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Multi-Topic Classes

• All About Eggs – Learn techniques for making hard cooked eggs, poached eggs, omelets, and soufflés.
• Basic Culinary Techniques I – This class covers the basics such as how to use and maintain your knives and the cooking techniques of sautéing, blanching, pilaf, pan roasting and pan sauces.
• Basic Culinary Techniques II – Covers more advanced cooking techniques such as marinating, roasting, stewing/braising, boiling, broiling, poaching and risotto. Covers how to both cut up and truss a chicken. Prerequisite: Basic Culinary Techniques I
• Basic Culinary Techniques III – Covers a range of topics including stocks and basic sauces and goes into depth on beef, lamb and pork preparation. Prerequisite: Basic Culinary Techniques II
• Basic Culinary Techniques IV– Covers seafood and shellfish preparation along with sauces that work well with these. Prerequisite: Basic Culinary Techniques II
• Baked Custards – Covers the preparation of Crème Brûlée, Pot De Crème and Flan.
• Brining and Marinating – Add a new depth of flavor by learning how to prepare brines, rubs and marinades for meat, poultry, fish and vegetables.
• Cheese Making – Learn techniques to make fresh cheeses.
• Cheese Making II – Learn how to make cheddar and mozzarella cheeses.
• Candies I – Covers basic cooked candies such as toffee, fudge, nut brittles, divinity, nougat and marshmallows.
• Candies II – Covers the how to make luscious chocolate truffles including dark chocolate, milk chocolate and white chocolate truffles.
• Candies III – Covers chocolate and how to cover the fillings made in Candies I and II. Additional fillings will also be presented. Prerequisite: Candies I or II
• Cookies I – No longer the domain of elves, now you too can make wonderful cookies including bar, dropped and shaped cookies.
• Cookies II – Covers more advanced cookies such as macaroons, biscotti and earthquake. Prerequisite: Cookies I.
• A Dickens’ Christmas – Learn to prepare a traditional Christmas dinner that would even impress Ebenezer Scrooge
• Dim Sum – Earn to make some classic Chinese dim sum like egg rolls and steamed dumplings.
• Flambé – Yes, you can play with fire! Learn how to make such classic desserts as Baked Alaska, Bananas Foster and Cherries Jubilee.
• Frozen Desserts I – Covers the preparation of ice creams. Learn how to make your childhood favorites from Rocky Road to classic French Vanilla.
• Frozen Desserts II – Covers more complex frozen desserts such as frozen soufflé as well as sorbets and ices. Prerequisite: Frozen Desserts I.
• Homebrewing for Beginners – Nothing is more satisfying then making and drinking your own home brew. Learn techniques for making beer at home.
• International Cuisine – Whether you are interested in Cajun cooking or the cuisine of Spain, this group of classes can bring the world of food home. Classes include:
  • Cajun/Creole
  • Tuscany
  • Rome
  • Spanish Tapas
  • Traditional French
  • French Provence
  • Traditional Spanish
  • Moroccan
  • East Indian
  • Thai
  • Sicilian
  • German/Austrian
  • Caribbean
  • Chinese
  • Greek
  • Middle Eastern
  • U.S. Southern Cooking
  • Or pick a region and we will try to accommodate you!
• Low Fat Cooking- Learn techniques to cut the fat and actually add flavor to your food.
• Pasta – Learn the simple art of making fresh pasta and delicious sauces.
• Pies and Tarts – Covers the creation of luscious tarts and pies, including how to make that perfect crust.
• Potato Primer – Tired of the same old potato recipes? Learn new techniques and recipes to turn the humble spud into something truly memorable.
• Preserving I – Learn techniques for salting, pickling, and drying food that not only keeps fresh food longer but adds incredible flavor.
• Preserving II Jams and Jellies – Learn how to make your own jams, jellies and preserves..
• Romantic Interludes – Impress that special someone with a romantic meal prepared by you. You choose the menu and we show you how to cook it. Prerequisite: Basic Culinary 3 or 4.
• Charcuterie I – Master the art of sausage making from selecting the right casing to grinding and filling the sausage. Covers the preparation of fresh sausage.
• Charcuterie II – Covers advanced sausage making including cured and smoked sausages. This is a two-day class. Prerequisite: Sausage Making I
• Charcuterie III – Learn to make classic French terrines and pâtés. Prerequisite: Sausage Making I
• Soups I – Called by some the perfect food, soups are a great way to make a quick and hearty meal for you and your family. Covers basic vegetables and meat soups.
• Soups II – Covers more complex soups such as those using seafood and international ingredients.
• Stocks and Sauces I – Learn how to master the creation of delicious sauces that can turn any meal into something special. Learn the techniques for making beef, chicken and vegetable stocks plus sauces derived from them.
• Stocks and Sauces II – Learn more complex sauces such as Béarnaise, Beurre Blanc, Couils and Hollandaise. Prerequisite: Stocks and Sauces I or Basic Culinary 3
• Vegetarian Cooking – For those who want to eat healthier and wiser, dishes prepared in this class are both balanced and satisfying.
• Wine and Cheese Tasting – A great way to spend an evening. Taste the cheeses of the world and the wines that go with them.

