile and corn-stuffed zucchini bites with tomatoes and roasted sweet bell peppers, plus chocolate brownies and Hatch chile-vanilla bean ice cream, along with a pineapple-Hatch chile margarita.

Sharon Tutko met her in-laws for the first time on a trip through the coast of Spain and Morocco, and shares some memorable moments of favorite spices and a luxurious "peasant-style" luncheon sitting cross-legged on the floor. This hands-on class will create Moroccan bissara - split pea soup with grilled fluffy pita, b'stillah - a flavorful chicken and ground almond phyllo pie scented with saffron and ginger and turmeric, grilled vegetables - eggplant, zucchini, peppers, and asparagus marinated in chermoula sauce with bold garlicky flavors, plus fresh orange segments in minted-orange blossom water served with a simple and divine cardamom-scented rice pudding.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.