August Class Schedule

Salads make great summertime meals and are light, versatile and appealing foods to eat. Learn this array of delicious (and famous) combinations, where each Salad stands out as a meal in itself! Join us for Brussels Sprouts Salad with Dijon Horseradish Vinaigrette; Salad Nicoise with Lemon Tarragon Dressing; Farmer’s Summertime Salad with Poppy Seed Dressing; Red Grapefruit & Pomegranate Salad; Chopped Salad with Smoked Salmon; Steakhouse Salad with Bacon & Bleu Cheese, and Sweet & Tangy Chickpea Salad.

A wine-country entertaining class teaches you how to host with the effortless charm of Napa and Sonoma — where gatherings feel luxurious but never fussy, and every detail is guided by seasonality, simplicity, and a love of good wine. Come for an inspiring class to be part of a group preparing this great menu. Our lessons are Bruschetta with Greens and Fontina; Golden Beet Salad with Avocado and Feta; Salmon Cakes with creamy Lemon Herb Dipping Sauce; easy Chicken Marbella; Carrot Risotto; whole roasted Cauliflower with Almond-Herb Sauce and Lemon Almond Butter Cake. We will enjoy a sampling of wine with the meal.

Italian finger foods are so much fun to learn because they combine everything people love about Italian cooking with the easy playfulness of small bites. They’re social, flavorful, and perfect for warm-weather gatherings. With the simplicity of using ingredients like fresh Produce, Herbs, Tomatoes, good Olive Oil, Cheeses, and cured Meats, you can build flavors in concentrated little morsels. Join us for a fun class to make Ricotta & Asparagus Tartlets; Chicken Florentine Flatbread; Eggplant Poppers with Marinara; Ricotta & Roasted Tomato Bruschetta; Italian Meatball Parmesan Skewers; Fried Gnocchi Bites, and Sicilian Cannoli.

Asian Finger foods are so much fun to make during the summertime because they assemble, bold, colorful flavors that are so satisfying for warm-weather eating. They bring the excitement of Asian street markets into bite-sized, shareable dishes that feel exactly right on hot days. Enjoy a dynamic, fun cooking experience and join us for Pork Lettuce Wraps (San Choy Bao); Thai Basil Chicken; Rice Paper Dumplings; Malaysian Glazed Chicken Wings; Vietnamese Banh Mi Sliders; Scallion Pancakes; oven-fried Cauliflower with salty-sweet Chili Crisp Sauce, and Indonesian-Style Corn Fritters with Chili-Garlic Mayo.

This Fish class will teach you to prepare Seafood that’s bright, tender, and full of clean, refreshing flavor. Fish cooks in minutes, pairs beautifully with seasonal Produce, and doesn’t heat up the kitchen. Our class includes how to choose it, season it, and cook it perfectly. The lessons are Garlicky Shrimp Tacos; Salmon with Mustard Piccata Sauce; Creamy Fish with Mushrooms and Bacon; Baked Fish with Olives & Ginger Roasted Fish & Leeks Vinaigrette; Puttanesca Poached Fish, and Soy Butter Fish with & Snow Peas.

Enjoy a class that will feel like an experience more than a lesson on cooking. This fun evening will teach how to create small bites that are fresh, and easy to serve; the kind of foods people crave this time of year. Pair that with a beautifully prepared Martini and you have the makings of a stylish summer gathering that is fun for everyone! Our lesson is Sautéed Mushrooms with Goat Cheese on Grilled Crostini with Fresh Basil Oil; Boursin Steak Bites with Fresh Chives; Thai Chicken Cocktail Meatballs with Sweet Chili Sauce; Curried Chicken Salad on Endive Spears; Fried Green Tomatoes with Buttermilk-Peppercorn Sauce; Jalapeno Jack stuffed-Bacon Wrapped Shrimp, and Mini Crème Brulés. We will enjoy an Espresso Martini with our appetizers.

