What comes to mind when someone says “tofu”? For many people it is a bland, pale block that is supposedly good for you and definitely tastes like it. Tofu needs a new spokesperson. 

What comes to mind when someone says “tempeh”? If your answer is “isn’t that the one that looks like a sponge?” you are not alone. Tempeh has long lived in tofu’s shadow, which is saying something given tofu’s own reputation problem.

Tofu is a blank canvas that transforms depending on how you treat it before it ever hits the pan. Freeze it, tear it, grate it. Each technique produces something completely different. Tempeh brings its own bold, nutty character and rewards high heat and strong flavors.

In this class we dig into the techniques that make both ingredients exciting, using simple methods like a box grater, a hot pan, and a freezer to turn something ordinary into something you will actually want to eat. By popular demand, this follow-up to Transforming Tofu covers the techniques there wasn’t time for and finally gives tempeh its due.

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• Crumbled & Seasoned: Tempeh "Chorizo" Quesadillas

• Marinated & Pan-Seared: Maple-Tamari Tempeh 

• Torn & Roasted: Crispy Tofu with Roasted Vegetables

• Frozen & Roasted: Saucy Tofu with Kale Salad

• Grated & Sautéed: Crispy Tofu Rice Bowl with Gingery Greens

• Pureed: Lemon Tofu Custard Cups

Beans shouldn’t be a mystery, but for many cooks, they are. Should you soak them? Add baking soda? Trust a pressure cooker without fear of kitchen destruction? In this hands-on class, we’ll bust the myths and give you the confidence to make legumes an easy and regular addition to your meals.

You’ll learn:

• Soaking made simple — when to skip it and when it makes a difference

• Bean science, demystified — why some never soften and how to fix it

• Flavor first — seasoning strategies that make humble beans sing

• Guts-friendly cooking — techniques to reduce gaseous side effects

• Two foolproof methods — master stovetop and pressure cooker techniques

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• Brothy Heirloom Beans

• French Lentil Salad with Maitake, Herbs and Pomegranate Molasses

• Roasted Seasonal Vegetables with Chickpeas and Fresh Herbs

• Black Eyed Pea & Shiitake Loaf

• Aquafaba Meringues

You know all those little side dishes that magically manifest on your table in Korean restaurants? You thought that you were only getting bibimbap and all of a sudden there are 3 different kinds of kimchi, a small platter of savory pancakes and sesame flecked braised vegetables. They are called banchan, which translates to “side dishes” in Korean. They are beloved accents and additions to all sorts of Korean meals at settings ranging from the very fancy to the cheap student hangout. 

They are also the subject of fierce debate and opinions. When Marie lived in Korea, she recalls instances where she and her friends went to specific restaurants, not for the main dish, but rather because the restaurant had an amazing zucchini pancake or that the braised eggplant was out of this world. Banchan can make or break a restaurant. 

Join us and learn how to create several typical types of banchan using ingredients that you likely already use and are easily sourced. 

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Blanched Spinach - Sigeumchi Namul - 시금치나물

Mung Bean & Kimchi Pancakes - Kimchi Bindeddeok - 김치 빈대떡

Steamed Egg Custard - Gyeranjjim - 계란찜

Soybean Paste Stew with Enoki Mushrooms - Dwenjang Jjigae - 된장찌개

Quick Cucumber Pickle - Oi Muchim - 오이 무침

Braised Sweet & Savory Potatoes - Gamja Jorim - 감자조림

A great sauce is a superhero. It rescues run-of-the-mill weeknight dinners. It turns vegetables languishing in the crisper drawer into a nourishing meal. And it impresses company with restaurant-style flair. But if you don’t have a restaurant background, the category of sauces can seem intimidating and out of reach. Join guest teacher Marie Brennan for a 75-minute livestream class that’s designed to introduce you to fundamental principles of good sauces. Whether your goal is to simplify meal prep or to plate up Michelin-esque dinners, these are sauce skills you need.

