Amy Barnes Class Schedule

The focus of this class is to learn how versatile an air fryer is to cook anything! Come for a helpful, instructive lesson to make a wide variety of dishes easily and quickly made for your family! We hope you will end up loving your air fryer as much as we love ours! Our air fry lesson is Salmon with Sticky Honey Soy Glaze; Shrimp Fajitas; crispy Chicken Katsu; Hamburger Patties; Chicken Cordon Bleu, and Pumpkin Pie Pastry Twists.

Explore the rich, comforting flavors of Northern Italy at the perfect time of year. October’s harvest sets the stage for elegant regional specialties which makes this class so special. Learn techniques unique to these Italian recipes including Chicken Valdostano (chicken breast with wine, mushrooms & prosciutto); Eggplant Ziti Parmesan Casserole; Ricotta Gnocchi with Marinara & Mozzarella; Chicken, Italian Sausage & Basil Risotto; Grilled Steak Florentine with Gorgonzola & Pine Nut Butter, and Sauteed Shrimp with Lemon and Garlic over creamy Polenta. Dessert will be Tiramisu Cups.

This is your chance to learn to make pasta from scratch - mixing, kneading, stretching, cutting, and cooking to a beautiful, light conclusion. Come have fun and experience how it’s possible to make the best fresh pasta in a short time! Our lesson is completed with a fabulous variety of sauces. Join us for a fun, delicious morning with our lesson of Creamy Garlic Parmesan Steak & Linguini; Sweet Potato Gnocchi topped with Brown Butter Sauce with Sage and Walnuts; Homemade Spinach Pasta Noodles with Basil Pecan Pesto; Hearty rustic Sausage and Vegetable Ragout over Farfalle Pasta; Creamy Sun-dried Tomatoes & Shrimp with Cellentani Noodles, and Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce.

Chicken is one of the most versatile of all meats. It tastes good, it’s abundant, convenient, and available year-round in every country. We’re going to explore this phenomenon in a class teaching chicken from some of the most popular countries. Join us for a fun and valuable class to add to your collection of favorite family chicken dishes! Our lesson is Oven fried Coconut Chicken Tenderloins with creamy Mango Chutney Sauce; Indian Butter Chicken with Naan Bread; Cast Iron Apple and Brie stuffed Chicken Breast with Maple Garlic Glaze; Braised deboned crispy Chicken Thighs in Rosemary Red Wine Cream Sauce; Sticky Butter Fried Japanese Chicken Wings, and Green Chile Chicken and Rice Soup with homemade Avocado Oil Tortillas.

Taking a grill class will give you the information you need to be confident with the grilling process. In this lesson you will gain an understanding of different cuts of meat, how to tenderize them, and add flavor using rubs and marinades. You will learn about cooking temperatures, placement and heat levels of the grill and timing for each food we cook. Our lesson is Grilled Jerk Pork Tenderloin with Cuban Black Beans; Grilled Shrimp & Tomatoes over Linguine with Basil and Parmesan; Grilled Lemongrass Steak Skewers; Chicken Cordon Bleu Burgers on Onion Rolls; Polynesian Pork & Pineapple Kabobs, and Grilled Brioche with warm Bourbon Berries and topped with whipped sweetened Sour Cream.

One of the most popular veggies right now is the humble Cabbage. In this assortment of veggie recipes centered around cabbage, we will discover how delicious they are. Join in to learn this amazing collection. We will make Air fryer Eggplant Parmesan bites with Sun-dried Tomato Dip; Sheet pan fall Vegetables with Gnocchi, Arugula and Mozzarella Pearls; Hearty beefy stuffed cabbage soup; Poblano stuffed with chorizo, shrimp and rice; Roasted million-dollar Cabbage Casserole with thick Bacon and Smoked Gouda Sauce, and (okonomiyaki) Cabbage Pancakes with Dipping Sauce.

