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Class schedule is below
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Susanne Dillingham has been teaching classes
at Cooking Uptown for over three years. She graduated from Apicius, the Culinary Institute of Florence, Italy.
Susanne earned her Master Sommelier this past fall and runs her own successful business, The Tiny Chef.
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Nikki Sawyer Moore graduated with
an English degree from Davidson
College in 2003, and her passion for cooking led her to attend culinary school at Johnson & Wales University in Charlotte. Nikki spent
the summer in Charleston where she wrote and tested recipes. She has recently started her own business,
Food Love.
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Rochelle Courey is a Johnson &
Wales graduate where she earned an Associates degree in Baking & Pastry as well as a Bachelors degree in
Food Service Management. Rochelle specializes in classical French pastries, cake decorating, and Mediterranian cuisine
and pastries. She is currently developing a cake business BAKED with love.
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Kyle Biddy is the Sous Chef of Arooji's Wine
Room, SouthPark. He earned his Culinary Arts degree from Johnson and Wales
University. Kyle has worked for several local restaurants since relocating to Charlotte.
Kyle has developed his own
unique and effective style of teaching classes at Cooking Uptown and has been teaching since February, 2009.
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Tristen Epps has held a number of restaurant positions
including Line Cook and Sous Chef. He holds a Bachelor's Degree from Johnson & Wales University. He is a native
of the Island of Trinidad and has called Charlotte his home for the past 5 years. Tristen brings a great amount of culinary
inspiration and experience to his classes and his passion for cooking shines through in his teaching style.
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Classroom Photos of our Guests


CLASS REGISTRATION and POLICIES
Call us at 704-333-7300 to register for an upcoming
class.
Classes are open to adults only, minimum is 21
years of age without exception. Our space is not amenable to classes for children.
We require payment in FULL upon registration. You
may pay by phone with Visa or Master Card, or in person with cash, credit card, or personal check with valid ID. When
using a gift certificate for a class, all CLASS REGISTRATION and POLICIES apply.
You are welcome to register yourself and a guest for a class!
In other words, you can register yourself and a friend, spouse, colleague.
You may NOT register someone for a class, exclusive of yourself.
If you would like to give the gift of a class, we are happy to issue
a gift certificate.
A gift certificate allows the recipient the opportunity
to select the class and time that best suits their interest and schedule.
Gift certificates may be used for merchandise or classes and they
do not expire.
Our classes are designed for individuals and couples. No more
than 3 people may register together for a class. (For groups of 4 - 12 people wanting to attend a cooking class,
we suggest hiring a chef to come to your home for a hands-on or demonstration class. There are many chefs
who specialize in this type of cooking lesson.)
Class cost per person, type of class, such as hands-on or demonstration, and skill level is indicated
next to each class below.
Plan to arrive
10-15 minutes prior to scheduled class for an on-time start.
Regular hands-on class attendance is limited
to twelve participants to ensure a good experience for everyone. Special events and demonstrations may allow additional
attendees, which is determined on a case by case basis.
A waiting list will be employed when a class or event is
full and potential registrants will be contacted in order of listing upon availability of space.
STANDARD cancellations require 7 days advance notice
(this means you MUST contact Cooking Uptown before 1:00 PM on the Saturday PRIOR to your scheduled class) for
refund or extension of registration to another class. Groups of three (3) or more shall waive
the standard cancellation policy and shall be ineligible for refunds after registration.
For those cancellations made with less than 7 days advance notice or NO notice, there shall be NO refund
nor extension of registration for another class. This policy applies to registrations paid for by cash, check, credit
card or gift certificate - due to the fact that the chef has prepared for, and is paid for, the total number of registered
participants. In case of an emergency and you are unable to attend a class, you may choose to send someone in your place
and resolve the financial arrangements between yourselves.
Chefs may make changes to the menu and make substitutions for ingredients at their sole discretion,
based upon freshness and availability of products.
We reserve the right to cancel classes due to insufficient enrollment, instructor emergency or illness
and inclement weather. We strive to find a suitable substitute in these cases to avoid the inconvenience to class registrants.
FREQUENTLY asked QUESTIONS
1) How much does a class cost?
Class
prices change from time to time as the cost of food changes. The price is shown
for each class listed in the class schedule below.
2) How do I register for a class?
To
register for a class call 704-333-7300 and speak to a sales associate. We ask for your name, mailing address, phone number, email
address and form of payment. We accept Visa, MasterCard and our gift certificates.
3)
How do I determine my skill level, Beginner, Intermediate or Advanced?
- Beginner - just like it sounds, if you are a novice cook and want to learn a lot in a short period of time,
our classes are for you. We always suggest our "Knife Skills with Culinary Basics" as a very good place to start.
- Intermediate - if you've been your family's primary cook for many years, you qualify! You should know how
to slice, dice, mince, julienne, puree, blanch, sauté, fry, bake, roast, thicken a sauce, and sear. If you
feel uncertain about your qualifications, we recommend taking our "Knife Skills with Culinary Basics" class plus 3 of
our Beginner classes before moving on to this class level.
