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June Class Schedule

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June CLASS SCHEDULE

Hands-On Class Information

Join us in our comfortable modern kitchen for lots of exciting classes. For our in-house classes, at this time and for everyone’s safety, we require students to provide their own masks and wear them during class. Hands-on classes begin with a lecture about the recipes being prepared. Students are invited into the kitchen (gloves will be provided) to choose the recipes they want to prepare. Preparation and cooking take place until the recipes are completed. Students are then served a meal of the foods prepared. The instructor will review the recipes with the group with input from each team.

Demonstration classes will require masks to be provided by the student and worn during class. We will require students to social distance in our seating area. We are limiting our class size to 10 people in order to maintain correct social distancing.

FISH FOR ALL

If you like Fish, this lesson will teach you a lot about how to choose, store and cook a variety of popular Fish. Each recipe offers a cooking method that best complements the qualities of the Fish. Treat yourself to a valuable learning experience and learn to prepare Seared Cod with Portuguese Bean Stew; Grilled Swordfish with Creamed Spinach and Salsa Fresca; Blackened Snapper with Cajun Rice and Hush Puppies; Poached Halibut with a Piccata sauce and braised Greens, and Shrimp Tempura with Hot Mustard Seaweed Salad.

TUESDAY JUNE 1

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9:30 AM - 12:30 PM

Matt Leonard

70.00

Mediterranean Finger Food

Come enjoy a class where you will learn to make classic Mediterranean flavors then turn them into easy to eat finger foods! These recipes can be used for gatherings of friends or dinner any night. Join this fun class to learn Marinated & Grilled Vegetable Skewers with Sun-dried Tomato Pesto; Roasted Pepper Chickpea Hummus with Grilled Crostini; Homemade Flatbread Triangles with Tzatziki; Grilled Shrimp Chermoula with Fresh Lemon, Herbs, Cumin, and Pistachio-Phyllo Bites with Honey-Cinnamon Syrup.

TUESDAY JUNE 1

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6:30 - 9:30 PM

Linda Martin

75.00

Instant Pot & Multi Cooker

Learn all the amazing cooking methods possible with your Multi-Cooker or Instant Pot. This class will lead you through the functions of your cooker with these great recipes. Bring your cooker if you like so you can learn in class while using it. Our lesson is Deviled Eggs; Beets with Orange & Walnuts; Chicken Tortilla Soup; Risotto with Garlic Shrimp, and Chocolate Almond Pudding Cake with Raspberry Sauce.

THURSDAY June 3

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9:30 AM - 12:30 PM

Lisa Brisch

70.00

Fish For Dinner

If you like Fish and want to learn new ways to cook it, come for this inspiring class with recipes which can be used for entertaining, weekday dinners, kid’s meals or simply a special meal. Our fun lesson will teach you Spice Rubbed Grilled Red Snapper with Sautéed Baby Spinach; Cast Iron cooked Catfish Fillets with baby Arugula & Orange Salad; Grilled Shrimp Tacos with Cabbage & Lime; Fillet of Sole oven roasted in Parchment with Vegetables & Lemon-Butter Sauce, and Walnut-crusted oven roasted Salmon with Orzo Pilaf.

THURSDAY June 3

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6:30 - 9:30 PM

Linda Martin

75.00

LUNCH & LEARN

Sign up for a cool, delicious lunch and DEMONSTRATION. This is a menu you could use for spring and summer meals. Our lesson is Spinach and Bacon Crepes with homemade Hollandaise Sauce, served with Haricots Vert and New Potato Salad. Dessert will be Limoncello Tiramisu with fresh Raspberries.

FRIDAY JUNE 4

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12:00 Noon – 1:00 PM

Terri Milligan

FULL

GOURMET COUPLES

Plan a great evening with your partner and invite them to come with you to a cooking class where you will be part of making a three-course gourmet meal. Couples will work together to prepare Shaved Brussels Sprout Salad with Pecans & Pecorino, served with Chardonnay. The entrée is Pan Seared Rib-Eye Steak with Blue Cheese-Rosemary Butter; Potato Gnocchi with Roasted Garlic Oil & Parmesan, and Curry Scented Oven Roasted Vegetables with Ginger & Fresh Mint, served with Cabernet Sauvignon. Dessert will be light and luscious Tahitian Vanilla Crème Brûlée with Fresh Berries & Rum-Whipped Cream.

