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Dancing Tomatoes

local. seasonal. sustainable.

Class by recipe

Discover and indulge in the flavors of the seasons with our Individual Class Selection. Choose from a variety of carefully curated recipes grouped by season and purchase classes individually. 

GO TO RECIPES

Each class is divided into 4 clear sections:

  1. Ingredient / Shopping list
  2. Preparatory Class (mise-en-place)
  3. The Recipes
  4. Recording of the Live Class 

So why wait?

Browse our Individual Class Selection, choose the recipe that speaks to you, and embark on a culinary adventure. Elevate your cooking abilities and impress your friends and family with your newfound expertise. Start creating extraordinary meals, one class at a time!

SPRING CLASSES

The Best Caramelized Onions – Fish Baked in Salt Crust – Pickled Garlic – Lemon Oil
Fava Beans and Turnips -Rabbit with Sorrel
Asparagus Three Ways – Hangar Steak with Horseradish
Artichokes in the Roman Style – Chicken with Morels

AUTUMN CLASSES

Mushroom Bourguignon
Walnut Cinnamon Rolls (ქადა) – Marshmallows – Rocky Road
Tuna Braised with Garlic Cloves – Squash with Seasonal Herbs – Simple Spinach
Turkish Lamb Fillet with Leek and Pepper Stuffing – Butternut Cappucino with Chorizo

SUMMER CLASSES

Cassoulet – A Special Fruit Tart – Tender Tart Pastry
Salmon with Aromatic Pine Nut Sauce – Grilled Peaches – Simple Chocolate Tart – Pâte Sucrée
Eggplant with Peppers and Walnuts – Steamed Chicken with Basil Oil
Melon Salad with Shallot Vinaigrette – Cod, Sauce vierge
Gazpacho Two -Bacon-Wrapped Goat Cheese on Salad
Nutty Mussels – Apricot Clafoutis
Crostini with Herbed Beans – Pork and Chicken Skewers with Lemon Rosemary Salt Spiedini – Lemon Rosemary Salt
Fresh Spring Pea Soup – Lamb Chops with Artichokes

WINTER CLASSES

Mushrooms with “Broken” Eggs – Fillets Stuff with Herbs and Goat Cheese
Pork Chops with Dried Plums – Chocolate Mousse with Salted Butter
Brussels Sprouts Salad – Brandade de Moru – Simple Potatoes
Beet and Carrot Carpaccio – Savory Tourte – Galette des Rois Salé
Cauliflower and Spinach with New Onions – Steak with Mustard and Pepper Crust
Cod with Shiitakes and Garlic Emulsion – Chestnut Cake
Smoked Salmon Salad with Avocado – Free-Form Pear Tart – Pate Brisée
Beet, Cardamom and Yogurt Verrine – Cider Braised Duck

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