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Class Schedule

*All classes are $45 and are held from 6:30pm - 9:00pm except where noted below.

*Refer to our calendar page to view the current availability of all classes, to see where new sessions have been added to accommodate an overflow in registrations, or check available dates to schedule private classes.

*Refer to our Registration Page for our Cancellation/Refund Policy.

You know we've got the best kitchen in town. Now you have yet another reason to further your culinary education – our Five-Star Kitchen Club. After you take any five classes, your sixth class is free.

It's easy to join. Just pick up a Kitchen Club membership card next time you're in the store. Then bring it along so we can stamp it every time you take a class. Once your card is full, return it to us and your next regularly priced ($45.00) class is on the house.

Kitchen Club cards are non-transferrable and have no expiration date.

The Independent Cook
Learn the basics, and you’ll no longer be recipe-dependent. Sally does use recipes in this class, but she teaches you how to do without -- starting with trussing, cutting, and carving a bird. You will fix risotto; sautéed chicken with pan sauce; perfectly-prepared vegetables; and foolproof vinaigrette.

Sally Schmidt
Tuesday, May 18

New Orleans and the Bayous
If your budget doesn’t cover a Cajun vacation this summer, Gerda’s class is the next-best thing. Her menu includes: mushroom cream-filled patty shells; Cajun corn salad; flounder cooked in parchment paper with Champagne sauce; minted peas and onions; Cajun dirty rice; and beignets.

Gerda Angevine
Thursday, May 20

Pasta & Seven Sauces
Master a week of meals, thanks to the versatility of pasta. In this class, Tim presents seven well-loved sauces: Gorgonzola cheese and pistachio nut; olives, capers and anchovies (puttanesca); tomato, pesto and dried chili peppers (papalina); tomato with pancetta and chili pepper (amatriciana); mushroom (funghi); egg and pancetta (carbonara); and roasted garlic mascarpone. He also prepares homemade focaccia bread and antipasto.

Tim Clinton
Tuesday, May 25

Mediterranean Kitchen
You’ve heard the virtues of eating a Mediterranean diet; now master a classic meal. Gerda’s menu includes: skewered tortellini with basil-ginger dressing; Mediterranean chicken; saffron and wild rice with pine nuts; spinach and artichoke-stuffed tomatoes; and tiramisu.

Gerda Angevine
Tuesday, June 8

Eat Local
Join Mandy and Charles for a Virginia-themed spring meal. In this class, they demonstrate pan-roasted chicken with cherry salsa; roasted beets and carrots with walnuts and fresh sage; risotto with Swiss chard, parmesan cheese and pine nuts; and blueberry cream pie.

Mandy Sikorsky and Charles Holley
Monday, June 21

Early Summer's Bounty
Sally presents the ultimate seasonal menu, freshly made from local ingredients. For this class, she prepares minestrone soup; crab and cucumber salad; fettuccine with summer squash, goat cheese and pesto; lamb burgers with cucumber yogurt sauce; and blueberry and basil shortbread tart.

Sally Schmidt
Tuesday, June 22

Grilling with Herbs
The menu for this class depends on locally-grown, organic herbs, used in an appetizer, entrée, vegetables and dessert. Nicole’s menu features grilled shrimp with pineapple salsa; rosemary-skewered chicken tenders; grilled herbal potatoes; Tuscan-grilled zucchini and summer squash; and grilled pineapple with coconut ice cream.

Nicole Shermerhorn
Thursday, June 24

Sushi
Learn how to make basic sushi and perfect rice at home. This class will cover the most popular rolls – California, hand, and cucumber – and will also include some other more inventive and unusual rolls.

Candace Atkins
Monday, June 28

Supper from the Sea
Healthy and simple, fresh and light – those are Victor’s watchwords for spectacular summer suppers. In this class he prepares an appetizer of red bell peppers stuffed with rockfish and crab; local mixed greens tossed with avocados and Hanover tomatoes; and two different entrees -- grilled Ahi tuna skewers with lemongrass-peanut sauce and vegetables, and taco-style fresh snapper filets with seasonal garnishes.

Victor Srikusalanukul
Tuesday, July 6

Chic Sweets
In this class, Allison introduces current trends in Parisian summer desserts. These include a new version of the French classic, peach-rose charlotte; a crème brulee tart with white chocolate mousse; a strawberry-lime gelee; and chocolate-raspberry ganache in a cocoa cookie cup.

Allison Zinder
Wednesday, July 21

Kid's Camp
With Richmond’s newly burgeoning crop of farmer’s markets, there has never been a better summer to introduce youngsters to fresh, nutritious food. Terry has designed a week’s worth of menus for this year’s Kids’ Camp based on locally-grown herbs, fruits and vegetables, coupled with organic or free-range meats, poultry, and freshly-caught seafood. Students will eat what they make for lunch.

Monday
Virginia sausage artisan pizza. Roasted vegetable platter. Fresh fruit frozen yogurt smoothies.

Tuesday
Free-range chicken tortellini with béchamel sauce. Fresh spinach salad. Home-made pound cake with strawberry compote.

Wednesday
Chesapeake Bay seafood skewers. Jewel rice salad. Lime sorbet ice cream pie with hand-whipped cream.

Thursday
Hanover tomato gazpacho soup. Virginia turkey burgers with miso dressing. Chocolate-dipped fruit skewers.

Friday
“Grand Buffet”: Students’ choice of two entrees, salad, vegetables, starch and dessert.

Terry Johnson, $215
Monday-Friday, July 12-16, ages 11-14 Monday-Friday, July 19-23, ages 7-10