Hands-On with April Simpson-Gruver and John Gruver
10:30 a.m. – 1:30 p.m.

Acquaint yourself with the oh-so-British custom of High Tea, traditionally taken as a light early evening meal. Chefs April and John Gruver lead you through an elegant menu that includes a variety of tea sandwiches (including Asparagus-Prosciutto, Lemon-Almond Chicken Salad, Garden Vegetable, and Tarragon Egg Salad), mini-pastries (Tartlets, Brownies and Scones) and international teas.

Registration: $45

Hands-On with Lawrence Street
6:00 p.m. – 9:00 p.m.

Learn the secrets of making traditional sauces, plus their modern counterparts, including Marinara, Easy Pan Gravy, Cream & Wine Sauce, Hollandaise and more.

Registration: $45

Hands-On with Donato Coluccio
6:00 p.m. – 9:00 p.m.

Impress friends with a fabulous — but simple — cocktail and hors d'oeuvres party! Have fun with Chef Donato Coluccio preparing sumptuous savories and sweets such as Tuna Tartare and Carpaccio, Crab Cakes Au Gratin, Tapenade, Artichoke Hearts, Sea Scallops and Shrimp, and Roasted Vegetable Napoleons.

Registration: $55

Hands-On with Our Cooking School Staff
10:30 a.m. – 1:30 p.m.

Learn four classic springtime dishes from Julia Child's quintessential book on French cooking: Boeuf Bourguignon (Beef Stew in Red Wine, with Bacon, Onions and Mushrooms), Tarte au Citron et Aux Amandes (Lemon and Almond Tart), Vichyssoise (Chilled Potato-Leek Soup) and Pommes de Terre Parisiennes (Potato Balls Sautéed in Butter).

Registration: $45

Hands-On with Our Cooking School Staff
1:00 p.m. – 2:00 p.m.

For children ages 5-8. Make your own chocolate-dipped goodies: strawberries, cake and marshmallows!

Registration: $15

Hands-On with Lawrence Street
6:00 p.m. – 9:00 p.m.

Learn how to craft beautiful garnishes from inexpensive produce: radish roses, lemon crowns, carrot flowers, cucumber leaves and more!

Registration: $45

Hands-On with Christopher Jones
6:00 p.m. – 9:00 p.m.

Make light, spring salads featuring the season's best seafood: Seared Sea Scallops Salad with Braised Romaine and Tomatoes in Lemon Rosemary Broth; Grilled Moroccan Shrimp Salad with Jicama, Blood Oranges, Arugula, Toasted Cashews, Dried Cranberries and Red Onion with Pomegranate Honey Vinaigrette; Butter-Poached Monkfish Salad with Brussels Sprouts, Crispy Prosciutto and Pearl Onion; and Crab and Grapefruit Salad with Spinach, Red Onion and Avocado Vinaigrette.

Registration: $55

Hands-On with Carey Palenchar
10:30 a.m. – 1:30 p.m.

Learn about the versatility of frozen phyllo dough and puff pastry, and how to use them, while making Mushroom Turnovers, Phyllo Spring Rolls, Three- Cheese Twists, Olive Spirals, Spinach and Feta Pie, and Apple Strudel.

Registration: $45

Hands-On with Dorothy Tague
6:00 p.m. – 9:00 p.m.

Vietnamese food is a wonderful combination of French and Chinese cuisines. Dorothy Tague guides you through the preparation of an intriguing light and flavorful menu consisting of: Saigon Noodles with Pork, Chicken and Shrimp; Pho (Vietnamese Beef Noodle Soup); Bánh Mì (Lemongrass-Beef Sandwich); Spicy Orange Spare Ribs; Fresh Spring Rolls; and Individual Upside-Down Cakes with Asian Fruits.

Registration: $55

Hands-On with Luke Cypher
6:00 p.m. – 9:00 p.m.

Bring your spouse, partner, friend — whomever — and enjoy a handson evening of cooking. Tonight's theme: the foods of India, including Chai, Pakora, Yellow Chicken Curry, and Kheer.

Registration: $90 per couple

Hands-On with Tanocha Adams
10:30 a.m. – 1:30 p.m.

Prime fruit season is right around the corner, and we'll help you prepare with a menu full of tasty fruit-based desserts: Very Berry Soup, Stuffed Peaches, Stuffed Chocolate Crêpes, Raspberry Lemon Cheesecake Trifle, and Fruit Salad with Vanilla Dressing.

Registration: $45

Hands-On with Andrew C. Hebson, Jr.
6:00 p.m. – 9:00 p.m.

Start with homemade tortillas, then wrap them around a variety of unique, intensely flavorful fillings. Chef Andrew Hebson of Sonoma Grille shows how!

Registration: $55

Hands-On with Jason Marrone
10:30 a.m. – 1:30 p.m.

Find out just how versatile an ingredient beer can be with Chef Jason Marrone of The Church Brew Works. Recipes include: Irish Stout Stew, Side Salad with Celestial Gold-Sesame Vinaigrette, and Pan-Seared Dry Aged Buffalo Ribeye with Colcannon Potatoes and Ale-Mustard Emulsion.

