Global Flavor Cooking Class

About this class

Each session at Mess Hall focuses on a different region, ranging from West African stews to Eastern European fermented dishes to Japanese izakaya small plates, rotating through cuisines that local cooks rarely encounter in formal cooking classes. You learn the key flavor principles and pantry ingredients that define each tradition, then apply them to make two or three dishes at your own station. The meals you produce are always more interesting than anything in a standard weeknight repertoire.