Instructor: Kirsten

You’ve asked for help mastering gluten free baking, and we’re so excited to help you make the most buttery, fluffy, flaky gluten free scones you’ve ever had! Learn how to make our favorite recipes for sweet and savory scones with all sorts of fancy-feeling accompaniments. We’ll bake scones, whip up butters, and make homemade lemon curd for the perfect brunch lineup. Each student will get to make their own batch of scones and take home unbaked scones to keep in the freezer and bake off whenever the craving for a fresh scone hits! On the menu:

• Chocolate Orange Blossom Scones

• Blueberry Lemon Lavender Scones

• Pistachio, Parmesan, and Herb Scones

• Scallion Cheddar Scones

• Homemade Lemon Curd

• Sweet & Savory Compound Butters

This class is vegetarian and gluten-free but cannot accommodate vegan students. Classes are BYOB. If you bring champagne to this class, we’ll provide the OJ to make brunch mimosas!

Instructor: Amanda

Get ready to dive into the wonderful world of galettes (freeform tarts) in all their versatility. Galettes are the easy, flexible tarts you’ll come to love for brunches, dinners, and desserts alike. We’ll guide you through the techniques of making super flaky homemade pie crust and then craft both sweet and savory filling combinations before sitting down to enjoy our sweet and savory tart variations together. On the menu: 

• Peach and Almond Cream Galette with Maple Whipped Cream

• Blueberry, Lemon, and Lavender Galette

• Heirloom Tomato Galette with Fresh Mozzarella and Herbs

• Corn, Zucchini, and Ricotta Galette

This class can accommodate vegetarian students, but not vegan or gluten free students. 

Instructor: Jackie

Learn how to make homemade egg pasta dough and form a variety of pasta shapes by hand and with a pasta roller. If you’ve ever been intimidated by the thought of making homemade pasta, let us show you how approachable it can be! We’ll start with a demo so you can see the process behind making homemade pasta dough, then you’ll make your own batch of pasta dough to roll and shape and work in groups to make accompanying sauces. We'll knead, roll, shape, and boil to our hearts' content while pairing with local ingredients to make:

• Farfalle with Mushrooms and Sausage

• Fettuccine with Lemon Ricotta Sauce

• Cavatelli with Pesto and Broccoli Rabe

• Fettuccine All'Amatriciana

Classes are BYOB. This class can accommodate vegetarian students. Please leave a note at checkout if this applies to you or anyone in your group. Please contact us if you have any questions.

*Classes will be available to purchase on Sunday 7/7 at 10 AM

Instructor: Jackie

Learn how to make homemade egg pasta dough and form a variety of pasta shapes by hand and with a pasta roller. If you’ve ever been intimidated by the thought of making homemade pasta, let us show you how approachable it can be! We’ll start with a demo so you can see the process behind making homemade pasta dough, then you’ll make your own batch of pasta dough to roll and shape and work in groups to make accompanying sauces. We'll knead, roll, shape, and boil to our hearts' content while pairing with local ingredients to make:

• Farfalle with Mushrooms and Sausage

• Fettuccine with Lemon Ricotta Sauce

• Cavatelli with Pesto and Broccoli Rabe

• Fettuccine All'Amatriciana

Classes are BYOB. This class can accommodate vegetarian students. Please leave a note at checkout if this applies to you or anyone in your group. Please contact us if you have any questions.

*Classes will be available to purchase on Sunday 7/7 at 10 AM

Instuctor: Nithya

Learn how to make one of India's favorite snacks: the samosa! In this class, we'll make a delicately spiced pastry and stuff it with seasoned potatoes and peas. While the samosas are gently frying, we'll enjoy some chai and prep the sauces, vegetables, and toppings to transform the humble samosa into a street-style chaat masterpiece.

On the menu:

• Potato & Pea Samosas, with all the fixings: green and red chutneys, yogurt, tomatoes, onions, cilantro, and sev (crunchy chickpea flour noodles)

• Masala Chai

This class is vegetarian and can accommodate vegan diets.

