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Cooking Classes

CLASS REGISTRATION POLICIES: WALK-IN Registration on SATURDAY, September 24th @ 10:00am.
Max of 15 per class. After Saturday, you may call OR come in to register starting Monday, Sept. 26th @ 10am. Class Limitations: Maximum of 2 Classes per person thru Saturday, Oct 8th. After Oct 8th, you may register for as many classes as you wish. CLASS PAYMENT DUE UPON REGISTRATION. Students get a 10% storewide discount during class, some exceptions apply. Refunds: Only given if cancellation is received 3 days before class date, otherwise you will receive the recipes. (Each person can sign up for no more than 2 people at a time to leave room for others.) Private classesare available, ask for details.

Austrian Delights—with Lynda Detmers. Look forward to this decadent menu with strong European roots. Join Lynda for Spinach & Goat Cheese Dumplings, Savory cabbage, fennel & bacon Strudel in a crispy phyllo pastry, and an Apricot (Liquor) Sacher Torte drizzled with Chocolate Ganache. $50 12:00-2:30pm Saturday, Oct 1

Comfort Food Breakfast —with Sandy Bacon. There is nothing more comforting than a delicious hot meal made for family & friends and breakfast is the best part of the day. Learn to make Sandy’s go-to recipe for Cinnamon Scones, made from scratch Buttermilk Biscuits, savory Sausage Gravy and Cheesy Baked Egg Cups.$50 6:00-8:00pm Thursday, Oct. 6

Instead of Bread—with Virginia Gill. Looking for gluten-free alternatives to traditional bread? This class finds inspiration around the world. You’ll learn to make wheat-free Southern-Style Cornbread; crispy-cheesy-melty Colombian Arepas; savory Ligurian Farinata with Rosemary and Sea Salt; and, to bring taco nights to a whole new level, Homemade Corn Tortillas. $50 6:00-8:00pm Wednesday, Oct 12

A Touch of Tuscany—with Sandy Bacon. Inspired by chef Benedetta Vitali, Sandy with make her go-to Traditional Fresh Tuscan Red Sauce paired with a rich Chicken Parmesan and savory Rosemary Bread. $50 6:00-8:00pm Thursday, Oct 18

Mediterranean Made Simple—with Anne Lunt. Chicken Shawarma Flatbread Pizza with a homemade Greek Yogurt Sauce (that is to die for!) and learn how to easily make handmade Flat Bread as the base. Low fat, low calorie, low but so delicious! $50 12-2:00pm Saturday, Oct 22
 
Asian Food Made Simple—with Anne Lunt. With a renewed enthusiasm to eat well and be well, Anne will share some of her favorite dishes with us. Chinese Chicken Lettuce Wraps, Thai Cucumber and Carrot spiralized Salad and a special treat of traditional Chive Moon Cakes.$50 6:00-8:00pm Wednesday, Nov 2

Quick, Get Dinner on the Table—with Sandi Knapp. The master of the age old question, “what to have for dinner?” Sandi will create three big flavor dishes including Chicken Roman Style with prosciutto, Pasta with Chicken Ragu and Lemon Garlic Shrimp & Grits with Parmesan.$50 1:00-3:00pm Saturday, Nov 5

Gluten-Free Desserts for the Holidays—with Virginia Gill. These delectable gluten-free desserts can be enjoyed by all. Whether you’re welcoming folks for a big meal, mid-morning brunch, or afternoon snacks, you’ll be ready with a light but rich Walnut Cake; Pecan Shortbread Bars, featuring a versatile almond crust; easy Honey Lemon Almond Cake; and Espresso Custard, served warm over ice cream. Mmmm. $50 6:00-8:00pm Monday, Nov 7

Cozy Up To Fall—with Sandy Bacon. Is Sandy allowed to teach a class without bacon? No, not really…. Join her for a comforting fall menu of Creamy Tomato Soup with Bacon, Parmesan crusted Grilled Cheese Sandwiches and Pumpkin Whoopi Pies with Cream Cheese Frosting. $50 6:00-8:00pm Tuesday, Nov 8

Appetizers for Dinner!—with Anne Lunt. Who doesn’t love appetizers and nibbling on our favorite flavors, let’s call it dinner! Let’s learn how to make Chicken Satay, Rice Paper Spring Rolls, and Chinese Scallion Pancakes with sauces. $50 6:00-8:00pm Wednesday, Nov 9

Two Fer’ One Recipes—Sandi Knapp. Sandi has come up with a brilliant class idea teaching you how to make one dish that you can then turn around and make another dish from that! It goes like this, Pimento Cheese Spread then becomes Southern Style Chicken Flatbread, Spinach Artichoke Dip becomes Spinach Artichoke Pork Tenderloin, Homemade Boursin style Cheese becomes “Boursin” Cheese Pasta.$50 6:00-8:00pm Thursday, November 10

Cooking with Le Creuset—with Trisha Ranallo. We are so happy to get Trisha back in the classroom again and we are so excited to have her demonstrate the Le Creuset Bread Oven! Join her for Fire Roasted Tomato Bisque, Ultimate Grilled Cheese with herbed Caramelized Onions, Basic Bread Oven Bread for Pizza and super tasty Everything Rye Bread. $50 6:00-8:00pm Monday, November 14

Le Creuset In The Morning—with Trisha Ranallo. There is a first time for everything so why not teach a brunch class in the morning! We’ll have plenty of coffee while Trisha whips up Shakshuka eggs, Root Vegetable Hash and a comforting Breakfast Bread Pudding.$50 10:00am-12:00pm Tuesday, Nov 15

Holiday Entertaining—with Sandi Knapp. As the holidays get closer you might be planning to “step it up a notch” with a few dishes to meet the occasion. Let Sandi give you a few pointers with Roasted Butternut Squash Salad with Tahini Dressing, Cornish Hens with Rosemary & Lemon, Christmas Potatoes with Cheese & Bacon and the showstopper is Black Forest Cheesecake Parfaits.$50 6:00-8:00pm Wednesday, Nov 16

Kids Are Cooking—with Brandy Jo Rossiter. Always rave reviews from Brandy Jo’s classes we are grateful to be able to offer another this season. Kids will help cook Chicken Pesto Tortellini, Mini Pizzas with Spaghetti Squash Crust, Cheesy Crostini, and Baked Apple Donuts. Light hands-on. $45 per child (ages 8-14) 6:00-8:00pm Thursday, Nov 1