Amy Barnes Class Schedule

Pies in fall come with a little bit of magic with the warm fragrant aromas of spices & vast ingredients from the fall harvest. First and most important thing in this class is mastering making a Pie Crust. Each team will make their own, learning how to make it light and flaky; then rolling, shaping and creating beautiful, crimped edges. Fillings are next with fall flavors that bring the season to life! Come unlock the beauty of Pie baking for yourself with Chicken, Brie, Spinach, and Cranberry hand Pies; individual Turkey & Sweet Potato Shepherd's Pies; Pumpkin Pie With Gingersnap Crust topped with Mascarpone; Swedish Apple Walnut Pie; Sugar Cream Pie with Buttery Pastry, and Pecan, Caramel and Fudge Pie with Chocolate Cookie Crust.

Our regional tour of BBQ in the US will be like a trip across the country, sampling the best of each area with signature dishes, sauces, wood types and cooking methods. We will have a great time learning about rubs, marinades, sauces, grilling styles and cuts of meat. We will learn to gauge temperatures and doneness of our meats. Come for a fun filled morning to learn, eat and enjoy Barbecue Shrimp with Pineapple BBQ Glaze; Grilled Chicken Breast with Alabama White BBQ Sauce; Pork Meatballs with Carolina Gold Sauce; Roasted Baby Back Ribs with Kansas City BBQ Sauce; Roadside-style Vinegar Grilled Chicken Tenderloins, and Air Fryer Texas Salt Lick Rubbed BBQ Chicken Wings. We will enjoy Ginger Beer & Whisky Party Punch with our meal.

Your air fryer is the perfect cooking vessel for summertime cooking! It cooks anything and everything, and keeps the heat contained in one small unit! This class teaches how versatile an air fryer can be. Come for a delicious summertime lesson is Buttermilk French Fried Onions; Air-Fried healthy Chicken Bites with Honey Dijon; Korean Sweet and savory glazed Beef Meatballs; Panko Shrimp with Lemon Garlic Aioli; Salmon Filets topped with AZ Cowboy Butter, and Caramel Apple Wontons.

What a wonderful way to have a party – a menu with a light, delicious assortment of Canapes, paired with a lovely cocktail! With this class we will master the kinds of foods that make people’s eyes light up knowing they will be treated to elegant bite-sized creations with big flavors! Our class will teach you how to layer flavor, create texture and presentation in miniature form. Come for a fun morning of creative cooking to prepare Beef Tenderloin and Horseradish Canapes; Brie and Cranberry Canapes; Crispy Prosciutto and Melon Canapes; Goat Cheese and Fig Canapes with Toasted Walnuts & Honey; Cremini Mushroom Canapes in Thyme Pastry Cups. When we are finished, we will enjoy frothy Grasshoppers and French Martinis.

If you enjoy entertaining, this class offers a dream of a themed party with colorful, bold, generous dishes inspired by foods that are familiar and exciting. This subject is more than learning recipes, it offers a backdrop to entertaining that is warm, vibrant, full of abundance and a reflection of your own style. Learn how to give your guests an amazing culinary experience with your signature. Join us for Southwestern Eggs Benedict with Chorizo and Jalapeño Hollandaise; Sweet Potato Biscuits with Sausage Gravy; Baked Tortilla Egg Cups with Goat Cheese and Red Bell Pepper; Cheesy Bacon and Egg Hash (Breakfast Skillet) topped with Pepper Jack Cheese; Margarita Fruit Salad, and Mexican Vanilla French Toast with Mango. We will enjoy this great meal with Banana Rum Brunch Punch.

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.