Morning Classes
Dairy Free Desserts
Monday November 22nd 10am - 1pm
People with dairy allergens can rejoice with these treats the whole family will love.
Menu: Apricot Pudding, Orange Almond Biscotti, Cardamom Pistachio Coffee Cake, Chocolate Espresso Cupcakes
Instructor: Amy Riolo
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Let's Be Creative with Thanksgiving Leftovers
Tuesday, November 23rd 10am - 1pm
Description: Thanksgiving leftovers are as much a part of the holiday tradition as the feast itself. With a little creativity (plus some helpful recipes), you can easily turn leftover turkey and trimmings into new and tasty dishes that are perfect for casual gatherings during the Thanksgiving weekend.
Menu: Turkey club. turkey potpie, turkey noodle soup (*stock from left over turkey). curried turkey salad with grapes, and etc.
Instructor: Mia Kang
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Your Own Creperie - Intro to Crepe Making
Monday, November 29th 10am - 1pm
Making crepes is fun and simple! But what do you do with them when you're done? All too many times, we just place some jelly on them, roll them up, and call it a day. Crepes can do so much more, and this class will not only teach you how to make crepes - but how to use them as well!
Menu: Ratatouille Stuffed Crepes, Smoked Salmon Asparagus Crepe Torte, Sweet Nutella Strawberry Crepe Souffles
Instructor: Matt Finarelli
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Holiday Gifts From Your Own Kitchen
Tuesday, November 30th 10am - 1pm
Description: Join Chef Mia and learn how to make personalized homemade treats that will delight family, coworkers and friends this holiday season.
Menu: Fancy cookies (lemon glazed madeline, german almond cookies, biscotties, and etc), macaroons (chocolate, almond, pistachio), chocolate truffle, herb vinegars and oils, and etc. Even the traditional buche de noel!
Instructor: Mia Kang
Register Now ~~
Evening Classes
It's How You Play The Game
(Cooking with Game Meats)
Monday, November 22nd 6:30pm - 9:30pm
A chance to learn some of the tricks of the professionals when it comes to cooking game meat. From where to purchase these meats to how to avoid making them taste too "gamey," this class will expand your culinary repertoire to include foods you may not have yet known how to work with. Perfect for foodies of all experience levels.
Menu:Venison Loin with Cranberry-Rosemary Reduction, Roasted Pheasant Stuffed with Apple, Onion and Thyme, Braised Rabbit Ragu on Pappardelle
Instructor: Matt Finarelli
Register NowFennel 101
Tuesday, November 23rd 6:30pm - 9:30pm
Native to the Mediterranean region, fennel is a pleasure to cook with as it has a fresh, fragrant, anise-like flavor that is enhanced by cooking. In this class, participants will create a 3-course meal using fennel as a common star ingredient.
Menu: Creamy Risotto with Parmesan Crusted Fennel, Citrus Marinated Salmon with Fennel Cream, Fig, Walnut, and Fennel Seed Torte
Instructor: Amy Riolo
Register NowA Great Meal for Y'all - Southern Cooking Done Right!
Monday, November 29th 6:30pm - 9:30pm
The cooking of the South is as varied as the many people living there. To encompass the whole tradition in one class would be impossible. But here are
a few southern favorites that are sure to please your palette.
Menu: Chicken and Dumplings, Fried Okra, Buttermilk Biscuits and Sausage Gravy, Shrimp and Andouille Jambalaya
Instructor: Chef Matt Finarelli
Register Now(Registration closes at 5:00pm Thursday prior to the day of class)