FRIDAY JUNE 4

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6:30 - 9:30 PM

Linda Martin

FULL

Tour De France

Come learn to prepare a variety of French specialties. These dishes have been favorites for generations and the lesson will teach you to sauté, braise, make Wine Sauce, Pie and Tart Crusts and Crepe making. Come have fun and learn Braised Leeks with Bleu Cheese and Candied Walnuts; Stuffed Chicken Marsala with White Wine Reduction; Heirloom Tomato and fresh Herb Quiche, and Root Vegetable Tatin. Dessert will be Crepe Suzette.

SATURDAY JUNE 5

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9:30 AM - 12:30 PM

Terri Milligan

70.00

Gourmet Couples

Plan a great evening with your partner and invite them to come with you to a cooking class where you will be part of making a three-course gourmet meal. Couples will work together to prepare Shaved Brussels Sprout Salad with Pecans & Pecorino, served with Chardonnay. The entrée is Pan Seared Rib-Eye Steak with Blue Cheese-Rosemary Butter; Potato Gnocchi with Roasted Garlic Oil & Parmesan, and Curry Scented Oven Roasted Vegetables with Ginger & Fresh Mint, served with Cabernet Sauvignon. Dessert will be light and luscious Tahitian Vanilla Crème Brûlée with Fresh Berries & Rum-Whipped Cream.

SATURDAY JUNE 5

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6:30 - 9:30 PM

Linda Martin

FULL

Kids Cooking Camp

If you like to cook and are between the ages of 8 and 12 this series offers a week of cooking lessons that are fun to learn and make yummy foods! Learn to make them so you can cook them for your family and friends! Our lesson is MONDAY – PIZZA DAY! Roasted Chicken Pizza with Cherry Tomatoes; Three Cheese Pizza with Tomato Sauce; oven Roasted Potato Pizza; Bacon & Tomato Pizza, Homemade Meatball Pizza Pepperoni & Cheese Homemade Pizza, and S’mores Dessert Pizza. TUESDAY – VEGETABLES THAT TASTE GREAT: Sautéed fresh Vegetables with Basil Pesto; Potato Packets with Bacon & Cheese; Stir Fry Vegetables with Noodles; Twice Cooked Creamy Mashed Potatoes, Baked Broccoli with Cheddar Cheese, Julienned & Roasted Vegetable & Cheese Quesadillas and Grilled, Marinated Vegetable Skewers. WEDNESDAY – BAKING FOR FRIENDS & FAMILY: Chocolate Cake with fresh Blueberries & shaved Chocolate; fresh made Italian Bread with sweet Butter; homemade Cinnamon Rolls; Homemade French Rolls; fresh made Lemon Pound Cake with Vanilla Ice Cream & Fresh Berries; Chocolate Chip Banana Bread, and English Muffins with Butter & Jam. THURSDAY – PASTA 7 WAYS: Chicken & Noodle Casserole; baked Cheddar Mac & Cheese; Spaghetti with Meat Sauce; Cool Pasta Salad; Buttered Noodles with Homemade Garlic Toast; Rolled Lasagna with Ricotta & Parmesan and Garlic Toast; and baked Penne Pasta with Cream, Parmesan, & Toasted Breadcrumbs. FRIDAY – CUPCAKE WARS: Vanilla Cupcakes; Chocolate Cupcakes; Red Velvet Cupcakes; Carrot Cupcakes; and Banana Cupcakes. Everyone will work in teams to make Cupcakes, then choose colors for Icing and decorations to finish.

Monday - Friday June 7 – 11 AM

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9:30 – 12:00 Noon

Linda Martin

FULL

Teens Cooking Camp

This week-long series is for people ages 13 to 17 who like to cook and want to learn more about all areas of cooking. Each day is focused on a new subject. Students will work hands-on in the kitchen on the recipe of their choice. Sign up to learn MONDAY – BREAKFAST – START TO FINISH: How to Cook Eggs; Pancakes and Waffles; Breakfast Potatoes; Huevos Rancheros; Continental Breakfast, and Yogurt Parfaits. TUESDAY – QUICK AND EASY ITALIAN: Italian Sauces and Gravies; Lasagna 101 Italian Pizza; Cannoli, and quick & easy Pasta Dishes. WEDNESDAY – SUMMER GRILLING: Hamburgers & Hot Dogs with all the fixings; Baked Potato Bar; Southern BBQ with Ribs and Wings; BBQ Chicken with Macaroni Salad; Coleslaw, Macaroni & Cheese. Dessert will be Chocolate Chip Cookie and Vanilla Ice Cream Sandwiches. THURSDAY – TACOS ANY DAY: Flour and Corn Tortillas; Salsa Fresca; Tomatillo & Black Bean Salsa; Guacamole; Enchiladas; Taquitos; Baja Fish Tacos and Sopaipillas. FRIDAY- DESSERT BAR: Ice Cream Sundaes with Vanilla Bean Ice Cream, Chocolate Sauce & Roasted Bananas; Desert Crepes; Crème Brûlée, and Gluten free Chocolate Cake with Cream Cheese Topping.

