Amy Barnes Class Schedule
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Sept. 2024 Classes
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September 2024
LUNCH AND LEARN – SEPTEMBER 13
Treat yourself to a delicious lunch served to you at our DEMONSTRATION class. This could be a great menu to use for entertaining. Come for an interesting lesson and enjoy Panfried Chicken Breasts with Oregano Garlic Butter, served with Penne & Pancetta in a Tomato-Cream Sauce. Dessert will be Roasted Strawberry Cake with Amaretto Whipped Cream.
PHYLLO AND PUFF PASTRY
These specialty Pastries give you so many options for appetizers, entrees and desserts. This lesson will teach how to work with both ingredients to understand their complexities. Our recipes are fan favorites and include Cheesy Chorizo Puff Pastry Tarts with Creamy Salsa Verde; Brie and Port Wine Mushroom Phyllo Puffs; Puffy Beef & Cheddar Tacos; Flaky Herb Goat Cheese Phyllo Cigars drizzled with Honey and Sea Salt; Apple Tarte Tatin, and Chocolate Banana Phyllo Strudels.
RIBS AND WINGS
It’s party time! Ribs and Wings are great for gatherings and here is a class focused on preparing them with lots of variety and great flavors. Come learn so you’ve got these for your next party! Our lesson is Roasted Drunken Tequila Lime Chicken Wings; Crispy Baked Parmesan Chicken Wings; Garlic Cajun Grilled Baby Back Ribs; Air Fryer Honey-BBQ Pork Burnt Ends (Pork Belly); Chinese Ginger Braised Spare Ribs, and Sweet Hot Mustard Chicken Wings.
GARLIC GALORE
Most foods are enhanced by the flavor of Garlic. It’s pungent and unique in the raw, and sweet and caramelized when cooked. Our lesson explores all the ways Garlic adds rich flavor to dishes. Come enjoy a lesson of Cast Iron Garlic Butter for Ribeye Steak Tips; Roasted Garlic Baked Ricotta with Garlic Baguette Toasts; Air Fryer Boneless Garlic Parmesan Chicken Bites with Spinach, tossed with Garlic Lemon Mustard Vinaigrette; Baked Shrimp with Garlic and Toasted Bread Crumbs; Crostini with Roasted Garlic, Goat Cheese and Apple Chutney, and Wild Mushroom Pizza with Garlic Confit and Bacon.
PERSONAL PIZZA
We can order out, but it’s much more fun when you can create your own. Making Pizza at home means you control the Crust, the Sauce and choice of ingredients. Watching the bubbly mixture cook, then diving into your creation can be pure pleasure. Come for a lesson on the basics where each student will make a Crust. The lesson teaches White Four Cheese Pizza (Mozzarella, Goat, Ricotta & Parmesan); Calzones with Spicy Sausage and Roasted Red Pepper; Caramelized Onion, Radicchio, Goat Cheese Pizzettes; Classic Potato Pizza with Fresh Rosemary; Cast-Iron Pizza with Pepperoni & Mozzarella Pearls; Garlic Butter Shrimp Pizza, and Rosemary Red Wine Sangrias.
October 2024
OKTOBERFEST
Join in the fun festival of fall, the harvest, & great beer! We’re having a party with an amazing lesson of foods to celebrate the occasion. Our lesson is Creamy Cucumber Salad with Sour Cream & Dill; Viennese Breaded Cutlets with Emmenthaler Cheese; Spaetzle In Brown Butter; Braised Red Cabbage with Apples; Beef Rouladen; Warm German Potato Salad, and dessert of Cinnamon Apple Strudel & Almond Whipped Cream. We’ll enjoy this all with a sampling of German Beer!
AIR FRY EVERYTHING
Do you want to make your cooking process easier? Come learn about Air Fryer cooking, the techniques, process and methods with a lesson that answers all the questions. Our menu is Crispy Air Fryer Breaded Bella Mushrooms; with Sour Cream & Chive Dip; Air Fryer New York Steak Bites with Garlic Butter; Crispy Ranch Chicken Wings with Dip; Cajun Salmon Filet; Crispy BBQ Bacon Pineapple Shrimp Appetizers, and Mashed Potato Puffs.
ENTERTAINING MADE EASY
Gather your friends and they will have a great time when you offer this bountiful array of foods to nibble. Our lesson of easy, do-able finger foods is easy to prepare with a menu everyone can enjoy. Come to prepare Tortilla Chip-Crusted Chicken Bites with Creamy Salsa Dip; Goat Cheese & Herb Stuffed Bella Mushrooms; Air Fryer Patatas Bravas with Quick Romesco Sauce; Pan Fried Crab Cakes with Zesty Tartar Sauce; Baked Crispy Artichoke Hearts with Garlic Dill Yogurt Sauce, and Baked Brie Toast with Cranberries & Thyme. We’ll enjoy this meal with Caramel Apple Cider Vodka Punch.
PIES AND TARTS FOR FALL
With the fall season, many great flavors are possible from the harvest of fruits and vegetables. Learn to make a great Crust filled with delicious combinations of seasonal ingredients which include Heirloom Tomato Pie with Cheddar & Herb Pie Crust; Caramelized Onion and Goat Cheese Tartlets; Fireball Whisky Pumpkin Pie; Sheet Pan Apple Pie with Streusel Topping; Buttermilk Pecan Pie, and Cranberry Pecan Tart with Whipped Cream.
CAST IRON STARS
There are many advantages to cooking with Cast Iron pans. They hold heat well; are non-stick; great for browning; easy to clean, and affordable. This class opens the doors to great recipes. Come for a fun morning & learn Rosemary Butter Basted Rib-Eye Steak with Cast Iron Garlic Bread; Shrimp Scampi over Farfalle; Buttery Sweet Potato and Sage Biscuits; Honey & Garlic Cast Iron Blistered Brussels Sprouts; Pan-Seared Salmon with Raspberry Basil Sauce, and dessert of Cast Iron Chocolate Chip Cookie with Vanilla Bean Ice Cream.
BAR FOODS AND COCKTAILS
We love many of the great foods found on bar menus. Here you can make them for your pleasure and entertaining. They are great recipes for easy fast foods meals and snack foods. Join us for a lesson of Goat Cheese, Tapenade and Sun-Dried Tomato Tarts; Pan Seared Shrimp Dumplings with Ginger Dip; Miniature Camembert Walnut Pastries; Chicken Fajita Wonton Cups; Spicy Corn Meal Crusted Black Bean Cakes; Warm Mexican Street Corn Dip with Baked Chili Lime Tortilla Chips all served with Prosecco Margarita Cocktails and Pomegranate Martinis.
NEW AMERICAN BISTRO
This class offers a way to learn about foods from small intimate restaurants that feature traditional regional specialties. Join us to learn delightful Air Fryer Cauliflower Wings with Sesame Siracha Dipping Sauce; One Pan Seared Blackened Salmon with Creamy Spinach Orzo; Linguini With Arugula, Garlic & Shaved Parmesan & Toasted Pinenuts; Baked Shrimp with Tomatoes Feta and Grilled Sourdough; Cast Iron Skillet Garlic Butter Shrimp and Grits; Upside-Down Onion and Gruyere Pastry Tarts with Thyme and Hot Honey, and Pretzel-Crusted Chicken Tenders with Honey-Mustard Dipping Sauce.
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