Parathas are a flaky South Asian flatbread that are delicious as an accompaniment with a main dish or can be a wonderful base for creative fillings. During this class, you’ll learn how to knead, roll, and cook these flatbreads and then prepare fillings for a delicious lunch or dinner.
DurationParathas are a flaky South Asian flatbread that are delicious as an accompaniment with a main dish or can be a wonderful base for creative fillings. During this class, you’ll learn how to knead, roll, and cook these flatbreads and then prepare fillings for a delicious lunch or dinner.
Along the way, Preeti will discuss how to incorporate Ayurvedic principles into everyday cooking for holistic wellness. As you feast on the parathas and fillings, Preeti will serve a whole roasted fish and share suggestions for infusing South Asian flavors into your meals and snacks (with ingredients you likely already have in your pantry!).
You’re welcome to bring your own alcoholic or non-alcoholic beverages; there’s also beverages available for purchase at the Current or next door at Roshambo Beverage Company.
Current Wellness is a wellness center for physical and mental health in downtown Raleigh. "The Current" includes a movement space for functional fitness and yoga; a teaching kitchen for food education; and private coworking offices for mental health counseling, bodywork, and other wellness practitioners.
Founders Brit Guerin and Nathan Williams bring diverse backgrounds and areas of expertise to this venture. Brit has a professional background in fitness, mental health, and educational programming, which is complemented by Nathan’s experiences in outdoor education; project management; and higher education.
The Current strives to be an inclusive space where all people feel welcome and a community of wellness practitioners serves the mind, body, and community needs of Raleigh.
Kitchen on Fire hosts award-winning bread baker and author Michael Kalanty for this hands-on class designed to take your bread baking skills to a new level of consistency and success. Chef will demonstrate how the lean bread family uses a consistent set of techniques, times, and temperatures.
Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s math, ingredient selection and function, how mixing affects fermentation, and other bread baking fundamentals.
But are you bready though?! In this class, we will make fresh Italian bread, spinach artichoke dip, butternut squash bacon crostinis, and herbed olive oil dip. If you love bread and have always wanted to learn how to make it from scratch, then you should wear your stretchy pants and sign up!
Kids will have hands on experience kneading dough, tasting herbs and making their own cheesy bread!
You will learn all about sourdough, and how to make your first loaf of sourdough bread with organic flour and local sourdough starter. Nothing tastes quite like fresh-baked, naturally leavened bread!
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