Monday - Friday June 7 – 11

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2:00 – 4:30 PM

Matt Leonard

FULL

Specialty Bread Baking

Experience the joys of making your own specialty Breads, including Bagels, English Muffins, Scones and French Toast. Our lesson will teach the methods and techniques to successfully make Classic Sourdough English Muffins with Whipped Butter; New York style “everything” Bagels with Whipped Cream Cheese; grand assortment of Breakfast Toasts; Crème Brûlée French Toast with assorted Whipped Creams, and Nancy’s Currant Scones with Lemon Curd.

Saturday June 12

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9:30 AM - 12:30 PM

Scott Weaver

70.00

French Bistro Favorites

French Bistro food includes flavors that are so satisfying and timeless, you want to enjoy them again and again. Join us for a fun and inspiring lesson to learn to prepare Ham & Asparagus Quiche; Whole-Wheat Crepes with Sautéed Cherry Tomatoes & Ricotta; Coq Au Vin; French Potato Salad, and Chocolate-Orange Mousse.

Saturday June 12

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2:00 – 5:00 PM

Lisa Brisch

70.00

Taco Tuesdays

Do you love Tacos and make them a regular part of your menus? This class introduces great combinations for easy, delicious meals. Join us to learn new variations so you can make these yummy recipes. Our lesson is Carne Asada Tacos with Guacamole; Birra Tacos (shredded Beef) with roasted Salsa; Baja Fish Tacos with Salsa Fresca; Chicken Taquitos with homemade Mexican Crema, and Falafel Tacos with Fajita Vegetables.

TUESDAY JUNE 15

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9:30 AM – 12:30 PM

Patricia Ribeiro

70.00

Cooking For Dad

Celebrate how special your Dad is to you by inviting him to this class or come learn this menu so you can treat him later. This class will teach you amazing Crab Cakes; Blue Cheese Dressing, how to Grill a Steak, roast Potatoes and make killer Brownies! Join us for a fun lesson to learn oven roasted Crab Cake Appetizer; Wedge Salad with creamy Blue Cheese Dressing and Crispy Bacon; Cast Iron Rib-Eye Steak with Horseradish Cream, and crispy roasted Potatoes with Lemon & Sea Salt. Dessert will be Chocolate-Rum Brownies.

TUESDAY JUNE 15

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6:30 - 9:30 PM

Linda Martin

75.00/Person

Plant Based Cooking

A plant-based diet is a great way to take steps to improve your health, boost your energy level and prevent chronic disease. Explore the world of eating natural minimally processed foods that come from plants. Pretty simple. Learn the five plant-based food groups and prepare Artichoke and White Bean Dip with Seeded Crackers; Chickpea Salad Sandwiches with Homemade Vegan Mayonnaise; Zucchini-Faro Cakes with Slow-Roasted Tomatoes; Baja-Style Cauliflower Tacos with Cilantro Sauce, and Spaghetti with Spring Vegetables.

THURSDAY June 17

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9:30 AM - 12:30 PM

Lisa Brisch

70.00

Foods Of New Orleans

Foods from New Orleans are wonderful any time of year! We may be way past Mardi Gras but if you want to learn the traditional favorites, come for this fun class. These recipes are always people pleasers and totally satisfying! Our lesson is Crab Beignets with Remoulade Sauce; New Orleans Style Gumbo with Chicken & Andouille Sausage; Crab and Andouille Sausage Jambalaya; Creole Style Okra, and for dessert – White Chocolate Bread Pudding with Bourbon-Praline Sauce.

THURSDAY June 17

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6:30 - 9:30 PM

Linda Martin

FULL

Lunch & Learn

Here is a delicious lunch and great recipe for this time of year. Use it for entertaining or enjoy with your family. Our DEMONSTRATION is Chicken Herb Strudel, served with Mediterranean Orzo Salad. Dessert will be Lemon Genoise Cake with Toasted Meringue Frosting.

