Enjoy a tasty gluten-free and dairy-free lunch with Christy Wynne as she upgrades this midday meal with superfoods that are perfect to make ahead for the week. Enjoy crunchy Thai chopped kale-cabbage-Brussels sprouts chopped salad with quinoa and edamame topped with sesame vinaigrette and peanuts, creamy red curry rice noodle soup with cauliflower and zucchini, plus low-sugar baked banana fritters drizzled with honey and topped with coconut whipped "cream". #healthy #weekday

Give a big warm welcome to Hannah Rehmer, as she shares a wealth of knowledge as a pastry chef with a bachelors degree in Baking and Pastry Arts from Johnson & Wales University. Everyone in this hands-on class will roll out a small tart dough to take home, and the class will create three sensational tarts, including lemon-white chocolate tart with lemon curd and crème parisienne garnished with dried lemons, raspberry-dark chocolate tart with dark chocolate ganache and raspberry coulis topped with fresh raspberries, plus coffee caramel tart with milk chocolate ganache, coffee caramel, and vanilla chantilly. Hannah will share some piping techniques and how to dry citrus for decor.

Chef Mickey Kitterman shares his passion for the techniques of classic French cookery with attention to detail to create a superb afternoon lunch with a new menu each month. Enjoy socca - a traditional street food from Nice - chickpea flatbread with olive oil and garlic served with soft French cheese, gently poached salmon with sauce vierge - a delicate sauce with coriander and parsley, Provençal vegetables tian - a beautiful array of slow-roasted vegetables with basil and garlic, plus strawberry charlotte with Grand Marnier and fresh strawberry mousse.