We'll start with a miso bagna cauda, a warm sauce that's meant to stay broken—yes, you read that right—rather than emulsify. Using a bain marie, Marie will show you how to gently coax garlic, miso and fat together without scorching, all while keeping a close eye on texture and intensity. From there, we'll build a butter-mounted pan sauce that combines classic French techniques with big, bold ingredients. You'll learn the one-two steps of reduction and adding cold butter—the “monter au beurre” step that you would learn in French culinary school—then practice adjusting with water or acid to find balance. To make this sauce maximally versatile, Marie will demonstrate how this same base can be adapted using different aromatics, herbs and other flavorings. Finally, we tackle a tricky stable emulsion: a Caesar-style dressing built on egg and mustard that you'll learn to loosen and redirect into a dip, a dressing or a bowl sauce.

By the end of class, you'll have three adaptable sauces in your back pocket and a much better sense of how each one bends toward whatever you're cooking that week.

What’s on the Menu:

• Miso Bagna Cauda

• Soy & Black Vinegar Pan Sauce

• Caesar-esque Dressing

Use code SAUCE15 for 15% off!

Street food is one of the delights and joys of travel. Anyone who has been to South Korea knows that the land of BTS does not disappoint in this area. Throughout the pedestrian-friendly neighborhoods of Seoul you will find vendors who churn out an impressive assortment of dishes from portable kitchens surrounded by plastic stools and vinyl awnings. However, Korea isn’t the most vegetarian friendly country in the world. People who prefer a plant based diet may struggle to enjoy many dishes that seem vegetarian but, alas, are not.

Marie spent many years in South Korea and considers it to be her second home. She loves the generous culture, the mountainous landscape and, of course, the food. Join Marie as she shares her secrets on how to make her favorite street foods, all of which are 100% vegetarian and mostly vegan. You will learn a simple, protein-rich pancake batter that will be your new favorite way to use up leftovers, how to create 2 kinds of dumpling fillings as well as 2 dipping sauces. And along the way, Marie will share her tips to turn these recipes into satisfying meals, snacks, or something in between.
 

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• Rice Cakes in a Spicy Sauce - Ddeokbokki - 떡볶이

• Savory Glass Noodle and Vegetable Hotteok: Japchae Hoetteok, 잡채 호떡

• Mung Bean Pancakes - Bindaeddeok - 빈대떡

• Sweetened Cinnamon & Peanut filled Pancake - Hoetddeok - 호떡

What comes to mind when someone says “tofu”? For many people it is a bland, pale block that is supposedly good for you and definitely tastes like it. Tofu needs a new spokesperson. 

Marie has been a tofu lover for ages. When she became a vegetarian in high school, she dutifully did what she thought vegetarians were supposed to do: eat their weight in soybean curd. From the beginning, she considered herself to be a tofu activist and remembers giving her friend’s skeptical, Midwestern father a slice of marinated tofu. His reaction surprised her. He LOVED it and requested it often. He once held up a marinated tofu sandwich and told his neighbor that “this is a man’s meal”. 

Marie’s tofu appreciation was further expanded when she moved to Korea. One thing that became apparent immediately was that tofu wasn’t considered a food only for the health conscious and plant based. In fact it seemed to be a favorite food for both middle-schoolers and adults alike.   

Tofu is incredibly versatile. Both with its applications and with how it can be flavored. Think about it: how many ingredients can go from sweet to savory applications without breaking a sweat?  In this class we will give tofu the star treatment by roasting, braising, marinating and beyond. 

MENU

Fresh Soft Tofu 

Pureed: Seasonal Salad with Creamy Tahini Dressing 

Braised: Dubu Jorim - Braised Korean-style Tofu

Roasted: Crispy Roasted Tofu

Roasted: Saucy Roasted Tofu

Pan-fried: Sesame & Panko Crusted Tofu Triangles

Pureed: Silken Tofu Chocolate Pudding

What comes to mind when someone says “tofu”? For many people it is a bland, pale block that is supposedly good for you and definitely tastes like it. Tofu needs a new spokesperson. 

What comes to mind when someone says “tempeh”? If your answer is “isn’t that the one that looks like a sponge?” you are not alone. Tempeh has long lived in tofu’s shadow, which is saying something given tofu’s own reputation problem.

Tofu is a blank canvas that transforms depending on how you treat it before it ever hits the pan. Freeze it, tear it, grate it. Each technique produces something completely different. Tempeh brings its own bold, nutty character and rewards high heat and strong flavors.