*Classes will be available to purchase on Sunday 7/7 at 10 AM

*This class is offered more than once. Be sure to choose the right date!

Instructor: Amanda Dulatt

Join us for a fun and creative cookie decorating class where you'll learn the art of using royal icing to transform plain cookies into beautiful, edible masterpieces. Whether you're a baking novice or a seasoned pro, this class is designed to guide you through the basics and more advanced techniques of cookie decoration. This class is perfect for anyone interested in baking and decorating, from beginners to those looking to refine their skills. Whether you're preparing for a special event or simply want to enjoy a fun, creative activity, this class is for you!

What You'll Learn:

• Royal Icing Basics: Learn how to make the perfect royal icing, including the right consistency for different techniques.

• Color Mixing: Discover how to mix vibrant colors and create your own custom shades.

• Piping Techniques: Master the art of piping lines, borders, and intricate designs using a variety of tips.

• Flooding and Wet-on-Wet Technique: Understand how to flood cookies smoothly and create stunning wet-on-wet patterns.

• Detailing and Embellishments: Add the finishing touches with dots, flowers, and other decorative elements to make your cookies stand out.

Class Includes:

• All necessary materials and supplies, including cookies, royal icing, piping bags, and decorating tips.

• Step-by-step instructions and hands-on guidance from an experienced instructor.

• A set of cookies to decorate in class, then take home and enjoy or share with friends and family.

• A recipe packet and decorating tips to help you continue your cookie decorating journey at home.

This class is open to students ages 13+, but students under 18 must be accompanied by an adult with their own purchased ticket - each ticket is for one student and spots cannot be shared. 

*Please note: While we’ll get to snack on cookies and icing as we go, we won’t sit down to a complete meal in this class. You may want to eat a meal beforehand, or you’re welcome to bring anything with you!

*Classes will be available to purchase on Sunday 7/7 at 10 AM

Instructor: Jackie

Learn how to make homemade egg pasta dough and form a variety of pasta shapes by hand and with a pasta roller. If you’ve ever been intimidated by the thought of making homemade pasta, let us show you how approachable it can be! We’ll start with a demo so you can see the process behind making homemade pasta dough, then you’ll make your own batch of pasta dough to roll and shape and work in groups to make accompanying sauces. We'll knead, roll, shape, and boil to our hearts' content while pairing with local ingredients to make:

• Farfalle with Mushrooms and Sausage

• Fettuccine with Lemon Ricotta Sauce

• Cavatelli with Pesto and Broccoli Rabe

• Fettuccine All'Amatriciana

Classes are BYOB. This class can accommodate vegetarian students. Please leave a note at checkout if this applies to you or anyone in your group. Please contact us if you have any questions.

*Classes will be available to purchase on Sunday 7/7 at 10 AM

Instructor: Amanda

Get ready to dive into the wonderful world of galettes (freeform tarts) in all their versatility. Galettes are the easy, flexible tarts you’ll come to love for brunches, dinners, and desserts alike. We’ll guide you through the techniques of making super flaky homemade pie crust and then craft both sweet and savory filling combinations before sitting down to enjoy our sweet and savory tart variations together. On the menu: 

• Peach and Almond Cream Galette with Maple Whipped Cream

• Blueberry, Lemon, and Lavender Galette

• Heirloom Tomato Galette with Fresh Mozzarella and Herbs

• Corn, Zucchini, and Ricotta Galette

This class can accommodate vegetarian students, but not vegan or gluten free students. 

*This class is offered more than once. Be sure to choose the right date!

Instructor: Bomi

This short & sweet two-hour class will introduce you to easy & flavorful Korean street food dishes that will become new favorites in your menu rotation. Bring along some soju to ward off the Sunday Scaries and learn how to make Bomi’s favorite comforting Korean “Seoul food” dishes: Tteokbokki (spicy, sweet, and savory Korean rice cakes) and Seafood Pajeon (Korean pancakes, a rainy day go-to soul food). 

This class is pescetarian but cannot accommodate vegetarian, gluten free, or vegan students.