Treat yourself to going out to lunch with a delightful menu of a summertime favorite dish. This cool, refreshing combination would also be good for entertaining. Join us for a DEMONSTRATION of Balsamic Steak with Arugula and Roasted Tomato Salad (seared Flat-Iron Steak drizzled with a warm Balsamic pan Sauce, served over peppery Arugula with roasted Cherry Tomatoes and Goat Cheese). Dessert will be Chocolate Pecan Cake (chilled flourless Bittersweet Chocolate and Pecan Torte topped with fresh Berries).

Invite your partner to share a culinary experience in a class where you cook together with a group of couples. This class is one of those experiences that feels special from the moment you walk in, because it gives you and your partner a chance to do something together that’s creative, delicious, and genuinely memorable. In the end you enjoy a sampling of wine and the feeling that “we did this together.” Join us for our lesson of Shrimp Scampi Flatbread Pizza Amuse (sautéed Garlic Butter, Rosemary, Fontina Cheese)and fresh Tomato, Avocado, & Radish Sprout Tower Salad with Balsamic Vinaigrette, & fresh Basil Oil served with Chardonnay. The entrée will be Hoisin-glazed sticky Baby Back Ribs; Steak house style Béchamel Creamed Spinach; Bacon Fried Rice; Chipotle, Red Onion, & Cilantro Shredded Cabbage, served with Zinfandel Dessert will be Wicked Chocolate Cake with Chocolate Buttercream & Shaved Chocolate. Priced per Couple.

This class takes you far beyond an experience of making pretty cookies – it gives you mastery over one of the most finicky & elegant of pastry treats. This challenge along with the knowledge of how to get them right gives you complete satisfaction and a rewarding experience. Come for a great class to learn Lavender Lemon Macarons; Pecan-Maple Macarons; Orange Creamsicle Macarons; Tiramisu Macarons, and Peanut Butter & Jam Macarons.

Experience the flair for creating specialties found in Roman cuisine. Roman Chefs balance tradition with simplicity; using high-quality fresh ingredients found at the local markets. They know how to create bold, simple but deeply flavorful dishes. Learn how ancient traditions have been translated into modern cuisine & how to prepare these dishes. You will gain new skills and a good knowledge of specialties of this great city. Our lessons are Crostini with Porcini, Rosemary, and Prosecco; Penne alla Vodka (Vecchia Bertola); Homemade Cavatelli with Almond Pesto; Spinach and Ricotta Malfatti; Pear, Pecorino & Walnut Salad; Chicken Saltimbocca, and Apricot Mascarpone Tart.

Making Cheese is such a deeply satisfying experience because it combines creativity, science and hands-on craftsmanship in a way few other cooking experiences do. There is a sense of wonder in combining Milk, cultures, and enzymes to produce fresh creamy Cheese or firmer aged varieties. Come for a unique discovery process and the joy of creating your own hand-made Cheese. Our lessons are homemade Ricotta; homemade Mozzarella; homemade Cottage Cheese / Farmer’s Cheese, and homemade Cheddar (two ways). When the Cheeses are made, we will use them to make five-Ingredient Ricotta Pasta, Ricotta Crackers, baked Ricotta with Bacon wrapped Crackers, baked Ricotta, and Crumble Cake.

This class offers an introduction to one of the most celebrated regional cuisines in France. Known for its use of fresh Vegetables and Herbs, Olive Oil and Seafood, the class will experience using the types of ingredients that come from the region. Learning how the land and sea are connected through ingredients, you will understand of the simple, fresh philosophy of Provencial cuisine. Join us for a culinary adventure to prepare Pissaladière (Puff Pastry Tart topped with Caramelized Onions, Olives, & fresh Herbs); Chicken Veronique (Chicken Cutlets with a White Wine Cream Sauce, Grapes & Tarragon; Sautéed Pork Tenderloin Medallions and Orange pan sauce with Fennel and Green Olives; Lentil, Tuna, and roasted Pepper Salad; summer Tomato Gratin with Basil; French Potato Salad with Radishes, Cornichons, and Capers, and Lemon Souffles.