May
2
12:00 PM12:00

Kentucky Derby Lunch & Learn

Tradition Kentucky Hot Brown (open-faced turkey and bacon sandwich covered in mornay sauce) • Bibb Lettuce Salad with Bourbon Vinaigrette, Candied Pecans and Peaches • Chocolate Pecan Pie Bars with Bourbon Whipped Cream • Mint Julep Iced Tea


CRATE staff

45.00
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May
3
6:00 PM18:00

Pittsburgh Cookie Table

Classic Thumbprint Cookies • Lemon Tea Sandwich Cookies • Caramel-Chocolate Pecan Bars • Raspberry Jam Tarts • Cream Cheese Cookies • Chocolate-Chocolate Chip Cookies • Brown Sugar Almond Cookies • Italian Love Knots


Chris Novak & Jen Clark

hands-on

60.00
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May
5
1:00 PM13:00

Basics Boot Camp: Sauces

Learn the 5 mother sauces, the basis of all sauce-making: • Veloute (chicken pot pie) • Béchamel (mac & cheese) • Espagnole (Marsala sauce with bowtie beurre noisette) • Classic Tomato Sauce (served with pasta) • Hollandaise (served with asparagus)


Chef Jeremy Reed

hands-on

65.00
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May
7
6:00 PM18:00

Indian Vegetarian Cuisine

Vegetable Cutlets • Mint Chutney • Indian Vegetable Pilaf • Mung Bean Dosai • Coconut-Cilantro Chutney • Okra Curry • Vegan Vermicelli Kheer


Jayashree Iyengar

Owner, Popping Mustard Seeds

hands-on

65.00
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May
9
12:00 PM12:00

Mother’s Day Lunch & Learn

Linguine with Asparagus and Peas • Spring Salad in Parmesan Cups • Homemade Raspberry-Citrus Curd Tart • Strawberry-Infused Sparkling Cocktail


CRATE staff

40.00
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May
10
6:00 PM18:00

Southern Italian Wine Dinner

Heirloom Tomato Bruschetta • Creamy Pan Roasted Red Pepper Sauce over Cavatappi • Caprese Grilled Chicken with Balsamic Glaze • Affogato with Fresh Whipped Cream • Wine Pairings


Chef Domenica Merante

hands-on

70.00
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May
12
11:00 AM11:00

Cooking with Kids: Mother’s Day Brunch

Individual Ham and Cheese Frittatas • Crispy Hashbrowns with Homemade Ketchup • Homemade Breakfast Sausage Patties • Oven Baked Cinnamon Doughnuts • Frozen Hot Chocolate


Laura Maiello

hands-on, $60/adult & child, $30/extra child (children 6+)

from 30.00
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May
16
12:00 PM12:00

Lunch & Learn

Chicken with Mustard-Tarragon Cream Sauce • Hasselback Tomatoes • Three Berry Cobbler


CRATE staff

30.00
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May
17
6:00 PM18:00

Cooking with Friends: Very Berry

Blackberry Lime Rickey • Strawberry and Ricotta Bruschetta • Blueberry and Prosciutto Salad with Champagne Vinaigrette • Roasted Raspberry-Balsamic Pork Tenderloin • Three Berry Butter Cake


Jen Clark

hands-on

70.00
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May
19
1:00 PM13:00

Dumplings & Dim Sum

Pork Steamed Dumplings • Goyoza (pot sticker) • Chili-Glazed Bacon Wrapped Shrimp • Char Siu Bao (steamed pork buns) • Porcupine Balls • Egg Rolls


Chef Jeremy Reed

hands-on

65.00
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May
21
6:00 PM18:00

Pastry Techniques: Macarons

Talk about love at first bite! From the moment a macaron’s crisp meringue crunch gives way to a smooth, delectable filling, you may forget all other cookies exist. These colorful French confections can be tricky to make, but after you master techniques from meringue-making to macronage, you’ll love creating your own macarons at home. Our instructor will share secrets for incorporating seasonal flavors and piping with precision. Plus, we’ll practice making wonderful fillings like flavored buttercreams and ganaches so you can create your own tasty variations.


70.00
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Haylie Walther

Pastry Chef, Revel+Roost - Owner, Gourmet Bites

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