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Chef Ani Robaina of Ani’s Table
Saturday August 20th, 6:30 to 10:00pm
Ani is back for another wonderful food and wine pairing event under the Weekend Kitchen tent. Enjoy the bounty of wonderful vegetables that are in the height of the season. This is a vegetarian menu which may have some butter in the preparation. Each course is expertly paired with a lovely wine that will pop the flavor notes!
Crudité of Course !
Ani’s Table Style
Fried Plantain “Poutine”
Watermelon & Roasted Beet “Poke”
Loire Valley Sauvignon Blanc
Layered Zucchini, Squash, Eggplant, Leeks, Roasted Baby Carrots with Tapenade Wrapped In Puff Pastry
Roasted Cauliflower Tagine
Apricots, Saffron, Fennel, Olives & Preserved Lemon
Spanish Ribeira Del Duero
Oven Roasted Exotic Mushrooms
Over A Sweet Corn, Tomato, Leek, Fingerling Potato & Radish Succotash
Northwest Pinot Noir
White Balsamic Marinated Grilled Stone Fruit
Saturday August 27th, 6:30 to 10:00PM
Chef Dany Roche
Join Weekend Kitchen for another Paella Party with Chef Dany Roche! Always the best time under the Weekend Kitchen tent. Chef Dany demonstrates how to create a perfect paella from the choice of rice, making the best broth to highlight the freshest ingredients. While the paella cooks, enjoy some homemade pico de Gallo and chips. The evening finishes with Dany’s famous flan!
Grab a group of friends and sign up. Don’t forget your “to go” container- there’s always more than enough for left overs!
Chef Jennifer Magrey
Saturday September 10th, 6:30 to 10:00PM
Chef Jenn is bringing her portable Ooni pizza oven for this homemade pizza class. We will learn about high temperature pizza ovens, different flours used and hydration of dough making- ensuring the best pizza you’ve ever made and why it’s so delicious.
September 25th 2:00 to 5:00PM | Cost $95/pp
Chef Janice Evert of Rootz Kitchen and Emilly Phillips-Geeza of Niantic Yoga
Enjoy a combined yoga class and Ayurvedic luncheon. Emily Phillips-Geeza is an accomplished yogi (instructor at Niantic Yoga), herbalist and Ayurvedic specialist and joining her is Chef Janice Evert, a certified plant-based chef, health coach, yoga instructor and also Ayurvedic specialist. You can read their Bios in the Chef area via the links above.
What is Ayurveda? In brief, Ayurveda, a natural system of medicine, originated in India more than 3,000 years ago. The term Ayurveda is derived from the Sanskrit words ayur (life) and veda(science or knowledge). Thus, Ayurveda tralates to knowledge of life. Based on the idea that disease is due to an imbalance or stress in a person’s consciousness, Ayurveda encourages certain lifestyle interventions and natural therapies to regain a balance between the body, mind, spirit, and the environment. It encompasses a special diet, herbal remedies, massage therapy, yoga, and meditation. You will learn all about it- it’s fascinating!
Emily will teach an all levels gentle vinyasa yoga class from the perspective of a plant and the wheel of the year, integrating the elements throughout. Ie- north: seed,(earth and water) east: sprout:,(fire) south:flower, fall: compost (air/ether). It will be wonderful!
Our yoga practice will be followed by a discussion of Ayurvedic principles. We will take a quick dosha quiz so that we will know where we fall in this ancient practice. This will be followed by a lovely luncheon and discussion of Ayurvedic foods and the menu recipes prepared by plant-based Chef Janice Evert of Rootz Kitchen.
Please bring a beach towel, blanket, or yoga mat, and any favorite props, bug spray, and sun protection as class will be outdoors. Let us know of any food allergies as well.
Find out more here: https://www.weekendkitchenct.com/collections/cooking-classes
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