Cooking for a crowd can be an intimidating and messy affair, so we are excited to welcome Garrison Hernandez to share his years of experience feeding large groups. In this class you’ll learn tricks for getting ahead of the game and techniques for dishes that impress guests, and are a cinch to pull off. On the menu: oven-roasted spatchcocked chicken with Aleppo pepper butter; garlic-thyme potato pavé (pan-fried crispy potato au gratins); white wine-braised leeks with salsa verde and fried parsley and capers, and vanilla panna cotta with fresh local berries.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.