Collection: Products

Monday, July 14 - Thursday, July 17, 10:00 am – 12:30 pm

Chef Heather Ude presents:  

Teen Camp: Fresh Picked From the Farmer’s Market Ages 12-16

 

$245 for all 4 days

 

One trip to your local farmers market and you’ll experience bountiful bunches of seasonal fruits and veggies, freshly baked bread, honey, and more. Fresh picked, uber nutritious, and regionally supported, join Chef Heather this week and introduce yourself to what’s growing right in your own backyard. Bring home new skills, tasty recipes, and a love for cooking with fresh ingredients!

On the menu:  

Monday, July 14: Lemon Chicken Skewers with Green Goddess Dressing, Summer Veggie & Herb Garden Salad, and Quick Strawberry Jam with Ricotta Lemon Toast

Tuesday July 15: Chicken Meatballs with Noodles & Lemon Parmesan Cream Sauce, Fresh Herb Biscuits with Sundried Tomato Compound Butter, and Panna Cotta with Balsamic Strawberries

Wednesday, July 16: Pork Tenderloin Sliders with Summer Giardiniera, Lemon Sicilian Potato Salad, and Strawberry Glazed Old-Fashioned Donuts

Thursday, July 17: Farmers Market Pasta, Dill Pickle Galettes, and Individual Jumbleberry Crumbles

 

 

Monday 6/9 - Thursday 6/12 -  10:00 am – 12:30 pm

Chef Heather Ude presents:  

Teen Camp: The Great Marcel’s Bake Off - Ages 12-16

 

Ready, set, bake! On days 1-3, learn baking techniques for everything from flaky pastries and decadent cakes to scrumptious cookies and delicious pies. On Day 4, put your skills to the test in our Great Baking Cook-Off, the ultimate baking challenge where you’ll go head-to-head with fellow participants to create mouthwatering treats that will wow the judges (and your taste buds)!

On the menu: 

 

Monday June 9: Cakes and Cookies-  Blueberry Lemon Curd Cupcakes with Vanilla Buttercream, Strawberry Glazed Old Fashioned Donuts, and Lemon Crinkle Cookies

Tuesday June 10: Pastry and Breads- Summer Fruit Galettes, Strawberry Mascarpone Tart, and Cinnamon Rolls from Scratch

Wednesday June 11: Chocolate - Pate au Choux Cream Puffs with Vanilla Pudding Filling and Chocolate Sauce, Chocolate Truffles, Quick and Easy Chocolate Mousse with Whipped Cream and Kirsch Cherry Sauce, and Chocolate Souffles

Thursday June 12: Competition & Awards Day!

 

2/17/2025 - 11:30 am - 2:00 pm

 

No school! Come discover the art of making fresh pasta from scratch! Our teen classes are building blocks for learning the fundamentals of cooking. Start with the basics by making your own dough. Master traditional pasta shapes such as fettuccine and ravioli, paired with classic complementary sauces

 

 On the menu: Homemade Fettuccine with Classic Ragu, Three Cheese Ravioli with Brown Butter Sage Sauce, and Fresh Gnocchi with Creamy Parmesan Sauce, and Winter Fruit Crostada

 

 

10/27/2024 - 2:00 - 4:00 pm

Chef Heather Ude Presents Teens: Techniques in French Cooking (Hands On)

Our teen classes are building blocks for learning the fundamentals of cooking. French dishes can sound fancy and refined, but mostly, they are full of all the oo-la-la flavors we love! Classic French ingredients and cooking styles are incorporated in this classic meal that will have you saying oui, oui, oui! Bon Appetit!

On the menu: Savory Prosciutto Gruyere Crepes, Roasted Pork Tenderloin with Apples and Sage, French Mashed Potatoes, and Classic Creme Brulee

• KEEPS TORTILLAS READY: Keep your tortillas, pancakes, waffles and crepes warm and soft in this terra cotta warmer! Perfect for meals that take a while or for when you want to have dinner ready ahead of time. • ATTRACTIVE DESIGN: This warmer is constructed of beautiful terra cotta that adds to the look of any kitchen! The inside is glazed to make it easier to remove your tortillas. • EASY TO USE: Just soak the base of the ceramic tortilla warmer in water and then heat the base and the lid in the oven or microwave. This will keep your tortillas warm and moist at the dinner table for up to 30 minutes! • MICROWAVE AND OVEN SAFE: This versatile tortilla keeper can be placed in the microwave or the oven after you soak the base. Ensure that you have hot and ready tortillas or pancakes throughout your entire meal! • MEASUREMENTS AND CARE: Tortilla warmer container measures 8.5 x 4.25 inches. Interior measurements: approx. 7 x 2.75 inch. Not dishwasher safe, hand wash only.

Brighten any dish with these vibrant, edible flowers. Perfect as a decorative garnish, they add a splash of color to a variety of presentations. While they are a delightful addition to salads, for the best visual impact, serve the dressing on the side to preserve the flowers' vivid hues—vinegar can alter their color.

