Is there anything better than a hot soup on a cold winter night? The holidays are over so take some time to brush up on some new soup recipes. Join us in the Nestle Inn kitchen for a cooking class and take home some new recipes.
DurationIs there anything better than a hot soup on a cold winter night? The holidays are over so take some time to brush up on some new soup recipes. Join us in the Nestle Inn kitchen for a cooking class and take home some new recipes.
Cooking classes at Nestle Inn are always informal and fun. Each class will provide you with the skill to prepare what you learn at home. Our Chef instructors are some of Indy's most talented chefs from Culinary Programs and from local restaurants and food venues from around town.
Get a group of your friends together.....grab your best friend, grab your mom or just come solo! Private cooking classes are available for friend or family meet ups as well as team building classes with your co workers. Class size is limited to 10 people.
Tibetan Momos, Chinese Shumai, Pot Stickers and Har Gow, Italian Gnocchi, Japanese Gyoza, American sweet and savory dumplings, Polish Perogis and Indian Samosas are a few of the variations of those delightful pieces of dough we call dumplings.
Traditional Dim Sum is a style of Chinese cuisine prepared as small bite-sized portions of food traditionally served in small steamer baskets or on small plates. Dim sum is also well known for the unique way it is served in some restaurants, whereby fully cooked and ready-to-serve dim sum dishes ar...
Date Night: Chinese Dumplings is offered by the gourmandise school. Chicken and chive potstickers classic pork shumai veggie stir fry soy vinegar dipping sauce.Â
No need for take out menus once you've mastered the art of making this Chinese meal. You'll learn to fill and fold the dumplings for soup; create egg rolls from scratch; and produce two simple but delicious main courses.
This course describes common procedures used to prepare stock, ingredients used in making stock, and explains the function of a stock in making sauces and soups.
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