Nothing says fall like the aroma of pies baking in the oven. Come for a cozy, hands-on class celebrating the flavors of the harvest season as we learn the secrets to tender, flaky crusts, rich seasonal fillings, and beautiful pie finishes. This class will give you choices for impressive Thanksgiving Pies you can make for your celebration this year! Join us for a fun and festive lesson to create Buttery southern Pecan Pie bites; Swedish Sour Cream Apple Pie; Five Spice Pumpkin Pie with Phyllo Crust; Lemongrass Lemon Meringue Pie; Pecan, Caramel and Fudge Pie with Chocolate Cookie Crust, and Peanut Butter & Pretzel Pie.

Discover the magic and versatility of Phyllo Dough and Puff Pastry as key components which can be used to transform simple ingredients into elegant appetizers, beautiful entrées, and unforgettable desserts. In this class, you'll learn how to handle, fill, fold, shape, bake, and serve these flaky favorites with recipes perfect for holiday entertaining, family dinners, brunches, and special occasions. When you understand these techniques, this collection of impressive recipes will be at your fingertips when you need them! Smoked Salmon and Dill Palmieres; Phyllo wrapped Greek Chicken Breast stuffed with Herbed Feta; Salmon with puff pastry and pesto; Phyllo and Ricotta Cheese Tarts with Berries; Cast iron Phyllo Cinnamon Rolls with Cream Cheese Icing, and Classic Almond Bear Claws.

Imagine for a moment being in Tuscany this time of year when Italy is rich in seasonal ingredients that are ideal for fall dishes. This class will teach you comforting regional recipes using elements of the wine and olive harvest season; allowing you to experience the shape of Tuscan cooking. Come for our lesson of Tuscan White Bean Soup with crusty Bread; Artichoke & Red Pepper Bruschetta; Spinach Caprese Salad with fresh Mozzarella; Pepperoni stuffed mushrooms caps; Spinach stuffed chicken parmesan bundles; Spaghetti Aglio e olio (slivered Garlic & Olive Oil); Marsala Zabaglione over fresh Berries, and White Chocolate Lattes.

Roasting is one of the most valuable cooking methods to understand and know how to do well. It turns simple meats, seafood and vegetables into deeply flavorful meals and is easy to do. As we get ready for Thanksgiving and the holiday season, this is a valuable lesson giving you versatility, timing, temperatures, doneness and resting for success with all your dishes. Learn as we prepare Roasted Red Pepper Bisque; Penne Pasta with roasted Butternut Squash, Turkey Sausage and Sage; Roasted Brussels Sprouts with hot Honey & crispy Bacon; Roasted Shrimp with Champagne-Shallot Sauce over Orzo Risotto; Pork Tenderloin with Bread Stuffing and wrapped in Bacon, and Pan-roasted boneless Chicken Thighs with Balsamic Grapes and Rosemary. We will enjoy our meal with Roasted Strawberry Basil Spritzers.

Your grill is your easiest tool to cook anything in a quick and flavorful way. Learn the fine points of grilling from choosing cuts of meat to making rubs, marinades, and sauces to accompany. We will gain an understanding of temperatures, placement, and cooking time for a variety of foods we love on the grill. Our lesson will be Grilled Salmon with Jalapeno, Tequila-Lime Butter over Quinoa and Black Bean Salad; Buffalo Chicken Burgers with grilled Radicchio Salad with Sherry-Mustard Dressing; Charred-Vegetable Guacamole topped with Queso Fresco and Ancho Chile Tortilla Chips; Grilled Honey Garlic Ginger Pork Tenderloin; Bourbon- and Cola-glazed Rib Eye Steak Kebabs, and Grilled Orange Margarita with Smoked Sea Salt.

Not much is as comforting and satisfying as soup. Make it the main event for dinner and you have a meal everyone will love! Steaming with endless choices of flavors at this time of year is perfect for this cozy seasonal meal in a bowl! Enjoy a lesson of Brie Mushroom Soup; Chicken Almond Mole; Creamy Shrimp & Corn Stew; Spicy Tomato & Red Lentil Soup with homemade Naan; Parsnip Bisque; Coconut Curry Pumpkin Soup, and Chile Con Carne with Cheddar Shortcakes.