Which ribs are most delicious? All ribs, all the time. Join us in a rib-off as the class barbecues and smokes pork spare ribs and baby back ribs. The class will test dry rub versus wet rub; tomato versus mustard sauces; American versus Asian pork ribs. While the ribs cook, the class will also make red cabbage-apple coleslaw, bacon potato salad, maple baked beans, and butterscotch ice cream.

Matt Sassman, an avid cookbook experimenter, loves to pull ideas from a variety of sources to throw fantastic dinner parties or cook himself a wonderful meal. Join him at the counter for a monthly class sharing dishes that inspire him, as the class enjoys crispy bacon salad with fried and fresh-shaved Brussels sprouts tossed in bacon-soy-shallot vinaigrette, glazed and braised five-spice pork ribs with a sticky glaze, scallion pancakes with a spicy soy-green onion dipping sauce, plus Chinese almond cookies.

The pantry is filled with all the baking essentials for an in-depth three-week course with Dawn Meyer focusing on the basics of baking, learning essential techniques, and creating delicious treats from scratch. This hands-on class will make cakes, cookies, quick breads, scones, biscuits, tarts, crackers, and pies including tart cherry scones, shortcakes, buttery biscuits, lemon pound cake, cherry-berry coffeecake, graham crackers, goldfish crackers, summer berry galette, rustic tomato tart, brown butter bourbon chocolate chip cookies, shortbread cookies, chocolate-cherry biscotti, apricot-white chocolate rugelach, and apple pie with crumb topping. Anyone under the age of 16 must be accompanied by an adult taking the class. #weekday