Journey into the heart of Korean cuisine with Katherine Ballein as she demonstrates the diverse flavors that makes this cuisine so captivating. She’ll begin with a popular Korean street food, Bindaetteok—savory mung bean pancakes that are crispy on the outside and tender within. Geotjeori Kimchi is a fresh and vibrant version of the traditional fermented vegetable dish. Katherine will share her expertise as she prepares Doenjang Jjigae, a satisfying fermented soybean stew and an ultimate Korean comfort food. Jjajangmyeon is a chewy noodle dish coated in a rich black soybean sauce. Lastly, Tteokbokki, pillowy rice cakes in a spicy-sweet sauce. This menu will be paired with wine.

Join us to experience the aromatic spices and bold flavors of Morocco as Katherine Ballein demonstrates a complete Moroccan menu. We'll start with a Moroccan Mezze staple—Zaalouk, a smoky dip of tomatoes and eggplant. Enjoy a shaved Fennel and Pistachio Salad, dressed in an incredible spice-forward Yogurt Dressing. The main course features Spiced Lamb Cakes with Pearl Couscous, showcasing the complexity of seasonings. For a sweet ending, Meskouta is a fragrant orange cake that perfectly embodies Morocco's love of citrus desserts. This menu will be paired with wine.

Watch and learn as pastry Chef Katherine Ballein demonstrates essential baking techniques in this foundational pastry class. She'll share professional tips while preparing perfectly tender Muffins crowned with buttery Streusel Topping, and show the technique for flaky, savory Cheddar-Dill Scones. Observe how to make two classic cookies with unique twists—Chai-Spiced Snickerdoodles that add warm, aromatic notes to the traditional favorite, and crisp Orange-Pistachio Biscotti perfect for dunking in your morning coffee. Katherine will cover essential baking principles, including proper measuring, mixing methods and the importance of temperature in pastry making. You'll take home the recipes to recreate at home. This class will include charcuterie and wine. 

Join Pastry Chef Katherine Ballein for an in-depth exploration of classic French custards. She'll demonstrate making Pastry Cream and Pâte à Choux for Cream Puffs. This velvety pastry cream recipe can also be used to fill eclairs, cakes, cupcakes, and so much more! Every baker needs to know how to make this versatile custard filling. You'll learn the secret for making Lemon Curd and Pâte Brisée for fruit tarts, a luxurious Pot de Crème, a rich baked custard, and classic Crème Anglaise, the versatile vanilla sauce that enhances countless desserts. You'll learn techniques for tempering eggs, achieving ideal consistency, and troubleshooting common custard and pastry challenges. Charcuterie and wine will be included.