Friday, July 31st at 12:00pm. Virtual.

A practical, hands-on, short 45-min, virtual cooking class focused on mastering the classic French technique of en papillote—cooking ingredients in a sealed parchment paper packet that gently steams food to tender, flavorful perfection with minimal effort (and very few dishes!).

You'll learn a simple, repeatable framework for constructing en papillote packets, giving you the confidence to mix and match proteins, vegetables, herbs, aromatics, and seasonings to create countless flavorful meals at home.

We'll use a flaky white fish and seasonal vegetables to practice the technique, while exploring the principles that make en papillote such a versatile cooking method.

By the end of class, you'll have a healthy, foolproof dinner technique you can turn to again and again for easy weeknight meals or effortless entertaining.

Friday, August 7th at 11:00 am. In-person.

Stronger knife skills led to more confident, efficient, and enjoyable cooking. Join Whisk for this hands-on, 90-minute class focused on mastering foundational knife cuts, with a chef’s knife. You’ll learn the proper knife grip, cutting techniques, and how to care for and maintain your knife. You’ll practice classic French knife cuts including, julienne, batonnet, small dice, and chiffonade, along with practical everyday cuts you’ll use in your own kitchen.

We’ll put these skills into action by preparing fresh spring rolls featuring beautifully cut vegetables and herbs, showcasing the impact that proper knife technique can have on both presentation and cooking.

By the end of class you’ll feel more comfortable at the cutting board and have the skills to prep ingredients with greater ease, precision, and confidence.

Please bring your pre-sharpened chef’s knife to class.

Saturday, August 1st at 12:00pm. In-person.

Whisk has partnered with a forever friend and bread aficionado, Meredith Drew, to explore the basics of bread making, in a hands-on class. Together, we’ll learn the fundamentals – from mixing, stretching & folding, to baking in a dutch oven. 

Join us for a 90-minute, in-person class where you’ll each craft your own rustic Italian dough. Along the way, we’ll explore essential techniques, troubleshoot common missteps, and build your confidence in working with yeast doughs. As the dough rests and rises, we’ll prepare a simple, flavorful bruschetta.

Class size limited to 6.

Thursday, July 23rd at 11:00am. In-person.

It’s a dumpling party!

Together, we’ll prepare a flavorful pork dumpling filling and make homemade dumpling dough from scratch. We’ll learn how to mix, roll, and cut the dough, then explore a variety of dumpling folds before pan-frying our dumplings to crispy, golden perfection. We’ll also make a homemade dipping sauce to bring everything together.

We’ll then create a fresh stir fry, practicing basic knife skills and learning how to cook with a wok. Finally, we’ll sit down together to enjoy the meal we’ve created from scratch.

Class size limited to 8.