Top Oklahoma Classes & Workshops

Forget takeout for a night and learn how to make handmade vegetable dumplings from scratch. Inside a laid-back Tulsa taproom, you’ll spend the evening cooking alongside Chef Gregory, whose approachable teaching style keeps everything easy, fun and beginner-friendly. You’ll start by preparing a flavorful filling with shredded carrots, cabbage, scallions, ginger, garlic and soy sauce. Then, learn how to fold, crimp and seal each dumpling before cooking them to perfection. Chef Gregory shares practical techniques for shaping, cooking and handling dumplings that you can recreate at home. As your dumplings cook, you’ll make a dipping sauce featuring black vinegar and mirin for a sweet-and-tangy finish. Enjoy a hands-on experience filled with good conversation and the satisfying sound of dumplings crisping in the pan. The result is a plate of golden, handmade vegetable dumplings packed with flavor and a fun night spent learning a versatile new cooking skill.

Learn the art of handmade dumplings while enjoying the lively setting of a local Tulsa brewery in this fun cooking class. In this class, Chef Gregory breaks dumpling-making down into simple, approachable steps, starting with building a flavorful vegetable filling with carrots, cabbage, scallions, ginger, garlic and soy. Next, practice folding and sealing your dumplings, learning techniques used in traditional kitchens to create consistent, well-shaped results. Then, make a bright dipping sauce with black vinegar and mirin to complement every bite. With step-by-step guidance throughout, you’ll leave with practical dumpling-making skills, a full handmade meal and a recipe worth repeating at home.

Your pasta era starts in a Tulsa brewery, flour-dusted hands included. This two-hour cooking class with Chef Gregory is built for total beginners, date nights, friend hangouts and anyone who has ever looked at fresh pasta and thought, “Cute, but absolutely not.” You’ll prove yourself wrong fast. First, you’ll turn flour, eggs and olive oil into fresh egg dough while learning how to mix, knead and handle it without panic. Next, you’ll roll the dough thin and cut it into classic tagliatelle ribbons. Then comes the sauce: golden brown butter, crispy sage leaves, a little garlic and a generous finish of Parmigiano Reggiano. You’ll cook, toss and taste Tagliatelle al Burro e Salvia in a casual brewery atmosphere that feels more like a night out than a formal lesson. Low pressure, high reward, very sauce-worthy.