Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Chicken Cacciatore
Serves 2-3

• 4-6 chicken pieces - legs, thighs, wings

• 1 large white onion

• 2 garlic cloves

• Handful of black olives

• 2 generous tablespoons tomato paste

• 1 glass white wine

• Rosemary, fresh or dried

• Sage, fresh or dried

• Extra virgin olive oil

• Salt & pepper

• Water or chicken stock

• Optional: slices of day-old bread, to toast as a side

Salad

• 1 large tomato

• 1/2 savoy cabbage

• 1 garlic clove

• 1 tablespoon white vinegar

• Handful of aromatic herbs of your choice - parsley, sage, basil, coriander, marjoram, etc.

• Salt & pepper

• Extra virgin olive oil

Equipment

• Large sauté pan

• Large pot with lid

• Kitchen tongs or wooden spoon

• Knives

• Cutting board

Check out more classes with Chef Alain in Tuscany!

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Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before coming to class:

• Soak the rice noodles in room temperature water for 30 minutes, drain, cover with a towel or store in a container with a lid.

• Drain the liquid from the tofu.

• Chop the shallot or onion into small pieces and roughly crush the roasted peanuts.

• If making homemade tamarind concentrate*, please have it prepared for class.

  • *Homemade tamarind concentrate (makes 1/4 cup): Place 1-ounce tamarind pulp (available in Asian market) in a bowl and add 1/2 cup hot water. Use a spoon to separate the pulp. Let it steep for 5 minutes. Strain the mixture, and then it is ready to use.

Pad Thai (Stir-Fried Rice Noodles with Prawns)
Serves 2

Stir-Fry

• 4 ounces dried rice noodles**, pre-soaked before class (once soaked will be 8 ounces)

  • **Dried rice noodles, also called rice sticks, come in different widths - small, medium, and large - and all are fine. Look for products from Thailand or Vietnam.

• 8 prawns, thawed, peeled, and deveined (or substitute with 4-6 ounces of chicken, beef, pork, or vegetables)

• 1/4 cup vegetable oil, divided

• 1 shallot or 1/4 red onion, chopped

• 4 ounces extra-firm tofu or firm tofu (with excess liquid drained)

• 2 tablespoons dried shrimp (optional)

• 2 tablespoons sweet preserved radish or takuan, yellow pickled radish (optional)

• 1/4 cup water

• 2 eggs

• 3 cups bean sprouts, divided

• 2 green onions or 6 garlic chives

• 1 lime

• 1/4 cup unsalted roasted peanuts or cashew nuts, roughly crushed

• Chili flakes or chili powder as needed

Pad Thai Sauce
Makes 1/2 cup

• 1/4 cup grated palm sugar or brown sugar or white sugar

• 1/4 cup store-bought tamarind concentrate, or homemade* (recipe above in pre-class instructions) OR white vinegar or rice vinegar

• 2 tablespoons fish sauce (substitute soy sauce for a vegetarian option)

• 1 tablespoon vegetable oil

• 1 teaspoon paprika

Equipment

• 1 small saucepan

• 1 wok or medium skillet or cast-iron pan

• 1 spatula

• 1 tong (medium or large)

• 1 cutting board and knife

• 1 large platter or bowl for plating

• 1 small plate for garnish

General Steps

1. Make sauce.

2. Prepare ingredients, chop tofu, chop dried shrimp, sweet preserved radish, garlic chives

3. Make garnish

4. Stir-fry Pad Thai

Check out more classes with Srisuda from Bangkok!

—Return to LIVE Cooking Class page—

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before coming to class:

• Soak the rice noodles in room temperature water for 30 minutes, drain, cover with a towel or store in a container with a lid.

• Drain the liquid from the tofu.

• Chop the shallot or onion into small pieces and roughly crush the roasted peanuts.

Pad Thai (Stir-Fried Rice Noodles with Prawns)
Serves 2

Stir-Fry

• 4 ounces dried rice noodles, pre-soaked before class

• 8 prawns, peeled and deveined (substitute with chicken, beef, pork, vegetables)

• 3 Tablespoons vegetable oil

• 1 shallot or 1/4 red onion, chopped

• 4 ounces extra-firm tofu, drain excess liquid

• 2 tablespoons dried shrimp (optional)

• 2 tablespoons sweet preserved radish or takuan, yellow pickled radish (optional)

• 1/4 cup water

• 2 eggs

• 3 cups bean sprouts

• 2 green onions or 6 garlic chives

• 1 lime

• 1/4 cup unsalted roasted peanuts or cashew nuts, roughly crushed

• Chili flakes or chili powder as needed

Pad Thai Sauce

• 1/4 cup grated palm sugar or brown sugar

• 1/4 cup tamarind concentrate, white vinegar, or rice vinegar

• 2 tablespoons fish sauce

• 1 tablespoon vegetable oil

• 1 teaspoon paprika

Equipment

• 1 small saucepan

• 1 wok or medium skillet or cast-iron pan

• 1 spatula

• 1 tong (medium or large)

• 1 cutting board and knife

• 1 large platter or bowl for plating

• 1 small plate for garnish

Check out more classes with Srisuda from Bangkok!

