Collection: Products

Sunday, March 1st, 12:00 - 3:00 pm

Chef Melissa Nuttall presents:

Scratch Sourdough  (Hands On)

Master the timeless art of sourdough bread in this hands-on master class in sourdough. Whether you're a first-time baker or looking to refine your skills, this class will guide you through the entire process. Chef Melissa will demystify the sourdough bread process and give you the confidence to start baking this classic bread at home! 

You'll learn how to:

- Maintain a sourdough starter
- Make a basic sourdough bread dough at home
- Properly shape, score and bake a rustic boule (round)
- Utilize your sourdough discard

What you'll take home:
- Two loaves of bread:
* A fresh sourdough loaf that you baked in class
* A bowl of dough you shape to be baked at home the next day
- Recipes and resources for your starter and "discard"
- Suggestions for online and cookbook resources

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, March 11th, 6:00 - 8:30 pm

Chef Clair Smith presents:

Family Class: Viva Mexico! (Hands On)

For families with kids ages 6 and up.

Bring the family for a fun and festive cooking adventure inspired by the vibrant flavors of Mexico! Cook side by side as you learn to make classic dishes like enchiladas, fresh guacamole, and zesty salsas  all using fresh, colorful ingredients from south of the border. Wrap up the class with homemade churros as a sweet finish. Here’s to a family fiesta!

On the menu: 

Mexican Street Corn Flat Bread

Grilled Chicken Tacos with Avocado Salsa

Corn Lollipops with Latin Spiced Butter

Cinnamon Sugar Churros with Mexican Chocolate Dipping Sauce

Wine and Beer included in class for adults..

10% discount on all regularly priced merchandise during class.

Thursday, March 12th 6:30 - 9:00 pm

Chef Paul Richards presents:

3/12 Emerald Isle (Hands On)

Raise a glass and savor the season with this cozy yet elevated culinary celebration of the Emerald Isle. This St. Patrick's Day inspired class offers the opportunity to explore the rich culinary heritage of Ireland. With traditional dishes like Guinness Beef Stew and Irish Apple Cake, Chef Paul incorporates traditional Irish ingredients with contemporary techniques. Come ready to cook, taste, and toast to the season with a hearty meal, a touch of Irish hospitality, and a pint raised to good company. It’s comfort food with soul and a little luck of the Irish!

On the menu: 

Bushmill’s Gold Rush Cocktail

Sausage Roll Bites

Bibb & Roasted Beet Salad with Whipped Honey Rosemary Goat Cheese & Walnuts

Classic Guinness Beef Stew

Irish Apple Cake with Custard Sauce

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, March 14th, 6:00 - 8:30 pm

Chef Paul Richards presents:

Ides of March: Cucina Romana (Demonstration)

Join us for an evening of the perfect blend of live cooking, instruction, chef tips, and course by course service in our chef demonstration class. Celebrate the Ides of March with a culinary journey through classic Roman cuisine and experience the flavors that fueled an empire. Chef Paul explores traditional Roman recipes and authentic dishes such as Patina Cotidiana - a savory flatbread layered bake, reminiscent of early laganum, and Cassata de Opionti - a decadent Roman ricotta cake. Taste and toast to the Ides of March - bringing ancient culinary history to life one delicious bite at a time.

On the menu: 

Honey Wine with Pepper & Rose Petals

Roman Roasted Pork Bites

Honey Simmered Dates stuffed with Pine Nuts 

Patina Cotidiana -  Layers of Fried Flatbreads with Chicken, Pork Belly and Ancient Roman Spices

Cassata di Oplontis - Ricotta Cake with Almond Flour & Candied Fruit

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Sunday, March 15th, 12:00 - 4:00 pm

Chef Brian Buchna presents:

Workshop: Art of the Tart: Sweet & Savory  (Hands On)

Master the craft of pastry in this hands-on workshop dedicated to both sweet and savory tarts. Explore the science and technique behind creating flawless crusts and balanced fillings while working with classic and modern pastry methods. Learn the techniques for french pastry classics like pâte brisée and pâte sablée, understanding the role of fat ratios, gluten development, and blind-baking for optimal texture. Techniques include docking, lining, resting, and temperature control for consistent results, and elegant fillings. By the end of class, you’ll have the skills (and recipes!) to turn any occasion into a tart-worthy celebration!