Registration: $55

Hands-On with Sara Kalinowski
5:30 p.m. – 7:30 p.m.

For teens ages 13-17. Celebrate National Nutrition Month and learn about the most important meal of the day: breakfast! Learn to make Blueberry Multigrain Muffins, Spinach and Potato Frittata, Nutty Banana Pancakes, and Yogurt Fruit Smoothies.

Registration: $25

Hands-On with Luke Cypher
6:00 p.m. – 9:00 p.m.

Celebrate St. Patrick's Day by pouring Ireland's native nectar into a host of delicious recipes, including Chocolate Guinness Cupcakes, Guinness Shepherd's Pie, and Potato Pancakes with Guinness Gravy. Plus, Classic Corned Beef.

Registration: $45

Hands-On with Carey Palenchar
10:30 a.m. – 1:30 p.m.

Join Chef Carey Palenchar for a hands-on demonstration of the small-plate dishes of China or Dim Sum. Recipes include: Mock Seaweed Salad; Chicken Pot Stickers with Spicy Soy Dipping Sauce; Shrimp, Scallop and Chive Shumai; Steamed Barbecue Pork Buns; Chinese Glazed Spare Ribs; Fresh Napa-Wrapped Spring Rolls with Peanut Dipping Sauce; and Mini Custard Tarts.

Registration: $45

Demonstration by David Bauer
6:00 p.m. – 8:30 p.m.

Learn all about flavorful fish preparations, just in time for Lent: Prosciutto-Wrapped Scallops with Kiwi-Honeydew Relish; Pan-Seared Halibut with Wilted Spinach and Brie with Balsamic-Chili Oil Reduction; Macadamia Nut-Crusted Cod; and Wild Sockeye Salmon with Dill Sauce.

Registration: $35

Hands-On with Sara Kalinowski
11:30 p.m. – 1:00 p.m.

For children ages 9-12. Healthy eating habits start early, and this class can help kids get on the right track! Recipes include: Veggies with Dipping Sauces and Chicken Fingers.

Registration: $20

Hands-On with Karla Contreras
2:00 p.m. – 5:00 p.m.

Cook up a brunch menu with Latin flair with Chef Karla. Recipes include: Eggs Poached in Tomato Sauce with Homemade Chili-Hollandaise Sauce Over Asparagus, and Grilled Ham.

Registration: $45

Demonstration by Ben D'Amico
10:30 p.m. – 1:00 p.m.

It's a pasta party and the sauces are in charge! After a pasta-cooking primer, sauces will be made and served with assorted pastas. Sauces include: Traditional Bolognese, Puttanesca, Arrabiata, Stewed Calamari Sauce, Classic Alfredo, Scampi and Lemon-Basil Pesto.

Registration: $35

Demonstration by John and Sukey Jamison
6:30 p.m. – 9:00 p.m.

Jamison Farm proprietors John and Sukey Jamison are your guides to creating delicious meals with one of spring's signature ingredients, fresh lamb. Recipes include: Simmering Savory Meatballs, Leg of Lamb Carpaccio with Cucumber Sauce, Fennel Salad with Merguez Sausage, Roasted Rosemary Lamb Shank, and Lollipop Lamb Chops cut from the rack.

Registration: $45

Hands-On with Mark F. Henry
6:00 p.m. – 9:00 p.m.

Explore how to make fine cheeses in your home, and how to use artisan cheeses in your kitchen with Chef Mark F. Henry. Using fresh Mozzarella and artisan cheeses such as Boursin and Mascarpone, we'll make Capri Salad, Roulades, Palmiers and Crostini.

Registration: $55

Hands-On with James T. Belch
6:00 p.m. – 9:00 p.m.

What is the difference between Cajun and Creole cooking? What is the Cajun Trinity? What is Gumbo File? These questions and many more will be answered as we prepare Chicken and Sausage Gumbo; Shrimp Creole; Chef Jim's Famous Tossed Salad with Creole Mustard Vinaigrette; and Bourbon Pecan Pie with Chantilly Cream.

Registration: $55

Hands-On with Luke Cypher
10:30 a.m. – 1:30 p.m.

Making pizza dough from scratch is easy and the results are definitely worth it. Chef Luke teaches you how to grill, pan-fry and bake pizza crusts with flavorful toppings like Grilled Veggie, Margherita, Goat Cheese and Herb, Meat Lovers and Buffalo Chicken.

Registration: $45

Hands-On with David Bulman
6:00 p.m. – 9:00 p.m.

Homemade stock is light years beyond store-bought varieties, and it's also quite easy and economical to make. Learn the basics of making stock from chicken, beef, fish, and vegetables. The stocks in turn become bases for delicious soups: Chicken Consommé with Spring Vegetables; French Onion Soup with Aged Provolone Cheese Sticks; Tomato and Halibut Chowder; and Avocado Purée with Spicy Lime Salsa.

Registration: $45

Demonstration by Judy Dodd and Amy Macklin
10:30 a.m. – 1:00 p.m.

