June Class Schedule

Come discover the joy of using your air fryer in this fun informative class! The air fryer method of cooking with hot circulating air provides a healthy alternative to conventional frying. Air fryers are so versatile they can be used for roasting Vegetables, cooking Meats, and baking. Learn all the ways you can use your Air fryer! Our lessons are Parmesan & Cream Cheese Stuffed Mushrooms; Ham and Brie Pastries with Apricot Dijon Dipping Sauce; Eggplant Parmesan Rounds; Salmon with Maple Soy Glaze; Shrimp Fajitas, and Chicken Katsu with homemade Katsu Sauce.

A Hawaiian Luau celebrates the spirit of Hawaii where people come together to enjoy music, dance, and food! We will have a fun, festive party at this class so bring your aloha spirit to learn an unforgettable menu! Enjoy Baked Huli Huli Chicken Wings with Pineapple Glaze; Thai Peanut Noodles; Hawaiian Pork Tenderloin with roasted fresh Pineapple, & Sweet Peppers; Hawaiian Macaroni Salad; grilled Molokai Chicken Thighs; air fryer Coconut Shrimp with Sweet Chili Sauce, and Pina Colada Punch.

One pot cooking is a wonderful way for busy cooks to prepare meals efficiently. There are so many benefits to cooking this way as you will discover in this class. Learn to minimize prep time; sequence cooking the ingredients and reduce the clean up of dishes. We will prepare Ginger Garlic Shrimp with Coconut Milk; Mustardy Sheet Pan Salmon with Greens; Skillet Chicken Thighs with Broccoli and Orzo; Linguine with Spiced Beef and Feta; Lemony Risotto with Asparagus and Garlic Breadcrumbs; Sheet Pan Maque Choux (Roasted Corn, Andouille Sausage, and Summer Vegetables in a creamy, Cajun-spiced pan Sauce), and Sheet Pan Chicken and Carrots with Yogurt Sauce.

Mediterranean cuisine is loved for its fresh flavorful ingredients, healthy profile, and simple yet vibrant cooking techniques. Come immerse yourself in a lesson that draws these culinary elements together. Our class teaches Grilled Shrimp with Sundried Tomato Pesto; Salad of Fennel, Prosciutto, & Baby Arugula with Mint & Balsamic; Mediterranean Chicken with Garlic, fresh Tomato, Olives, & Herbs; grilled Salmon with Chermoula Sauce (Cumin, Garlic, Lemon, Herbs, & Olive Oil); Potatoes with Olives, Capers, Feta, Fresh Parsley, Mint, & Basil, and Mediterranean Couscous with roasted Vegetables. Dessert will be fresh Pear Tart with Toasted Almonds.

Sign up to enjoy a delicious lunch with a lesson of Middle Eastern inspired foods. This DEMONSTRATION teaches how to create flavors of this cuisine including grilled Herb and Garlic Chicken with Lemon, fresh Parsley, Mint, with a hint of Sesame and Sumac, and Garlicky Yogurt. We will serve this with Taverna Salad of Tomatoes, crunchy Cucumbers, Peppers, Chickpeas, Olives, Capers, and Herbs, topped with crispy Pita and Feta Cheese in a garlicky Red-Wine Vinaigrette. Dessert will be luscious Lemon Olive Oil Cake.

If you and your partner are foodies, this class could be for you! Be a team and part of the group who will prepare a delicious gourmet three-course meal. Each couple will choose what they will cook, and each course will be enjoyed with a sampling of wine. We hope you can join us for an evening of culinary fun to learn Sicilian-style Pizza Amuse with fresh Mozzarella, Thyme, Desert Honey, & Balsamic Syrup, and cool Greek Chopped Salad with fresh Tomato, Cucumber, Olives, & Capers, served with Sauvignon Blanc. The entrée will be pan-seared Rib Eye Steak with Boursin Butter & fried Shallots; julienned fresh Vegetables with Olive Oil & fresh Herbs; Scalloped Potatoes with Cream & Parmesan, and Tempura Green Beans, served with Cabernet Sauvignon. Dessert will be Caramel Pots de Crème with Freshly Whipped Cream.

What makes traditional Tuscan food unique is the simplicity in cooking it. Tuscans cook seasonally with locally grown produce, so the foods are not complicated, yet are outrageously delicious. Learn this delightful menu of Four-Cheese Porcini Mushroom Crostini; Schiacciata “Tuscan Flat Bread Pizza” Tuscan Sausage Dip; Sun-Dried Tomato, Spinach and Cheese Stuffed Tuscan Chicken with Orzo; Homemade Pappardelle with Porcini Ragù and Shaved Parmesan, Tuscan Butter Salmon, and Tuscan Kale Salad. Dessert will be Italian Torta Filled with Pastry Cream and Lemon Zest.

If you love Chocolate, this class will teach how to use it to cook and bake with it so that your recipes turn out perfectly. From this lesson, you will gain an understanding of its unique textures, melting points, and flavor profiles. Come have fun and learn Skillet Brownie with Chocolate Ganache; Chocolate Caramel Tart; Salted Chocolate Chunk Shortbread; Chocolate Mousse Cake; German Chocolate Cookies (chocolate, coconut, and pecans); Chocolate Truffles, and Dark Chocolate Gelato.

