Photo by Joni Williams

Cooking expert Andrea Ellis teaches a class at the Williams-Sonoma, South Beach.

​No matter which holiday you're celebrating this season, chances are good it involves food -- lots of it.  And whether your traditional fare revolves around a bird, ham or unboxing take-out pizza, if you're looking to break out of your holiday food rut, or just shake it up a bit, Andrea Ellis is the woman to call.

Ellis regularly teaches a series of technique and cooking classes for Williams-Sonoma at its South Beach location. And while Ellis' official title is "cooking expert," participants certainly don't need to be.
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Spartico

The Margharita pizza at Spartico.

​Spartico in the Grove is becoming the ultimate kid-friendly destination with the launch of its "Pizza Bar Kitchen," which makes it okay for children to play with fire. For parents who simply cannot bear the thought of another boring birthday party, here is a fun way to teach your little one that dinner doesn't make it to the table courtesy of the magic food fairy.

Chef Walter Dilibero (who learned his pizza-making skills when Eismann consulted on the opening) will be teaching the personalized pizza lesson, no word on who is cleaning up after the food fight. A starter of Caesar salad, fried zucchini and calamari is served family style, followed by a few Margherita pizzas thrown in along with the kid's completed versions. An ice-cream sundae buffet provides a sweet ending, and wee aprons get thrown in to protect those fancy party clothes.
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Courtesy of SDCI

Dotting his I's and crossing his T's.

​You don't have to be a genius to know that Miami is a cultural and culinary Mecca. Just close your eyes and throw a rock and you'll hit 3 to 50 eateries glorifying international cuisines. And let's face it, one thing we know how to do well in Miami is eat.

Some cuisiniers have degrees from elite culinary academies, years of restaurant experience and their own prestigious food establishments. Others simply don't need the razzle dazzle of it all to love to cook. So whether you're on a righteous path to becoming the Next Food Network Star, starting a trend to conquer the food truck, or just want to make some tasty treats in your own kitchen, it doesn't hurt to brush up on your basics.
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Photo by Riki Altman

Chef Wells demonstrating proper wonton-stuffing technique

We really didn't know what to expect when Chef Danny Wells at Amuse Restaurant & Lounge invited us into his lair to take part in the Hands On in the Kitchen program. What exactly were our hands going to be on? Would we need protection?

Granted we had received an e-mail a few days prior from a restaurant rep asking us which appetizer (AKA small plate) and entrée (not so small plate) from the menu we'd like to prepare, so we assumed cooking was at least part of the deal.
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​Chef Norman Van Aken and his son, Justin, will teach the first series of classes for "enthusiasts" at the Miami Culinary Institute. The two-part series kicks off on June 7 and continues the following Tuesday, June 14.

Classes begin with a champagne toast and talk with the chefs. Students then move to a kitchen lab where they cook with Norman and Justin, and then conclude the class in the school's dining room by eating with the chefs. While the exact details of what the Van Akens will prepare with the students were not available, we were told some of the dishes would be from Norman's books.

Classes run from 6 to 10 p.m. and are limited to 38 students. The cost is $200 for one session or $375 for both. To reserve, contact Victoria Nodarse at 305-237-3890 or vnodarse@mdc.edu.

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Laine Doss

Hoh demonstrates cooking techniques.

​About a dozen women have gathered in a loft house along Miami's New River to attend Eleanor Hoh's Wok Star cooking class. Hoh is a cooking instructor, actress, author of the Wok Star blog, and wok evangelist. Her mission is to spread the gospel of this technologically backward cooking tool that, ironically, can cook anything.

Hoh is a gracious host, serving lettuce wraps and Prosecco to arriving students. I help myself to both and settle in.

Hoh looks like a pixie and speaks with a British accent. She says she'll teach us to cook with no measuring, no recipes, and no calorie counting.

The method she uses is so simple even I know I can follow it at home. Simple tips and tricks become a-ha! moments, like cutting meat and vegetables into like-size pieces so they'll cook evenly, and cooking vegetables before protein to avoid additional cleanup (proteins stick to a wok more than veggies).

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Nagyman from Flickr

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Trina Sargalski

​If you read Short Order, you're probably the type of person who has your Thanksgiving food plans well underway. If you are cooking, you probably have an idea of the comforting, yet gourmet, dishes you'll prepare, the ingredients you need, and when you'll cook.  If you're dining out, you have reservations or your seat at the table reserved at your chef friend's house.

However, life is certainly way too busy these days, so you might not have even realized that Thanksgiving is next week. And if you are cooking, you might need a little guidance. In that case, here are two classes for those who might be intimidated by the Thanksgiving feast.
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Photo by Riki Altman

Nothing scares this kitchen crew any more.

Yesterday, we introduced you to Biltmore Culinary Academy's raison d'etre. Today we're gonna break down what we learned. Yeah, buddy, we got mad skillz now.
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Photo by Riki Altman

Director Lourdes Castro demonstrates braising technique

Atten-tion! Okay you lily-livered landlubbers! Stand up and listen! This here is Boot Camp, see, and it's high time you learned some kitchen basics.

Yeah, so Biltmore's Culinary Boot Camp is hardly militant, but it will get you slicing, dicing, and cooking better than you currently do... even if you still haven't graduated from the Chef Boyardee Academy. It's not a bad deal for $450, either, since it lasts for three half-days and includes three glorious meals with wine, coffee, and pastries for breakfast. Oh yeah, and don;t forget the apron, binder with useful notes, and easy-to-make recipes.
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