Ingredients: Cornflower Petals, Marigold Petals, Rose Petals

11/21/2024 - 6:30 - 9:00 pm

Chef Brandy Fernow Presents Thanksgiving in the Rockies (Hands On)

Elevate your Thanksgiving feast with the rugged and comforting flavors of the Rocky Mountains. Chef Brandy showcases the classic warmth of Thanksgiving with the bold and hearty flavors of the Rocky Mountain region. From game meats and wild mushrooms to root vegetables and fresh herbs, you'll gain an appreciation for the region's natural bounty. Wine and beer included in class.

On the menu: Skewered Bison Meatballs, Slow-Roasted Onion and Golden Apple Soup with Gruyere Crouton, Sumac-Crusted Pork Tenderloin with Cranberry Maple Chutney, Camembert and Chive Mashed Potatoes, and Huckleberry Buckle with Warm Cinnamon Cream

With over 75 seasonally inspired, approachable snack boards, recipes, and cocktails, The Art of the Board has all you need for fun, stress-free entertaining year-round. Packed with tips, tricks, and ideas, you’ll be inspired to whip up your next snack board masterpiece—whether it’s creatively plating your Thanksgiving leftovers to impress your family or wowing your friends with your knowledge of fancy cheese and charcuterie. Not sure where to start? No problem! The in-depth introduction walks you through equipment and ingredients, and the Hopeless Hostess Appendix covers everything from Board Care 101 to step-by-step explanations and

AMES BEARD AWARD WINNER • Offering a foundational approach to cocktails, this manual from a James Beard Award-winning trailblazer will have you understanding and creating original drinks like a seasoned barkeep.

Take a raucous romp through the essential stages of fashioning cocktails and learn the hows and whys of bartending with acclaimed mixologist Toby Maloney and the team from The Violet Hour. When the pioneering cocktail bar opened in Chicago in 2007, it set a high standard with an innovative training program that teaches not just how to replicate classic cocktail recipes flawlessly, but how to embrace ingenuity, make smart decisions, and create original, inspired recipes from rote. Like cooks who can peer into their pantry and whip up dinner on the fly, no recipe needed, those who follow the methods in The Bartender's Manifesto will have the technical foundation and confidence to take their cocktail skills to the next level and fabricate a drink from any ingredients at hand.

First, dive deep into the mechanics of creating cocktails with the right balance, texture, aroma, and temperature. From there, Toby goes well beyond the fine-tuned mechanics of the craft, covering how to kickstart the creative process and bring professional-level complexity and sophistication to drinks. Additional essays offer insider intel on how to offer top-notch hospitality (at the bar and at home), find comfort in the everyday rituals of the craft, and spark surprise and curiosity in the process. With detailed insights into The Violet Hour’s greatest recipes, expert tips from bar alumni, and helpful step-by-step illustrations and photographs, readers will come away with a deeper understanding of what makes the bar’s training program so legendary, plus the superpower of creating imaginative cocktails that reflect their personal style and creativity.

The Cocktail Atlas takes readers around the world, through the lens of a cocktail glass, exploring the links between people, place, and taste. Organized by continent, each country covered has a thorough description of its customs, indigenous food and drink, topography, distilling traditions, and cocktail scene. These are followed by at least one cocktail recipe, which is either an iconic beverage of the land or an original interpretation inspired by local ingredients. Accompanied by illustrations and maps of each continent, this book is an exhaustively comprehensive, extensively researched, uniquely lively, and informative addition to any cocktail library. Hardcover Book with Printed Laminated Cover; 9 1/8 X 10 7/8 inches; 304 pages.

An IACP Cookbook Award winner for Design and for Food Photography & Styling, the debut cookbook from The Cook’s Atelier—the international culinary destination and cooking school in Burgundy—is a beautifully photographed resource on classic French cuisine and an atmospheric chronicle of a family’s life in a charming French village.

Mother and daughter American expats Marjorie Taylor and Kendall Smith Franchini always dreamed of living in France. With a lot of hard work and a dash of fate, they realized this dream and cofounded The Cook’s Atelier, a celebrated French cooking school in the storybook town of Beaune, located in the heart of the Burgundy wine region. Combining their professional backgrounds in food and wine, they attract visitors from near and far with their approachable, convivial style of cooking.

Featuring more than 100 market-inspired recipes and 300 exceptional photographs by Anson Smart, this comprehensive reference is an extension of their cooking school, providing a refreshingly simple take on French techniques and recipes that every cook should know: basic butchery, essential stocks and sauces, pastry, dessert creams and sauces, and preserving, to name a few. Seasonal menus build on this foundation, collecting recipes that showcase their fresh, vegetable-focused versions of timeless French dishes, such as:

• Green Garlic Soufflé
• Watermelon and Vineyard Peach Salad
• Little Croques Madames
• Sole Meunière with Beurre Blanc and Parsleyed Potatoes
• Seared Duck Breast with Celery Root Puree and Chanterelles
• Madeleines
• Plum Tarte Tatin
• Almond-Cherry Galette

Stories of food and life in the village and the unique atmosphere of the atelier accent this personal cookbook. We can almost hear the clanking of the copper pots, the hiss of the vintage espresso machine, and the merriment around the table, as we meet some of the region’s best small farmers and artisanal producers and experience how Taylor and Smith Franchini’s family work together to create this special place.

