August Class Schedule

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.

It’s a party and you are invited to Martie’s Mad Martini Happy Hour! Come sip a Watermelon Martini – fresh, refreshing and delicious, crafted by our Mixologist Brian Vogel, owner of the Raven Gastropub. Brian will share tips on how to make this memorable cocktail. Our chef will DEMONSTRATE an appetizer you won’t be able to get enough of! It will be Tequila Shrimp flambé with Chipotle-Shredded Cabbage Salad.

This class on French Pastries provides a foundation for the techniques of French baking which can seem intimidating until the steps are broken down into manageable skills. The fundamental Pastry Doughs are defined and understood with hands-on guidance and instruction so that classics like Pate a Choux, Short crust Pastry and laminated Doughs are made and understood. Additionally, fillings, glazing and finishing will be taught with an understanding of how temperature, timing and techniques create perfect results. Come for a fun and enlightening class to master these French baking skills. Our lesson is French Almond-Rum Cake (Gâteau Nantais); Chocolate Crepes; Lemon Lavender Madeleines; Cinnamon Sugar Cruffins (Croissant Muffins); Cream Puffs (light and crisp Pastry Shell and creamy Vanilla Custard filling); Raspberry Bostock (toasted Brioche brushed with Syrup & topped with Raspberry Jam & sweet Almond Cream), and Berry Clafoutis (baked Custard studded with fresh Berries).

This fish class presents a valuable lesson that will make you comfortable understanding how to buy the best Fish, hold it properly, and prepare it to use cooking methods which are best for each type of fish. In addition to learning technique, we will focus on flavor, learning to use in ingredients to enhance the Fish so its natural flavor shines through. Join us for Bourbon BBQ Salmon with grilled Corn & Watercress Salad; oven roasted Cod with Olive-Rosemary Breadcrumbs; Fillet of Sole with Shrimp, Lemon, & Capers; Butter-sautéed Tilapia Piccata and Carrots; Walnut Crusted Ginger Salmon with fresh Herb Rice Pilaf; Blackened Catfish fillets with Chipotle-Cilantro Coleslaw, and pan seared Ahi Tuna with Avocado, Soy, Ginger, & Lime.

This is a deeply satisfying sandwich which makes a great meal during the summer months. Our DEMONSTRATION lesson is Cubano Sandwich with ham, roast Pork, Swiss Cheese, Pickles, Salami and Mustard on Cuban Bread, served with Avocado Cucumber Tomato Salad. Dessert will be Cuban Bread Pudding. We enjoy it all with an icy cold Mojito Cocktail.

Here is a chance to have a special evening with your partner creating a gourmet meal. As you share preparing a new recipe together, you will learn new cooking techniques, discover new ingredients, and create flavors that will make your collaborative effort a fun, interactive experience! Our lesson will be Blistered Shishito Pepper amuse with Togarashi & Sea Salt and Endive Salad with Bosc Pear, Blue Cheese, & Candied Walnuts with Maple Vinaigrette, served with Sauvignon Blanc. The entrée is char cooked marinated Chicken with rich Mole Sauce; Kentucky Cheese Grits; Bacon roasted Brussels Sprouts and crisp Fry Bread with Desert Honey, served with Merlot. Dessert will be Goat Cheese & Pistachio Cheesecakes with Pistachio Brittle & Tequila-Lime Syrup. Priced per Couple.

Learn how to create vibrant, well-balanced flavors using fresh culinary Herbs. We will begin by identifying culinary Herbs and understanding each flavor and how they best pair with foods. We’ll discuss how to store them and how to use a knife to chop, chiffonade, and use to elevate & balance flavors in your everyday meals. Come for a fun and enlightening lesson to learn Summer Corn Salad with Basil-Buttermilk Dressing; Bruschetta with Almond Mixed Herb Pesto (Parsley, Thyme, Tarragon, Sage, & Oregano); Herb and Scallion Frittata (Kuku Sabzi – a Persian Frittata packed with Cilantro, Parsley, & Dill); Poached Salmon with Herb and Caper Vinaigrette (Parsley & Tarragon); Pan-Seared Strip Steaks with Chive-Horseradish Butter; Broccoli with Spanish Green Herb Sauce (Cilantro & Parsley), and Lavender Scones with Lemon Curd.

If you have wanted to learn to make Sourdough Bread, this class will take the guesswork out and teach you to be making a variety of Breads. Imagine making Bread that looks, smells, and tastes exceptional. We will begin with sourdough starter, learn how to make and feed it and keep it alive long-term. You’ll gain a clear understanding of the bread-making process from mixing, fermentation, shaping, to proofing, and baking. You will learn about an understanding of flavor and how to influence the tanginess, texture, and crust of your bread. By the end of this class, you will have the confidence to bake Sourdough bread and troubleshoot when something doesn’t go as planned. Come join us for our lesson of Savory Jalapeno Cheese Sourdough; English Muffins; Cottage Cheese Dill Sourdough; Cheesy Garlic Baguettes; Raisin Walnut Buns; Bread Pudding, and Cinnamon Rolls.

A cooking class focused on Southwest cuisine is built on the idea that simple ingredients can become extraordinary when treated with intention. The magic comes from where “fire, earth, and freshness meet on the plate” — each element unlocking a different layer of flavor. Roasting, charring, and slow-braising, grilling, are the methods of cooking. Come for a dynamic lesson of Southwest Egg Rolls; Stuffed Poblano Peppers; Green Corn Tamales; Tomato Cucumber Avocado Salad; Margarita Chicken Quesadilla; Taco Dip with Homemade Chips, and Margarita Shortbread.

This class opens the door to creating luscious Pies and Tarts made with flavors that expresses the vibrancy of summer – beautiful berries, citrusy custards, and juicy stone fruits. We will begin by learning to make a variety of crusts including a Buttery Pie Crust, delicate Tart Shells, and flaky Phyllo Crusts. We’ll explore creating and thickening fruit fillings, layering flavors with herbs, spices and liquors, and balancing sweets with acidity. By the end, you will have the confidence to create with whatever is fresh and in season, the skills to troubleshoot common baking challenges, and the ability to create desserts that capture the essence of summer in every bite. Our lesson is French Onion Tart with Bacon & Gruyere; Apple Pie with Flaky Pie Crust Baked in Parchment Paper; fresh Strawberry Pie with Shortbread Crust & Whipped Cream Peanut Butter Banana Pie; Lazy Gal’s Lemon Tart, and Chocolate Ganache Tart with Chocolate Cookie Crust.

Nothing tastes better in the warm summer months than fresh Salads made with lots of Veggies, Protein, and light luscious Dressings. Paired with Bread to compliment, you have meals that not only sound good but are perfect for healthy summer enjoyment. This class introduces an amazing collection of salads you won’t be able to get enough of! Join us for a cool lesson of New York Steak Salad On Romaine with Ginger-Sesame Dressing & Crisp Vegetables; Garlic and Sesame Scones; Grilled Chicken W/ Brie & Baby Spinach Salad with Apple Cider Vinaigrette; Gruyere Chive Popovers; Summer Harvest Grilled Vegetable Panzanella Salad with Red Wine Dressing, and Olive Oil Brownies with Sea Salt. We will enjoy our Salads with White Wine Sangrias.