*Classes will be available to purchase on Sunday 7/7 at 10 AM

Instructor: Kirsten

You’ve asked for help mastering gluten free baking, and we’re so excited to help you make the most buttery, fluffy, flaky gluten free scones you’ve ever had! Learn how to make our favorite recipes for sweet and savory scones with all sorts of fancy-feeling accompaniments. We’ll bake scones, whip up butters, and make homemade lemon curd for the perfect brunch lineup. Each student will get to make their own batch of scones and take home unbaked scones to keep in the freezer and bake off whenever the craving for a fresh scone hits! On the menu:

• Chocolate Orange Blossom Scones

• Blueberry Lemon Lavender Scones

• Pistachio, Parmesan, and Herb Scones

• Scallion Cheddar Scones

• Homemade Lemon Curd

• Sweet & Savory Compound Butters

This class is vegetarian and gluten-free but cannot accommodate vegan students. Classes are BYOB. If you bring champagne to this class, we’ll provide the OJ to make brunch mimosas!

Instructor: Nithya

Welcome to Chaat Happy Hour 2.0 at Fennel (the chaat happy hour you’ve come to know and love, with a brand new menu!). We’ll unwind from the week, make and drink fancy cocktails, and make some favorite Indian street food snacks (chaat) together. In this class, you’ll learn our formula for easy mix-and-match cocktails and mocktails, then you’ll get to mix your own drinks and enjoy them throughout class. You’ll also learn how to make a variety of flavorful appetizers inspired by Indian street food, then we’ll all snack and drink together while meeting new friends and welcoming the weekend. 

All cocktails on this menu are nonalcoholic, but you’re welcome to bring your own spirits to spike them if you’d like! We recommend gin, tequila, and/or sparkling wine for this menu.

On the menu:

• Goli Baje (savory, fluffy fritters) with Coconut Chutney

• Aloo Chaat (loaded crispy potatoes) with Crispies

• Tandoori Paneer Tikka (marinated & grilled paneer cheese)

• Carrot Halwa (carrot & cardamom dessert)

• Cucumber Mint Spritz

• Spicy Blackberry Margarita

• Paanagam (spiced lemon syrup) Spritzer

*Classes will be available to purchase on Sunday 7/7 at 10 AM

Instructor: Jackie

Whether you eat vegan or just want to explore new things to do with vegetables, this class is the perfect way to level up your plant-based cooking skills. You’ll learn how to create a stunning vegan dinner party meal from start to finish with seasonal appetizers, entrees, and dessert. We’ll start by talking about how to plan dinner party cooking so you’re not stressed about getting food to the table on time, then we’ll make appetizers to snack on before cooking entrees and sitting down to dinner and dessert. On the menu:

• Shaved Brussels Sprouts Salad with Lemon Tahini Dressing

• Fennel & White Bean Crostini

• Creamy Romesco Dip

• Truffled King Oyster “Scallops” with Parsnip Puree

• Charred Cauliflower with Hazelnut Gremolata

• Chocolate-Chai Pot de Creme

This class can accommodate students with gluten free diets. Please leave a note at checkout if this applies to you or anyone in your group.

Classes are BYOB. Please contact us if you have any questions about dietary restrictions.

*Classes will be available to purchase on Sunday 7/7 at 10 AM

Instructors: Jackie & Claire

Fennel is teaming up with your favorite kimchi makers from the Tower Grove Farmers Market: Cozy Cabbage! In this class, you’ll get to hang with Cozy Cabbage co-founder, Claire, to learn all about how their kimchi is made and taste their full lineup of kimchis. We’ll dive into making steamed and pan-fried dumplings filled with tofu, kimchi, and vegetables. You’ll learn how to prepare a traditional kimchi dumpling filling, fold and shape dumplings, perfectly cook both steamed and pan-fried dumplings, and pair simple dipping sauces with your homemade dumplings. 

This class is pescatarian but cannot accommodate vegetarian, vegan, or gluten-free students.

