workshops

learn by doing, one technique at a time

all · knife skills · pasta · fermentation · seasonal · beginner

Knife Skills Fundamentals

mar 8 · sat · 10am–1pm
beginner
The foundation of every great dish
$95

Spring Fermentation

mar 15 · sat · 9am–1pm
intermediate
Miso, kimchi, and the patience of transformation
$120

Handmade Pasta

mar 22 · sat · 10am–1:30pm
all levels
Flour, egg, water, time
$110

Japanese Home Cooking

mar 29 · sat · 10am–2pm
all levels
Dashi, rice, pickles — the quiet essentials
$130

Sourdough Intensive

apr 5 · sat · 9am–3pm
intermediate
Understanding your starter
$150

Spring Vegetables

apr 12 · sat · 10am–1pm
beginner
What the market gives us this week
$95

Fish Butchery

apr 19 · sat · 10am–2pm
advanced
Respect starts with the first cut
$160

Weekend Bread

apr 26 · sat · 9am–1pm
all levels
The rhythm of slow dough
$115