In this class we dig into the techniques that make both ingredients genuinely exciting, using simple methods like a box grater, a hot pan, and a freezer to turn something ordinary into something you will actually want to eat. By popular demand, this follow-up to Transforming Tofu covers the techniques there wasn’t time for and finally gives tempeh its due.

MENU

• Crumbled & Seasoned: Tempeh "Chorizo" Quesadillas

• Marinated & Pan-Seared: Maple-Tamari Tempeh 

• Torn & Roasted: Crispy Tofu with Roasted Vegetables

• Frozen & Roasted: Saucy Tofu with Kale Salad

• Grated & Sautéed: Crispy Tofu Rice Bowl with Gingery Greens

• Pureed: Lemon Tofu Custard Cups

A great sauce doesn't just finish a dish, it makes it. In this sequel to the popular Sauce is Boss, we're back with five more essential recipes that will once again transform your weeknight cooking.

Each sauce comes from a different corner of the flavor map: a silky pan sauce built on black vinegar and brown butter; smoky, deeply savory Romesco; bright and herb-forward Chimichurri; a sweet-sour Agrodolce that makes vegetables sing; and a Caesar-ish dressing bold enough to anchor any salad, grain bowl, or crudité spread.

We'll talk through the logic behind each one, what makes it work, how to adapt it, and how far a single batch can take you through the week.

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• Pan Sauce: Black Vinegar + Brown Butter

• Nut Sauce: Romesco

• Green Sauce: Chimichurri

• Sweet-Sour Glaze: Agrodolce

• Creamy Emulsion: Caesar-ish Dressing

Herbs are not merely ingredients; they are characters in the grand opera of your kitchen. Too often cast as extras, these flavor powerhouses are ready for their close-up. In this class, we’ll unearth their secrets, exploring their personalities and surprising versatility.

• Fresh vs. Dried Herbs: A tale of transformation. We begin the class with a taste test of a wide assortment of fresh and dried herbs. Discover the nuance, the subtle yet profound shift between garden-picked vitality and pantry-shelf wisdom.

• Proper Handling: Treat fresh herbs with the reverence they deserve. Learn the art of washing, storing, and preserving their fleeting brilliance.

• Herbs as Main Ingredients: Picture parsley stealing the spotlight in a lemony salsa or dill taking center stage in a lentil salad that is more herb than legume. These are no longer mere supporting players.

• Soft vs. Hard Herbs: Know your stars. Tender, delicate basil requires a feather-light touch, while rosemary’s robustness demands a firm hand and clear vision.

• Using Stems and Leaves: Waste not, want not. Even the stems have stories to tell—earthy, complex, and full of flavor.

Recipes will emerge as canvases for your creativity—modular, flexible, and ready to adapt to your whims. 

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Herb Oils: Five varieties, dill, mint, basil, parsley and mixed herb

Herb Spreads: A tangy salsa verde and a piquant chimichurri 

Roasted Vegetables with Herbs: Two varieties: one roasted with dried herbs and the other roasted and then mixed with fresh herbs.

French Lentil Salad with Mixed Herbs: A vibrant mix of parsley, dill, and tarragon with a pomegranate molasses vinaigrette. 

Herb-Infused Poached Seasonal Fruit: Two varieties of herbs, served with a dollop of Bi-Rite Creamery’s vanilla ice cream.

My popular class series is getting an update: a sourdough crust! 

Pie crusts can be intimidating. The threat of mushy, under-cooked undersides and the fear of rolling out concentric dough has kept many people from trying their hand at this pastry classic. Enter the galette. Galettes have all the flavor of pies but are far more low key. No blind baking and no tedious crust crimping. They are the pastry equivalent of the dinner guest who always knows what to say and gets along with everyone. 

Join us as we learn how to make beautiful and flaky crusts while saluting the season with fillings that feature the produce of spring.

Bonus: You are welcome to bring in your own container and take home some of Marie's sourdough starter. 

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• Basic Sourdough Galette Dough

• New Potatoes & Leek Pesto Galette

• Zucchini Blossom & Lemon Ricotta Galette

• Balsamic Roasted Strawberry Galette with Pine Nuts & Tarragon Crème Fraîche served with Bi-Rite Creamery Vanilla Ice Cream

• Seasonal Salad

What comes to mind when someone says “tofu”? For many people it is a bland, pale block that is supposedly good for you and definitely tastes like it. Tofu needs a new spokesperson. 

