Anytime is the perfect time for fondue - whether with family, friends, or at a party. Originating in 18th-century Switzerland as a way to make use of hardened cheese and bread, people dipped cubes of bread into melted cheese with wine. The name comes from the French word fonder, meaning “to melt.” In this class, we’ll explore fondues from around the world: traditional cheese, classic Swiss, beef bourguignon, crab, bleu cheese, and tempura. For dessert, we’ll dip fruits, cakes, and brownies into rich chocolate, smooth butterscotch, and other sweet fondues. To complete the experience, we’ll also prepare a variety of flavorful sauces and dips. NOTE: $15 in class supply fee due to instructor Bring containers to bring your creations safely home.

Discover the flavors of Ireland with a blend of traditional dishes and a touch of history about St. Patrick’s Day. Start with a smoked fish pâté appetizer, then enjoy hearty mains such as Guinness-braised beef or tender beer braised pork. Celebrate the humble potato with classic colcannon (mashed potatoes with cabbage) and savor cabbage with bacon on the side. No Irish table is complete without freshly baked soda bread, and for a sweet finish, indulge in a rich and delightful jam cake. NOTE: $15 in class supply fee due to instructor Bring containers to bring your creations safely home.