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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.

Farmer’s Market Finds
Margaret’s menu spotlights seasonal produce at its freshest. In this class, she presents: asparagus soup with strawberry crème fraiche; arugula salad with shaved Parmesan and white truffle oil; savory biscotti; crepes stuffed with wild mushrooms; herb-roasted chicken and sweet red onion, topped with tomato pesto; and sour cherry-lemon tarts in toasted almond tart shells.

Margaret Doyle
Wednesday, May 14

Wish List Menu
This is your chance to request the dishes you want to learn. It’s like having a personal coach. So when you register, submit your suggestions for menu items, and Jimmy will pick several to prepare for this class.

Jimmy Tsamouras
Monday, May 19

All Ways Pizza
Sally shows you how to bake pizza on a stone, make it in a skillet, or grill it in a pan. Her class includes pizza recipes for traditional tomato, basil and mozzarella; caramelized onion with oil-cured olives and Parmesan; four-cheese; sausage and bell pepper with basil and mozzarella; fresh tomato with arugula and prosciutto; and roasted pepper and goat cheese with spicy garlic oil.

Sally Schmidt
Tuesday, May 20

Cocktail Party 101
Here are techniques and recipes designed to de-stress any hostess. From planning and shopping to preparing and presenting, Melissa shows you how to give the perfect cocktail party. Using inexpensive, readily available ingredients, she demonstrates: a bruschetta bar; a trio of small, savory tarts; an antipasti presentation; and a combo of crudités, fruit and cheese.

Melissa Christian
Tuesday, May 27

All About Meat
Tanya begins by explaining animal anatomy and butcher terminology -- such as why a pork shoulder is called a "butt" -- and continues on to a discussion of why you grill some cuts and braise others. Then comes the hands-on demonstration, involving three types of meat, cooked three different ways. Look for beef, pork and lamb recipes, slow-cooked, seared, and pan-roasted.

Tanya Cauthern
Wednesday, May 28

Impressive Appetizers
Forget the cheese and crackers. Go for the glory when you present these remarkable appetizers: Parmesan crisps with crème fraiche, salmon roe, caviar and chives; blackened ahi with soy-mustard sauce; mini tarts with onion confit, goat cheese and thyme; bacon-wrapped scallops with Asian pesto; toast topped with prosciutto, fresh mozzarella, sun-dried tomatoes and pesto; and chocolate mousse crepes with Kahlua-flavored whipped cream.

Jill Garloff
Tuesday, June 3

Welcome June
With a new month, comes a new menu. Join Campbell for a creative meal of grilled romaine salad with tomato vinaigrette, feta cheese and pickled vegetables; mussels in a white wine cream sauce; and grilled filet with a thick, herb chimichurri sauce; finishing with truffles for dessert.

Campbell Tucker
Wednesday, June 4

Authentic Tuscan Cuisine
After his recent work experience in Tuscany, Chris has many stories to tell. In this class, he cooks as he did in Italy, making spicy sausage with penne and braised dandelion greens with cured pork skin. His star attraction is lesso bollito, a one-pot Italian dinner of chicken and beef. The broth becomes a first course of soup, while the meat is eaten with oil and vinegar as the second course.

Chris Mattera
Thursday, June 5

Hand-held Mexican Meals
It’s summer, and the livin’ is easy. In this class, Brian will show you how to streamline your warm-weather cuisine with easy, sans-silverware food, such as tacos, empanadas, tamales, and quesadillas.

Brian Munford
Monday, June 9

One-Bowl Wonders
An entire meal in a single bowl is Suki’s recommendation for a relaxed evening at home. In this class, she introduces: cooked jasmine rice, stir-fried with basil and chicken; papaya salad with cooked shrimp, herbs and lime juice; vermicelli noodles stir-fried with shredded vegetables, shrimp and chicken; fried tofu with fresh greens and peanut dipping sauce; and fried bananas.