Take the Gluten-Free Grain Challenge and compare and contrast the qualities of brown rice, corn and quinoa. We'll explore pastas made from each grain in several different recipes including: Mediterranean Pasta Stir-Fry, and Southwest Salad.

Registration: $45

Wine Pairing with Pete Hanowich
5:30 p.m. – 7:30 p.m.

Whether it's a formal dinner party or a casual backyard get-together, there's an interesting, often inexpensive wine to harmonize with the menu, wow your palate and impress your guests. Explore food-friendly wines from France, California, Italy, Australia and elsewhere with Pete Hanowich. Food pairings included. Cost of eight 2 oz. pours of wine ($2 ea.) is included in total class price.

Registration: $45

Hands-On with Wayne Sullivan
6:00 p.m. – 9:00 p.m.

Learn secrets of the Hungarian kitchen including classic preparations such as Chicken Paprikash with Dumplings, Stuffed Cabbage, Pork with Sauerkraut, Cucumber Salad, Haluski and Pierogies — hearty fare that will make you say Jó étvágyat!

Registration: $45

Hands-On with Amy Macklin
12:00 p.m. – 1:00 p.m.

For children ages 5-8. With Easter just around the corner, we'll make pizzas that look like bunnies!

Registration: $15

Hands-On with Our Cooking School Staff
5:30 p.m. – 7:00 p.m.

For children ages 9-12. Learn to make light, easy and delicious lunch items with a Mediterranean twist. Recipes include: Hummus, Taboule and Chicken Gyros.

Registration: $20

Hands-On with Darla Elizondo
10:30 a.m. – 1:30 p.m.

Chef Darla walks you through a deceptively simple menu, perfect for when you want to wow your dinner guests but don't have lots of time. Recipes include: Pesto Shrimp Crostini; Herb-Encrusted Pan-Seared Salmon on a bed of Campanelle Pasta with a side of Prosciutto Asparagus; and Kahlúa^® Mousse au Chocolate.

Registration: $45

Hands-On with Our Cooking School Staff
6:00 p.m. – 8:00 p.m.

For teens ages 13-17 and a parent. Time spent together in the kitchen is quality time and can help busy parents and teens reconnect while making a simple, tasty complete menu, including Lasagna, Tossed Salad and Strawberry Crêpes.

Registration: $25 per person

Hands-On with Kevin Sousa
6:00 p.m. – 9:00 p.m.

Expect a wild time as Chef Kevin Sousa of Yo Rita and Salt of the Earth shows you how to turn fresh, seasonal ingredients found in the wild (morel mushrooms, fiddlehead ferns, ramps, wild-caught fish) into memorably inventive dishes.

Registration: $55

Hands-On with Wayne Sullivan
10:30 a.m. – 1:30 p.m.

Learn the basics of tarts from shells, to fillings, to toppings. Then we'll create our own tarts with fresh, seasonal fruit!

Registration: $45

Hands-On with Sara Boyer
6:00 p.m. – 9:00 p.m.

A hands-on class on how to make chocolate-covered strawberries — plain ones, fancy ones, even bride-and-groom ones! — and natural brownie pops. Learn how to melt chocolate in a double boiler and how to temper chocolate at home. Class will also include unique packaging ideas.

Registration: $45

Demonstration by Carey Palenchar
11:00 a.m. – 1:30 p.m.

All you ever wanted to know about one of the world's most important foods, but were afraid to ask. Recipes include: Elegant Deviled Eggs; Blue Cheese Soufflé with Port Reduction; Bacon Cheddar Popovers; Mini Crab & Corn Frittata; Ultimate Egg Sandwich; and Lemon Meringue with Fresh Berries. We'll also make homemade mayonnaise.

Registration: $35

Hands-On with Daniel Aguera
10:30 a.m. – 1:30 p.m.

Keep it simple with easy and inexpensive recipes using only five ingredients! Chef Daniel walks you through recipes for Garlic Soup, Arroz con Pollo (chicken and rice), and Hazelnut Macaroons.

Registration: $45

Hands-On with Rhonda L. Schuldt
6:00 p.m. – 9:00 p.m.

Explore Greek culinary traditions, techniques and ingredients with Rhonda L. Schuldt. Recipes include: Homemade Ricotta Cheese, Spanakopitas (Spinach & Feta Appetizer), Greek Chopped Salad with Lemon Dressing, Marinated Lamb Kabobs with Tzatziki, and Almond-Ricotta Tiropities with Honey Drizzle.

Registration: $55

Hands-On with Our Cooking School Staff
10:30 a.m. – 1:30 p.m.

Proper knife technique is perhaps the single-most essential skill a chef can know, pro or amateur. Learn introductory knife skills, how to use and care for your knives and how to cut basic items. Then make delicious recipes using the skills you've learned! Exercises include peeling, seeding and dicing a tomato, mincing garlic, ginger, and herbs, dicing onions and peppers, cutting an avocado, segmenting citrus fruit and cutting zucchini and mushrooms.

