Come in out of the cold, and join chef Zach Dale, of Robust Wine Bar, to create a stunning meal to celebrate the upcoming holiday season. This hands-on class will make baked brie with sun-dried tomatoes and white balsamic pesto served with French bread, an arugula-Thai basil-parsley herb salad with toasted almonds and pink peppercorns tossed in verjus vinaigrette, roasted duck breast served with napa cabbage amandine with orange vinaigrette, plus dark chocolate pots de crème.

Sharon Tutko, health and wellness coach, shares easy hacks for the typical culprits of feeling “off” after eating — wheat, dairy, seed oils, eggs, and refined sugar. These are often the foods eliminated and reintroduced to diets. Sharon has removed all of these items for this hands-on class to create a Thrive Magazine-inspired peppermint-chocolate crinkle cookie, a vegan Alfredo sauce used as a béchamel for roasted vegetables, gluten-free tomato-arugula-Alfredo pizza with grilled grass-fed steak, Mediterranean salad of grilled purple onions and sweet bell peppers with cucumbers and arugula dressed with parsley-mint-lemon vinaigrette, plus East-West spiced honey cake using Einkorn flour and warm spices. #healthy

In celebration of our cookbook, Soup for You, enjoy a flight of soups from the chapter on poultry that showcase a variety of ways to make festive soups that are rich and sumptuous. Enjoy chicken tortilla soup with tomatillos spiced with ancho chile peppers, Mom's turkey soup, and creole duck-andouille gumbo served over rice.