Instructor: Jackie

We’re bringing back this fan-favorite class to help you master buttery, flaky scone baking for cozy mornings before the weather warms up. Learn how to make Jackie’s favorite recipes for sweet and savory scones with all sorts of fancy-feeling accompaniments. We’ll bake scones, whip up butters, and make homemade lemon curd for the perfect brunch lineup. Each student will get to make their own batch of scones and take home unbaked scones to keep in the freezer and bake off whenever the craving for a fresh scone hits! On the menu:

• Orange Ginger Scones

• Blueberry Lavender Scones

• Pumpkin, Parmesan & Herb Scones

• Apple, Cheddar & Pecan Scones

• Honey Goat Cheese Butter

• Maple Rosemary Butter

• Homemade Lemon Curd

This class is vegetarian but cannot accommodate vegan or gluten-free students. Classes are BYOB. If you bring champagne to this class, we’ll provide the OJ to make brunch mimosas!

*Classes will be available to purchase on Sunday 7/7 at 10 AM

Instructor: Julie Birnstein

This cooking class is designed to get adults and kids cooking together and is open to 6+ year-old budding chefs who love to get their hands dirty! Students will learn how to plant and care for their very own rosemary, cilantro, mint, or oregano plant (that they’ll get to take home with them), then they’ll practice garden-to-table cooking in a hands-on cooking class featuring all the fresh herbs in their pots. Students will learn all about using herbs in the kitchen and will make herb-filled dishes before sitting down to enjoy a delicious lunch together.

On the menu:

Crispy Smashed Potatoes with Herb Butter

Chicken Street Tacos with Pineapple Cucumber Salsa

Strawberry Mint Agua Fresca

This class is open to students ages 6 and up, each ticket is for one adult and child pair – every child must be accompanied by an adult. Students will eat lunch in class and will go home with a potted herb plant and recipe packet to recreate class dishes at home!

In the “notes” section at checkout, please list the name of the adult and name + age of the child who will be joining us!

Instructor: John Mundell

Colombian food is as diverse as its people and its landscape. With a cuisine that incorporates ingredients native to the Americas, Africa, and Europe, Colombian food is known for its bright colors, textures, and the rich complexity found in simple, fresh ingredients. Perhaps the most well-known food is the arepa, a savory griddle cake usually made of corn meal that is also common in Venezuela that can be topped or cut and stuffed. Patacones are another popular dish consisting of twice-fried unripe plantains served as a side or main dish with savory toppings. 

In this class, you will learn a handful of recipes from the high Andean sierra to the Pacific and Caribbean coasts of Colombia that are superb for entertaining or just a nice lunch at home with the family. You will learn to form arepas by hand as well as tips and tricks on how best to work with green and black plantains. And don’t forget a delicious dessert, too!

On the menu:

• Arepas with two sides: huevos pericos (Colombian scrambled eggs) and maduros (fried sweet plantains)

• Shrimp patacones with a radish slaw

• Chicken patacones with a cabbage salad

• Arroz con leche (rice pudding)

This class is naturally gluten-free: we will be working only with corn, plantains, and rice. The class can accommodate vegetarian students with advanced notice. Please leave a note in the comments if this applies to you or anyone in your group so we can prepare ingredients accordingly. 

Instructor: Jackie

Growing up on the east coast, Jackie spent her summers cooking lots and lots of seafood, and she loves sharing that experience through classes at Fennel! Despite being landlocked in Missouri, we have access to lots of fresh seafood that’s flown in daily, and cooking it well is a skill that sets you up well for delicious summer gatherings. In this class, you’ll learn how to select, store, and prepare a variety of delicious, fresh seafood dishes. We’ll start by making appetizers to snack on during class, then we’ll prepare entrees before sitting down to a seafood feast together. 

On the menu:

• Lemony Smoked Trout Dip

• Bagna Cauda with Crudites 

• Seafood, Radicchio, and Citrus Salad

• Shrimp with Garlic & Sherry

• Spaghetti with Clams & Pancetta

• Fennel & Tomato Steamed Mussels

• Frito Misto di Mare (Fried Mixed Seafood)

• Salt-Baked Red Snapper with Citrus & Herbs

This class can accommodate pescetarian and gluten-free students. Please leave a note at checkout if this applies to you or anyone in your group.