On the menu:

Crumbly Pate Sablee

Stable Pate Sucree

Caramelized Onion and Gruyere Tart

Tarte au Citron with Dried Cherry and Chantilly

Chocolate Ganache Tart with Candied Orange Peel

Soft beverages included in class. Wine and beer available for purchase by the glass.

10% discount on all regularly priced merchandise during class.

Wednesday, March 18th 6:30 - 9:00 pm

Chef Clair Smith presents:

Paris to Provence: Simple French (Hands On)

Transport your taste buds to France, no passport required. Explore the rustic elegance of French cuisine, from the bustling bistros of Paris to the sun-soaked kitchens of Provence. Learn to craft timeless French dishes using fresh, seasonal ingredients and classic techniques made approachable. From velvety sauces and perfectly seared proteins to herb-laced vegetables and rustic tarts, every recipe highlights the simplicity and balance that define French cooking. Enjoy your creations with a glass of wine and good company - à la française.

On the menu: 

Classic French Onion Soup with Gruyere Crouton

Chicken Fricassee with Mushrooms & Pearl Onions in Herbed White Wine Sauce 

Ratatouille with Roasted Zucchini, Squash and Eggplant in a Red Wine Tomato Sauce

Warm Pear Tarte Tatin

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, March 20th, 6:30 - 9:00 pm

Chef Brian Buchna presents:

Surf & Turf (Hands On)

Embark on a culinary adventure that marries the finest flavors from both land and sea as you and your partner master the art of preparing a sumptuous surf and turf feast. From succulent, perfectly cooked steak to delicate, flavorful seafood, you'll learn the techniques and secrets to crafting a meal that showcases the best of both worlds. Discover the perfect balance of flavors, textures, and presentation as you create an unforgettable dining experience that celebrates the bounty of land and sea.

On the menu:

Arugula, Shaved Fennel and Citrus Salad with Honey-Cumin Vinaigrette

Roasted Asparagus with Poached Egg and Hollandaise

Chef's Cut Steak with Horseradish-Parmesan Crust

Pan Seared Prawns with Smoked Paprika-Sherry Butter

Chocolate and Raspberry Pot de Creme

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Wednesday, March 25th 6:30 - 9:00 pm

Chef Clair Smith presents:

Paris to Provence: Simple French (Hands On)

Transport your taste buds to France, no passport required. Explore the rustic elegance of French cuisine, from the bustling bistros of Paris to the sun-soaked kitchens of Provence. Learn to craft timeless French dishes using fresh, seasonal ingredients and classic techniques made approachable. From velvety sauces and perfectly seared proteins to herb-laced vegetables and rustic tarts, every recipe highlights the simplicity and balance that define French cooking. Enjoy your creations with a glass of wine and good company - à la française.

On the menu: 

Classic French Onion Soup with Gruyere Crouton

Chicken Fricassee with Mushrooms & Pearl Onions in Herbed White Wine Sauce 

Ratatouille with Roasted Zucchini, Squash and Eggplant in a Red Wine Tomato Sauce

Warm Pear Tarte Tatin

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, March 26th 6:30 - 9:00 pm

Chef Robin Nathan presents:

Cocina del Sur: South American (Hands On)

Spice up your kitchen and your taste buds! Dive into the bold, colorful, and irresistible flavors of South America.  From zesty chimichurri and crunchy tostones to street-food favorites, learn traditional techniques, ingredient pairings, and cooking methods that bring the bold, colorful, and soulful flavors of South America to your table. By the end of the class, you’ll leave with new skills, authentic recipes, and the confidence to recreate these dishes at home -plus a taste of the lively spirit of South American kitchens.

On the menu:

Caiprinha Cocktails

Latin Cheese Plate

Tostones with Chimmichurri, Shrimp and Queso Fresco

Columbian Arepas with Pulled Pork and Avocado

Homemade Tres Leches Ice Cream and Alfajores Cookies

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, March 28th, 6:00 - 8:30 pm

Chef Brian Buchna presents:

Surf & Turf (Hands On)

Embark on a culinary adventure that marries the finest flavors from both land and sea as you and your partner master the art of preparing a sumptuous surf and turf feast. From succulent, perfectly cooked steak to delicate, flavorful seafood, you'll learn the techniques and secrets to crafting a meal that showcases the best of both worlds. Discover the perfect balance of flavors, textures, and presentation as you create an unforgettable dining experience that celebrates the bounty of land and sea.