Marie has been a tofu lover for ages. When she became a vegetarian in high school, she dutifully did what she thought vegetarians were supposed to do: eat their weight in soybean curd. From the beginning, she considered herself to be a tofu activist and remembers giving her friend’s skeptical, Midwestern father a slice of marinated tofu. His reaction surprised her. He LOVED it and requested it often. He once held up a marinated tofu sandwich and told his neighbor that “this is a man’s meal”. 

Marie’s tofu appreciation was further expanded when she moved to Korea. One thing that became apparent immediately was that tofu wasn’t considered a food only for the health conscious and plant based. In fact it seemed to be a favorite food for both middle-schoolers and adults alike.   

Tofu is incredibly versatile. Both with its applications and with how it can be flavored. Think about it: how many ingredients can go from sweet to savory applications without breaking a sweat?  In this class we will give tofu the star treatment by roasting, braising, marinating and beyond. 

MENU

Fresh Soft Tofu 

Pureed: Seasonal Salad with Creamy Tahini Dressing 

Braised: Dubu Jorim - Braised Korean-style Tofu

Roasted: Crispy Roasted Tofu

Roasted: Saucy Roasted Tofu

Pan-fried: Sesame & Panko Crusted Tofu Triangles

Pureed: Silken Tofu Chocolate Pudding

April 1 is April Fools’ Day, but the only joke here is how good cabbage can be. Eating greens doesn’t mean trading pleasure for health. In this class, we turn chicories into celebrities and chard into royalty, using the simple moves that make leafy greens irresistible. You’ll learn how to balance bitterness, build bold dressings, get real texture, and season like you mean it.

With her signature flair for inventive but approachable flavors, Marie will guide you through a set of greens-forward dishes you’ll actually want to make again. Expect straightforward methods, smart shortcuts, and big payoff, with plenty of tasting along the way. Come hungry and leave with new favorites, plus the confidence to make your daily dose of greens feel like a treat.
 

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• Mixed Chicories Panzanella

• Miso Butter Beans Stew with Cabbage

• Mixed Greens Savory Pancakes with Chimichurri

• Farro and Kale Salad with Pomegranate Molasses and Pecans

For February, we’re co-hosting a special class highlighting the sweet side of miso. One week before Valentine’s Day, we’ll be sweet-talking umami.

In this two-hour, hands-on workshop, we’ll use Shared Cultures ferments to create desserts that taste luxe—not cloying—by leaning on miso, shio koji, and shoyu to deepen flavor and sharpen sweetness. You’ll explore how a glug of shoyu or a spoonful of miso transforms chocolate’s bitterness, why shio koji makes fruit pop, and how to balance “salty-sweet” the way chefs do.

Come solo, bring a date, or recruit a friend who claims they “don’t like dessert”—we’ll fix that.

What you’ll make and taste:

• Truffles, two ways: side-by-side ganache with shoyu vs miso, then rolled in cocoa, crushed nuts, and more.

• Miso Chocolate Bark: choose your miso; build texture with nuts, nibs, and more.

• Shio Koji Berry Compote: served with either cake or icecream!

This is a hands-on, two-hour workshop.

Everyone in the world has a meal rotation. This class shows you how to change up yours without a ridiculous pantry upgrade—and exactly how to doctor things up. With a few simple tricks and staples, you can zhuzh any weeknight meal. We’ll focus on sauces, condiments, and crunchy finishers that do the heavy lifting, then try them on real food so you taste the impact.

This class is all about small tweaks, big flavors: using what you already have, leveling up your go-to meals, and knowing when to add acid, fat, umami, crunch, or freshness. Expect simple pantry “flavor bombs” that turn boring into craveable—and a pocketful of shortcuts you’ll actually use next Tuesday (no new shelf of condiments required).

Please note: while sauces and toppings are the focus, we’ll serve seasonal salad, roasted vegetables, beans, and bread as vehicles for our class creations.

