COURSES OFFERED BY 18 REASONS - PAGE 2

Oui, oui, we absolutely love these gems of pâtisseries! Learn the history of these classic pastries from various regions of France, practice the techniques needed to produce them at home, and receive tips on modifying these delicious bites to different flavors.

The vibrant ingredients of late Spring and early Summer deserve to be celebrated and showcased in a Mediterranean feast!

This class is for fans of that country across the sea that gifted the world one of the most addictive television series to grace our screens: The Great British Baking Show (or Bake Off, if you're watching outside the US).

Join Viola in a joyful cooking experience informed by the rebirth of spring, when nature awakes regenerated by its winter holiday, and vegetables show their most floral, tenderest side.

Learn about essential Indian spices, special ingredients and unique cooking techniques while we make some of Simran’s favorite family recipes. Together we’ll cook a vegetarian feast: golden, puffed pooris, a trio of vegetarian curries, and some classic accompaniments.

In this workshop you will work with different wheat flours and explore pasta's regionality. You will come away with the sensorial markers needed to understand how to knead fresh pasta and roll it with a pasta machine or by hand.

Sandor's workshop at 18 Reasons will focus on basic vegetable fermentation techniques. He'll lead us to make our own jars of pao cai, a Chinese-style of pickle.