A monthly hands-on cooking class with Chef Maynard at our South Arlington kitchen. Cap of twelve so everyone gets a station, ninety minutes of cooking, ninety minutes of eating. $95 a seat. Wine and recipe pack included.
Every class is built around a single technique you can take home — koji aging, brine ratios, scotch bonnet handling, dashi from scratch, knife skills for fish breakdown, the right way to make roti by hand.
You leave with the skill in your hands, the recipe pack in your bag, and a meal in your stomach. Bring a partner, bring a friend, bring yourself. The seats sell out.
See the upcoming schedule →Buss-up shut from scratch, curry channa, and a pickled-pepper sauce that will end up in your fridge forever.
Breaking down a live blue crab, koji butter, two preparations: chawanmushi and a roll on milk bread.
Eight-hour wet brines, scotch-bonnet glaze, charred kabocha. The meal you serve when you want a guest to stop talking.
A class for the cook who wants vegan dinners that don’t apologise. Charred vegetables, koji vinaigrettes, hand-pulled flatbreads.
Bachelorette parties, team off-sites, anniversary gifts — book all twelve seats and we’ll write a custom menu around the occasion. Add wine pairing for $35 a guest.
$1,140 to buy out a class (12 × $95). Two-week lead time. Tell us what you want to learn.
Book a private classReserve a seat above, or write us with a request — we add a fifth class to most months when there’s demand.
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