- Advanced - for these classes, we will ask you to answer a series of questions related to the class topic.
For instance, in our very first Advanced class, "La Cuisine Française" you must know that Georges Escoffier wrote The Book
on French cooking. You must also be able to answer at least 3 other questions on technique that will be used in the class
before registering.
4)
May I register my husband, wife, friend, for a cooking class?
If
you would like to give the gift of a class to a friend or loved one, we suggest purchasing a gift certificate for them. Our gift certificates
can be used for merchandise or classes and they do not expire.
5)
Can I use a Cooking Uptown™ gift certificate to pay for a class?
Yes,
gift certificates may be used toward merchandise or classes. When you call to
register for a class, just give us the gift certificate number. All registration
and refund policies apply.
6)
What if my Cooking Uptown™ gift certificate is less than the cost of the
class?
If
your gift certificate is less than the class price, additional cost must be paid in order to confirm a reservation.
We accept Visa or MasterCard payment by phone. Other forms of payment can be made in the store to complete the registration. All
registration and refund policies apply.
7) Are classes demonstration or hands-on style?
Our
specialty is hands-on classes and 99% of our classes are hands-on participation. Class
type is indicated by each class listed in the class schedule.
8) What does hands-on participation mean?
Generally participants are
divided into groups of 2 or 3 people and each group makes one of the recipes during the 2 hour time period. The chef
will make sure that important techniques from the menu are demonstrated for the entire class.
9) Why doesn’t everyone make all the recipes?
Unfortunately 2 hours is
not enough time for each person to make each recipe. There would be too much
food left over and the cost of the class would be prohibitively expensive.
10) Should
I eat breakfast or lunch before I come to the class?
Yes, it is a good idea to
have breakfast or lunch beforehand. The food that is prepared in the class is enjoyed by all between 12:00 and 12:30
for the morning class and 2:30 and 3:00 PM for the afternoon class. The tasting is intended to be
a sampling of the recipes prepared, not necessarily a filling meal.
11) What if I am just learning to cook?
We welcome novice cooks
and keep class sizes small so that you can be involved at your level of comfort. If
you have never cooked at all, we suggest the “Culinary Basics with Knife Skills” as a good starter class.
12) What if I’m an experienced cook?
We develop classes to cover
a broad range of cooking knowledge and skills. While we do classify our classes by skill
level, they are open to the general public. We keep class sizes small in order to accommodate varying styles. The guest chef instructor is here for you to address your specific questions
and interests. If you feel that you require more complex and challenging tasks,
please speak up!
13) What do I need to bring to the class?
Most classes do not require you
to bring culinary tools with you. You may elect to bring an apron or chef coat to cook in. Also,
you may wish to bring a non-alcoholic beverage of your choice. We have water available for refills.
14) Can we bring an alcoholic beverage (for example, wine) to the class?
For liability purposes we
cannot allow alcoholic beverages to be brought onto the premises.
15) If I sign up with a friend to take a class, can we cook together?
It is at the guest chef’s
discretion to facilitate each class. Some instructors separate friends who come together, because it creates a better
sense of camaraderie in the group. Participants have a tendency to learn more
and socialize less when they cook with an acquaintance. When friends or couples work
independently, they get the added benefit of learning all of the intrecacies of two recipes instead of just one.
You may, however, request to work together at the start of class.
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FRESH FISH & SEAFOOD
Saturday, March 13, 10:30 am - 12:30 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef
Tristen Epps
These fish and crustaceans are fun to cook! You will learn the tricks of the trade for
selecting and preparing delicious fish dishes at home. These inspired recipes may become classics for your friends and family.
MENU
Crab Pot Pie with Homemade Crust
Salmon Wellington with Grain Mustard Beurre Blanc with Hericot Vert
Tristen's Shrimp and Grits
Seared Sable Fish with Pea Risotto & Vanilla Buerre Rouge
Blackened Mahi Mahi with Celeriac Puree and Braised Fennel
Tuna Tacos with Citrus Red Cabbage Slaw
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CULINARY BUILDING BLOCKS
Saturday, March 13, 1:00 -
3:00 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Nikki Moore, Chef/Owner, Food Love
Wish you could feel more
comfortable in the kitchen? In this class, we’ll make dishes that utilize
basic cooking techniques in order to give you more confidence and creativity in the kitchen.
From rice cookery to the basics of poaching, this class will have you cooking like a professional in no time!
MENU
Cream of Mushroom Soup
Tomato & Cheese Tart
Spring Vegetable Risotto
Chicken Piccata
Poached
Salmon with Dijon Cream Sauce
Eggplant Parmesan
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PROFESSIONAL KNIFE
SKILLS
With Culinary Basics
Saturday, March 20, 10:30 am -
12:30 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Kyle Biddy, Sous Chef, Arooji’s Wine Room, SouthPark
This is the perfect class for those who are just starting out in the kitchen or looking to perfect a few
culinary skills. You’ll begin the class with a session on knife skills,
where you’ll practice proper handling and basic cuts. Using the fruits
of your labor, you’ll move into the kitchen to prepare a simple menu using fundamental cooking techniques.