More than a practical introduction to classic French cooking, this richly illustrated volume is also a distinctively designed celebration of the French art of joie de vivre and an inspirational primer on adopting elements of the French lifestyle, no matter where you live.

Enjoy the comforts of the English countryside with 100 seasonal recipes to savor throughout the year and thoughtful essays about living farm-to-table—from British chef-turned-farmer Julius Roberts.

“A heartwarming and uplifting book. The recipes are utterly gorgeous.”—Nigel Slater

“Julius is a true artist and his talents are an inspiration.”—Courteney Cox

Professionally trained chef Julius Roberts left a busy and frantic London restaurant life to pursue his dream of living sustainably on a small farm in the English countryside. The Farm Table transports us to his farmstead, taking us through a calendar year with diary entries and images grounded in the natural world. We take joy in reading about new goats and sheep being born, learn to grow some vegetables, and forage for simple herbs and flowers, all while discovering Julius's outstanding recipes.

Broken into sections based on the season, The Farm Table encourages cooking with seasonality in mind through scrumptious recipes to inspire joy and confidence in the kitchen.

Recipes include:

• Fall: Braised Pumpkin with Sage and Hazelnuts; Plum and Fig Leaf Jam
• Winter: Chicory Tart Tartin with Thyme and Cheese; Slow Cooked Squid with Saffron and Chickpeas
• Spring: Spicy Green Salad with Nuts and Pecorino; Barbequed Wild Quail with Garlic Butter and Tahini Sauce
• Summer: Squash Blossom Ravioli; Fire Grilled Plums with Brandy, Labneh, and Mint

Combining honest tales from farming life, delicious home-cooked recipes, and stunning photography of the Dorset countryside and coast, The Farm Table encourages us to embrace the pace of a slower life, take inspiration and delight from nature, and always gather around the table to enjoy the journey.

A beautiful new edition of the beloved cookbook capturing the spirit of Julia Child's debut TV show, which made her a star and is now featured as the centerpiece of Max's Julia.

The French Chef Cookbook is a comprehensive (Aïoli to Velouté, Bouillabaisse to Ratatouille) collection of more than 300 classic French recipes.

By 1963, Julia Child had already achieved widespread recognition as the bestselling author of Mastering the Art of French Cooking, but it wasn’t until her television debut with The French Chef that she became the superstar we know and love today. Over the course of ten seasons, millions of Americans learned not only how to cook, but how to embrace food. The series completely changing the way that we eat today, and it earned Julia a Peabody Award in 1965 and an Emmy Award in 1966.

From that success came The French Chef Cookbook, Julia’s first solo cookbook, written with all the wit, wisdom, and joie de vivre for which she is rightly remembered. Organized by episode—”Dinner in a Pot,” “Caramel Desserts,” “Beef Gets Stewed Two Ways”—the book, like the television show on which it is based, is a complete French culinary education, packed with more than 300 delectable recipes—including timeless classics like Cassoulet, Vichyssoise, Coq au Vin, Croissants, and Chocolate Mousse.

The definitive companion to Julia's groundbreaking television series, The French Chef Cookbook is now available in a beautiful new edition, sixty years after Julia first took to the airwaves.

A Food & Wine Best Cookbook of the Year From James Beard Award–winning chef, Food Network host, and author John Ash, The Hog Island Book of Fish & Seafood takes a comprehensive dive into the world of cooking shellfish, crustaceans, finned fish, and many more. Foreword by Stuart Brioza

Whether you’re a novice or a pro, a workaholic or a busy parent, this book will empower you with tools, tricks, and shortcuts to get dinner on the table night after night. Every ingredient is easy to find, plus you’ll find plenty of swaps and options throughout. Each of the recipes (most brand-new with a handful of fan-favorites) includes prep time, cook time, and quick-reference tags.

With recipes to feed a crowd, an entrée for every palate, a whole chapter of meatballs, and plenty of pantry essentials, The Modern Proper is your new essential cookbook.

The Carlstitch Collection offers a clean white base napkin with a pop of color along the edge. The cloth-like feel bridges the gap between linen and disposable napkins. Made from biodegradable materials, these napkins are eco-friendly and a joy to use. Some colors are also available in 15ct, or 50ct packs.

The Deluxe Napkin collection is the perfect opportunity to add a sophisticated splash of color to your table. The cloth-like feel bridges the gap between linen and disposable napkins. Made from biodegradable materials, these napkins are eco-friendly and a joy to use. Some colors are also available in 15ct, or 50ct packs.