Live Online Events

Join chef and author Barton Seaver to prepare grilled vegetables. Traditionally meat is the star of the show - Barton will show how to bring a variety of vegetables to the forefront of your grilling menus. This event will feature an introduction by Ken Rubin, who will also be taking your questions today. Feature techniques, tips, recipes and culinary inspirations for getting more vegetables on (and off!) your grill.

Success in life is all predicated on carving out a formula of balance in your personal and professional life - the same notion of balance holds true for success in the kitchen with building flavor in a dish. Chef Moonen will open the discussion with his definition of balance in cuisine and our environment and then open it up for questions and input. Sweet, sour, bitter, salty, piquant and umami for our palate…and texture, temperature and appearance. When you invite a balanced combination of these elements to a dish, you embrace a full sensory experience, or what Chef Moonen calls 'a party in your mouth.' Just like balanced and regenerative ecosystems are key for a healthy environment, every living thing on our planet is linked to one another. In these inter-connections, we find diversity, new discoveries, opportunity for new directions, and the inherent beauty in the foods we share.

Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to ask anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Eric is ready to answer them all.

Join Barton Seaver as he grills seafood in a variety of ways, from whole, fillet, and wrapped in grape leaves. He’ll be cooking up one of the great treats of summer; fresh caught Bristol Bay Sockeye salmon, straight from Alaska. Barton will focus on techniques that apply equally to whatever fish is on your menu – trout, bluefish, bass, whatever you’ve caught or bought. Some preparations from Barton's menu include: -Grilled Whole -Grilled Fillet/Portion -Smoked -Grilled in grape leaves -Seafood Burgers

Join Fran for a discussion of what simple pantry items were super handy during shutdown, and beyond. Some basic ingredients were incredibly useful thanks to their versatility during stay at home (and food supply issues). Chocolate, of course, but have you considered the many ways you can use oats well beyond your morning bowl? Bring your questions, comments and ideas!

Join Chef Ken Rubin in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to ask anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Ken is ready to answer them all.

Join Barton Seaver for an outdoor party (socially distanced, of course) to celebrate Summer. He will use the menu items to teach overall grilling strategies to get the most from your flame and to prepare incredible dishes with low stress. Some samples from Barton's menu include: -Smoky Lemonade (grilled lemons) -Grilled Shishito Peppers -Roasted Red Peppers with Anchovies -Escalivada (grilled veggies with blue cheese and sherry vinaigrette) -Charred Carrots -Barton’s Famous IPA and Soy Crusted Steak -Grilled Peaches and Ice Cream with Maine Beer Co. Stout

Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to ask anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Eric is ready to answer them all.

Join seafood expert Barton Seaver and his special guest Julie Qiu as they dive into the topic of bivalves: oysters. Barton and Julie will discuss cooking techniques, sourcing and sustainability tips. We will also share downloadable recipes and resources on how to incorporate seafood into your home cooking routine.

Join Chef Ken Rubin in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to ask anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Ken is ready to answer them all.