On the menu:

Arugula, Shaved Fennel and Citrus Salad with Honey-Cumin Vinaigrette

Roasted Asparagus with Poached Egg and Hollandaise

Chef's Cut Steak with Horseradish-Parmesan Crust

Pan Seared Prawns with Smoked Paprika-Sherry Butter

Chocolate and Raspberry Pot de Creme

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Tuesday, March 3rd, 6:30 - 9:00 pm

Chef Molly Sell presents:

British Pub Favorites (Hands On)

Let’s cross the pond and step inside a cozy British pub, where comfort food takes center stage. In this hands-on class, Chef Molly brings the charm and flavor of the traditional pub right into the kitchen, serving up her take on beloved British classics. From scotch eggs to classic sticky toffee pudding, you’ll learn to create dishes that celebrate the spirit of pub fare: rustic, satisfying, and full of flavor. So raise a glass, roll up your sleeves, and get ready to cook, taste, and toast your way through a menu that’s equal parts comfort and celebration, a delicious tribute to Britain’s favorite gathering place.

On the menu:

Classic Scotch Eggs with Rocket Salad

Hearty Steak and British Ale Pie 

Fresh Peas with Jowl Bacon

Creamy Potato and Parsnip Root Vegetable Puree

Sticky Toffee Pudding Cake with Maldon Salted Caramel and Fresh Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Monday, March 30th - Tuesday March 31st, 1:30pm - 3:30 pm

Chef Heather Ude presents:

Teen Camp (Ages 12-16): Destination - Mexico & Hawaii (Hands On)

$100 for both days

Our teen classes are building blocks for learning the fundamentals of cooking. Pack your bags and your appetite - we’re heading on a flavor-filled culinary adventure from the beaches of Hawaii to the heart of Mexico! Teens will learn to cook vibrant, island-inspired dishes that celebrate the colors, ingredients, and traditions of both destinations.

On the menu:

Monday: Mexican Inspired

Cheesy Queso Nachos

Grilled Marinated Skirt Steak Tacos with Fresh Pico De Gallo

Smoky Corn Fritters with Garlic Lime Aioli

Fried Ice Cream with Homemade Chocolate Sauce

Tuesday: Hawaiian Coast

Blue Hawaiian Spritz 

Traditional Hawaiian BBQ Pizzas

Asian Inspired Tropical Noodle Salad

Pina Colada Cupcakes

Monday, March 30th - Thursday April 2nd, 10:00am - 12:00 pm

Chef Heather Ude presents:

Mid Kids Camp (Ages 8-11): Road Trip (Hands On)

$200 for all 4 days

Buckle up, young chefs, we’re hitting the road for a delicious cooking adventure across the USA! Each day brings a new destination and a new menu inspired by the tastes of the road. From California sunshine to Southern comfort and New York street eats, kids will learn to chop, mix, bake, and taste their way through America’s favorite foods.

On the menu:

Monday: Maryland State Fair

Homemade Corn Dogs

Maryland Boardwalk Fries

Funnel Cake Bites with Chocolate Drizzle

Traditional Caramel Corn

Tuesday: Southern BBQ Favorites

BBQ Chicken Pizzas with Homemade Barbeque Sauce

Classic Macaroni Cups

Fried Pickles

Mini Southern Peach Cobblers 

Wednesday: California Flavors

California Chicken Tacos with Avocado Salsa

Citrus Vermicelli Rice Pilaf

Ghiaradelli Hot Fudge Sundaes 

Thursday: Southwest

Taco Pinwheels with Chipotle Lime Crema

Sweet Corn Fritters with Black Bean Salsa

Cowboy Cookie Ice Cream Sandwiches

Thursday, March 5th, 6:30 - 9:00 pm

Chef Brian Buchna presents:

Tokyo Nights: Homemade Sushi (Hands On)

Dive into the art of sushi, mastering essential techniques, and uncovering the secrets behind crafting perfect sushi rice, rolls and nigiri. From selecting the freshest fish to mastering the art of rice preparation, you'll learn every step of the process with hands-on guidance and expert instruction from Chef Brian. 

