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August Class Schedule

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August CLASS SCHEDULE

Advanced Essence Of Cooking

If you’ve completed our Essence of Cooking or Intermediate Essence series or have acquired cooking knowledge and experience on your own and are ready to learn the finer points of cooking, this advanced series is for you. Each week our lessons teach multi-step recipes, new skills, perfection of current skills, time management for cooking a complete meal and acquiring new confidence to try new culinary challenges. Come enjoy a fun and stimulating series to learn Week 1: Avocado Toast Amuse with Pan Roasted Cherry Tomatoes & Balsamic Syrup; Grilled Fresh Corn & Watercress Salad with Dijon-Honey Vinaigrette; Jumbo Poached Shrimp with Wild Mushroom Sauce & Goat Cheese Grits with Caramelized Onions, and Curry Scented Roasted Fresh Vegetable Timbales. Dessert will be Bittersweet Chocolate & Cherry Lava Cakes with Brandy Whipped Cream. Week 2: Walnut Pesto with Goat Cheese on Grilled Crostini with Fresh Avocado; Shrimp Bisque with Fennel, Fresh Tomatoes, Saffron, & Brandy; Coq Au Vin (braised Chicken with Mushrooms, Shallots, Bacon, & Red Wine); Blanched and Oven Roasted Fresh Carrots, Broccoli, & Cauliflower with Herbes de Provence, and Homemade Lemon Pound Cake on the Grill with Fresh Raspberry Sauce & Homemade Vanilla Ice Cream. Week 3: Vegetable Pot Sticker Amuse with Garlic-Soy Sauce; Fresh Watermelon & Baby Arugula Salad with Feta Cheese & Citrus Vinaigrette; Beijing Spicy Beef with Fresh Ginger & Peppers with Coconut-Ginger Rice; Indian Fry Bread with Sweet Honey, and Thai Mango & Ginger Sorbet with Fresh Blackberry Sauce. Week 4: Bacon Wrapped Jalapeno Jack Stuffed Shrimp Amuse; Grilled Avocado, Tomato, & Onion Salad with Basil Pesto Dressing; Flame Grilled Swordfish with Charred Leeks & Citrus; Toasted Israeli Couscous with Grilled Vegetables, and Lemon Curd & Fresh Raspberry Tarts. Week 5: Tequila Flamed Shrimp Amuse with Homemade French Bread; Avocado, Fresh Tomato, & Radish Sprout Tower Salad with Balsamic Vinaigrette & Basil Oil; Homemade Pasta, Ricotta & Spinach Rolled Lasagna with Fresh Tomato Sauce; Char Cooked, Marinated Vegetable Skewers, and Mocha Chip Gelato with Toasted Almonds and Whipped Cream. Week 6: Chilled Tuna Tartare Amuse with Avocado & Homemade Chips; Little Gem Lettuce, Yellow Squash, & Fresh Raspberry Salad with Shaved Pecorino & Lemon Vinaigrette; Roasted Rack of Lamb Persillade with Fig & Port Reduction Sauce; Brown Butter Lobster Risotto, and White and Dark Chocolate Dipped Tuxedo Strawberries.

Tues Aug 10 – Sept 14

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6:30 – 9:30 PM

Linda Martin

450.00

Instant & Multi Pot Cooking

Using an Instant Pot takes the heat out of the kitchen and offers a way for you to prepare dinners with an easy one pot solution. If you want to learn all they ways you can use your Instant Pot or Multi-Cooker, bring your pot to class and we will help you understand everything about it. Come learn to prepare Hummus with Rosemary Garlic Pita Chips; Asian-Style Chicken Wings; Pulled Pork Sandwiches with Buttermilk Slaw; Chicken Burrito Rice Bowl, and Shrimp Risotto.

Thurs August 26

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9:30 AM - 12:30 PM

Lisa Brisch

70.00

Indian Culinary Delights

Discover the secrets of cooking great Indian specialties. This lesson will teach about the spices, flavorings and combinations of foods that make Indian cuisine so appealing. Come for fun and a lesson of East Indian Style Steamed Chicken with Ginger & Chilis; Fried Onion Pakoras with Tamarind Chutney; Indian Lamb Curry with Potatoes & Apples; Chana Masala, and Indian Punjabi Samosa with Potatoes & Spices.

Thurs August 26

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6:30 – 9:30 PM

Linda Martin

75.00

Lunch & Learn

Enjoy a delicious lunch and lesson that could double as a special dinner party menu. Our DEMONSTRATION will be Herbed Roasted Pork Tenderloin served with light and luscious Carrot Soufflé. Dessert will be Caprese Flourless Chocolate and Almond Torte.

Fri August 27

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12:00 Noon – 1:00 PM

Lisa Brisch

38.00

Gourmet Couples

Plan a fun evening with your partner and learn a new three-course gourmet menu. If you are a foodie or just want to have fun, you’ll learn a new combination of culinary delights! Our lesson is Vegetable Pot Stickers Amuse with Garlic-Soy Sauce, and Fresh Watermelon & Baby Arugula Salad with Feta Cheese & Citrus Vinaigrette, served with Sauvignon Blanc. The entrée is Chicken Provençal with Garlic, Tomatoes, Olives, White Wine, & Fresh Lemon, and Grilled Asparagus with Toasted Hazelnuts & Lemon Zest, served with Zinfandel. Dessert will be Peach & Raspberry Rustic Tart with Homemade Vanilla Ice Cream.

Fri August 27

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6:30 – 9:30 PM

Linda Martin

FULL

COOKING SOUS VIDE

This style of cooking brings out the best of the flavors of foods by maintaining a constant temperature during the cooking process. If you’ve been curious to learn how to cook using the Sous Vide method, come for the lessons of this class. Our menu is Starbucks-Style Egg Bites; Sous Vide Ricotta Cheese Lemon Herbed Flatbread; Sous Vide Strip Steak with Balsamic Cream Sauce; Corn Salad with Sous Vide Corn on the Cob, and Lemon Mousse over Fresh Berries with Sous Vide Lemon Curd.

Sat August 28

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9:30 AM – 12:30 PM

Lisa Brisch

70.00

Tuscan Light

Take a culinary trip through Tuscany to prepare Tuscan summer foods that are so satisfying this time of year. Step into our Italian kitchen to learn Cucumber Yogurt Soup with Pepperoncini; Garlicky Tuscan White Balsamic glazed Baby Back Ribs; Farro Salad with roasted Grapes and Baby Greens; Farfalle Pasta with Zucchini and Almond Herbed Pesto. Dessert will be Honey-infused Mascarpone with fresh Berries and toasted Pistachios.

Sat August 28

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2:00 – 5:00 PM

Amy Barnes

FULL

Great Garlic

If you are passionate about Garlic, come enjoy a class focused on using Garlic in amazing garlic-y recipes! Our yummy lesson is Creamy Garlic Soup; New Orleans famous Garden Salad with zesty Lemon Garlic Vinaigrette; Garlic Shrimp Scampi with a burst of Lemon, Parsley, and toasted French Bread to dab up the Sauce; Spiced, Marinated Lamb Chops with Garlicky Yogurt Sauce, and Creamy Garlic Basil Chicken with grilled Asparagus.

Tues August 31

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9:30 AM – 12:30 PM

Patricia Ribeiro

70.00

CANCELLATION POLICY

If you must cancel a class, we will give you store credit towards another class 72 hours – 7 days in advance of your scheduled class. If you cancel more than 7 days in advance, we can refund the amount. If less than 72 hours in advance, there are no refunds but you may send someone else in your place.

CALL US TODAY TO REGISTER!