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• Lemon–Miso Sizzle Oil

• Charred Scallion–Herb Pistou

• Chili-Crisp Yogurt

• Charred Tomato–Chile Salsa

• Silky Squash Vegetable Cream

• Crunchy Seed–Nut Crunch - Sweet and Savory Versions

Welcome to Marie’s latest and greatest series: High Voltage Vegetables: Winter Edition! We are going to make full-flavored, no holds barred vegetable dishes and it will rule. Get ready to start craving collards, buying bags of chicories, and hoarding radishes!

You think that you don’t like Brussels sprouts? Think again once you’ve tasted the ultra-opulent (and ultra-simple!) Roasted Brussels Sprouts with Shiitakes, Grapes and Coffee Rub. Need some help jazzing up those hearty greens you virtuously bought and that are now glaring at you in the back of your crisper? Look no further than the cozy Tomato Braised Fennel & Winter Greens White Bean Stew. The craveable Winter Chicories Salad will be chock full of all those radicchio and endive you admire but pass over at the market. You will create a student favorite dressing that not only tames the greens’ bitterness but will also be your new favorite addition to any salad.

With a little coaxing and the right preparations we will take robust, sturdy vegetables and transform them into dishes that you’ll be making and riffing on until May. Join and learn how to be a winter produce pro.

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• Collard and Kimchi Gratin

• Roasted Brussels Sprouts with Shiitakes, Grapes and Coffee Rub

• Tomato Braised Fennel & Winter Greens White Bean Stew 

• Winter Chicories Salad with Radishes, Avocado & Shio Koji Dressing

• Flourless Rutabaga Brownies with Yuzu Icing

Pie crusts can be intimidating. The threat of mushy, under-cooked undersides and the fear of rolling out concentric dough has kept many people from trying their hand at this pastry classic. Enter the galette. Galettes have all the flavor of pies but are far more low key. No blind baking and no tedious crust crimping. They are the pastry equivalent of the dinner guest who always knows what to say and gets along with everyone. 

All galettes feature tantalizing flavor pairings that elevate the final products to be more than the sum of their parts. You will learn how to make beautiful and flaky crusts while saluting the season with fillings that feature the produce of winter.

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• Basic Galette Dough

• Mixed Mushroom & Kimchi Galette

• Shaved Root Vegetable Medley with Thyme & Gruyere Galette

• Citrus Galette with Chevre & Pistachios with Bi-Rite Creamery Vanilla Ice Cream

• Seasonal Salad

What comes to mind when someone says “tofu”? For many people it is a bland, pale block that is supposedly good for you and definitely tastes like it. Tofu needs a new spokesperson. 

Marie has been a tofu lover for ages. When she became a vegetarian in high school, she dutifully did what she thought vegetarians were supposed to do: eat their weight in soybean curd. From the beginning, she considered herself to be a tofu activist and remembers giving her friend’s skeptical, Midwestern father a slice of marinated tofu. His reaction surprised her. He LOVED it and requested it often. He once held up a marinated tofu sandwich and told his neighbor that “this is a man’s meal”. 

Marie’s tofu appreciation was further expanded when she moved to Korea. One thing that became apparent immediately was that tofu wasn’t considered a food only for the health conscious and plant based. In fact it seemed to be a favorite food for both middle-schoolers and adults alike.   

Tofu is incredibly versatile. Both with its applications and with how it can be flavored. Think about it: how many ingredients can go from sweet to savory applications without breaking a sweat?  In this class we will give tofu the star treatment by roasting, braising, marinating and beyond. 

