Registration for our cooking classes is first-come, first served. Our schedule is updated at least seasonally, so check back regularly (or subscribe free) to know what’s “Coming Up” that interests you and your family!
Kids’ Classes (ages 6 – 12)
Kids Classes (ages 6 – 12)
$20/class, Tuesday, 4:30-6:00
10/3/17 — Pasta Perfection
Students will make fresh egg pasta, chicken broccoli alfredo and a red sauce anyone would be happy to eat!
10/10/17 — Chili Bowl
We will chop and dice up two great types of chili-Traditional Beef, and a Veggie Chili, as well as bake up some delicious cornbread.
10/17/17 — Calling All Crepes
Students will make a savory crepe filled with sautéed spinach, mushrooms, chicken and mornay sauce, and Chef Denise will demonstrate how to make a Mille Crepe Cake for dessert!
10/24/17 — Breakfast for Dinner
Eggs are amazing… and delicious! We will work together to make some great breakfast dishes in this class. Menu includes Spanish Tortilla, Biscuits and Gravy, and Fresh Fruit Salad.
11/7/17 — Soup and Crackers
We will warm up by making traditional Chicken Noodle, Creamy Broccoli Cheese, and bake up some homemade crackers.
11/14/17 — An Apple a Day
We will make a Dutch Baby with Sauteed Apples, and a French Apple Custard Cake to take home for dessert.
11/21/17 — Taco Fiesta!
We will make variations on one of our favorite handheld dinners. Students will make a variety of fillings, as well as some great salsas!
11/28/17— Snack Studio
Yeasted doughs will be the focus in this class. Students will make pretzels with a cheddar dipping sauce, breadsticks and glazed cinnamon twists.
12/5/17 — Pizza Pizazz
We will mix up a big batch of dough, chop up some ingredients and make individual pizzas for each student. Fun is guaranteed!
12/12/17 — Homemade Holidays
We will make Herbed Salt, Spiced Nuts, Applesauce Ornaments, and Dog Biscuits to wrap up and put under the tree for the holidays.
12/19/17 — Chicken Pot Pie
We will chop up ingredients and make a pot pie to take home for a quick and delicious winter meal.
1/2/18 — Biscuits and Spreads
Each student will go home with 2 dozen biscuits and a tub of honey butter to share at home
1/9/18 — Oodles of Noodles
Butternut Squash Lasagna, and Tortellini Vegetable Soup will be featured in this class, all from scratch!
1/16/18 — Macaroni Madness
We will take a look around the world and make some fabulous dishes based around the classic favorite, Macaroni and Cheese.
1/23/18 — Sushi Party
Students will make traditional sushi rolls and a variety of accompaniments. We will also learn about Japanese dining and other fun cultural facts!
1/30/18 — Taco Fiesta!
We will make variations on one of our favorite handheld dinners. Students will make a variety of fillings, as well as some great salsas!
How to Register:
Note your preferred date(s), then click below to register and pre-pay:
Cookie Friday
Cookie Fridays (ages 6 – 12)
$20/class, Fridays, 4:30-6:00
Two cookie recipes + One simple class = A weekend of delicious treats!
These classes will teach measuring, mixing and fun! Each participant will take home one dozen of each variety to share! Here are some of the cookie duos that will be featured, one pair at each class:
• 10/6/17 — Peanut Butter & Molasses Crinkles
• 10/13/17 — Brown Sugar Oatmeal & Lemon Shortbread
• 10/20/17 — Sugar Cookies & White Chocolate Chip
• 10/28/17 — Candy Store & Mexican Wedding
• 11/3/17 — Linzer Hearts & Brownie Cookies
• 11/10/17 — Chocolate Crinkles & Oatmeal Raisin
• 11/17/17 — Viennese Crescents & Chocolate Meringues
• 11/24/17 — Fig Bars & Chocolate Chunk
• 12/1/17 — Chocolate Sandwich & Macaroons
• 12/8/17 — Trail Mix Cookies & Chocolate Macaroons
• 12/15/17 — Candy Cane & Hazelnut Biscotti
• 12/22/17 — Decorated Sugar Cookies
• 1/5/18–Toffee Squares & Peanut Butter
• 1/12/18–Chocolate Crinkles & Gingersnaps
• 1/19/18–Vanilla Dreams & Almond Macaroons
• 1/26/18–Compost Cookies & Chocolate Chunk
• 2/2/18–Rugelach & Citrus Shortbread
• 2/9/18–Popcorn Cookies & Chocolate Peanut Butter Cookies
• 2/16/18–Cranberry White Chocolate & Oatmeal Raisin
• 2/23/18 — Peanut Butter & Molasses Crinkles
• 3/2/18 — Brown Sugar Oatmeal & Lemon Shortbread
• 3/9/18 — Sugar Cookies & White Chocolate Chip
• 3/16/18 Chocolate Crinkles & Gingersnaps
• 3/23/18– Vanilla Dreams & Almond Macaroons
• 3/30/18– Compost Cookies & Chocolate Chunk
Adult Classes
$30/class, Thursday, 6:30-8:30
Adult Classes
$30/class, Thursday, 6:30-8:30
If you are looking to sharpen your skills or to get some inspiration to try some new dishes at home, we have just the class for you!
Most classes are demonstration, however, we rarely discourage participation. “Community Kitchen” classes are hands-on, so bring an apron and be ready to cook!
