Le Pick-Up is pleased to announce a series of holiday cooking workshops! Each session, conducted by one of our expert chefs, will feature instruction, tasting and a take-home cooking aid.

(Si vous aimeriez des informations sur les ateliers en français, svp nous envoyer un message. Cependant, veuillez noter que les ateliers seront en anglais.)


Participants will learn how to put together incredible holiday menus and bulk up their kitchen skills and recipe repertoire. In order to cover more techniques and information in such a short time, the workshops will be mostly demonstration-based. Each class will enjoy a tasting of several dishes, and take home recipes as well an addition to their pantry (one per workshop) that will help them utilize their new skills.

Workshops are priced individually at $30-$40 (see details below). You can also register for three workshops for $100. Each workshop lasts approximately 75 minutes.

To register, email lepickupevents @ gmail.com or write to us on our Facebook page. Please note that places are limited and will be registered on a first-come, first-served basis. Registration requires a prepayment or $20 deposit at the Pick-Up.

I. Stunning Seasonal Starters — $30
November 20, 7:45 p.m. (workshop begins at 8 p.m. sharp)

This workshop is an in-depth introduction to a wide range of root vegetables and hardy winter greens. We’ll focus on learning to use fresh, local produce to create delicious first courses, side dishes and vegetarian entrees.
By the end of this class, not only will participants be able to whip up fantastic vegetable dishes for their holiday parties, but they’ll be able to walk into the market and utilize what is available locally to make nutritious, hearty yet inexpensive meals any time of year.
Take home: Infused Olive Oil

II. Impressive Main Courses: Whole Poultry & Fish — $40
This workshop will build a great foundational understanding of cooking and serving all kinds of meat and fish—from fancy to rustic, bargain to splurge.
November 26, 7:45 p.m. (workshop begins at 8 p.m. sharp)

This workshop will focus on techniques for perfectly roasted whole duck, chicken and other fowl, including tips for brining and marinating. We’ll also cover several spectacular ways to prepare and serve whole fish, as well as a few irresistible shellfish main courses for any occasion.
Take home: Salt Rub/Brine Base

III. Decadent Desserts — $40
December 4, 7:45 p.m. (workshop begins at 8 p.m. sharp)

After this final workshop in the series, participants will be able to make a variety of mouthwatering desserts. We will cover caramels, sauces, poached fruits, homemade candies and other tricks of the trade.
The workshop will also teach innovative serving styles such as tapas, flights and boards, as well as structural techniques for incorporating several elements into one dish such as trifles, sundaes, ice cream cakes, and napoleans.
Take home: Salted Caramel Sauce