Registration: $45

Hands-On with Carey Palenchar
6:00 p.m. – 9:00 p.m.

Bring your friends, sister or mother for a fun evening together creating appetizers perfect for a cocktail party or impromptu get-together. Recipes include: Asparagus with Prosciutto, Crab Wontons, Roasted Shrimp with Spicy Sauce, and more.

Registration: $45 per person

Demonstration by David Bulman
10:30 a.m. – 1:00 p.m.

Make delicious, wholesome recipes using Nature's Basket^® products and organic produce with Chef David and a Market District dietitian.

Registration: $35

Hands-On with Donato Coluccio
6:00 p.m. – 9:00 p.m.

There's nothing better in the brisk days of early spring than a delicious homemade soup — not to mention the mouth-watering aroma that fills your kitchen! Chef Donato Coluccio helps you create hearty and wholesome homemade soups such as Pasta Fagioli, Wedding, Red Clam Chowder, Roasted Red Pepper Bisque, French Onion, and Tomato.

Registration: $55

Hands-On with Scott Weddell
11:00 a.m. – 2:00 p.m.

Take a wok on the wild side with Chef Scott as he demonstrates how to make an easy, delicious menu of Chinese takeout classics! Recipes include: Sizzling Rice Soup, Mongolian Beef, Mu Shu Pork with Mandarin Pancakes and Hoisin Sauce. For dessert: Chocolate Chopsticks with Toffee.

Registration: $45

Hands-On with Sara Kalinowski
1:00 p.m. – 3:00 p.m.

For teens ages 13-17. Learn about Greek cooking and the benefits of the Mediterranean diet. Recipes include: Feta Turkey Burgers, Vegetable Couscous, Sun-Dried Tomato Hummus with Grilled Pitas, and Greek Yogurt Parfait.

Registration: $25

Hands-On with Our Cooking School Staff
5:00 p.m. – 6:30 p.m.

For children ages 9-12. Who's afraid of seafood? Not us! Weigh anchor and dive into some easy, yummy seafood recipes including Baked Shrimp Scampi, Fish en Papillote, and Mussels with Saffron.

Registration: $20

Hands-On with Jessica Bauer
6:00 p.m. – 9:00 p.m.

Bistro 19's Chef Jessica Bauer shows you how to create indulgent, restaurant-quality desserts with gluten-free ingredients. Recipes include: Chocolate Truffle Cake, Toffee Cheesecake, Cranberry Chocolate Tart, and Peach Cobbler.

Registration: $55

Hands-On with John Gruver
10:30 a.m. – 1:30 p.m.

Join Chef John for a primer in whipping up restaurant-quality seafood dishes in your home kitchen. Recipes include: Shellfish and Fennel Cioppino, Roasted Garlic Bruschetta, Tamarind-Miso Roasted Seabass, Braised Baby Bok Choy, Maple-Chipotle Grilled Salmon, Apple Carrot Salad, Lemon-Dill Crusted Cod and Zucchini Ribbons.

Registration: $45

Demonstration by Judy Dodd
6:00 p.m. – 8:30 p.m.

Want flavor without fat? Use herbs! They don't just make your food delicious and fresh; they're healthy, too. Nutritionist Judy Dodd shows you how to make Roasted Chicken with Vegetables and Herbs; Rustic Bread with Roasted Garlic, Pesto, and Herb Oils; Corn and Bean Salad; and Spicy Apple Crunch.

Registration: $45

Hands-On with Tanocha Adams
10:30 a.m. – 1:30 p.m.

Get ready for Cinco de Mayo by making this simple, delicious Mexican menu with Chef Tanocha. Recipes include: Salsa and Guacamole, Mexican Rice, Chicken Tortilla Soup, Enchiladas, Mexican Milk Cake.

Registration: $45

Hands-On with Amy Macklin
5:30 p.m. – 6:30 p.m.

For children ages 5-8. It's Opposite Day — make your own healthy breakfast ¿ and have it for dinner! Recipes include: Egg Muffin Sandwich and Fresh Squeezed Citrus Fruit Juice.

Registration: $15

Hands-On with Matt Darnell
11:00 a.m. – 2:00 p.m.

Matt Darnell shows you how to make quick, tasty and healthful vegetarian meals to fuel all of your activities. Recipe include: Stuffed Peppers, Chimichurri Rice Pilaf and Veggie Burgers.

Registration: $45

Hands-On with Daniel Aguera
6:00 p.m. – 9:00 p.m.

Join Chef Daniel in an exploration of Spain's savory, sociable "small plates" — bar food, Madrid-Style. Classic tapas include: Potato and Chorizo Tortilla, Seafood and Fava Bean Salad, and Sweet and Savory Empanadillas.

Registration: $45

Demonstration by Dr. Lina G. Thakar
1:30 p.m. – 4:00 p.m.

