October Class Schedule

This plant-based class opens a new way of cooking that is lighter, appealing, and delicious. The lessons of this class will show how to create deep flavors without using meat or dairy through creative recipes and cooking processes. Learn and be inspired by the recipes and style of cooking. Our lesson is Super Green Pasta Salad (tube pasta, peas and sugar snaps in a creamy spinach-basil miso sauce); Coconut Saag (lush coconut-braised greens with tofu, finished with spiced cumin-chile oil); Black Bean Chilaquiles Verde (baked tortilla wedges tossed in a deeply flavored green salsa verde with poblanos, jalapeños, tomatillos, and black beans); Sweet Potato Salad with Cumin, Smoked Paprika, and Almonds; Vegan Chickpea Salad with Homemade Vegan Mayonnaise; Cauliflower Shawarma with Spicy Tahini (roasted cauliflower florets and red onion wedges seasoned with cumin, paprika, coriander, turmeric, and cayenne served on pita bread with tomatoes, cucumbers, olives, and spicy tahini), and Vegan Chocolate Chip Cookies with Olive Oil and Sea Salt.

Discover why autumn is the perfect season to embrace the vibrant, heart-healthy flavors of the Mediterranean. This class will use the bounty of seasonal ingredients at their most flavorful time of year. You’ll learn simple techniques, bold flavor combinations, and recipes that make fall cooking light, bright, and delicious. Come for an inspiring lesson to learn Grilled Shrimp Appetizer with Sundried Tomato Pesto; Shaved Fennel Salad with Baby Arugula, Balsamic, Mint, & Prosciutto; Skillet Crisped Mediterranean Style Chicken with Tomatoes, Olives, Lemon, & White Wine; Char Cooked Salmon with Charmoula Sauce (Cumin, Garlic, Lemon, Herbs, & Olive Oil); Potatoes with Olives, Capers, Feta, Fresh Parsley, Mint, & Basil; Roasted Vegetables over Mediterranean Couscous, and Fresh Pear Tart with Toasted Almonds. We will enjoy a Red Wine Sangria with our meal.

A cooking class about Oktoberfest is a great way to connect with the people and traditions behind this beloved German festival. It teaches traditional foods in a DEMONSTRATION lesson. Join us to learn about this holiday, which is welcoming, festive and memorable. Come for Viennese Breaded Pork Cutlets with Lemon, served with Späetzle in Brown Butter and Braised Red Cabbage. Dessert will be Cinnamon Apple Strudel.

Plan a special evening with your partner spent enjoying a delightful culinary experience with a group of couples creating a gourmet three-course meal. At this fun, relaxed culinary adventure; you’ll learn recipes you’ll love this evening and long after the class is over. With the meal we’ll enjoy a sampling of wine to accompany the courses. Come for a fun evening to learn Crab Beignet Amuse with Remoulade Sauce and Radish, Baby Greens, & fresh Herb Salad with Champagne Vinaigrette, served with Sparkling Wine. The entrée will be Beef Tenderloin Stroganoff with Buttered Noodles & Brunoise Carrots, Pancetta Wrapped Asparagus and Zested Lemon; oven roasted Beets & Carrots with Dijon-Coriander Butter & Fresh Dill, and Black Pepper Dinner Biscuits with sweet Butter, served with Cabernet Sauvignon. Dessert will be Warm Apple Crisp a La Mode. Priced per Couple.

Learn the techniques of the elegant, balanced, restrained style of Parisian foods. City life defines a polished technique with focused, restaurant-oriented cuisine. The lesson of classic techniques includes mincing, julienne & battonet, building flavors with butter, wine, aromatics, fresh herbs, and use of stocks and reductions. Our menu of Parisian specialties will be Beet, Orange, and Chèvre Tartines (an open-faced sandwich with earthy beets paired with orange segments and goat cheese); Chicken au Poivre (pan-seared chicken thighs with a peppery pan sauce); Pan-Seared Steaks with Cognac and Mustard Pan Sauce; Gnocchi à la Parisienne with Pistou (pate a choux dough, poached, pan-fried and tossed with an herb sauce); Brussels Sprouts Braised in Cream; lentils du Puy with Spinach and Crème Fraîche, and Rice Pudding with Caramel Cream and Almond Praline (Riz au Lait).

Being able to cook dinner for your family is an achievement that puts you on the road to learning about food you can share and enjoy yourself. If you are 8 or above, come have fun & learn about cooking; you will feel proud of what you accomplish and will learn skills to use forever. Our fun lesson will be Tomato Basil Bisque with Grilled Cheese Croutons; Chicken Parmesan Meatball Skillet; Garlic Cheese Rolls with Roasted Garlic Butter; Crispy Pork Chops with Chunky Homemade Apple Sauce; Caesar Salad; Sheet Pan Salmon with Baby Red Dill Potatoes, and Rich and Moist Chocolate Cake with Homemade Vanilla Ice Cream.

People love Ina Garten’s cooking because it feels elegant but approachable. Her recipes are easy enough for the home cook and special enough to serve guests. She uses familiar ingredients and lets the flavors shine; her comfort foods feel inviting but refined. In this lesson, we will learn Warm Spinach Artichoke Dip; Caesar Salad Dressing with Broccoli & Kale; Seared Salmon with Spicy Red Pepper Aioli; Shrimp & Linguine Fra Diavolo; Cauliflower & Celery Root Purée; Steak Fajitas, and Peach Almond Torte. We’ll enjoy our buffet with an Ultimate Bloody Mary cocktail.

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.

We are getting a jump start on the holiday season in this class. We will learn to make a variety of wonderful fall specialty breads to enjoy at home or use for gift giving! Be part of baking seven varieties of breads including: Apple Cinnamon; Brazilian Cheese Bread, Cranberry Walnut Bread; Luscious Lemon Loaf; Pumpkin Gingerbread; Southwest Corn Bread, & Dill Bread. Each person will take home an assortment of freshly baked Bread. Enjoy the fun and share it with the special people in your life!

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.

Come embrace the fall harvest and this special time of year to celebrate fresh fall ingredients, cozy flavors, and the fun of cooking something comforting as the weather begins to change. Learn more about the hands-on cooking methods of roasting, baking, braising, and seasoning to build the deep flavors of fall. This fun amazing menu is Butternut Squash on Toast (crisp bread topped with braised and mashed squash, jammy onions and maple syrup); Sweet Potato Soup with Bacon and Chives; Charred Herb and Garlic Chicken Thighs; Herb and Caper Stuffed Pork Tenderloin; Caesar Brussels Sprouts; Risotto with Cabbage and Pancetta, and Maple-Pumpkin Stack Cake.

Learn to create your own outstanding Sushi at home! This class will make you comfortable buying fish for sushi, making sushi rice, rolling, then preparing an amazing array of sushi for your enjoyment and next outrageous sushi party! Learn all the tricks to successful sushi making. Our lesson is Tempura Shrimp Roll with Avocado & Green Onion; Nitro Roll with Sriracha, Ahi, Cucumber & Pickled Ginger; Veggie Sushi Roll with Spicy Dipping Sauce; Ahi, Ginger, & Avocado Inside-Out Roll; Smoked Salmon, Jalapeno, & Cream Cheese Maki; Nigiri with Salmon, Wasabi & Lemon zest, and Sweet Dessert Nigiri with Coconut Rice, Mango, & Crystallized Ginger with Rum-Chocolate Drizzle.