Chef for a Day: Cooking classes in March and April
Gluten-Free Classes, $90 each, Sundays 10 a.m.-2 p.m.
Let’s Do Brunch, March 11
Gluten Free, March 25
“I Can’t Believe It Was Vegan!” April 22
Gluten-Free Sweet Tooth, April 29
For athletes with chef Adam Sacks, Fridays 10 a.m.-2 p.m. $360-$365 per multipart course
Athletic Performance Cuisine: Eat to Win, March 2, 9, 16, 23
CSCA Culinary Excursion to France, March 8-16. Led by executive chef and CSCA founder Roberta L. Dowling. Lodging in 18th-century farmhouse in St. Remy; tours of markets and food producers, plus classes in traditional Provencal cooking. Call or visit Web site for pricing information.
Food for Thought, March 25 or April 29, 3-4:30 p.m., $30 per person. Cooking demonstration and sit-down meal, hosted by a CSCA chef instructor.
Tasting & Pairing Wine, April 19, 6:30-9:30 p.m., $45 per person (benefit for the Jimmy Fund)
Sustenance for Knowledge: Lunch & Learn Experiences
Monthly themed cooking demonstration and lecture, plus sit-down lunch hosted by a chef instructor. Noon-1:30. $30 per person.
Please Note: This article was accurate at the time of publication. When planning a trip, please confirm details by directly contacting any company or establishment you intend to visit.