Apples to Zucchini Cooking School Archives

Benefit/Fundraiser/Gala By Brian Tanguay

Slice of the Season: Farmers Market Pizzas

Welcome to sourdough pizza making! In this class, Chef Jeff will teach you how to shape 48-hour fermented dough into

Class/Workshop By Brian Tanguay

Join us for an exquisite culinary experience at Olive Oil: The New Gold Rush! Savor the richness and depth of

Class/Workshop By Brian Tanguay

Join us for Garden Gatherings: A Seasonal Plant-Based Feast, and indulge in a delightful vegan menu that celebrates the freshest

Class/Workshop By Brian Tanguay

Get ready for a spirited evening at Speedy Suppers: The Bloody Mary Edition! Bloody Mary mix isn’t just for brunch

Benefit/Fundraiser/Gala By Brian Tanguay

Dive into an unforgettable culinary journey at Ocean’s Bounty: A Shellfish & Seafood Affair! Indulge in the freshest and finest

Best Bet By Lola Watts

Savor the flavors of autumn and celebrate the release of chef and author Pascale Beale’s new cookbook, FLAVOUR, Savouring The

Best Bet By Terry Ortega

Sign up for Julia Child inspired cooking classes and learn from Santa Barbara’s culinary stars! The Santa Barbara Culinary Experience

By Nancy-0419

Italy is known for its pastas and pizzas. Japan is famous for its sushi and sashimi. Austria is renowned for

By Nancy-0419

Join Nancy Martz and Anna-Katharina Preidl in making Rindsroulade (also called Rinderrouladen) in the classic Austrian style. In this hands-on

By Nancy-0419

The classic Austrian Apfelstrudel is made with a gossamer-thin dough — so thin “you can read the newspaper through it.”