The Table is Set
Louise Hasson, Bon Vivant School of Cooking
Making Paella de Marisco at Bon Vivant School of Cooking
Seafood Cocktails
Canned Honey
Making Gnocchi di Spinaci con Ricotta at Bon Vivant School of Cooking
Making soup at Bon Vivant School of Cooking
Chicken at Bon Vivant School of Cooking
8 Student at Bon Vivant
Dessert presentation
Students with Mitra Mohandessi

Great Single Classes Coming Soon!

Make Your Own Stuffed Pasta

Make Your Own Stuffed Pasta

Wednesday, October 8th - Meat Cuts: High, Low and Odd

Saturday, October 11th - Taste of Saveur – French Classics

Tuesday, October 14th - Posh Squash

Monday, October 20th - Persian Mehregan Festival (Gluten Free)

Wednesday, October 22nd - Stuffed Pastas and Soup Dumplings

Monday, October 27th - Glorious Beans and Grains

Meats, Fruits and Vegetables for Fall

Fall Fruits and Vegetables

Fall Fruits and Vegetables

Autumn is here and ringing in some changes. As the leaves start to change color and the days get shorter, our minds tend to drift to other things. Besides putting away the patio furniture and switching out those bathing suits for comfy sweaters we tend to think more about family and friends and gathering.

Whatever you’re doing, our Fall quarter has some exciting things coming up just for you!

Check out these amazing classes on Meats, Fruits and Vegetables

Try Our Butternut Ginger Soup Recipe

Butternut Ginger Soup

Butternut Ginger Soup

With all the colorful fall squash on the display at the stores and the chill in the air, I am reminded of one of my favorite soups.

This Butternut Squash Soup recipe that I am sharing with you is easy and delicious.

The secret ingredients that make this soup unique is the touch of fresh garlic, ginger and parsley stirred in at the end of the preparation.

Enjoy! I am off to buy a butternut squash!