Jan D’Atri Class Schedule
NEW Fundamentals of Cooking Starts April 7!
Kids & Teens Classes
Essence of Cooking
WINTER SCHEDULE (PDF)
FEBRUARY CLASSES
MARCH CLASSES
NEW APRIL CLASSES
NEW MAY CLASSES
February 2026
COOKING WITH INA GARTEN~ CLASS IS FULL~
We are focusing on one of our favorite cookbook authors and her delicious, easy to make recipes. We’re using Ina’s book “Cooking for Jeffrey” and an array of recipes from it that we are going to love. Come for a fun and delicious Ina experience and Camembert & Prosciutto Tartines; Roasted Butternut Squash & Ricotta Bruschetta; 16 Bean Pasta e Fagioli Soup; Maple Roasted Carrot Salad; Italian Meatballs with Creamy Parmesan Polenta; Cider Roasted Pork Tenderloin with Roasted Plum Chutney, and Raspberry Rhubarb Crostata with Homemade Vanilla Ice Cream.
SAUSAGE START TO FINISH
Have you ever wanted to learn to make your own sausage? Here is an opportunity to gain experience from a pro on how to make it, going through each step of the process. Come for a fun class and great learning experience to make homemade Italian Sausage; homemade Mexican Chorizo; homemade Breakfast Sausage; Italian Sausage with Peppers & Onion; Chorizo over Spanish Rice; Rigatoni & Sausage in a Skillet, and Baklava "Sausage Roll" Dessert.
March 2026
HERB GARDEN COOKING~ CLASS IS FULL~
Using fresh herbs in your cooking leads to adding a layer of fresh flavors and dimension to the foods you cook. We’ll explore the culinary herbs and their best uses in this great class. Join us to learn Beautiful "Stained Glass" Herbed Potato Slices; Lemon Basil Ricotta Crostini; Flat Iron Steak with Chimichurri Sauce; Grilled Shrimp with Four Herb Gremolata; warm Couscous Salad with Salmon, Mustard and Dill; Herb-Crusted Chicken in Lemon Butter Sauce with Herbed Rice Pilaf, and dessert of Lemon Thyme Shortbread.
LUNCH AND LEARN – MARCH 6~CALL 480-596-5628 TO REGISTER~
Here is a lesson on a classic American favorite. Enjoy lunch and a DEMONSTRATION of these dishes we love so much. Come learn to make this wonderful meal for yourself. Our lesson is French Dip Sandwich on Brioche Bun, au Jus, served with Garlicky Crispy French Fries. Dessert will be The Original Woolworth Mile High Cheesecake.
FOODS OF SOUTHERN ITALY~ CLASS IS FULL~
The foods from this part of Italy are unique to the region and embrace the local ingredients in delicious and vibrant recipes. Learn about the ingredients used for these uniquely southern Italian specialties. This delicious lesson includes Eggplant Caponata Crostoni; Amalfi Coast Calamari with Dill Dipping Sauce; Gnocchi Alla Sorrentina; Calabrian Spicy Shrimp; Chicken Cacciatore over Buttery Rice; The Original Fettuccine Alfredo, and Italian Ricotta Crumble Cake.
SPECTACULAR SALADS~ CLASS IS FULL~
As we approach spring, entrée salads are a great meal choice for a one-dish entrée. In this class we will learn to use an array of fresh, light ingredients in a wide variety of combinations. These great salad recipes will set you up for cool meals all summer long! Come learn these unique and delicious combinations. They include: Strawberry Spinach Salad with Bacon & Candied Pecans; The Ultimate Cobb Salad; Boozy Raisin and Chickpea Salad with Healthy Mayonnaise; Steak Salad in Homemade Pita Bread Pockets; Chinese Chicken Salad, and Matchstick-Cut Beet Root & Pineapple Salad. Dessert will be Lemon Curd-Israeli Couscous "Frog Eyed" Dessert.
SOURDOUGH STARS~ CLASS IS FULL~
If you want to learn to make Sourdough, this class will teach all the steps beginning with creating a sourdough starter. We will take it step by step, mixing, kneading, proofing, and baking. You will have your choice of the flavor you make. Come for a fun and enlightening class. Our lesson includes: how to create, feed & store Sourdough Starter; how to shape, score & bake Sourdough Bread. We will make delicious Sourdough Dill Loaf; Everything Bagels; Sourdough Pull Apart Loaf; Sourdough Walnut and Sour Cherry Boule; Sourdough Garlic Knots; Kalamata Sourdough Baguettes; Sourdough Discard Brownies, and Sourdough Discard Cinnamon Rolls.
FLAVORS OF THE MED~ CLASS IS FULL~
This lesson teaches how to use many fresh ingredients to create the healthy, flavorful dishes we know as Mediterranean foods. Join us for a fun cooking adventure and fabulous lesson of Scordalia (Italy's Creamy Garlic Dip) with Boiled Pasta Crispy Flatbread Wedges; Stuffed Grape Leaves with Avgolemono Dipping Sauce; Mediterranean Orzo Salad; Feta, Spinach & Cherry Tomato Stuffed Salmon; Garlicky Greek Chicken with Lemon Potatoes; Grilled Halloumi with Citrus and Avocado, and dessert of Mediterranean Ricotta Cookies.
PIES AND TARTS OF THE WORLD
Here is a fun lesson introducing a delicious array of International Pies and Tarts. The perfect Crust is where we begin. Each team will make a Crust from scratch. The fillings are world class favorites, with choices for any occasion. Come for an inspiring session to learn Norwegian Salmon and Dill Tart; Italian Cremini & Caramelized Onion Tart; French Chocolate Silk Pie; Irish Apple Pie with Custard; Strawberry Rhubarb Pie; English Banoffee Pie (Banana, Toffee and Cream), and Swiss Nuss Torte (Shortbread Pastry Filled with Nuts & Caramel).
TUSCAN IN SPRING~CALL 480-596-5628 TO REGISTER~
In spring, foods of the Tuscan region are made up of an assortment of light, flavorful ingredients which often include fresh Produce, Cheeses, Pastas and Pastries. We’ll use these ingredients to cook traditional, simply prepared dishes. Come learn to make this satisfying array of dishes which include al Fresco Antipasto Salad; Florentine Butter Chicken; Mushroom Risotto; creamy Tuscan Shrimp Pasta; Tuscan grilled Trout; homemade Gnudi in Parmesan Butter Sauce, and dessert of Bomboloni (Italian filled soft, fluffy Doughnuts with rich Cream Filling).
LUNCH AND LEARN – MARCH 27~ CLASS IS FULL~
Why not invite a friend to share the experience of a DEMONSTRATION class and lunch you can enjoy together. The recipes from this lesson could become new family favorites! We hope you can join us for New York Steak with classic Peppercorn Sauce, served with Savory Mushroom & Gruyere Puff Pastry Roll. Dessert will be Salted Caramel Apple Parfait.
LIGHT FRESH PASTA AND SAUCES~ CLASS IS FULL~
If you love Pasta, here is a lesson that is made up of lighter Pastas and Sauces for springtime enjoyment. Come make Pasta from scratch and experience how light and delicious it is! Our lesson is Pasta with Shrimp & Pistachio Pesto; Stanley Tucci's Pasta alla Nerano with Zucchini; Homemade Pappardelle with Portobello Mushroom Ragu; Light and Delicate Caprese; Pasta Pockets with Homemade Marinara Sauce; Zucchini Pasta with Homemade Pesto, and Grilled Chicken & Orzo Pasta Salad. Dessert will be Apple Fritter Focaccia.
No event found!