MENU

Fresh Soft Tofu 

Pureed: Seasonal Salad with Creamy Tahini Dressing 

Braised: Dubu Jorim - Braised Korean-style Tofu

Roasted: Crispy Roasted Tofu

Roasted: Saucy Roasted Tofu

Pan-fried: Sesame & Panko Crusted Tofu Triangles

Pureed: Silken Tofu Chocolate Pudding

Miso is a magic wand. It’s umami-rich, nutritious, salty and versatile. If you think of it only in the context of a Japanese-style broth, then you’re missing out on the range and impact of this transformative ingredient. Join guest teacher Marie Brennan for a small group workshop that unlocks the power of miso in four different ways. We’ll start with a miso tasting and a review of the differences—in production, flavor and uses—between red and white miso, helping you to develop an intuition for when to use each. You’ll also learn why you get extra bang for your culinary buck when you pair miso with other essential Japanese ingredients like mirin and rice vinegar. Then, we start putting our misos to work. You’ll pair savory miso with brightening herbs in a compound butter to use right away or stash in the freezer. We’ll amplify the glutamates—the building blocks of umami flavor—present in tomatoes to make the most warming and hearty tomato soup you’ve ever tasted. You’ll access miso’s full nutritional power by using it uncooked in a carrot-based sauce that can instantly turn simple weeknight meals into restaurant-worthy presentations. And you’ll learn why chocolate and miso are culinary best friends. With a solid understanding of miso, you just may find that you’re able to reduce the number of other condiments cluttering up your pantry.

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• Miso Compound Butter

• Tomato Miso Soup

• Carrot, Miso & Tahini Sauce

• Chocolate Nut Clusters with White Miso

What’s on the Menu:

• Tamari Dark Chocolate Truffles

• Parmesan, White Chocolate & Miso Shortbread

• Gochujang Rye Crinkle Cookies

Description:
Don’t get us wrong: we love a sweet. But we just don’t love sweets that are only sweet. We want complexity and contrast in baked goods for the same reason we want them in savory dishes: they’re just more fun to eat!

Guest teacher Marie Brennan agrees with us—and she’s come up with ways to bring balance and intrigue to baked goods that we never would have dreamed of. In this livestream class with Marie, we’re exploring the savory side of sweets by playing with salt and umami in ways that make you want to take just one more bite.

We’ll look at why salt is your dessert’s best friend (beyond just a sprinkle on top), how umami-rich ingredients like miso, Parmesan, tamari, and gochujang can bring unexpected depth, and how to balance those savory notes so the final result still reads as dessert—not an experiment that dessert purists will scoff at. Along the way, we’ll talk about flavor layering techniques borrowed from savory cooking and how to build desserts that feel grown-up without requiring a pastry school diploma.

Use code COOKIES15 for 15% off your ticket

Mushrooms: enigmatic darlings of the culinary world. For some, they’re a source of endless fascination—their earthy aroma, their velvet textures, their whispers of umami perfection. For others? They’re an unwelcome guest at the table, a culinary deal-breaker best left unearthed. Marie once stood firmly in the latter camp. Hard to fathom, given her current devotion to these fungal marvels.

Her early encounters with mushrooms were, shall we say, less than inspiring. Picture gummy, canned white buttons entombed in casseroles and raw, insipid criminis stranded on forlorn salad bars. It was enough to make anyone turn up their nose. But life has a way of offering second chances, and through globe-trotting adventures and culinary experimentation, Marie discovered the transformative magic of mushrooms. Now, she’s on a mission to lead you through their captivating world.

In this class, Marie will unveil the secrets to coaxing mushrooms into their full, savory glory. From unlocking their umami depths to achieving textures that will make your taste buds sing, you’ll learn how to elevate these humble fungi into the stars of your table. Together, we’ll banish mediocrity from the mushroom repertoire and perhaps, just perhaps, convert even the staunchest skeptics. The adventure awaits.

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• Umami Faux Beef Broth with Heirloom Beans

• Savory Mixed Mushroom Miso Toasts

• Crispy Shiitake Bacon with a Seasonal Salad

• Warm Farro, Maitake & Fresh Herb Salad with Chili Yogurt Sauce

• Sweet & Savory Mushroom & Cheese Shortbread

Roasting is delicious, but it’s not the only move. In this hands-on class we turn “ugly duckling” roots into head-turners. You’ll master texture control, the importance of acidity, and umami-rich additions so rutabaga, celeriac, kohlrabi, beets, sweet potatoes and parsnips become dinners you crave—not just sides you tolerate!

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• Kohlrabi Carpaccio with Hazelnut Dukkah & Horseradish Vinaigrette

• Celeriac & Rutabaga ‘Steaks’ with Peppercorn–Miso Sauce

• Beet Goat Cheese Gratin with Dill, Mustard Breadcrumbs

• Kimchi Roasted Parsnips with Wild Rice

• Sweet Potato Pudding with Gochujang Caramel Sauce and Black Sesame Crunch

Having a few stellar sauce options in your back pocket can save a meal and a cook’s sanity. By preparing a few condiments, dressings and marinades at the start of the week, you are ensuring ease in the kitchen and pleasure at the dining table. 

