May Class Schedule

This class will teach you how useful and versatile an Air Fryer really is. You will learn with this hands-on experience how to prepare a variety of dishes that traditionally require an array of cooking methods. You’ll also learn how it can be used as a substitute for frying oil for healthier and faster food preparation for many recipes. Join this fun class to learn these Air Fryer recipes. We’ll prepare glazed mini-Meatloaves; Eggplant Parmesan Rounds topped with Marinara & Mozzarella; Garlic Ranch Wings; Shrimp Fajitas; Parmesan & Cream Cheese stuffed Mushrooms, and Ham and Brie Pastries with Apricot Dijon Sauce.

Week Five – Grilling: In the fifth lesson of this series, you will learn about Grilling. This lesson teaches about the advantages of high heat cooking, timing, and placement of food on the grill. Cooking preparations include Marinades, Rubs and Sauces. You should become comfortable using your grill cooking a variety of foods. Come have fun and learn to grill Portobello Mushroom Bruschetta; Chicken Kebabs; Shrimp Skewers with Lemon-Garlic Sauce; Pork Medallions with Rosemary and Red Wine Vinegar; Sweet and Saucy Salmon with Orange-Sesame Glaze; Strip Steaks with Argentinian Chimichurri Sauce, and Cabbage Wedges. (See April 7 for information on the series.)

A cooking class is a wonderful way to celebrate Mother’s Day. It’s a way to share a fun experience filled with laughter, learning, and delicious food. Better than a gift, this heartfelt way to honor your mom will mean so much to her and your quality time together has a tasty reward at the end. Join us for a fun morning of cooking. Our menu is creamy chilled Peach Soup with Schnapps; Fuji Apple Goat Cheese & Thyme Bruschetta; crispy air fried Sesame Shrimp Toast Points; Green Goddess Salad with Avocado and Pistachios; Filo-wrapped Chicken with Spinach, roasted Peppers and Brie; Parmesan Popovers with whipped Herb Butter, and dessert of Crepes stuffed with Bananas and Nutella.

It’s a party and you’re invited to our Mad Martini Happy Hour! Come sip a Chocolate Espresso Martini crafted by Our Mixologist Brian Vogel, owner of The Raven Gastropub. Brian will share tips on how to make a memorable cocktail. Our chef will DEMONSTRATE an appetizer you won’t be able to get enough of! It is Panko Crusted Shrimp Balls with Apricot Dipping Sauce. Bring a friend, a group of friends or come yourself to enjoy an enjoyable time filled with conversation and laughter! Don’t wait to sign up, seating is limited!

Plant based cooking is one of the most popular latest trends in healthy cooking. If you’ve been eating less meat or no meat at all, this lesson is filled with inspiring, delicious ways to create entrees as Veggie dishes. Join us for fall-apart Caramelized Cabbage; Spicy Mushroom and Tofu Mazemen (Chewy Ramen Noodles tossed in a Sesame-Miso Sauce with seared Mushrooms, Crumbled Tofu, Chile Crisp, and Greens); Cauliflower Piccata (Roasted Cauliflower and Chickpeas with a Lemon–Caper Sauce and fresh Parsley); Smoky Confit Tomato and Lemon Pasta; Garlicky Lentil and Parsley Salad with Feta; Swiss Chard Enchiladas; Spiced Sweet Potato Scones with Chocolate and Pepitas.

If you love Fish, come to learn how to cook it in a variety of ways with the method that best complements it. This lesson includes a discussion of where to purchase it, and how to hold it. We will make a perfect accompaniment for each dish. Join us for our lesson of San Francisco style easy Cioppino; pan-crisped Salmon with Mint Pesto; Blackened Tilapia with fresh Tomato Salsa; grill cooked Mahi Mahi with Yellow Pepper-Cilantro Pesto; Butter sautéed Filet of Sole with Caper-Brown Butter Sauce; Poached Salmon with Green Peppercorn, Orange, & Ginger Sauce, and pan seared Sea Scallops with Spicy Black Bean Sauce.

