Give a Gift for Life
Virtual Cooking Classes
A Fun Way to Include Family from Near and Far!
Trying out new things is always enjoyable! We offer six virtual cooking classes, each with a unique learning experience. You can choose to attend one class, three classes, or all six of them!
We'll send you a shopping list a week before the class every month. After the course, you'll get recipes and a recorded Zoom class for one week. If you miss the class, you can watch the recorded Zoom class at your convenience and schedule a 30-minute Q&A session with us. Please note that only one computer per household is allowed, but there is no limit to the number of attendees in the home
January 6: Let's kick off our first virtual cooking class by celebrating Chinese New Year by learning how to make veggie eggrolls and pork dumplings!
February 4: Chickpea Meatballs in Tomato Sauce and Chopped Salad with Red Wine Vinaigrette
You won't believe it's a vegetarian dish! There is no need to use a "meat substitute" product! Save money, and let's use "real" veggies that taste good!
March 3: Salmon Ochazuke (Green Tea Over Rice) with Sauteed Asian Vegetables
Chef Aric will show you how to elevate a simple Japanese soul food into a "Wow" dish. He will show you how to prepare the fish and cooking techniques, and what "Umami" actually does when you make a simple food. At the end, Chef Aric will show you how to plate and present the dish.
April 7: Simple Chicken Breast with Green Beans and Forbbiden Rice
You will learn how to blanch green beans, a little history about Forbbiden Rice, and a very basic Pan Seared Chicken Breast. At the end of the class, Chef Aric will show you a simple sauce to elevate the dish and how to plate it so it looks like a restaurant-quality dish!
May 5: Simple Pork Loin with Rapini, Cannellini Beans, and Pork Jus
Who said Pigs are dirty? Chef Aric will tell you how it started, the myth, and his answer. You'll also learn how to tie the meat, make canned beans more tasteful, and sautee vegetables. At the end of the class, Chef Aric will show you a simple sauce to elevate the dish and how to plate it so it looks like a restaurant-quality dish!
June 2: Simple Beef with Pan Roasted Potatoes and Brussels sprouts
You will learn how to use blanched veggies to the next level! Chef Aric will talk about the differences between blanching and cooking potatoes. Then, Chef Aric shows you how to cook beef at your favorite temperature.
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