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Lemon Cake

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Lemon Cake
1 Cake

• 200 grams (2 cups + 1 tablespoon) almond flour

• 4 eggs

• 2 lemons

• 160 grams (3/4 cups) sugar

• 150 grams (1/2 cup + 2 1/2 tablespoons) butter, melted

• 30 milliliters (2 tablespoons) limoncello (or lemon juice)

• 70 grams (6 tablespoons) potato starch (or substitute such as cornstarch)

• 8 grams (1 3/4 teaspoons) baking powder

• Powdered sugar and lemon slices (optional for decoration)

Equipment

• Mixing bowls

• Electric hand mixer

• 10” round cake pan or springform pan

• Zester or grater

• Optional: parchment paper

Check out more classes with Domenico & Maria in Capri!

—Return to LIVE Cooking Class page—

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Pastel de Nata
12 pastries

Puff Pastry

• 250 grams (1 1/2 cups) pastry flour (or all-purpose flour)

• 200 grams (7/8 cup) cold margarine (butter can be used but results will vary as Chef Ana will explain in class)

• 150 milliliters ( 5/8 cup) cold water

Cream

• 120 milliliters (1/2 cup) 2% milk

• 80 milliliters (1/3 cup) heavy cream

• 75 grams (2/3 cup) white sugar

• 1 lemon

• 1 cinnamon stick

• 1 tablespoon fine flour

• 2 yolks

Equipment

• 1 medium mixing bowl

• 1 rolling pin

• 1 knife

• 1 small pot

• 1 whisk

• 1 tablespoon

• 1 small sifter

• 12 Pastel de Nata molds (or any mold of a similar shape)

General Steps

1. Make puff pastry

2. Prepare the cream

3. Assemble and bake Pastel de Nata

Check out more classes with Chef Ana in Lisbon!

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A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before coming to class…

• Bring the chicken to room temperature 30 minutes prior to class.

• Soak the kombu (kelp) in 2 cups room temperature water 10 minutes prior to class.

Chicken Karaage (Japanese Fried Chicken) and Tomato Soup
Serves 2

Chicken Karaage

• 450 grams (1 pound) boneless chicken thighs

• 2 tablespoons soy sauce

• 1 tablespoon sugar

• 1 tablespoon cooking sake or white wine

• 1 teaspoon grated ginger

• Potato starch for coating chicken

• Vegetable oil for deep frying

• 1 lemon cut into wedges

Tomato Soup

• 1 large tomato

• 1 piece of kombu (kelp for broth)

• 1 tablespoon soy sauce or miso paste

• Olive oil

• basil for garnish (optional)

Equipment

• knife & cutting board

• grater

• 1 pot for frying

• 1 pot for soup

• 1 bowl for marinating chicken

• 1 plate/tray lined with a paper towel

General Steps

1. Marinade the chicken.

2. Make the tomato soup.

3. Fry the chicken.

Check out more classes with Yoko in Osaka!

—Return to LIVE Cooking Class page—

A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Chicken Cacciatore
Serves 2

• 2 chicken legs

• 1 large white onion

• 2 garlic cloves

• a handful of black olives

• 1 6-ounce can of tomato paste

• 1 glass of white wine

• Rosemary

• Sage

• Extra virgin olive oil

• Salt & pepper

• Slices of toast (optional as a side)

Salad

• 1 large tomato

• 1/2 savoy cabbage

• 1 garlic clove

• 1 tablespoon vinegar

• A handful of aromatic herbs of your choice (parsley, sage, basil, coriander, etc.)

• 1 teaspoon chili flakes (optional)

• Salt & pepper

• Olive Oil

Equipment

• Large sautee pan

• Tongs

• Knife

• Cutting board

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Chicken Cacciatore
Serves 2

• 2 chicken legs

• 1 large white onion

• 2 garlic cloves

• a handful of black olives

• 1 6-ounce can of tomato paste

• 1 glass of white wine

• Rosemary

• Sage

• Extra virgin olive oil

• Salt & pepper

• Slices of toast (optional as a side)

Salad

• 1 large tomato

• 1/2 savoy cabbage

• 1 garlic clove

• 1 tablespoon vinegar

• A handful of aromatic herbs of your choice (parsley, sage, basil, coriander, etc.)

• 1 teaspoon chili flakes (optional)

• Salt & pepper

• Olive Oil

Equipment

• Large sautee pan

• Tongs

• Knife

• Cutting board

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Tomatada with Garlic Bread
Serves 4

• 4 bread slices

• 4 eggs

• 6 medium tomatoes

• 3 onions

• 8 garlic cloves

• 1 bay leave

• Dry oregano

• Smoked paprika or regular paprika

• 1 cup white wine

• 1 cup olive oil

• Salt & Pepper

• Piri-Piri or Tabasco (optional)

Equipment

• 1 cutting board

• 1 knife

• 1 wooden spoon

• 2 frying pans

General Steps

1. Make the tomato stew.

2. Fry the garlic bread.

3. Poach the eggs.

Check out more classes with Chef Ana in Lisbon!

