Talking Turkey

Listen as Eileen lets us in on how to prepare a safe holiday celebration!

Why so many oils?

Have you ever stepped into the oil section of the grocery story wondering why so many types of cooking oils? Which ones are the healthiest? Are there certain oils for salad dressing and different ones for crisping up your favorite fried food? In this class, Eileen teaches us why we cook with oils and which oils are best for different styles of food preparation.

It’s all about the spuds!

The Incas in Peru were the first to cultivate potatoes around 8000 BC. Eileen explores how to shop and prepare several varieties.

Let’s go to Peru and sample some!

In a Pickle

What to do with that summer harvest? Eileen gives us a simple pickling recipe that everyone can do!

Thursday at Matt’s Place

Tune in for some yummy fare ~ Join Matt for some scallops and shrimp fresh off the grill!

France! Compound Butter

Compound butter is commonly used in the French cooking technique, especially when it comes to creating sauces. Called “beurre composé,” the original French masters would bring butter to room temperature, combine finely chopped herbs, roll the butter tightly with paper, then store in cold temperatures

Lemons!

Lemons were brought to southern Italy in the 2nd century AD. Listen in to learn about all of the uses of this kitchen wonder!

Aperol Spritz

Join in the fun with 2 of our regular travelers as they teach the fine art of creating the perfect summer cocktail, the Aperol Spritz.

Vinaigrettes

Vinaigrette is the diminutive form of the French word vinaigre ("vinegar"). It was commonly known as "French dressing" in the 19th century.