Cooking Classes & Appearances

Here are the dates and locations for upcoming cooking classes, book signings and events on my calendar. Please check back for updates.

 

November 2, 2019 – Milk Street Kitchen – Boston, Mass.

What do savory tarts, fish “en papillote,” and handmade gnocchi have in common? They are all recipes designed to invigorate your everyday menus and build your kitchen know-how — and they are all techniques that we’ll be tackling in the combination hands-on/demo Master Class at the amazing Milk Street Kitchen in downtown Boston. Class size is limited, so get your tickets now. 

November 15, 2019 – Cooks of Crocus Hill – St. Paul, Minn.

I am thrilled to make my first visit to Cooks of Crocus Hill  to teach a demo class with recipes from the new book. I’ve been hearing about this school for years, and I just know it’s going to be wonderful! Yay! Get your tickets here.

October 19, 2019 – Stonewall Kitchen – York, Maine

I’ll be presenting a lunchtime demonstration class to promote my new cookbook, All About Dinner: Expert Advice for Everyday Meals, at The Stonewall Kitchen Cooking School located next to their flagship store in York, Maine. 

November 12 & 13, 2019 – Zingerman’s – Ann Arbor

I’m excited to return to Ann Arbor to participate in a series of events to promote my new cookbook, All About Dinner: Expert Advice for Everyday Meals. There will be a class at BAKE! and a dinner at the Zingerman’s Roadhouse. Check back for details. 

December 2, 2019 – 92nd Street Y – New York City

Join me for a conversation and book signing at New York’s 92nd Street Y.  Presented in collaboration with Kitchen Arts & Letters, I’ll be sharing the stage with Margaret Sullivan, media columnist for the Washington Post. It’s going to be a lively conversation! 

 

Online Classes at Bluprint

Take a class (or two) with me anytime and anywhere by signing up for my online classes (one on roasting and one on braising). These links will offer you a discounted enrollment.
Roasting Techniques Every Cook Should Know
Secrets of Slow Cooking: Mastering the Braise