It's said that there is no love more sincere than the love of food. From the creation of delicate pastry and tidy bites of sushi to mastering the many settings of the Instant Pot, you can nurture this lifelong relationship with classes taught by expert chefs around the Valley.
The Stone Soup
Christopher Bavlinka has worked in professional kitchens since the tender age of 12, and cooked for stars like David Lee Roth, Boys II Men and Vice President Al Gore. Now he's the owner of The Stone Soup, a catering business offering all kinds of cooking classes and specializing in sushi. Bavlinka's noncredit classes can be found at Northampton and Lehigh County community colleges, Sleepy Cat Urban Winery, Easton Public Market and plenty of other local spots.
“It's like making new friends each class,” Bavlinka says of his three-hour-plus cooking capers. “I enjoy people's faces when they make a dish that they thought they never could. They're just in complete amazement.”
One dish that often intimidates the amateur chef is sushi, and that's where The Stone Soup shines. Not only does sushi require a lot of steps, for many there's a certain mystique of tradition and etiquette associated with it. Bavlinka's relaxed, fun classes celebrate mistakes as learning tools and get students quickly confident in their newfound skills. “By the end of the class,” he says, “they're rolling their own and asking to do more advanced rolls!”
His latest class is called Date Night Chopped, with mystery ingredients just like on Food Network's Chopped.
29 Cooks
29 Cooks Catering and Culinary Center provides scrumptious weekly meals on “Takeout Tuesday” and catering for events, but it's also a hub for kids and adults alike to get hands-on experience with excellent chefs, whether in workshops, private group classes or kids' summer cooking camps.
Owner Cindie Feldman understands that the impetus to turn ingredients into something more comes from different motivations: “When it comes to cooking, there are people who love the exploration on a hobby level, those who do it because they have to feed a family and those who enjoy many aspects.” Not only can 29 Cooks' classes make anyone the author of something delicious, they often focus on how to save time and incorporate shortcuts without compromising the use of whole ingredients. One workshop on using Instant Pots and pressure cookers is a prime example, demystifying the sometimes-daunting machines that promise to streamline suppers.
Summer cooking camps for kids are the next level, tying fun pop-culture themes into each week. This past summer's adventures gave kids the chance to create their own short instructional demos for YouTube and brought favorite TV, movies and video games into the mix to add some familiar flair to the food.
McCarthy's Red Stag Pub
McCarthy's has long been the spot for a traditional tea, Scottish whisky and British fare like fish and chips or bangers and mash. Since spring of last year, McCarthy's chefs have been sharing the magic of Celtic cooking on the first Tuesday of every month, and baking classes the first Wednesday.
Unfurling the road map to buttery scones and shortbreads, one of McCarthy's professional bakers teaches the baking classes, while executive chef Jill Oman displays the techniques and tastes of a two-course meal. The classes are limited to 15, are demonstration-based for now and are held in the Great Room, with non-alcoholic drinks included and pairings for purchase.
“Celtic cooking is feel-good, rustic food done well,” says Oman. “Simple ingredients, and do not mess them up!” Where better to observe these comfort foods coming together than in the hands of McCarthy's experts?
Cedar Crest College
Cedar Crest College's nutrition program recently installed a state-of-the-art kitchen, but you don't have to be a college student to learn there. Community cooking classes in the Health Starts in the Kitchen series are led by chefs and registered dietitian nutritionists to help students take healthy recipes and techniques home with them.
Just because the focus is on health doesn't mean you should expect a seminar in cutting carrot sticks. Classes have covered crêpe-making, hors d'oeuvres and the knife skills of Chef Jeff Elliot; returning January to impart the art of the julienne, chiffonade, mince and more.
This month's Make-Ahead Holiday Pie class will set participants up to impress the extended family this festive season, and next year the slate includes vegan cooking made easy; French, Israeli and Indian cuisine; and cooking with mushrooms.
Proceeds from tuition go to fund free classes for the underserved in our community, sharing the know-how for better health.