Suki Campano
Thursday, June 12

Fruitful Summer
If you enjoy fresh fruit, you’ll love the way it shines in Bill’s fresh summer menu: pan-seared trout with asparagus and oyster mushroom ragout; tea-brined pork over squash and zucchini gratin with orange-cumin sauce; mixed green salad with radishes, gruyere cheese, and strawberry vinaigrette; lemon bok choy; and strawberry crepes.

Bill Foster
Monday, June 16

Mediterranean Feast
Sally takes you tropical with her warm-weather menu that evokes palm trees and sunshine. In this class, she prepares Mediterranean shrimp, baked fish, cheesy polenta, grilled vegetable salad, coffee granita, and carrot and almond cake.

Sally Schmidt
Tuesday, June 17

Splendid Seafood
Charles presents a host of ideas for summer meals designed for seafood aficionados. In this class, he demonstrates the preparation of crab cakes, pecan-smoked trout salad, Chesapeake Bay rockfish, seafood quiche, and strawberry parfaits accompanied by (of course) fish-shaped cookies.

Charles Holley
T hursday, June 19

Bon Appetitto
Transport yourself to Italy with Tim’s enticing menu: shaved fennel salad, garnished with pistachios; Italian egg drop soup with greens; focaccia with prosciutto and sage; white balsamic barbecued duck legs with radicchio slaw; Belgian endive with shrimp mousse; and for dessert, lemon sabayon with spiced berries.

Tim Clinton
Tuesday, June 24

Light Summer Repast
Prepare Bruce’s menu, and you have a simple but elegant meal, ideal for a long summer’s evening. Watch and taste as he prepares crispy soft-shell crabs with mustard etouffee and fennel, paella with saffron risotto, and chocolate mousse crepe with Kahlua-flavored whipped cream.

Bruce Rowland
Monday, June 30

Kids’ Cooking Camp
Youngsters will learn about various courses as they focus on different aspects of food preparation. Each class will end with lunch.

Appetizers
Stuffed mushrooms; bruschetta; quesadillas; fruit and cheese platter

Side Dishes
Starches and vegetables, prepared by roasting, broiling, grilling, boiling and sautéing

Beef
Shish kebobs; steak Dianne; beef stew; hamburgers

Pastry
Cream puffs; brownies; chocolate mousse; cake; pizza

Grand Buffet
Parents are invited to this Friday lunch, prepared from recipes learned earlier in the week

Monday-Friday, July 7-11; ages 7-10
Monday-Friday, July 14-18; ages 11-14

11 AM – 2 PM

Jill Garloff; $215

Sushi
If they can make it in the grocery store, you can certainly make it at home. In this class, Chong will show you how to prepare cold soba made with wheat and buckwheat noodles, with green onions, wasabi and soba sauce; cold ramen with cucumber, ham and egg; and two pickled salads, eggplant and cucumber. Next, there are two box sushis, using a mold: one with shrimp and cucumber salad, the other with eel and radish pickle. Finally, you will learn to hand roll temaki sushi with avocado, shrimp and cucumber.

Chong Park
Monday, July 21

Bangkok Street Food
While some of these Thai dishes will be familiar from restaurant menus, they may not be ones you’d tackle at home. So come watch Suki and learn how to prepare Thai chicken satay, vegetarian spring rolls, peanut sauce, pad Thai, and mango sticky rice.

Suki Campano
Wednesday, July 23

In Celebration of Herbs
Now that your garden is producing more herbs than you know what to do with, let Nichole introduce you to some new ways to use them. In this class, she prepares fresh salsa with chips; herb-marinated olives; rosemary chicken skewers; tomato watermelon salad; crispy roasted potatoes; rosemary garlic bread; lemon balm pound cake with honey ice cream, fresh berries, and mint syrup; lavender lemonade; and chocolate peppermint coffee.

Nichole Schermerhorn
Thursday, July 24