April Class Schedule

Borrowing an idea from a well-known cookbook author, we are taking a tour around the world with dishes that can all be created by using one pan everyone has – the skillet. In these recipes you’ll find excellent choices for dinners, side dishes and desserts. Soon to be family favorites! Our lesson is Skillet Korean Chicken Bulgogi; Balsamic Pork Loin Chops braised with Fresh Tomato, Onions, Garlic, and Feta; New York Strip Steak & Mushrooms with Red Zinfandel Cream Sauce; Boneless Chicken & Chickpea Yellow Curry with Flatbread; Savory Maître D Garlic Butter Skillet Roasted Cod; German-Style Pan Fried Potatoes with Bacon, and Cast Iron Skillet Salted Caramel Apple Crisp A la mode with Cinnamon Vanilla Bean Ice Cream.

This 6-week fundamentals course is for those who want to gain an in depth understanding of cooking principals to become better home cooks. Lessons provide an understanding of the subject with discussion of culinary terms, techniques and tools, ingredient selection, menu planning and presentation. The instructor begins each class with a lecture of the subject and an overview of the recipes to be prepared. Next, students are invited into the kitchen for the hands-on portion of the lesson. Subjects include: Knife Skills; Appetizers; Sauté, Pan Fry and Roasting; Fish Cookery; Grilling and Desserts. Please see each class description by dates.

Week 1 of Cooking Fundamentals: This class offers a unique hands-on experience teaching how to easily use a chef’s knife and paring knife. Each participant will receive an array of Vegetables and Fruits to use for practice cutting. The instructor will lead the group through a DEMONSTRATION on how to slice, dice, and julienne. Students will practice knife cuts to gain the skills of working easily with each knife. In addition, we will learn about different types of knives, when and how to use them. We will learn to correctly hold a knife, use a steel and care for knives properly. From there the class will make a salad using the fruits and vegetables from practice. It will be an Orzo Vegetable Salad with Chicken we can enjoy before we go home.

Cast Iron pans make great vessels for cooking for many reasons. They heat and cook evenly, allow a crust to form on your food, can be used on any cooking surface, become non-stick when a patina develops and are inexpensive, quality cookware pieces. Come learn a great variety of dishes that cook best when using cast iron pans. Our lesson is Cast Iron Baked Crab Dip with Crostini; Cast Iron Garlic Butter Shrimp over Spaghetti Noodles; Boursin Chicken, Mushroom, and Asparagus Skillet; Cast Iron Boneless Pork Chops with Creamy White Wine & Dijon Sauce; Cast Iron New York Strip Steaks with Blue Cheese Compound Butter; Old Fashioned Crispy Cornbread Sticks with Jalapeno & Cheddar Cheese, and dessert of Cast-Iron Blackberry Cobbler with Spiked Rum Sauce.

Many people have discovered the joy of adding plant-based dishes to their meals. As a healthy way of cooking, it unleashes a multitude of creative ways to create exciting dishes using Vegetables. Come for a fun morning of cooking and be inspired to prepare Buffalo Cauliflower Bites with Vegan Ranch Dressing; Italian Flatbread with Salsa Verde; Lentil Mushroom Burgers; Spaghetti with Spring Vegetables; Black Bean and Sweet Potato Tacos; Roasted Beets with Lemon-Tahini Dressing, and Raspberry Streusel Bars.

With spring nearly here, we move to foods that are fresh and light. Come for a great lesson to discover how to make these flavorful recipes for yourself. Our menu is Prosciutto wrapped Shrimp with Chive Butter Appetizer; Shaved Zucchini & Yellow Squash; Salad with Toasted Pine Nuts & Lemon-Olive Oil Vinaigrette; Fresh Herb Pesto over Cedar Plank Grilled Salmon; Green Onion & Parmesan Orzo Pilaf; Butter Sautéed Green Beans, Carrots, & Roasted Garlic; Flash Fried Sweet Potatoes with fresh Herbs, and dessert of Homemade Lemon Pound Cake on the Grill with Vanilla Bean Ice Cream & Fresh Raspberry Sauce.

Treat yourself to lunch served to you as you watch a DEMONSTRATION lesson. You could invite a friend to share the experience! Come indulge and enjoy this loaded Surf-and-Turf-inspired Cobb Salad with smoky grilled Shrimp, Corn, and Steak atop Romaine, Eggs, Avocado, and Cheddar Cheese. It will be served with Homemade Crackers. Dessert is Peach Cobbler with Homemade Vanilla Ice Cream.

This class for couples introduces a three-course meal prepared by a team of partners. Each course is served with a wine to complement the menu. Invite your partner to come with you to learn these amazing dishes. Our lesson is Chili Dusted Shrimp with fresh Corn, Avocado, & Ginger Salsa Amuse, and Shaved Zucchini & Yellow Squash Salad with Toasted Pine Nuts & Lemon-Olive Oil Dressing, served with Chardonnay. The entrée is Cast Iron Cooked Rib-Eye Steak with Cabernet Au Jus; Skillet Caramelized Garlic Brussels Sprouts; Petite Baked Potatoes with Crème Fraiche & Chives, and Grill Cooked Fresh Asparagus with Lemon Gremolata, served with Cabernet Sauvignon. Dessert will be Dark Chocolate-Brandy Pots de Crème. Price per couple.

Baking bread is part technique, part science, and largely a labor of love when you have great recipes and an understanding of using yeast. Come discover all of these things as our lesson weaves us through these lovely breads. Come to learn Multigrain Bread; Whole Wheat Biscuits; Cheese Bread with Bacon, Onion, and Gruyère; English Muffins; Za'atar Finger Bread (Focaccia-like Bread seasoned with Olive Oil and Dried Thyme, Oregano, Sumac, and Sesame Seeds); Layered Yogurt Flatbreads, and Cinnamon Scone Bread.

Great Italian dishes often are made with special knowledge of Italian Mamas. Their secrets are not written down but are shared. Their knowledge provides the basis of creating many Italian flavors we love so much! Come learn from the secrets (with the help of the instructor’s real Italian Mama) of Italian Mamas. Our lesson is Brown Butter Garlicky Pan Fried Gnocchi; Italian Wedding Soup with Best Ever Garlic Bread; Eggplant Parmesana; authentic Braciole (Rolled & Stuffed Flank Steak in Tomato Sauce); Insalata Fregola (Pasta Salad and Homemade Spaghettini); and Bolognese with Meatballs. Dessert will be Italian Torta (Cake) made with Pine Nuts.

This class offers the chance to create a party for your girlfriends with a menu you’ll love for it’s flavors and simplicity and your guests will love for the amazing and satisfying flavors! Join in to learn Avocado and White Bean Dip with Crudité and Homemade Crackers; Fun & Fancy Square Deviled Eggs; Sliced Steak Crostini with Homemade Horseradish Ricotta; Sugar Snap Pea Salad with Prosciutto; Spring Asparagus Tart, and Broccoli & Four Cheese Casserole. Dessert will be Chocolate Gelato.

When we think of steak it’s usually the main event in a meal. Here we’re learning to cook a variety of steaks including Air Fryer Teriyaki New York Steak Tips and Broccoli; Sauteed Rib-Eye Steaks with Mustard Parmesan Crust; Pan Fried Beef Tenderloin Steaks with Port-Balsamic Reduction Sauce; Baked Rolled Flank Steak Stuffed with Spinach, Bacon, Mushrooms and Cheese ; Grilled Sirloin Salad with Mango, Avocado, and Thai Peanut Dressing; Indoor Cast Iron Pan Grilled Garlic Butter Strip Steak & Shrimp, and Cube Steak Parmesan.