18 Reasons

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.

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.

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.

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.

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).