We're lucky to have an incredibly talented assortment of chefs, writers, and wonderfully curious people sharing their knowledge on all things food at the Brainery.
You can track them down on their personal sites below, and let us know if we should offer their classes again by clicking the "Want us to repeat this class?" button on each course page.
Emilie Friedman
Teaches: Make Your Own Ravioli and Latkes!
Find her at: ...
Instead of lots of Halloween candy, we're giving you a bunch of new November and December classes--from the serious, like the origins of capitalism, to the strange, like a tasting of weird spices.
And just in time for the holidays, it's finally time for our long-awaited cake decorating class, complete with a mini decorating kit to take home and practice with. Or perhaps you'd rather hone your joke-telling skills for upcoming family...
This week is busy busy, with 7 new classes in 3 days. I'm not sure what we were thinking.
Tuesday: Soma's leading a primer on perhaps the most underloved spirit, gin. Here's a primer to get you ready, or at least to explain what oude jenever is. There are even a few spots left in class!
And though the hurricane did a number on local tomato harvests, we're going to be tasting and discussing the history and botany of tomatoes in all...
We've just announced lots and lots of late summer timed and themed (basil, tomatoes, rieslings) classes for your pleasure, along with a smattering of September courses. All are here, and more coming soon.
Like we said before, one of the best things about the Brainery is seeing the stuff that comes out of your experiences in our classes.
And since we like showing that off, we can't fail to call attention to what are by far the best notes from Living Philosophy that will ever exist. They're so good that Ryan swears he's using them to prep for teaching. Session 1, Session 2, Session 3.
We're also continuously beyond flattered that any and...
