COURSES OFFERED BY 18 REASONS - PAGE 2

In this class on Malaysian cuisine, we're focusing on the state of Sarawak, located on the island of Borneo, and separated from the Malaysian Peninsula by the vast South China Sea.

One of the hallmarks of traveling to Mexico City is the rich street food culture. In this cooking class we will make crunchy Tacos de Canasta (basket tacos) filled with potato and carrots and creamy salsa de aguacate to drizzle on top.

The class will focus on three savory dishes, but we couldn't let you go home without a little sweet bite, so we're leaning on our friends at Bi-Rite Creamery to provide a seasonal sweet bite to finish our meal.

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.