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In partnership with our friends at Highside Distilling on Bainbridge Island, Washington, travel to Italy for a delicious aperitivo without leaving home! During class, Gaia will teach you how to make three types of appetizers and a master distiller will teach you mixology tips and a refreshing Plum Negroni recipe using Highside Gin and Amaro Rosina.

Reserve a spot in class through The Table Less Traveled and purchase your cocktail kit by heading over to Highside Distilling and selecting the curated box for this class. Use code TTLT20 at check out to get 10% off of your entire order (including items in addition to the kit for class)!

Purchase your cocktail kit by Tuesday, October 8th to guarantee shipment by class date.

~ Registration Now Closed ~

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Italian Appetizers & Plum Negroni
Serves mini appetizers for 3-4 People

Gorgonzola Crostini

• 3 slices bread

• 100 grams (3.5 ounces) gorgonzola dolce

• 1 cup whole walnuts

• Optional: 1 pear, 3-5 figs, 1 bunch of grapes

• Optional: honey for drizzling

Eggplant Involtini (Rolled Eggplants)

• 1 Italian or American eggplant

• 100 grams (3.5 ounces) mozzarella

• 1 garlic clove

• A handful of pitted dark olives (recommended Taggiasca variety)

• Basil

• Extra virgin olive oil

• Salt and pepper to taste

Zucchini rolls 

• 2 to 3 zucchini

• 100 grams (3.5 ounces) Prosciutto crudo or other cured meat

• 100 to 150 grams (2/3 cup) Italian robiola or cream cheese

• chives, mint, and/or basil for garnish

• 1 lemon 

• Extra virgin olive oil

Plum Negroni
Makes 1 negroni

• 1 ounce Highside Gin (750 ml bottle included in cocktail kit)

• 1 ounce Highside Amaro Rosina (750 ml bottle included in cocktail kit)

• 0.5 ounces plum syrup (bottle of plum juice included in cocktail kit)

  • To make plum syrup, take plum juice and reduce on the stovetop to less than half the volume until a syrup-like consistency)

• For garnish: Orange peel and mint or basil sprigs

Equipment

• 1 mandolin slicer to slice vegetables

• Toothpicks 

• 1 oven dish

• 1 grill pan 

• 1 blender/food processor

• Barware for mixing negroni - glasses and spoon

Check out more classes with Gaia in Tuscany!

—Return to LIVE Cooking Class page—

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before coming to class…

• Bring the chicken to room temperature 30 minutes prior to class.

• Soak the kombu (kelp) in 2 cups room temperature water 10 minutes prior to class.

Chicken Karaage (Japanese Fried Chicken) and Tomato Soup
Serves 2

Chicken Karaage

• 450 grams (1 pound) boneless chicken thighs

• 2 tablespoons soy sauce

• 1 tablespoon sugar

• 1 tablespoon cooking sake or white wine

• 1 teaspoon grated ginger

• Potato starch for coating chicken

• Vegetable oil for deep frying

• 1 lemon cut into wedges

Tomato Soup

• 1 large tomato

• 1 piece of kombu (kelp for broth)

• 1 tablespoon soy sauce or miso paste

• Olive oil

• basil for garnish (optional)

Equipment

• knife & cutting board

• grater

• 1 pot for frying

• 1 pot for soup

• 1 bowl for marinating chicken

• 1 plate/tray lined with a paper towel

General Steps

1. Marinade the chicken.

2. Make the tomato soup.

3. Fry the chicken.

Check out more classes with Yoko in Osaka!

—Return to LIVE Cooking Class page—

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Butternut Squash Risotto
Serves 2-3

Risotto

• 600 - 700 grams (1-1.5 pounds) butternut squash or pumpkin

• 180 grams (about 1 cup) risotto rice (Aroborio or Carnaroli)

• 2 tablespoons butter

• 2 tablespoons olive oil

• 125 grams Gorgonzola “piccante” or spicy (but sweet is a good substitute)

• 1 glass (4 oz) of white wine

• 3-4 sage leaves (optional)

• Ground sweet or hot paprika (optional)

• Salt & Pepper

Vegetable Broth

• 2 carrots

• 2 onions

• A bunch of fresh parsley

• 2-3 celery stalks

Equipment

• 1 medium pan

• 1 pot for the stock

• 1 blender

• 1 ladle

General Steps

1. Prepare the vegetable stock.

2. Clean and chop the vegetables.

3. Make risotto.

4. Cream the risotto.

5. Assemble the final dish.

Check out more classes with Gaia in Tuscany!

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