It isn’t often that a chef of such renown comes to the Baltimore area, and to be teaching a cooking class, but Chef Nick Malgieri will teaching at Basic Kneads, A Culinary School on Friday, December 6^th. It will be a night of learning, sipping wine and tasting the holiday inspired recipes prepared.  Students are invited to bring any of the 12 cookbooks by Chef Nick Malgieri for personalized inscriptions. This is a rare opportunity to learn from the master.  Seating is limited.

Ejji Ramen, an award-winning Baltimore restaurant, and TasteWise Kids, a non-profit, have partnered with the fundraising technology company, Pixanthropy.com, to facilitate a campaign to raise money for TasteWise’s children’s food education programming. The campaign will run from January 15 through February 15, 2017 and include a kids’ cooking demo on January 27, 2017 at Belvedere Square in Baltimore.

Open to the public, Stratford University and the American Culinary Federation –Greater Baltimore Chapter have gathered two experts in their chosen fields; Master Butcher Marc Pauvert and Eric Yeager CEC (Certified Executive Chef) who on Monday, May 23^rd at 6 p.m. will present “Classic French Pig Butchery Demo and Tasting” at Stratford University.  Cost per person is a mere $50 and a rare opportunity to see the master butcher at work and taste Chef Yeager’s culinary creations from a properly butchered pig.

So why is this unique? On this night, under one roof, Marc Pauvert and Eric Yeager, experts in their chosen fields will be sharing their culinary expertise with food professionals and enthusiasts in an up-close and personal environment. 

Read the full story, details and watch the video at examiner.com  / dining

On my continuing quest to take and share my experiences at five hands-on cooking classes in Baltimore, my second stop was with the roving cooking instructor Chef Egg (Erik Berlin). I’ve taken his class twice, the last being held in the Blue Moon Too location in Federal Hill.  Chef Egg is a culinary instructor with Whole Foods in the Washington, DC area, a culinary instructor/television host along with his monthly hands-on class in Baltimore. You need to be on his mailing list to know about the classes. You can click the sign-up tag on his Facebook page or request to be put on his email list at his Chef Egg page.

He has a cooking class this Thursday evening, autumn brunch – if interested reach out, it might not be sold out.  Tickets available:  http://www.eventbrite.com/o/chef-egg-1550147604

Check out the slideshow and full story at Examiner.com / Dining 

There are sufficient videos, food television that shows you how to make a dish but there is nothing like getting down and doing it yourself.  Do you know what finished pasta should feel like?  Learning how by just touching a steak to know if it is well done or rare?  How should I be holding my knife?  Can you chiffonade and dice to proper size?  Is that pie crust too dry? What are the techniques in making a proper dark roux?

I am a strong advocate of hands-on cooking classes, there is nothing like jumping right in and learning techniques. My first hands-on cooking class was well over 30 years ago or more with the lovely French instructor Germain Sharretts at the Church of the Redeemer.  I learned a lot in the class.  We would break up in teams and prepare a 3 course meal. It was there that I learned how finished pasta should feel, the proper rising of the baba rhum dough and making a proper pâte à choux.  

Read the entire part 1 post on hands-on cooking classes in Baltimore and watch the slideshow READ MORE at Examiner.com / Dining

Whether you are a vegetarian or doing Meatless Mondays the 3 course vegetarian demonstration cooking class and dinner at Baldwin’s Station should be inked in on your calendar.  Learn tricks and trucs of vegetarian cooking from Executive Chef Dustin Heflin in one of Baldwin’s Station railroad memorabilia decorated dining rooms and then enjoy the dishes themselves. 

Cost per student is $45; that includes the vegetarian demonstration cooking class on Wednesday, February 25^th at 6:30 pm, the three course dinner including non-alcoholic beverages and the company of like-minded cooks. Not inclusive is alcoholic beverages, tax and gratuity.  Call for menu details and to reserve your seats at 410-795-1041.  

Baldwin’s Station is housed in Sykesville’s original railroad station; the restaurant has been the recipient of numerous awards and favorable press since its creation by owner Stewart Dearie in August 1997.

Baldwin’s Station – 7618 Main Street – Sykesville, MD  21784  410-795-1041 www.baldwinsstation.com Facebook Twitter @BaldwinsStation