In this class you will learn 5 very different sauces that you will return to again and again. Marie will also discuss and share ideas on how to maximize each one's reach. Everything from enhancing soups, to slowly braising a pot of humble beans, to roasting vegetables that were forgotten in the crisper. 

Please note that while the focus of the class is the sauces, we will make time for both a seasonal salad and roasting a few vegetables that will serve as vehicles for our class creations. 

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• Secret Weapon Tomato Sauce

• Salsa Verde

• Shio Koji Vinaigrette 

• Classic Aioli

• Miso Bagna Cauda

You know all those little side dishes that magically manifest on your table in Korean restaurants? You thought that you were only getting bibimbap and all of a sudden there are 3 different kinds of kimchi, a small platter of savory pancakes and sesame flecked braised vegetables. They’re called banchan, which translates to “side dishes” in Korean. They’re beloved accents and additions to all sorts of Korean meals at settings ranging from the very fancy to the cheap student hangout. 

They’re also the subject of fierce debate and opinions. When Marie lived in Korea, she recalls instances where she and her friends went to specific restaurants, not for the main dish, but rather because the restaurant had an amazing zucchini pancake or that the braised eggplant was out of this world. Banchan can make or break a restaurant. 

Join us and learn how to create several typical types of banchan using ingredients that you likely already use and are easily sourced. 

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Blanched Spinach - Sigeumchi Namul - 시금치나물

Mung Bean & Kimchi Pancakes - Kimchi Bindeddeok - 김치 빈대떡

Steamed Egg Custard - Gyeranjjim - 계란찜

Soybean Paste Stew with Enoki Mushrooms - Dwenjang Jjigae - 된장찌개

Quick Cucumber Kimchi - Oi Kimchi - 오이 김치

Braised Sweet & Savory Potatoes - Gamja Jorim - 감자조림

Beans shouldn’t be a mystery, but for many cooks, they are. Should you soak them? Add baking soda? Trust a pressure cooker without fear of kitchen destruction? In this hands-on class, we’ll bust the myths and give you the confidence to make legumes an easy and regular addition to your meals.

You’ll learn:

• Soaking made simple — when to skip it and when it makes a difference

• Bean science, demystified — why some never soften and how to fix it

• Flavor first — seasoning strategies that make humble beans sing

• Guts-friendly cooking — techniques to reduce gaseous side effects

• Two foolproof methods — master stovetop and pressure cooker techniques

  MENU

• Brothy Heirloom Beans

• French Lentil Salad with Maitake, Herbs and Pomegranate Molasses

• Roasted Seasonal Vegetables with Chickpeas and Fresh Herbs

• Black Eyed Pea & Shiitake Loaf

• Aquafaba Meringues

Tofu gets a bad rap—and it’s time to change that. We have no time for bland blocks or soggy stir fries that are tolerated because “at least it has protein.” In this livestream small group workshop, chef and tofu evangelist Marie Brennan takes you on a flavor-packed learning journey through the transformative ways tofu can work in your kitchen. Because, for all the flak it gets, tofu is one of the most versatile ingredients on the planet: it soaks up sauces, crisps like a dream and makes a silky base for both sweet and savory dishes. You’ll learn how to treat tofu like a blank canvas—just like neutrally flavored chicken breast or white beans—and make it taste great. You’ll nail a wide array of textures, from crispy to chewy to custardy. And you’ll pair tofu with some of Marie’s must-have ingredients, like spicy gochugaru, creamy tahini and savory toasted sesame and soy. Whether you’re a tofu doubter or already an enthusiast, this workshop is designed for you. From blistered steaks with crackly edges to tender braised bites and a surprisingly decadent dessert, you’ll come away with a new repertoire—and a new respect—for this humble ingredient.