The Ayurvedic diet is nutrient rich, can improve digestive health and helps the GI tract absorb nutrients efficiently. Join Dr. Lina Thakar for a demonstration of several core foods of the Ayurvedic diet, including Ghee (clarified homemade butter), Ginger Chai Tea, Chapatti (whole wheat no yeast bread) and Khichari (a nourishing one-dish meal). Printed recipes and sampling of food and tea included, as well as demonstration of special Masala tin spice collection.

Registration: $45

Hands-On with Our Cooking School Staff
10:30 a.m. – 1:30 p.m.

Proper knife technique is perhaps the single-most essential skill a chef can know, pro or amateur. Learn introductory knife skills, how to use and care for your knives and how to cut basic items. Then make delicious recipes using the skills you've learned! This class focuses on meat cuts: butchering a chicken, filleting and skinning a fish, fabricating a lamb, shucking an oyster. A refresher on Knife Skills 101 (produce) will also be included.

Registration: $45

Hands-On with Andrew Cline
6:00 p.m. – 9:00 p.m.

Halibut season is here and Chef Andrew will show you how to serve it up in high style! Learn about the Alaskan halibut fishery and the fish's biology, then make a dish with sides to accompany.

Registration: $45

Demonstration by Neal Heidekat
6:30 p.m. – 9:00 p.m.

Chef Neal Heidekat from Sonoma Grille takes you through a celebratory spring menu featuring fresh seasonal ingredients, lettered A through M: Rack of Lamb with Haricots Verts and Green Garlic; Mint-Jalapeño Crème Fake, Fiddlehead Ferns Sautéed with Chives and Dill, and Apricot Ice Cream. Part 2 of this class is being offered on May 26.

Registration: $45

Hands-On with David Bulman
10:30 a.m. – 1:30 p.m.

Soups aren't just for winter — they make fine, festive spring fare, too. Chef David guides you through recipes for: Lobster and Saffron Soup, Potato and Five Onion Soup with Crispy Shallots, Wild Mushroom Bisque with Shaved Truffles, Gazpacho and Nachos, and Essence of Strawberries with Shortcake Croutons and Rhubarb Cream.

Registration: $45

Hands-On with James T. Belch
6:00 p.m. – 9:00 p.m.

Create entrée salads perfect for a spring or summer meal and see how elegant a salad can be! Chef James T. Belch helps you prepare a pan-seared Tuna Niçoise Salad; New Generation Chef 's Salad where the meats and cheeses are wrapped in herb and lentil crêpe; and a Baby Arugula and Swiss Chard Salad served with Poached Pears and Chèvre. Plus, learn three salad dressings easily made from scratch.

Registration: $55

Hands-On with Carey Palenchar
6:00 p.m. – 9:00 p.m.

Bring your spouse, partner, friend — whomever — and enjoy a handson evening of cooking. Tonight's theme: how to cook with wine. Recipes include: Filet with Red Wine Reduction, Risotto with White Wine, Wine-Braised Vegetables, and Sabayon Sauce with Fruit.

Registration: $90 per couple

Hands-On with Our Cooking School Staff
1:00 p.m. – 2:00 p.m.

For children ages 5-8 and a parent. Kids and parents learn together how to make everything for the perfect tea party, including tea sandwiches and pastries.

Registration: $15 per person

Hands-On with Luke Cypher
6:00 p.m. – 9:00 p.m.

Making pizza dough from scratch is easy and the results are definitely worth it. Chef Luke will demonstrate how to grill, pan-fry and bake pizza crusts with flavorful toppings like Grilled Veggie, Margherita, Goat Cheese and Herb, Meat Lovers and Buffalo Chicken.

Registration: $45

Hands-On with Andrew C. Hebson, Jr.
6:00 p.m. – 8:00 p.m.

For teens ages 13-17. When it comes to sushi, it's best to roll your own — and Sonoma Grille's Chef Andrew C. Hebson, Jr. will show you how!

Registration: $25

Hands-On with David Bulman
10:30 a.m. – 1:30 p.m.

Learn how to use infused oils and vinegars to flavor food: Truffle Oil Potato Chips with Lobster Dip; Tangerine Vinaigrette with Arugula, Orange Segments, and Mint Oil Salad; Heirloom Tomato Salad with Extra Virgin Olive Oil and Aged Banyuls Vinegar Reduction; Infused Oils (mint, basil-chili); Peach-Peppercorn Vinaigrette with Caramelized Peaches; and Basic Italian Vinaigrette. Olive oil tasting included.

Registration: $45

Hands-On with Sara Kalinowski
4:00 p.m. – 5:30 p.m.

For children ages 9-12. Make your own healthy snacks, including Soft Pretzels, Veggie Chips, and Salsa.

Registration: $20

Demonstration by Ben D'Amico
6:30 p.m. – 9:00 p.m.

Chef Ben shows you how to prepare for a graduation party of 20 ¿ or 200! Starting with food purchasing then moving into creating and storing the food, Chef Ben demonstrates some cool new and traditional recipes, along with some helpful tips on everything else to help make your grad's party a success!

Registration: $35

Hands-On with Carey Palenchar
10:30 a.m. – 1:30 p.m.

