October Class Schedule

Some of the most important tools in a kitchen are the knives you own. This class offers a hands-on experience teaching how to use a chef’s knife and paring knife. Each participant will receive an array of vegetables and fruits for practice. The instructor will demonstrate how to slice, dice and julienne. As we work our way through our practice, you’ll gain new skills to know how to best use your knives at home.

Gather your friends and they will have a great time when you offer this bountiful array of foods to nibble. Our lesson of easy, do-able finger foods is easy to prepare with a menu everyone can enjoy. Come to prepare Tortilla Chip-Crusted Chicken Bites with Creamy Salsa Dip; Goat Cheese & Herb Stuffed Bella Mushrooms; Air Fryer Patatas Bravas with Quick Romesco Sauce; Pan Fried Crab Cakes with Zesty Tartar Sauce; Baked Crispy Artichoke Hearts with Garlic Dill Yogurt Sauce, and Baked Brie Toast with Cranberries & Thyme. We’ll enjoy this meal with Caramel Apple Cider Vodka Punch.

Learn methods of cooking Fish which give lots of choices for variety and great flavors! This valuable and interesting lesson takes cooking Fish to new heights with each method. Sign up for a great lesson to learn Grilled Whole Trout with Orange & Fennel; Grilled Swordfish with Cilantro Lime Butter; Smoked Rosemary-Scented Salmon; Smoked Trout Salad with Apples & Pecans; Sous Vide Shrimp with Garlic, Sherry, & Smoked Paprika; Sous Vide Spicy Fish Tacos, and Sous Vide Fish Fillets with Lemon Browned Butter.

With the fall season, many great flavors are possible from the harvest of fruits and vegetables. Learn to make a great Crust filled with delicious combinations of seasonal ingredients which include Heirloom Tomato Pie with Cheddar & Herb Pie Crust; Caramelized Onion and Goat Cheese Tartlets; Fireball Whisky Pumpkin Pie; Sheet Pan Apple Pie with Streusel Topping; Buttermilk Pecan Pie, and Cranberry Pecan Tart with Whipped Cream.

This lesson takes us on a journey to learn about the lusty bold flavors of classic Spanish cuisine. At its’ core are rustic, farm to table foods which bring local ingredients to life. Come enjoy  a lesson of Cherry Tomato Salad (Quartered Cherry Tomatoes, Blue Cheese, fresh Oregano, & chopped Oranges with a Tomato & Sherry reduction); Flatbread with Roasted Peppers, Artichokes & Serrano Ham; Pollo En Pepitoria (Braised Chicken with Sherry & Saffron); Toasted Pasta with Shrimp & Clams; Steamed Mussels with Chorizo, Smoked Paprika, & Garlicky Croutons, and Escalivada (Grilled Onion Rounds, Bell Peppers, Eggplant, & Scallions dressed with Olive Oil, Paprika, & Garlic seasoned Tomatoes). Dessert will be Almond Cake (Tarta de Santiago).

Pasta is a favorite food of many. Learn to make it from scratch with fun shapes to complement a variety of recipes. Our lesson is Black Pepper Fettucine with Lemon Alfredo; Garden Spinach Homemade Ravioli with Marinara Sauce; Homemade Penne Pasta with Gorgonzola-Walnut Sauce; Farfalle (Bow Tie) Pasta with Roasted Red Pepper Sauce; Fresh Made Pappardelle with Roasted Fresh Tomato-Garlic Sauce; Spaghetti with Fresh Crab & Lemon Gremolata, and Homemade Fusilli (Corkscrew) Pasta with Sage Butter & Romano Cheese.

Come for a great lesson and learn recipes you’ll want to share with the people you love to cook for. Our DEMONSTRATION lesson offers a treasure of a meal and is two Homemade Green Corn Tamales with Pomegranate-Guacamole Salsa, served with Southwestern Skirt Steak Strips and Chili Lime Butter. Dessert will be cool and luscious Mini Key Lime Pies.

Plan a fun evening with your partner and cook as a team with a group of couples preparing an amazing three course dinner. When the meal is ready, everyone will sit down and enjoy it with a sampling of wine. Come have fun with us and prepare Boursin with Basil Pesto & Sun-dried Tomato Amuse on Grilled Crostini and Salad of Mixed Greens with Hard Cooked Egg, French Bread Croutons, & Champagne Vinaigrette, served with Prosecco. The entrée is Poached Shrimp in Wild Mushroom Sauce; Goat Cheese Grits with Caramelized Onion, and Sautéed fresh Green Beans with Bacon & Garlic, served with Sauvignon Blanc. Dessert will be Thai Coconut Ice Cream with Chocolate-Rum Sauce & Strawberry-Banana Fried Wontons. Priced per couple.

Come be a team & learn to prepare Desserts you and your family will love! If your child is aged 8 or older, we hope you will come as a team for this fun lesson! You’ll learn to bake Cherry Tarts; Chocolate Cream Pie in a Jar; Oatmeal Fudge Bars; Lemon-Raspberry Cupcakes; Banana Pudding Parfaits; Cinnamon Roll Cake, and S'mores Blossom Cookies. Priced per couple.

Have you wanted to learn the secrets of being successful at Sourdough Bread making? Our class begins with the basics of using a starter, then the step-by-step process to turning out light, crisp, Bread. Gain an understanding of the timing, method and personal touch. Each student will be given starter to use and take home with a instruction on how to feed it to keep it going. Learn to combine the ingredients, rise it, stretch and fold it, divide and shape it, then create steam during the baking process. Feel the joy of success from your efforts with a beautiful loaf made by our teams. Our recipes include Bread Starter; traditional Sourdough; Olive & Rosemary and Walnut-Cranberry Breads.

It's Tamale Time! Here is your chance to learn the Tamale-making process, starting from scratch. We’ll use fresh Masa & fill our Tamales with flavors to satisfy every taste preference. Come for a great lesson to make Pulled-Pork Tamales; Red Chili Tamales; Arepas Con Queso (Grilled Tamale Corn Cakes); Green Corn Tamales; Sweet Mango Dessert Tamales; Blue Corn Tamales, and Chocolate Tamales.

There are many advantages to cooking with Cast Iron pans. They hold heat well; are non-stick; great for browning; easy to clean, and affordable. This class opens the doors to great recipes. Come for a fun morning & learn Rosemary Butter Basted Rib-Eye Steak with Cast Iron Garlic Bread; Shrimp Scampi over Farfalle; Buttery Sweet Potato and Sage Biscuits; Honey & Garlic Cast Iron Blistered Brussels Sprouts; Pan-Seared Salmon with Raspberry Basil Sauce, and dessert of Cast Iron Chocolate Chip Cookie with Vanilla Bean Ice Cream.