On the menu:

Flashed Shishito Peppers with Soy Ginger Sauce

Perfect Sushi Rice

Classic Crab California Roll with Wasabi Mayo

Spicy Tuna Maki Roll

Green Matcha Tiramisu

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, March 6th, 6:30 - 9:00 pm

Chef Robin Nathan presents:

Bistro Night: Steak Frites (Hands On)

Step into a cozy Parisian bistro and  master the art of Steak Frites - the beloved French dish of perfectly seared steak paired with crisp, golden  fries and a rich pan sauce. Chef Robin guides you through techniques for achieving a flawless sear, creating a delicious sauce, and frying or roasting frites to irresistible crispness. You’ll round out the menu with steamed mussels and a classic French dessert.. Relax, cook, and savor - it’s everything you love about a Paris night out, right in our kitchen.

On the menu:

Rosemary Infused French 75 Cocktails

Steamed Mussels with Saffron, White White and Tomato

Grilled Flank Steak with Brandy Cream Sauce

Fresh Frites with Aioli

Chocolate Pot De Crème with Mocha Whipped Cream

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, March 7th 6:00 - 8:30 pm

Chef Molly Sell presents:

The Italian Oven: Pizza, Stromboli & Calzones (Cocktail Party)

In our cocktail party class format, guests take turns at the cooking stations creating recipes to share with the group. Our chef shares tips, tricks and demonstrations along the way. This is a standing cocktail party style event culminating in a meal of small plates.

Get ready to roll, fill, and bake your way to Italian perfection! Master the art of crispy, cheesy pizza, golden calzones, and stuffed stromboli - all made from scratch. Learn the secrets to soft, chewy dough, savory fillings, and perfectly baked crusts while experimenting with classic Italian flavors and creative twists. By the end, you’ll be tossing, folding, and baking like a true pizzaiolo, and tasting every delicious bite along the way!

On the menu:

Sparkling Lemon Sorbet Sgroppino Cocktail

Tuscan Tomato Salad with Artichoke Hearts, Red Onion and Chickpeas

Pizza Margarita with Prosciutto

Three Cheese, Mushroom and Spinach Calzone

Stromboli with Provolone, Capicola and Genoa Salami

Layered Tiramisu Trifles

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Saturday, March 7th, 10:00am - 2:00pm

Chef Amy Lukasik presents:

Workshop: Scratch Croissants

Get ready to roll, fold, and bake your way to buttery perfection! In this hands-on master class, you’ll learn the art of traditional French croissant making from scratch. From working with laminated dough to mastering the perfect proof and golden bake, this class covers every flaky layer. Under the guidance of our expert instructor, you’ll shape morning buns, classic croissants, pain au chocolat, and discover the secrets to that signature crisp, airy bite. Leave with a box of your baked goods and the confidence to recreate the magic at home. 

On the menu: 

Traditional Croissants 

Pain Au Chocolat

Morning Buns

Marche Cheese Board

Soft Beverages included in class. Wine and beer available for purchase by the glass.

10% discount on all regularly priced merchandise during class.

Sunday, March 8th, 12:00 - 3:00 pm

Chef Molly Sell presents:

Brunch: All About Eggs (Hands On)

Crack, whisk, and flip your way to brunch perfection! Eggs are the heart of every great brunch and Chef Molly will share how to make them shine. From classic to creative egg dishes, learn essential techniques for poaching, scrambling, frying, baking, and whisking like a pro. Together, you’ll create a delicious brunch menu from favorites from frittatas to fluffy omelets. Whether you’re an egg enthusiast or just ready to up your breakfast game, this class is the perfect way to master one of cooking’s most versatile ingredients.

On the menu:

Italian Style Poached Eggs in Chile Tomato Sauce with Crusty Baguette

Savory Goat Cheese & Jalapeno Frittata

Individual Classic Omelets with Country Ham, Bacon, Veggies & Cheeses

Delicate Gruyere Popovers

Homemade Banana and Nutella Crepes with Fresh Whipped Cream

Wine and beer included in class.

10% discount on all regularly priced merchandise during class.

Monday, March 9th, 6:00 - 9:00 pm

Chef Melissa Nuttall presents:

Scratch Sourdough  (Hands On)

Master the timeless art of sourdough bread in this hands-on master class in sourdough. Whether you're a first-time baker or looking to refine your skills, this class will guide you through the entire process. Chef Melissa will demystify the sourdough bread process and give you the confidence to start baking this classic bread at home! 