Explore the versatility of less common grains such as quinoa and wheatberries. Chef Carey shows you how to make Bulgar Taboule, Barley Risotto, and Brown Rice Pudding.

Registration: $45

Demonstration by Karla Contreras
6:30 p.m. – 9:00 p.m.

Chef Karla walks you through the preparation of a richly flavored, tomatobased Latin-inspired soup: Scallop and Halibut Ceviche with a Mariscada Soup. For dessert: Apricot and Brie Mini Calzones.

Registration: $35

Hands-On with Darla Elizondo
6:00 p.m. – 9:00 p.m.

If you love enchiladas but never could quite figure out how to make them, this is the class for you! Chef Darla shows how to make: Classic Tomato Chicken Enchilada, Swiss Tomatillo Enchilada, Mole Enchilada, and Apple-Cinnamon Enchilada.

Registration: $45

Hands-On with Carey Palenchar
11:00 a.m. – 2:00 p.m.

Join Chef Carey Palenchar for a hands-on demonstration of the small-plate dishes of China, or Dim Sum. Recipes include: Mock Seaweed Salad; Chicken Pot Stickers with Spicy Soy Dipping Sauce; Shrimp, Scallop and Chive Shumai; Steamed Barbecue Pork Buns; Chinese Glazed Spare Ribs; Fresh Napa-Wrapped Spring Rolls with Peanut Dipping Sauce; and Mini Custard Tarts.

Registration: $45

Hands-On with Scott Weddell
10:30 a.m. – 1:30 p.m.

We all scream for ice cream — especially these indulgent varieties Chef Scott helps you make from scratch: French Vanilla Gelato with Framboise Berry Sauce, Chocolate and Peanut Butter Ice Cream, and Pineapple Coconut Sorbet.

Registration: $45

Demonstration by Jeremy Reed
6:30 p.m. – 9:00 p.m.

Chef Jeremy Reed's love for street food stems from growing up in New York City, where street-corner hot dogs and grab-and-go gyros influenced his love for a culture's simplest form of food — no frills, nothing fancy, just great tasting food that you consume while working your way through a city's bustling streets. This month he focuses on Europe: Pizza Margherita and Gelato (Italy), Fish and Chips (United Kingdom) and Frites with Mayo (Belgium).

Registration: $45

Hands-On with David Bulman
10:30 a.m. – 1:30 p.m.

Homemade stock is light years beyond store-bought varieties, and it's also quite easy and economical to make. Learn the basics of making stock from chicken, beef, fish, and vegetables. The stocks in turn become bases for delicious soups: Chicken Consommé with Spring Vegetables; French Onion Soup with Aged Provolone Cheese Sticks; Tomato and Halibut Chowder; and Avocado Purée with Spicy Lime Salsa.

Registration: $45

Hands-On with Sara Kalinowski
5:30 p.m. – 7:30 p.m.

For teens ages 13-17. Celebrate Cinco de Mayo with healthy, made-from-scratch Mexican food: Guacamole, Mexican Rice, Fajitas, and Frozen Drinks.

Registration: $25

Hands-On with Tanocha Adams
6:00 p.m. – 9:00 p.m.

Get ready for Cinco de Mayo by making this simple, delicious Mexican menu with Chef Tanocha. Recipes include: Salsa and Guacamole, Mexican Rice, Chicken Tortilla Soup, Enchiladas, and Mexican Milk Cake.

Registration: $45

Hands-On with Scott Weddell
10:30 a.m. – 1:30 p.m.

Take a wok on the wild side with Chef Scott as he demonstrates how to make an easy, delicious menu of Chinese takeout classics! Recipes include: Sizzling Rice Soup, Mongolian Beef, Mu Shu Pork with Mandarin Pancakes and Hoisin Sauce. For dessert: Chocolate Chopsticks with Toffee.

Registration: $45

Hands-On with Luke Cypher
10:30 a.m. – 1:30 p.m.

Prepare easy, delicious wraps with Chef Luke. Recipes include: Pomegranate Pot Roast Wrap with Asian Coleslaw, Chicken Caesar Wrap, Honey Turkey Wrap, and Roasted Veggie Wrap.

Registration: $45

Hands-On with David Bulman
6:00 p.m. – 9:00 p.m.

Bring your spouse, partner, friend — whomever — and enjoy a hands-on evening learning about the history and infinite varieties of cheese. Learn how to assemble a cheese plate with classic pairings, and see how you can make fresh Mozzarella in your own home. Then make some fabulous dishes centered around cheese, including: New York-Style Sharp Cheddar Beer Sauce; Goat Cheese Mousse on Parmesan Crisp Chips; Triple-Créme Brie Grilled Cheese Sandwich with Crab, Basil, and Tomato; and Goat Cheese Ice Cream.

Registration: $90 per couple

Hands-On with Christopher Jones
11:00 a.m. – 2:00 p.m.

Chef Christopher Jones guides you through a special spring menu highlighting fresh, seasonal ingredients: Seared Salmon with Morels, Spring Peas and Ramps, Kohlrabi Bisque, Grilled Lamb Chop, Fava Bean Purée, Mint Oil, Fig Jam, and Pasta with Arugula Pesto.