Single-Topic Classes

• Here Mousse, There Mousse – Learn how to make scrimptions chocolate mousse
• An Egg By Any Other Name – Quick techniques on making poached eggs with Hollandaise sauce.
• I’m a Bavarian – Learn to make the classic, and much underrated, French Bavarian Cream.
• What's a Panna Cotta?– Learn to make the classic Italian dessert Panna Cotta.
• Magnificent Mascarpone! – Learn how to make Mascarpone cheese and Tiramisu.
• I Want My Crème Brûlée! – Learn techniques for making perfect crème Brûlée
• Knifing It – Basic knife techniques including maintenance of knives.
• Risotto for Real – Basic techniques for making classic Italian-style risotto.
• No Snob Wine Tasting – Learn techniques for tasting and evaluating wines.
• Planning for Perfection– Lean techniques to save you time in the kitchen.

Ages 7+

• Basic Kitchen Safety and Dinner Etiquette– Topics covered include basic safety in the kitchen, how to set a table and proper dinner etiquette. (1 hour, $15)
• Nutrition I– Topics covered include basic nutritional understanding, why vegetables and fruit are so important, how to read a recipe, how to read food labels, why we should limit fat and sugar intake, how to plan a meal and make a shopping list. Kids will also make one healthy dish. (2 hours, $25)
• Learning Your Fruits and Vegetables– Learn to identify common fruits and vegetables, what nutrition they provide, using a non-sharp knife, and simple, healthy vegetarian recipes. (1 1/2 hours, $25)
• Intro to Kitchen Tools– A tour of common kitchen tools and how to use them. Topics include how to use the microwave in the preparation of simple, nutritious recipes. (1 1/2 hours, $20)
• Cookie Fun– Learn how to make sugar cookie dough, roll and cut out cookies and decorate them. (1 1/2 hours, $20)

Ages 12+

• Food Safety- Learn proper food handling and sanitation techniques in the kitchen. What is food-born illness? How do you prevent cross contamination of food? What’s the difference between cleaning and sanitizing? (1 1/2 hour class, $15)
• Oven and Knife Safety- Safe techniques for using the oven and knives. Covers how to bake, roast, braise and broil. Why is a sharp knife safer then a dull one? Learn how to maintain knives. Learn how to make bread and Ratatouille Casserole. (1 1/2 hours, $25)
• Nutrition II– Learn about the food pyramid, how to calculate calories from fat, what is a balanced meal, how to half and double a recipe, creating your own recipes and cookbook, what are vitamins and what do they do? (2 hours, $25)
• Food Science Fun– Why does bread rise? Why do apples turn brown after you cut them? What is the difference between baking soda and baking powder? What make carrots orange? These and many other fun food science topics will be covered in this class (2 hours, $25)
• Pies– Learn how to make pie crust and apple pie filling. (1 1/2 hours, $20)
• Kitchen Tools– Learn how to use a blender, food processor and mixer. Recipes include a smoothie, salsa and apple cake. (1 1/2 hours, $25)

Ages 16+

• Stove Top Safety- Safe techniques for using the stove top, includes how to sauté, boil, steam, make rice pilaf and pasta. (2 hours, $25)
• One Night a Week Chef– Let your child be a chef one night a week. They will learn how to plan out meals, do the shopping wisely, plan their time in the kitchen, and how to plate and serve meals. (2 hours, $25)
• Eating Healthy– Learn techniques to eat healthy, cut out the fat and sugar from food and make wise choices at the grocery store and at restaurants.(2 hours, $25)
• So You Want to be a Chef– Learn what it takes to be a chef, what culinary school is like and what jobs are available in the industry(1 1/2 hours, $20)