You'll learn how to:

- Maintain a sourdough starter
- Make a basic sourdough bread dough at home
- Properly shape, score and bake a rustic boule (round)
- Utilize your sourdough discard

What you'll take home:
- Two loaves of bread:
* A fresh sourdough loaf that you baked in class
* A bowl of dough you shape to be baked at home the next day
- Recipes and resources for your starter and "discard"
- Suggestions for online and cookbook resources

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Elevate every dining experience with professional-quality steak knives.

The 32 Dumas 4-Piece Steak Knife Set brings restaurant-quality performance to your table. Each knife features a premium stainless steel blade designed to effortlessly slice through steaks, chops, and roasted meats without tearing or shredding. The ergonomic olive wood handles provide a comfortable grip and add natural elegance to your table setting.

Crafted in France with generations of knife-making expertise, this set of four steak knives combines functional excellence with timeless design. Whether you're hosting a dinner party or enjoying a family meal, these knives deliver precision cutting and sophisticated style.

Key Features:

• Set of four professional-quality steak knives
• Premium stainless steel blades for clean, effortless cutting
• Ergonomic olive wood handles for comfort and visual appeal
• Sharp, durable blades that maintain their edge through countless meals
• Made in France with traditional craftsmanship and modern precision

Care Instructions:

Hand wash with mild soap and warm water, then dry immediately. Avoid dishwasher use to preserve the blade edges and natural wood handles. Store in a knife block or protective case to maintain sharpness. Regular honing will keep the blades performing at their best.

The 32 Dumas Legacy:

32 Dumas represents the perfect marriage of French culinary tradition and contemporary design. Each knife in the collection is crafted to professional standards, bringing restaurant-quality performance to your home kitchen and dining table.

Product Description

The 32 Dumas Bread Knife 8" is perfect for slicing through crusty breads, delicate pastries, and soft cakes with precision and ease. This professional-quality knife features an 8-inch serrated blade engineered to cut cleanly through foods with tough exteriors without crushing soft interiors. Made from premium stainless steel with expertly designed serrated edges, this knife delivers restaurant-quality performance for your home kitchen. The ergonomic handle provides comfortable grip and control for smooth, even slicing, while the 8-inch length offers ideal reach for cutting large loaves and layered cakes.

Inspired by Provence, the Southern region of France, which is renowned all over the world for its vineyards and olive trees, the Idéal Provençao Collection features a hand polished olive wood handle that boasts beautiful and unique wood patterns.

The Idéal shape was born in the 19th century and remains the standard for European chefs today. Its fully forged triangular blade and rounded bolster make it well balanced for increased comfort while handling. Its full guard and butt provide a safe and ergonomic fit in the hand. Forged in excellence, made in France.

Product Dimensions

8-inch serrated blade. By 32 Dumas

Use & Care

Hand wash recommended to maintain blade sharpness and finish. Dry immediately after washing. Store in a knife block or protective sleeve to preserve serrated edges. Professional-grade stainless steel construction ensures long-lasting durability and performance.

The cornerstone of every professional kitchen.

The 32 Dumas Chef Knife is the ultimate all-purpose blade, designed to handle everything from chopping vegetables to slicing meats with precision and ease. Featuring an 8-inch premium stainless steel blade and an ergonomic olive wood handle, this knife delivers the perfect balance of performance, durability, and timeless French elegance.

Crafted in France with generations of knife-making expertise, each chef knife is built to professional standards. Whether you're dicing onions, mincing herbs, or breaking down proteins, this versatile blade becomes an extension of your hand.

Key Features:

• Premium stainless steel blade for exceptional sharpness and edge retention
• Ergonomic olive wood handle for superior comfort and control
• Versatile 8-inch blade ideal for chopping, slicing, dicing, and mincing
• Perfectly balanced design reduces hand fatigue during extended use
• Made in France with traditional craftsmanship and modern precision

Care Instructions:

Hand wash with mild soap and warm water, then dry immediately. Avoid dishwasher use to preserve the blade edge and natural wood handle. Store in a knife block or on a magnetic strip to protect the blade. Regular honing will maintain optimal sharpness for years to come.

The 32 Dumas Legacy:

32 Dumas represents the perfect marriage of French culinary tradition and contemporary design. Each knife in the collection is crafted to professional standards, bringing restaurant-quality performance to your home kitchen.