Thursday, July 16, 2026 · 6:00 PM · $55
Demonstration Class. Watch it all, eat every course.

Chickpeas are one of the most versatile things in your kitchen, and most of us use them for exactly one dip. Tonight changes that.

We run a lineup that shows how far a pot of chickpeas actually goes: roasted until they have real crunch, a warm chickpea and tomato braise that could be dinner on its own, a chickpea flour trick that will surprise you, and a few flavor combinations you will straight up steal. Simple techniques, results that taste like more work than they were. Plus the why behind it: how fat, acid, and heat each pull their weight when you cook legumes.

You eat every course as it comes out of the kitchen. Recipes go home with you, along with some new ideas for the bag that has been in your pantry too long.