If your child is interested in cooking and is between the ages of  8 and 12, this week-long series will teach cooking skills and methods that will allow them to follow a recipe and be able to cook independently. Each day a  new fun topic is introduced. Kids work hands-on in teams of two, and at the end of the lesson, have a meal of the foods prepared. This series teaches: MONDAY – Breakfast: fresh Summer Fruit skewers; Sausage Pancakes with Cinnamon Syrup; Breakfast Potatoes with crispy Bacon; Cheddar Cheese & fresh Vegetable Frittata; Homemade Biscuits with Sausage Gravy; soft Taco Scrambled Eggs with fresh Salsa, and French Toast with fresh Berries & Syrup. TUESDAY – Baking: Blueberry Coffee Cake; Chocolate Chip-Banana Muffins; Homemade English Muffins with Butter & Jam; fresh-made French Bread; Cheese Pizza with Homemade Crust; Cheddar & Herb Biscuits with Honey Butter, and  Cranberry-Orange Scones. WEDNESDAY – Family Dinner: Bacon Deviled Eggs; crisp Romaine Salad with Croutons & creamy Italian Dressing; Sunday night Spaghetti with Meat Sauce; oven roasted Chicken Tenders with Dr. Pepper BBQ Sauce; Homemade Mac & Cheese with toasted Breadcrumbs; sautéed fresh Vegetables with Basil Pesto, and Chocolate Brownies with Homemade Vanilla Ice Cream. THURSDAY – Fresh Made Snacks: Homemade Chips & Salsa; Parmesan Chicken Nuggets with fresh made Ranch Dipping Sauce; Homemade Hummus with Pita Chips; Tomato & Mozzarella Mini Grilled Cheese; oven baked French Fries; Homemade Meatballs with Marinara Sauce and freshly made Chocolate Chip-Oatmeal Cookies. FRIDAY – Cupcake Wars: Vanilla Cupcakes;  Chocolate Cupcakes; Red Velvet Cupcakes; Carrot Cupcakes, and Banana Cupcakes. Students will work in teams to create a theme for their cupcakes then will bake and decorate them to finish.

If your child is interested in cooking and is between the ages of  8 and 12, this week-long series will teach cooking skills and methods that will allow them to follow a recipe and be able to cook independently. Each day a  new fun topic is introduced. Kids work hands-on in teams of two, and at the end of the lesson, have a meal of the foods prepared. Today this series teaches: BREAKFAST: fresh Summer Fruit skewers; Sausage Pancakes with Cinnamon Syrup; Breakfast Potatoes with crispy Bacon; Cheddar Cheese & fresh Vegetable Frittata; Homemade Biscuits with Sausage Gravy; soft Taco Scrambled Eggs with fresh Salsa, and French Toast with fresh Berries & Syrup.

If you are a teen (aged 13 – 17)  who likes to cook and would like to learn more about cooking,  you will gain a lot of knowledge in this week-long series. Each day we will focus on a new topic and cook some great food! Come for: MONDAY - Mangia Italian: Golden Mozzarella Puffs with Creamy Garlic Sauce; Individual Lasagna Pockets; Homemade Pasta with Pesto; Homemade Flatbread Pizza with Crispy Prosciutto, Mascarpone & Fig Jam; Chicken Scallopine over Rice; Italian Antipasto Salad in Homemade Cheese Cups, and Italian Cream Puff Pastry Squares. TUESDAY – Tacos and Tamales: Taco Dip with homemade Tortillas; four-square folded & filled Flour Tortillas; Taco Salad in Crispy Cups; Nacho style Mac & Cheese; homemade Green Corn Tamales; Chicken & Cheese Enchiladas, and Dulce De Leche Pastry Pockets. WEDNESDAY – Wild West Cuisine: Stovetop Smoker BBQ Ribs; Goucho Steak with Chimichurri Sauce; Double Dipped Cowboy Fries; Cowboy Beans with Bacon & Molasses; Cast Iron Skillet Tamale Pie; Mexicali Taco Soup, and Prairie Peach & Berry Pie with Homemade Ice Cream. THURSDAY -Tasty Thursday: Oven Roasted Potato & melted Cheese Stacks; Smashed Burgers on Tortillas; shredded Chicken with toasted Almonds & Sunflower Seeds; Chicken Salad in Bread “Envelopes;” individual Puff Pastry & Cheese Galettes; Cauliflower Cheesy Bake Casserole, and the soft “SWIG” Cookie. FRIDAY – Fun Food Friday: Pinwheel Toasts with Brie & Maple Syrup; Good Ol’ Homemade Spaghetti & Meatballs; Butterscotch Chicken Wings; Deviled Egg Salad on decorative Toast; crispy Potato Chip Salad; Caprese Pockets with Pesto & Mozzarella, and crinkled Phyllo Dough Baklava Cake.

This class is part of a week-long series. If you are a teen (aged 13 – 17) who likes to cook and would like to learn more about cooking, you will gain a lot of knowledge in this week-long series. Each day we will focus on a new topic and cook some great food! Come for: MONDAY - Mangia Italian: Golden Mozzarella Puffs with Creamy Garlic Sauce; Individual Lasagna Pockets; Homemade Pasta with Pesto; Homemade Flatbread Pizza with Crispy Prosciutto, Mascarpone & Fig Jam; Chicken Scallopine over Rice; Italian Antipasto Salad in Homemade Cheese Cups, and Italian Cream Puff Pastry Squares.