*Classes will be available to purchase on Sunday 7/7 at 10 AM

Instructor: Amanda

Get ready to dive into the wonderful world of galettes (freeform tarts) in all their versatility. Galettes are the easy, flexible tarts you’ll come to love for brunches, dinners, and desserts alike. We’ll guide you through the techniques of making super flaky homemade pie crust and then craft both sweet and savory filling combinations before sitting down to enjoy our sweet and savory tart variations together. On the menu: 

• Peach and Almond Cream Galette with Maple Whipped Cream

• Blueberry, Lemon, and Lavender Galette

• Heirloom Tomato Galette with Fresh Mozzarella and Herbs

• Corn, Zucchini, and Ricotta Galette

This class can accommodate vegetarian students, but not vegan or gluten free students. 

*This class is offered more than once. Be sure to choose the right date!

Instructor: Jackie Price

Learn Jackie's technique for making the *perfect* flaky, layered, buttery biscuits, decadent butters, and creamy, savory, flavorful gravies. Each student will get to make their own batch of flaky biscuit dough and take home several unbaked biscuits to bake off on cozy weekend mornings or any occasion that calls for a buttery biscuit (which is most occasions). We’ll bake off some of our biscuits to eat during class along with the gravies and butters we whip up, making this the perfect class to book for brunch plans with your besties. 

On the menu:

• Flaky Layered Biscuits

• Herbed Biscuits

• Candied Ginger Biscuits

• Smoky Mushroom Gravy

• Sage Sausage Gravy

• Maple Rosemary Butter

• Black Walnut Honey Butter

• Peach Vanilla Compote

• Tomato & Pepper Jam

This class can accommodate vegetarian but not vegan or gluten-free students. Classes are BYOB. If you bring champagne to this class, we’ll provide the OJ to make brunch mimosas!

*Classes will be available to purchase on Sunday 7/7 at 10 AM

This cooking class is designed to get adults and kids cooking together and is open to 6+ year-old budding chefs who love to get their hands dirty! Students will learn how to make homemade pasta dough and will practice making a variety of hand-formed pasta shapes like orecchiette, cavatelli, and trofie. Then, students will prepare sauces to accompany their homemade pasta before sitting down to enjoy a delicious lunch together.

On the menu:

• Sausage and Broccolini Cavatelli

• Orecchiette with Pesto

• Trofie with Homemade Tomato Sauce

This class is open to students ages 6 and up, each ticket is for one adult and child pair – every child must be accompanied by an adult.

In the “notes” section at checkout, please list the name of the adult and name + age of the child who will be joining us!

Instructor: Jon Todd

This hands-on class will leave you with the skills and confidence to handle whole chickens with ease and a variety of easy chicken recipes to include in your weeknight dinner rotation. We’ll start with a demonstration on breaking down a whole chicken into breasts, thighs, drumsticks, and wings, then you’ll get to try your hand at it and practice breaking down your own local chicken from Buttonwood Farms. Next, we’ll divide into small groups, each tackling a recipe that showcases different chicken parts. Lastly, we’ll sit down to a communal dinner to enjoy all the flavorful chicken dishes we’ve made together. This is the perfect class for folks who’ve taken a knife skills class and want to level up, or for those who’ve always been intimidated by working with whole chickens and are looking for an approachable way to learn new meat cooking skills! On the menu:

• Lemony Za’atar Chicken Thighs with Olives

• Caesar-Roasted Chicken with Homemade Caesar Salad

• Garlic & Lime Chicken Drumsticks with Roasted Poblano Salsa

• Chicken & Orzo with Sundried Tomatoes & Spinach

Classes are BYOB. This class can accommodate students with gluten free diets. Please leave a note at checkout if this applies to you or anyone in your group and reach out with questions.

*Classes will be available to purchase on Sunday 7/7 at 10 AM

Instructor: Jackie

It’s finally tomato season!!! Is your garden bursting with tomatoes? Are you enamored by the variety of fresh tomatoes you see at the farmer’s market? Did you hold out all winter and spring, just so you could truly enjoy the unbeatable flavor of summer tomatoes? Join us for a celebration of all things peak-tomato-season with a two-course dinner featuring local tomatoes. 