What’s on the Menu:

• Braised Korean Dubu Jorim

• Crispy Roasted Tofu

• Creamy Tahini Tofu Dressing

• Silken Tofu Chocolate Pudding

  Use code MARIE15 for 15% off

Welcome to Marie’s latest and greatest series: High Voltage Vegetables: Summer Edition! We are going to make full-flavored, no holds barred vegetable dishes and it will rule.

Late summer is an exceptional time to be in the Bay Area, as we finally experience a proper summer and can finally indulge in recipes that our friends in other parts of the USA have been savoring. Our farmer's markets shine brightly during this season, offering a bountiful array of succulent tomatoes, crunchy cucumbers, and an abundance of other vibrant produce.

In truth, this class is gilding the lily. Nothing needs to be done to those perfect summer tomatoes but including them in the ridiculously easy Late Summer Stone Fruit Gazpacho or in the re-imagined classic, EBLT (Eggplant Bacon, Lettuce & Tomato) salad is never a wrong move.

You'll discover tips and tricks on how to tame the bitterness of eggplant and unlock its true potential. Additionally, Marie will reveal a simple trick to de-slime okra, an underrated gem from West Africa. Prepare to be converted to the church of okra.

Please join us as we celebrate the essence of summer by making recipes that showcase the brilliance of this season's produce, elevating them to new heights.

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• Late Summer Stone Fruit Gazpacho 

• EBLT (Eggplant Bacon, Lettuce & Tomato) Salad

• Cucumber Burrata Salad with Gochujang Seeded Brittle

• Oven Roasted Okra Fries

• Sweet Corn Panna Cotta with Star Anise Roasted Pecans

Marie spent many years in South Korea and considers it to be her second home. She loves the generous culture, the mountainous landscape and, of course, the food. South Koreanesque is a Korean ingredient focused class that features the flavors of The Land of the Morning Calm in ways that may be new to you.

You’ve likely had tomato soup before but have you had it infused with savory doenjang, Korea’s answer to miso? You may have heard of kimchi, which is quite popular and with good reason! Typically it’s eaten either raw or simmered in a stew. Roasting it is a game-changer. The kimchi flavor deepens and the sugars present begin to caramelize. We'll combine it with roasted mushrooms, Brussels sprouts and topped with fresh mozzarella and you have a dish that will be permanently on your meal rotation. Finally, for dessert we will take the classic American pairing of peanut butter and chocolate and infuse some sassiness in the form of the much beloved fermented chile sauce, gochujang, with added depth from sesame. 

If you love the flavors of Korea cuisine and wish to play with these iconic pantry staples, then this is the class for you!
 

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• Ssamjang & Scallion Roasted Chickpeas (recipe only)

• Tomato Soup with Rice Wine, Doenjang & Seaweed Chips

• Kimchi Roasted Brussels Sprouts, Mushrooms & Burrata

• Seasonal Salad with Gochugaru Vinaigrette & Gochujang Toasted Sesame Brittle

• Peanut Butter, Sesame & Gochujang Chocolate Cups

Street food is one of the delights and joys of travel. Anyone who has been to South Korea knows that the land of BTS does not disappoint in this area. Throughout the pedestrian friendly neighborhoods of Seoul you will find vendors who churn out an impressive assortment of dishes from portable kitchens surrounded by plastic stools and vinyl awnings. However, Korea isn’t the most vegetarian friendly country in the world. People who prefer a plant based diet may struggle to enjoy many dishes that seem vegetarian but, alas, are not. 

Marie spent many years in South Korea and considers it to be her second home. She loves the generous culture, the mountainous landscape and, of course, the food. Join Marie as she shares her secrets on how to make her favorite street foods, all of which are 100% vegetarian and mostly vegan. You will learn a simple, protein rich pancake batter that will be your new favorite way to use up leftovers, how to create 2 kinds of dumpling fillings as well as 2 dipping sauces. And along the way, Marie will share her tips to turn these recipes into satisfying meals, snacks, or something in between.

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Rice Cakes in a Spicy Sauce - Ddeokbokki - 떡볶이

Mung Bean Pancakes - Bindaeddeok - 빈대떡

Assorted Dumplings - Mandu - 만두 

• Cabbage, Shiitake Mushroom, Ginger, Scallion

• Kimchi and Tofu 

Sweetened Cinnamon & Peanut filled Pancake - Hoetddeok - 호떡