FRIDAY JUNE 18

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12:00 Noon – 1:00 PM

Terri Milligan

FULL

Gourmet Couples

Plan a fun date night with your partner and be part of the group who creates this three-course dinner. Couples will work together on the recipe of their choosing. The meal will be served with a sampling of wine. Come to learn Red Curry, Ginger, & Lime Spiced Thai Chicken Meatball Amuse with Sweet Chili Sauce, and Grilled Tomato & Mixed Greens Salad with Blue Cheese Vinaigrette, served with Chardonnay. The entrée is Char Cooked Argentine-style Rib-Eye Steak with fresh Herb Chimichurri and Cast iron Spicy Brussels Sprouts with Garlic, Red Pepper, & fresh Mint, served with Cabernet Sauvignon. Dessert is Dark Chocolate-Rum Brownies with Homemade Salted Caramel Swirl Ice Cream.

FRIDAY JUNE 18

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6:30 - 9:30 PM

Linda Martin

FULL

Italian-style, Gluten Free

If you have moved to a gluten free diet, there are gluten free versions of traditional Italian favorites taught in this class. Come for a fun and interesting lesson and learn to make Gluten-free Fettuccini; Fettuccini with Crispy roasted Cauliflower with Creamy Herb Pesto; Herbed Leek and Mushroom Risotto; Salted Espresso Chocolate and Almond Cookies, and Chocolate Espresso Flourless Cake with whipped Honey Ricotta.

SATURDAY JUNE 19

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2:00 – 5:00 PM

Terri Milligan

75.00

Gourmet Couples

Plan a fun date night with your partner and be part of the group who creates this three-course dinner. Couples will work together on the recipe of their choosing. The meal will be served with a sampling of wine. Come to learn Red Curry, Ginger, & Lime Spiced Thai Chicken Meatball Amuse with Sweet Chili Sauce, and Grilled Tomato & Mixed Greens Salad with Blue Cheese Vinaigrette, served with Chardonnay. The entrée is Char Cooked Argentine-style Rib-Eye Steak with fresh Herb Chimichurri and Cast iron Spicy Brussels Sprouts with Garlic, Red Pepper, & fresh Mint, served with Cabernet Sauvignon. Dessert is Dark Chocolate-Rum Brownies with Homemade Salted Caramel Swirl Ice Cream.

SATURDAY JUNE 19

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6:30 - 9:30 PM

Linda Martin

FULL

CHINESE CULINARY SECRETS

Learning to use a Wok to cook Oriental meals is a great skill to acquire – everything cooks quickly. With knowledge of the ingredients, flavorings, and seasonings, you can create amazingly dynamic flavors. Join in for Beef and Broccoli with steamed White Rice; Hunan Chicken with Vegetable Stir fry; Sweet and Sour Pork with Avocado Spring Rolls; Shrimp Chow Mein, and Fried Tofu with Chinese Green Beans.

SATURDAY JUNE 19

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9:30 AM - 12:30 PM

Patricia Ribeiro

FULL

Kids Cooking Camp

Kids if you are 8 to 12 years of age and like to cook, here is a week of cooking fun in our camp where each day is a new adventure in making great food! Come be part of the group that will learn MONDAY – TACO PARTY: Roasted Corn Quesadillas with freshly made Guacamole; Taco Salad with Homemade Chips; Chicken Soft Tacos; Traditional Ground Beef Tacos; Grilled Steak Tacos; Mexican Rice; Homemade Ice Cream with Cinnamon & Sugar Tortilla Crisps. TUESDAY – ALL ABOUT EGGS: Spaghetti Omelet; Cheddar Cheese Soufflés; Scrambled Egg Soft Tacos with Fresh Salsa; Banana French Toast; Eggs in a “Nest”; Sautéed Vegetable Frittata, and Crepes with Strawberries & Whipped Cream. WEDNESDAY – SWEET BAKING BASICS: Homemade Sugar Cookies with Sprinkles; Thumbprint Cookies with Strawberry Jam; Homemade Lemon Pound Cake with fresh Berries; Blueberry Coffee Cake; Banana Cupcakes with Buttercream Frosting; Fresh Baked Biscuits with Honey Butter, and Chocolate Chip-Oatmeal Cookies. THURSDAY – GRILLED SANDWICHES: Three Cheese Grilled Sandwich; BLT Grilled Cheese; Frito, Chile, & Cheddar Grilled Sandwich; Mozzarella & Fresh Tomato open face Sandwich; Grilled Ham & Cheese; Turkey, fresh Apple, & Cheese Grilled Sandwich; and S’mores Grilled Sandwich. Friday – CUPCAKE WARS: Vanilla Cupcakes; Chocolate Cupcakes; Red Velvet Cupcakes; Carrot Cupcakes and Banana Cupcakes. Students will work in teams to make cupcakes, then choose colors for icing and decorations to finish.