In this class, you’ll learn how to choose, store, and prepare a variety of different tomatoes to transform them into creative and delicious dishes. First, we’ll prepare appetizers to enjoy as a snack during class. Next, we’ll cook up main courses before sitting down to dinner together.

On the menu:

• Whipped Goat Cheese Toasts with Tomato Chutney

• Raw & Roasted Peach and Tomato Burrata Salad

• Golden Tomato Gazpacho

• Panzanella Salad with Fried Capers

• Poached Fish and Cherry Tomatoes with Saffron and White Wine

• Roasted Tomato Falafel with Tomato Yogurt Sauce

This class can accommodate gluten-free students with advance notice. Please leave a note in the comments if this applies to you or anyone in your group so we can prepare ingredients accordingly. 

*Classes will be available to purchase on Sunday 7/7 at 10 AM

Instructor: Jackie

Hone your knife skills and build knife confidence in this hands-on workshop that covers the basics of buying, caring for, and using knives. In this class you will:

• Master essential knife techniques, from precise slices to confident dices

• Learn about knife types, sizes, purchasing decisions, and care for lasting quality

• Practice various cuts like mince, dice, brunoise, julienne, batonnet, and chiffonade

• Gain confidence in using knives safely and efficiently so you can tackle any hard winter squash, pungent onion, or funky-shaped veggie that comes across your cutting board

After practicing slicing and dicing, we’ll enjoy a meal including Creamy Cashew and Herb Dip, Roasted Veggies with Garlicky Yogurt Sauce & Herbs, and Vegetable Minestrone with Lemony Pesto. 

This class is vegetarian and can easily accommodate vegan and gluten-free options. Please leave a note at checkout if this applies to you or anyone in your group.

Classes are BYOB. Note that some classes can be adapted to meet dietary needs, but not all. Please contact us if you have any questions about dietary restrictions.

*Classes will be available to purchase on Sunday 7/7 at 10 AM

Instructor: Bomi Park

Kimbop is a Korean rice (‘bop’) roll wrapped in seaweed (‘kim’) with colorful veggies and protein rolled up into the wrap (often compared to sushi, but usually with larger rolls and cooked fillings). It’s the perfect balance of salty, sweet, savory, and sometimes spicy - the perfect portable & beautiful dish for rolling into summer! In this class, you’ll learn about traditional Korean ingredients for Kimbop and will practice making the perfect pot of rice on the stove, folding scrambled eggs, and rolling kimbop to enjoy for dinner. Plus, you’ll get a bonus recipe for using up leftovers! 

On the menu: 

• Cucumber 'sushi' kimbop with purple rice

• Pork belly kimbop with ssamjang (bean paste sauce)

• Tuna mayo kimbop 

• Spicy kimchi kimbop 

This class can accommodate vegetarian and gluten free students - please leave a note at checkout if this applies to you or anyone in your group so we can prepare ingredients accordingly.

*Classes will be available to purchase on Sunday 7/7 at 10 AM

Instuctor: Nithya

Learn how to make one of India's favorite snacks: the samosa! In this class, we'll make a delicately spiced pastry and stuff it with seasoned potatoes and peas. While the samosas are gently frying, we'll enjoy some chai and prep the sauces, vegetables, and toppings to transform the humble samosa into a street-style chaat masterpiece.

On the menu:

• Potato & Pea Samosas, with all the fixings: green and red chutneys, yogurt, tomatoes, onions, cilantro, and sev (crunchy chickpea flour noodles)

• Masala Chai

This class is vegetarian and can accommodate vegan diets.

*Classes will be available to purchase on Sunday 7/7 at 10 AM

*This class is offered more than once. Be sure to choose the right date!

Instructor: Jon Todd

Summer means it’s peak grilling season, and we can’t wait to fire up the grills on Fennel’s patio for outdoor classes all season long! Join Chef Jon, our resident grilling & meat expert, for a grilling dinner party and learn how to create a phenomenal 3-course dinner all on the grill.