10/5/17 —Community Kitchen- Bagels
Each participant will bring home ½ dozen cinnamon raisin and everything bagels as well as two tubs of delicious spreads to go with them. Great for freezing for a quick breakfast or to bring to the office the next day!
10/12/17 — Lamb Cookery
Lamb and olive tagine, keftas with couscous, and a roasted lamb pita will be covered in class
10/19/17 — Southern Seafood Cooking
The flavors of the South are unique and delicious. Recipes covered in this class include shrimp with cheese grits, crab cakes with succotash, Oyster po’boy
10/26/17 — Steakhouse Sides
Traditional steakhouse sides go well with any meal. Wedge salad with blue cheese dressing, creamed spinach, chimichurri roasted potatoes, will all be prepared to complement a salt crusted beef tenderloin.
11/2/17 — Street Tacos
Celebrate Day of the Dead by embracing the delicious flavors of street food. Locally sourced food will be utilized, so menu is dependent upon availability
11/9/17— Sprouted Grain Baked Goods
Learn how to use sprouted grains in some of your favorite baked goods. Sprouted grains are easier to break down in the body, and higher in nutrients than its refined counterpart. Learn how to make muffins, cookies, and pancakes using sprouted grains.
11/16/17 — Thanksgiving Sides
Tired of the same old sides? Learn to make some delicious accompaniments sure to bring all eyes to your dinner table. Learn how to make squash soup with apple chutney, crispy brussels sprouts with lemon, garlic, and chile; roasted squash, cauliflower, and fennel with pomegranate; and parsnip, celery root, and pear gratin with brie.
11/30/17 — Pub Food
Class will start with a spinach salad with warm bacon vinaigrette, move onto Asian spiced wings, and finish with a perfect burger and fries
12/7/17 — Community Kitchen-Gnocchi
Each participant will go home with about one pound fresh gnocchi and a quart of a great marinara to make dinner at home.
12/14/17 — Winter Brunch
Learn some show stopping and easy brunch basics including Crab Cake Benedict, Guinness Stout Ginger Cake, and Roasted Fall Vegetable Hash
12/21/17 —Pot Pies
First, we will demystify the perfect crust (it’s easy…promise!) and then move on to three distinct fillings: Sausage with Cannellini Beans and Kale, Roasted Chicken, and Winter Vegetable
12/28/17 —Community Kitchen-New Year’s Entertaining
We will make 2 dozen of two quick to reheat appetizers that are delicious, and easy to assemble! We will make Cheese Stuffed Baked Olives, and Bacon Wrapped Dates Stuffed with Chorizo
1/4/18— Winter Shellfish
Oysters Rockefeller, Warm Crab Dip, and Shrimp and Citrus Pasta will be made to highlight one of the best times of the year to eat fresh shellfish
1/11/18 — Date Night
Couples class where you will work as a team to prepare Mixed Green Salad, Salt Crusted Pork Tenderloin, Duchesse Potatoes, and Roasted Brussels Sprouts. Chef Denise will provide Flourless Chocolate Cake to finish out the evening
1/18/18 — Beans and Lentils
We know we need to eat more of them, but how do we cook them!! Seared salmon with warmed lentil saute, Gallo Pinto from Costa Rica, and a delicious succotash will be prepared in class
1/25/18 — Community Kitchen- Spice Rubs
Come in and mix up some spices to take home. Each participant will mix up a different rub, so you will leave with 10 varieties to try with your favorite meats!
2/1/18 — Winter Squash
Roasted Delicata Squash with Endive, and Glazed Pork Belly, Butternut Squash Bolognese, and Sausage and Rice Stuffed Acorn Squash will be prepared to highlight the delicious variety that comes from winter squash
2/8/18 — Perfect Pizza
Start with the dough, and then we will get creative with toppings to make several delicious pies!
2/15/18-Thinking Like a Chef
We will take a pantry of supplies, and prepare some dishes to get you thinking like a chef! Topic covered will be pantry staples, seasoning properly and balancing flavors.
2/22/18- Vegetable Cookery
Vegetables should be a large portion of most of our diets, but often times we get stuck in a rut when it comes to preparations. We will discuss cooking techniques that maximize nutrient retention and flavor.
3/1/18- Braising
The Original slow cooker, braising maximizes the use of inexpensive cuts of meat while creating delicious results. Hungarian Goulash, Balsamic braised chicken thighs, and coq au vin will be prepared
3/8/18- Community Kitchen-Biscuits, Cobbler and Spreads
You will make and take home one dozen biscuits, a seasonal fruit cobbler, and some flavorful spreads to share with family and friends!
3/15/18 Knife Skills
Learn how to chop, mince and dice your way to faster prep times in your kitchen! Knife care and other tips and tricks to make your time preparing your meals faster and more enjoyable!
3/22/18 Fresh Pasta
It is labor intensive, but so worth the effort. We will make a variety of fresh pasta including ravioli, spaghetti carbonara, and crab tortelli
3/29/18 Thai Kitchen
Full of flavor, Thai cuisine harnesses all of the flavors. You will experience a wide range of tastes in this class including coconut soup with galangal, lemongrass, and chicken; grilled pork skewers with peanut sauce and cucumber salsa; flash-fried greens with soy bean, garlic, and chili; herbal jasmine rice and caramelized banana with coconut ice cream.
How to Register:
Note your preferred date(s), then click below to register and pre-pay:
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