Mon - Fri June 21 - 25

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9:30 AM – 12:00 Noon

Linda Martin

FULL

TEENS COOKING CAMP

This series is for people ages 13 to 17 who want to learn to cook a variety of cuisines. Each day introduces a new lesson and culture to explore. Sign up for a week of great food making to learn about these culinary areas. MONDAY – AMERICAN FAVORITES: Roasted Meatloaf Meatballs; Macaroni and Cheese Cupcakes; Loaded Potato Skins with Bacon, Cheese and Chive Sour Cream; Caesar Salad with homemade Croutons and Dressing, and Dark Chocolate Brownies with Homemade Vanilla Ice Cream. TUESDAY – LATIN AMERICAN: Chicken and Cheese Enchiladas; Black Beans and Rice; Grilled Spiced Steak Tacos; Smashed Sweet Potato and Black Bean Quesadillas with Mango Salsa, and Cinnamon Churros with Chocolate Sauce. WEDNESDAY -HOMEMADE ITALIAN: Antipasto Salad with Salami and Mozzarella; Homemade Fettuccini; Tomato Sauce with homemade Meatballs; No Rise Pizza Blanco, and Chocolate Chip Dessert Pizza. THURSDAY – GLOBAL COOKING: Steamed Wontons with Soy Ginger Dipping Sauce; Plantain Tostones with homemade Guacamole; Chicken Satay with Coconut Curry Sauce; Chinese Broccoli with Garlic Sauce, and Homemade Fortune Cookies. FRIDAY – JUST DESSERTS: Key Lime and toasted Coconut Parfaits; Individual Deconstructed Honeycrisp Apple “Pies”; Chocolate dipped Almond Citrus Biscotti; Red Velvet Cupcakes with Sparkling Buttercream Frosting, and Strawberry Tiramisu.

Mon - Fri June 21 - 25

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2:00 – 4:30 PM

Terri Milligan

FULL

VIETNAMESE SPECIALTIES

This lesson will teach you about the five distinctive tastes in the meals made in this culture. Come learn about the common ingredients which include Shrimp Paste, Fish Sauce, Bean Sauce, Rice, Fresh Herbs, Fruits and Vegetables. Our enchanting menu is Vietnamese Spicy Beef Noodle Soup; Vietnamese Stuffed Crepes; Banh mi; Com Tam, and Mango Tapioca Pudding.

SATURDAY JUNE 26

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9:30 AM - 12:30 PM

Patricia Ribeiro

75.00

Summer In Venice

Come and join Jan for a fabulous culinary trip to Venice in her fun class! She will share her heritage and knowledge as she teaches us how to make her amazing Italian specialties. Join us for an amazing lesson of Bacon, Tomato and Pesto Bites; Momma’s Famous Spinach Salad; One Pot Wonder Pasta Dinner; Summer Risotto; Sauteed Zucchini; Chicken Piccata and Sunshine Pie.

SATURDAY JUNE 26

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2:00 – 5:00 PM

Jan D’Atri

75.00

Healthy You!

If you want to improve your diet and the foods you eat, this class opens the door to preparing healthier versions of many foods we enjoy but with newer versions with great flavors and healthy preparations. Come gain new understanding of how to achieve delicious, healthy foods from the recipes in this class. Our lesson is Steamed Salmon with Salsa Verde Dressing and cold Potato Carrot Salad; Grilled Chicken Breast; Charred Asparagus Black Russian Tomato Salad; Mahi Mahi with Habanero Mango Salsa; Corn and Bacon Succotash; Grilled Rib-Eye with sauteed Onions and Mushrooms braised Beets, and Whole Wheat Pasta Primavera.

TUESDAY JUNE 29

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9:30 AM - 12:30 PM

Patricia Ribeiro

70.00

Pizza Dinners

Treat yourself to the best Pizza anywhere – your own! Use the recipes in this class and we dare you to find a better Pizza! This fun lesson begins with Crust-making. Each team will make their own from scratch. Once mastered, we’ll move to creating these enticing Pies! Choose the combination that looks best to you and we’ll put them all together. Our fun lesson is Shrimp & Cilantro Pesto Pizza with fresh Mozzarella; Hand-stretched homemade Pizza with Fresh Mozzarella, Tomatoes, & Basil; Harvest Pizza with Bacon, Caramelized Onion, Apple, & Fontina Cheese; BBQ Chicken Pizza with Smoked Gouda & Red Onion, and Homemade Pizza with fresh Pears, Pecorino, & Walnuts.

TUESDAY JUNE 29

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6:30 - 9:30 PM

Linda Martin

75.00

CALL US TODAY TO REGISTER!