You’ll learn the basics of how to use and control heat on a charcoal grill, how to grill fruits and vegetables so they’re cooked through and caramelized without getting burnt, and how to prep and grill meat until it’s perfectly juicy without letting it get dried out and tough.

On the menu:

• Grilled Peach & Whipped Ricotta Bruschetta with Prosciutto

• Extra Thick Grilled Pork Chop with Honey Mustard Glaze & Grilled Seasonal Veggies

• Grilled Steak with Carrot Top Chimichurri & Grilled Seasonal Veggies

• Grilled Banana Cake (Jon’s mom’s famous recipe!)

Classes are BYOB. This class cannot accommodate students with vegetarian or gluten-free diets. Please contact us if you have any questions about dietary restrictions.

*Classes will be available to purchase on Sunday 7/7 at 10 AM

Instructor: Julie Birnstein

This cooking class is designed to get adults and kids cooking together and is open to 6+ year-old budding chefs who love to get their hands dirty! Students will explore food science in a hands-on cooking class featuring recipes that change colors, textures, flavors as they cook. This is the perfect level-up for kids who love to cook and want to explore science experiment-style projects!

On the menu:

• Color Changing Lemonade

• Fresh Bread & Homemade Ricotta Cheese

• Strawberry Ricotta Toast with Nutella Powder

• Shrimp Ceviche

This class is open to students ages 6 and up, each ticket is for one adult and child pair – every child must be accompanied by an adult.

In the “notes” section at checkout, please list the name of the adult and name + age of the child who will be joining us!

Instructor: Nithya

Welcome to Chaat Happy Hour 2.0 at Fennel (the chaat happy hour you’ve come to know and love, with a brand new menu!). We’ll unwind from the week, make and drink fancy cocktails, and make some favorite Indian street food snacks (chaat) together. In this class, you’ll learn our formula for easy mix-and-match cocktails and mocktails, then you’ll get to mix your own drinks and enjoy them throughout class. You’ll also learn how to make a variety of flavorful appetizers inspired by Indian street food, then we’ll all snack and drink together while meeting new friends and welcoming the weekend. 

All cocktails on this menu are nonalcoholic, but you’re welcome to bring your own spirits to spike them if you’d like! We recommend gin, tequila, and/or sparkling wine for this menu.

On the menu:

• Goli Baje (savory, fluffy fritters) with Coconut Chutney

• Aloo Chaat (loaded crispy potatoes) with Crispies

• Tandoori Paneer Tikka (marinated & grilled paneer cheese)

• Carrot Halwa (carrot & cardamom dessert)

• Cucumber Mint Spritz

• Spicy Blackberry Margarita

• Paanagam (spiced lemon syrup) Spritzer

*Classes will be available to purchase on Sunday 7/7 at 10 AM

This day is reserved for a private group class!

Instructor: Jackie

It’s finally tomato season!!! Is your garden bursting with tomatoes? Are you enamored by the variety of fresh tomatoes you see at the farmer’s market? Did you hold out all winter and spring, just so you could truly enjoy the unbeatable flavor of summer tomatoes? Join us for a celebration of all things peak-tomato-season with a two-course dinner featuring local tomatoes. 

In this class, you’ll learn how to choose, store, and prepare a variety of different tomatoes to transform them into creative and delicious dishes. First, we’ll prepare appetizers to enjoy as a snack during class. Next, we’ll cook up main courses before sitting down to dinner together.

On the menu:

• Whipped Goat Cheese Toasts with Tomato Chutney

• Raw & Roasted Peach and Tomato Burrata Salad

• Golden Tomato Gazpacho

• Panzanella Salad with Fried Capers

• Poached Fish and Cherry Tomatoes with Saffron and White Wine

• Roasted Tomato Falafel with Tomato Yogurt Sauce

This class can accommodate gluten-free students with advance notice. Please leave a note in the comments if this applies to you or anyone in your group so we can prepare ingredients accordingly.