2026 Schedule
During the first half of 2026, we’ll reflect on seasonal foods, traditional preservation, and the enduring connections between our kitchens and those of our ancestors.
The Vegetables That Waited: A Tribute to
January 20, 2026
Some vegetables didn’t need to be flashy—they just needed to last. In this class, we’ll celebrate the garden keepers that once carried families through the winter months. We’ll respect their role in food history while updating them with modern techniques and flavors that feel right at home today. SNOW DATE: Jan. 22
Rolling with Garganelli: Homemade pasta, Winter-style
February 17, 2026
Join us for a hands-on pasta-making adventure as we create garganelli, a traditional hand-formed pasta with a delightfully ridged shape. We’ll use a special tool designed just for this pasta, and everyone will get to take home their tool. We’ll finish things off with a seasonal vegetable sauce, highlighting the best winter produce and continuing the theme we kicked off in January. No pasta experience required—just curiosity and a sense of humor. SNOW DATE: Feb. 22
Cracking the Code: Naturally Dyed Eggs
March 17, 2026
Many of us grew up using humble onion skins to create rich, mahogany-colored Easter eggs, and in this hands-on class we’ll build on that tradition. Using a variety of vegetables and natural ingredients, we’ll explore how to coax out greens, yellows, blues, and more to create a cheerful rainbow of naturally dyed eggs. Along the way, we’ll talk a bit about the “why” behind the colors, share a few memories, and enjoy getting our hands a little colorful. SNOW DATE: March 19
“Put an Egg on It”
April 21, 2026
“Put an egg on it” has become a familiar phrase in my family—and for good reason. Across cultures, eggs are often the finishing touch that turns a simple dish into something special. In this class, we’ll explore how eggs are used in traditional recipes from around the world, from Asian fried rice to Pennsylvania Dutch dummes, with several stops in between. We’ll talk about why eggs play such an important role in these iconic dishes and sample a variety of preparations that show just how versatile—and beloved—eggs can be.
Not Just Salad & Pie: Spring Greens and Rhubarb
May 19, 2026
Spring cooking is all about fresh starts, and nothing says “the season has changed” quite like greens and rhubarb. In this class, we’ll look beyond the usual salads and pies to explore creative and traditional ways to use these springtime staples. Expect practical ideas, seasonal inspiration, and plenty of reasons to welcome spring back into the kitchen.
A Little Tang Goes a Long Way: Flavored Vinegars from Scratch
June 16, 2026
In this hands-on class, we’ll explore how to make flavored vinegars from start to finish using simple ingredients and time-tested techniques. We’ll also look at the many ways these vinegars can enhance cooking, adding brightness and balance to both simple and special dishes. You’ll leave with practical knowledge, fresh ideas, and a custom vinegar you’ve created yourself.