Now is a wonderful time to invite a friend to ask a friend to sign up with you, take the class together and share the experience of our DEMONSTRATION lesson. Come for a lesson on Baked Ziti with Homemade Sausage, Homemade Sourdough Baguette Slices and Spring Salad with Italian Vinaigrette. Dessert will be Baked Key Lime Pie Pudding.

Make this Friday night a culinary date-night with your partner! Invite them to join you for a cooking lesson where you will be part of cooking an elevated three-course gourmet meal. When all the cooking is done, the group will sit down to enjoy the meal with a sampling of wine served with each course. Join us for this fun evening to prepare Parmesan Crisps with Chive Dip & Caviar Amuse and roasted fresh Pear Salad with Baby Arugula & Shallot Vinaigrette, served with Chardonnay. The entrée is pan-seared crispy skin Salmon with Roasted Fennel & Balsamic-Red Wine Sauce; Sautéed Green Beans with Toasted Garlic; Creamy fresh Herb Polenta; roasted Turmeric Cauliflower with Desert Honey, served with Pinot Noir. Dessert will be Key Lime Dessert “Shots” with Toasted Meringue.

Learn to bring the magic of your favorite Chinese takeout to life. In this hands-on class, you’ll learn to recreate beloved dishes using fresh ingredients and authentic stir-fry techniques. Along the way, you’ll master chopping, Asian sauce creation, and ingredient prep to be able to create that irresistible takeout flavor. By the end, you’ll not only have a delicious meal to enjoy, but you’ll also have the skills to recreate favorite dishes for your friends without leaving your home. Join us to learn Shrimp Potstickers; Chinese Lao Hu Cai Tiger Salad (Cilantro, Celery, Chiles, Sesame, and Peanuts) Sweet-and-Sour stir-fried Pork with Pineapple; General Tso’s Chicken; Shiitake Mushroom and Ginger braised Chicken; Spicy Pan-Fried Noodles, and Chinese Egg Cake (Lightly sweet Chinese Sponge Cake with a dense, tender Crumb, baked in Muffin-sized portions).

Embark on a culinary adventure where each step is a new discovery of ingredients, spices, flavorings and cooking techniques. Join us for a lively and fun culinary experience to become versed in the wonderful foods and flavors of the Mediterranean region. Sign up for a dynamic lesson of creamy homemade Hummus with homemade Pita Bread; Harissa Meatballs over Rice; Muhammara Dip with Vegetables; Dolmades with Lebanese Yogurt Sauce; Syrian Tabbouleh; Baba Ghanoush, and Turkish Milk Cake.

We are fans of Ina Garten’s food for many reasons. Her recipes work, they are easy, they don’t require a lot of ingredients and they taste amazing! AND you don’t have to be an amazing cook to prepare them perfectly. We have borrowed recipes from all of her books to learn from them. Join us for a fun afternoon of cooking to learn Tomato Crostini with Whipped Feta; Israeli Couscous and Tuna Salad; Hot Smoked Salmon in a Stovetop Smoker; Ina’s Truffled Mashed Potatoes; Mushroom and Leek Savory Bread Pudding; Seared Skirt Steak with Creamy Basil Parmesan Mayonnaise; and Sticky Toffee Date Cake with Bourbon Glaze. We’ll enjoy our Ina feast with Jalapeño Margaritas.

When it’s time to prepare dinner and you need to do it quickly, this lesson offers an approach to a one pot meal. Learn to build a meal using a variety of foods which can come together in minutes. These delicious recipes are made for busy moms. Join us to learn One pan roasted Salmon with sweet & tangy roasted Green Beans; Orecchiette Pasta with Italian Sausage and Arugula; sheet pan Shrimp Fajitas with Avocado; one pot boneless sautéed Chicken Thighs & spiced Yellow Rice; Smash Burger Tacos, and Butterscotch Impossible Pie.