December 2017
The epitome of Christmas- the Iced Sugar Cookie!
Pastry Chef Angela Salvatore Forget messy sprinkles and up your holiday cookie game with royal icing decorated sugar cookies. In this cookie class dedicated to the quintessential sugar cookie we will reign in royal icing. In past years we have included an iced cookie with our holiday cookie class and found disappointing results due to the time consuming nature of the iced cookie. Sooooo, this year we have an evening for just iced cookies! Pastry chef Angela Salvatore from Gateau Marche will…
Find out more »April 2018
A Spring Foraging Dinner Cooking Class
Tuesday April 10th, 6:30 to 10:00PM Chef Dawn Bruckner of La Belle Aurore Welcome spring with this wonderful class of foraged spring roots, shoots and leaves! Chef Dawn Bruckner is no stranger to the foraged foliage at her farm to table restaurant in Niantic. In this class we will learn about what to forage for in the spring- either in the wild or at your favorite farmers market.
Find out more »March 2019
Knife Skills 101
Knife Skills 101- Vegan: Master the most important tool in your kitchen Tuesday March 5th, 6:30 to 10:00PM Chef Terry Walters Nobody chops more vegetables than those following a vegan diet so I thought it appropriate to ask Terry Walters to teach a knife skills class! In this class we will learn basic knife skills, which will include sharpening, understanding the different kinds of knives, what to look for, and all of the cuts- dice, chop, slice and julienne. Trust…
Find out more »Fermentation Workshop
CLEAN FOOD Fermentation Workshop Tuesday April 16th, 6:00 to 9:00PM Terry Walters Cultivating Nutrition, Taste and Good Health This hands-on fermentation workshop will empower you with knowledge and know-how to make fermented foods part of your daily ritual. Known to improve taste, increase nutrients, and support a strong immune system, fermentation has been used for centuries as a sustainable and delicious way to preserve the harvest and sustain good health. Participants will learn a variety of approaches to fermenting seasonal…
Find out more »Around the World with Wine and Cheese
Friday March 29th, 6:30 to 8:30PM Sylvia Sobocinski of Complements by Caseus Join Sylvia, from Complements by Caseus, for an exploration of cheese and wine pairings from around the world. Our tasting trip will feature a cheese 101 primer and 6 pairings, including two quick cheese appetizers that you can make to get any party started! If you want to know more about cheese and how to pair it with wine, this is the class for you! Come ready to…
Find out more »April 2019
Special Wine Dinner
A Special Wine Dinner with Chef Mellie Lynn of Tiny Kitchen Big Heart Saturday April 2nd, 6:30 to 10:00PM Chef Mellie Lynn of Tiny Kitchen Big Heart Wine, the nectar of the gods, is the perfect accompaniment to an exquisitely prepared meal. Please join Chef and Sommelier Mellie Lynn of Tiny Kitchen Big Heart for a special wine dinner. Each wine in this dinner will be perfectly paired to bring out the flavors of the food heightening the dining experience…
Find out more »Wine Dinner with Chef Mellie Lynn
A Special Wine Dinner with Chef Mellie Lynn of Tiny Kitchen Big Heart Wine, the nectar of the gods, is the perfect accompaniment to an exquisitely prepared meal. Please join Chef and Sommelier Mellie Lynn of Tiny Kitchen Big Heart for a special wine dinner. Each wine in this dinner will be perfectly paired to bring out the flavors of the food heightening the dining experience to a new level. Chef Mellie Lynn will entice your senses at this dinner…
Find out more »Fermentation Workshop
Clean Food Fermentation Workshop with Terry Walters Cultivating Nutrition, Taste and Good Health This hands-on fermentation workshop will empower you with knowledge and know-how to make fermented foods part of your daily ritual. Known to improve taste, increase nutrients, and support a strong immune system, fermentation has been used for centuries as a sustainable and delicious way to preserve the harvest and sustain good health. Participants will learn a variety of approaches to fermenting seasonal produce and will make and…
Find out more »Vegetarian Indian
Chef Pam Lillis Friday April 26th, 6:30 to 10:00PM I have always loved Indian food. Full of spice, a little heat (or a lot- depending) and an easy thing to make Vegetarian. There is a wonderful Indian Market in Orange CT that I love to go to and explore the aisles. Shelf upon shelf of spices, nuts, teas and produce. When Pam told me she taught Indian cooking- I was all in! In this class we will explore the spices…
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Contact Us
Essex Board of Trade, Inc., P.O. Box 322
Essex, CT 06426 860-767-3904 or email message@experienceessex.com