Registration: $55

Hands-On with Our Cooking School Staff
11:30 a.m. – 1:00 p.m.

For children ages 9-12 and a parent. Have some "mom-and-me" bonding time while making candy! Recipes include: Fudge, Turtles, and Peanut Butter Balls.

Registration: $20 per person

Hands-On with Daniel Aguera
6:00 p.m. – 9:00 p.m.

Bring your mom, grandmother, wife or daughter for a hands-on class that treats mothers of all ages to some richly deserved comfort foods. Recipes include: Kale Soup, Chicken Stew, and Anise Doughnuts.

Registration: $45 per person

Hands-On with Lawrence Street
10:30 a.m. – 1:30 p.m.

Learn the secrets of making traditional sauces, plus their modern counterparts, including Marinara, Easy Pan Gravy, Cream & Wine Sauce, Hollandaise and more.

Registration: $45

Hands-On with Rhonda L. Schuldt
6:00 p.m. – 9:00 p.m.

Join Rhonda L. Schuldt for an exploration of Cuban culinary traditions, techniques and ingredients. Recipes include: Chorizo Empanadas, Classic Black Beans and Yellow Rice, Mojo-Marinated Grilled Pork Tenderloins, Baked Sweet Plantains with Wine, Natilla (Cuban Pudding), and Mojitos.

Registration: $55

Demonstration by David Bulman
10:30 a.m. – 1:00 p.m.

Chef David demonstrates how to use the whole duck, from bill to feet — everything but the quack. Demonstration includes cleaning, roasting and curing a whole duck, using the breast, using the innards, rendering fat, and how to make confit.

Registration: $35

Demonstration by Judy Dodd
10:30 a.m. – 1:00 p.m.

Nutritionist Judy Dodd introduces you to superfoods — nutrient and antioxidant rich foods essential to a healthy diet — then demonstrates how to easily integrate them into a delicious meal. Recipes include: Nut-Crusted Salmon or Halibut with Berry Sauce, Brown Rice or Quinoa Taboule, Green Tea Coolers, and Blueberry Flaxseed Muffins.

Registration: $45

Hands-On with Tanocha Adams
10:30 a.m. – 1:30 p.m.

Prime fruit season is here, and we'll help you enjoy it to its fullest with a menu full of tasty fruit-based desserts: Very Berry Soup, Stuffed Peaches, Stuffed Chocolate Crêpes, Raspberry Lemon Cheesecake Trifle, and Fruit Salad with Vanilla Dressing.

Registration: $45

Hands-On with Scott Weddell
6:00 p.m. – 9:00 p.m.

Make a basic pasta dough with Chef Scott, then create a trio of delicious, innovative ravioli: Wild Mushroom Ravioli in Truffle Cream, Herb and Cheese Ravioli in Basil Pomodoro Sauce, and a delightful Chocolate Mezzaluna Ravioli.

Registration: $45

Hands-On with Jessica Bauer
11:30 a.m. – 1:00 p.m.

For children ages 9-12. Kid-friendly comfort food, easy to make, delicious to eat! Recipes include: Stuffed French Toast, Caramelized Onion Mac `n Cheese, and Snickerdoodles.

Registration: $20

Hands-On with Our Cooking School Staff
12:00 p.m. – 1:00 p.m.

For children ages 5-8. Kids will love making "Turtle Bread" and a "Swampland" Spinach Dip to accompany!

Registration: $15

Hands-On with Jeremy Reed
6:00 p.m. – 9:00 p.m.

Chef Jeremy Reed from The International Culinary Institute shows you how to give a Mexican makeover to the humble roaster. Recipes include: Arroz con Pollo, Mole con Pollo, and Chile Rellenoes.

Registration: $45

Hands-On with Our Cooking School Staff
10:30 a.m. – 1:30 p.m.

Learn four classic springtime dishes from Julia Child's quintessential book on French cooking: Boeuf Bourguignon (Beef Stew in Red Wine, with Bacon, Onions and Mushrooms), Tarte au Citron et Aux Amandes (Lemon and Almond Tart), Vichyssoise (Chilled Potato-Leek Soup), and Pommes de Terre Parisiennes (Potato Balls Sautéed in Butter).

Registration: $45

Demonstration by Mark F. Henry
6:30 p.m. – 9:00 p.m.

Chef Mark Henry introduces us to the subtle art of wood-smoking. Recipes include: Plank-Smoked Salmon, Tea-Smoked Scallops, Chutney and Relish condiments to complement.

Registration: $45

Hands-On with Sara Kalinowski
5:30 p.m. – 7:00 p.m.

For children ages 9-12. Make a classic diner meal with a healthy twist! Recipes include: Sliders, Oven Fries, and Milk Shakes.

Registration: $20

Hands-On with Wayne Sullivan
10:30 a.m. – 1:30 p.m.

Chicken Paprikash with Dumplings, Stuffed Cabbage, Pork with Sauerkraut, Cucumber Salad, Haluski and Pierogies — hearty fare that will make you say Jó étvágyat!

Registration: $45

Hands-On with Our Cooking School Staff
5:30 p.m. – 7:30 p.m.

For teens ages 13-17. Make your own ice cream and sorbet from scratch. Don't forget the toppings!

Registration: $25

Hands-On with Daniel Aguera
10:30 a.m. – 1:30 p.m.

Join Chef Daniel in an exploration of Spain's savory, sociable "small plates" — bar food, Madrid-Style. Classic tapas include: Potato and Chorizo Tortilla, Seafood and Fava Bean Salad, and Sweet and Savory Empanadillas.

Registration: $45

Hands-On with Wayne Sullivan
10:30 a.m. – 1:30 p.m.

Learn the basics of tarts, from shells to fillings, to toppings. Then, we'll create our own tarts with fresh, seasonal fruit!

Registration: $45

Hands-On with Tanocha Adams
10:30 a.m. – 1:30 p.m.

The weather is turning warm — which can only mean that picnic season is here! Chef Tanocha shows you how to make a simple, elegant menu to pack into your basket. Recipes include: Tomato Basil Boats, Ranch Potato Salad, Grilled Corn on the Cob with Parmesan Herb Butter, Barbecue Chicken, Grilled Shrimp Skewers, and Berry Pizza.

Registration: $45

Hands-On with Andrew C. Hebson, Jr.
6:00 p.m. – 9:00 p.m.

Sonoma Grille's Chef Andrew C. Hebson, Jr. helps you prepare a traditional Louisiana Crab Boil — the perfect way to kick off summer!

Registration: $55

Hands-On with Daniel Aguera
10:30 a.m. – 1:30 p.m.

Keep it simple with easy and inexpensive recipes using only five ingredients! Chef Daniel walks you through recipes for Garlic Soup, Arroz con Pollo (chicken and rice), and Hazelnut Macaroons.

Registration: $45

Hands-On with Our Cooking School Staff
6:00 p.m. – 9:00 p.m.

Proper knife technique is perhaps the single-most essential skill a chef can know, pro or amateur. Learn introductory knife skills, how to use and care for your knives and how to cut basic items. Then make delicious recipes using the skills you've learned! This class focuses on meat cuts: butchering a chicken, filleting and skinning a fish, fabricating a lamb, shucking an oyster. A refresher on Knife Skills 101 (produce) will also be included.

Registration: $45

Hands-On with Amy Macklin
12:00 p.m. – 1:00 p.m.

For children ages 5-8. Amy Macklin shows kids how to make their own turkey burgers — with all the fixins, of course!

Registration: $15

Demonstration by Neal Heidekat
6:30 p.m. – 9:00 p.m.

Chef Neal Heidekat from Sonoma Grille takes you through a celebratory spring menu featuring fresh seasonal ingredients, lettered N-Z. Recipes include: Tarragon Roasted Quail, Butter-Poached New Potatoes with Spring Leeks, and Pea Tendril, Watercress, Radish, Yellow Wax Bean Salad with an Opal Basil Vinaigrette. Part 1 of this class is being offered on April 21.

Registration: $45

Hands-On with Darla Elizondo
6:00 p.m. – 9:00 p.m.

Bring your friends, sister or mother, and keep it light and fresh for early summer with a class focused on seasonal salads. Recipes include: Texas Chicken Salad, Hearts of Palm-Avocado Salad with Lemon Dressing, Grilled Peach and Pecan Chicken Salad with Raspberry Vinaigrette, Southwest Salmon Salad with Cilantro Ranch Vinaigrette, and Fruit Salad with Crème Sauce.

Registration: $45

Hands-On with Lawrence Street
10:30 a.m. – 1:30 p.m.

Learn how to craft beautiful garnishes from inexpensive produce: radish roses, lemon crowns, carrot flowers, cucumber leaves and more!

Registration: $45

Wine Pairing with Pete Hanowich
5:30 p.m. – 7:30 p.m.

Explore light, crisp and affordable reds and whites that shine the brightest when the weather's the hottest. Taste eight refreshing summer wines — perfect for quaffing or casual backyard entertaining — with Pete Hanowich. Food pairings included. Cost of eight 2 oz. pours of wine ($2 ea.) is included in total class price.

Registration: $45

Hands-On with Scott Weddell
10:30 a.m. – 1:30 p.m.

We all scream for ice cream — especially these indulgent varieties Chef Scott helps you make from scratch: French Vanilla Gelato with Framboise Berry Sauce, Chocolate and Peanut Butter Ice Cream, and Pineapple Coconut Sorbet.

Registration: $45

Hands-On with Darla Elizondo
6:00 p.m. – 9:00 p.m.

Chef Darla walks you through a deceptively simple menu, perfect for when you want to wow your dinner guests but don't have lots of time. Recipes include: Pesto Shrimp Crostini; Herb-Encrusted Pan-Seared Salmon on a bed of Campanelle Pasta with a side of Prosciutto Asparagus; and Kahlúa^® Mousse au Chocolate.

Registration: $45