**Please bring your chef’s knife, paring knife, and sharpening steel to the class.
If you don't have these items, they may be purchased in the store.
MENU
Rustic Goat Cheese Tart with Caramelized Balsamic Onions
Vegetable
Ratatouille with Basil and Penne Pasta
Blue Cheese and Candied Pecan Cole Slaw
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MIDDLE EASTERN TAPAS
Saturday, March 20, 1:00-3:00 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Rochelle Courey, Chef/Owner, Baked with love
Experience the unique flavors of the Middle East. If you have a passion for cooking and trying new things, this is the class for you.
Rochelle will teach you as her mother and grandmother taught her. Each one of these is for sure to be spotted at any Middle
Eastern family gathering. Maybe you can add one of these wonderful dishes to yours?
MENU
Lebanese Stuffed Grape Leaves
Hand Rolled Grape Leaves Stuffed with Lamb, Mint & Rice
Syrian Potato Salad
Fatayer
Handmade Spinach & Meat filled Pies
Hummus with Toasted Pita
Traditional Tabouleh
Fresh Parsley, Mint, Tomatoes & Bulghur Wheat Salad
Ma'amoul
Tender & Buttery Nut & Date Filled
Cookies
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DIM SUM
Thursday, March 25, 6:30 -
8:30 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Nikki Moore, Chef/Owner of "Food Love"
Meaning “touch the
heart,” Dim Sum is the traditional tea lunch in Chinese culture. In this unique class, you will learn how to make some
traditional Dim Sum dishes and enjoy learning more about this meal of small plates.
MENU Pork Siu Mai
Steamed Dumplings
BBQ
Spareribs
Shrimp Potstickers with
Soy Dipping Sauce
Beef Meatballs
Vegetarian Spring Rolls with Sweet and Sour Sauce
Sticky Coconut Balls
with Red Bean Filling
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CELEBRATE SPRING!
Saturday, March 27, 10:30 am -
12:30 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Kyle Biddy, Sous Chef, Arooji’s
Wine Room, SouthPark
It’s the
time of year to celebrate Easter and Spring, both of which are symbols of new life. In this class we will prepare foods that represent the early stages of life in contemporary cooking.
MENU
Veal Saltimbocca with Madeira Sauce
White Truffle Custards
Roasted Baby Beets on Arugula Salad with Lemon Gorgonzola Vinaigrette
Rhubarb Tart with Brown Butter Streusel
Roasted Squab with Cherry Balsamic and Haricot Verts
Seared Sea Scallops with Baby Vegetables in Puff Pastry & Buerre Blanc
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LA PICCOLA CONTADINA
“the small countrywoman”
Saturday, March 27, 1:00-3:00 pm
$65 per person, hands-on
12 participants
Skill Level: Intermediate*
Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef
Come experience some of the wonderful food and wine from Ireland,
Spain & Italy. Enjoy the menu inspired by Susanne’s latest trip to Europe.
She worked on Organic farms, dairies and wineries October – December.
MENU
Irish Lamb Stew (Gorey Style)
Paella Andalusia Style
Albondigas
Spanish Meatballs in Saffron Sauce
Oat Cake with Cinnamon & Allspice with Cream
Schiacciata alla Fiorentina
Florentine Cake with Orange Peel
*Intermediate
- if you've been your family's primary cook for many years, you qualify! You should know how to slice, dice,
mince, julienne, puree, blanch, sauté, fry, bake, roast, thicken a sauce, and sear.
If you feel uncertain about your qualifications, we recommend taking our
"Knife Skills with Culinary Basics" class plus 3 of our Beginner classes before moving on to this class level.
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MORE CLASSICS FROM FRANCE
Thursday, April 1, 6:30 - 8:30 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Nikki Moore, Chef/Owner of "Food Love"
Dreaming of France? We bring its rich and delicious cuisine to you with these
special recipes. From Proust’s famous madeleines to sumptuous coq au vin,
you’ll love cooking and eating these traditional French dishes.
MENU Soupe a l’Oignon French
Onion Soup
Crêpes Farcies aux Champignons Mushroom Stuffed Crepes
Moules a la Provençale Mussels on the Half Shell Gratineed
Coq au Vin Chicken in Red Wine with Onion, Mushrooms, and Bacon
Coquilles St. Jacques
Scallops with Mushrooms in White Wine Sauce
Les Madeleines Shell-shaped Buttery Cakes
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MEDITERRANEAN ADVENTURE
Saturday, April 3, 10:30 am -
12:30 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Postponed from
Saturday, January 30, 10:30 am - 12:30 pm
due to wintry weather!!
Guest Chef Kyle Biddy, Sous Chef, Arooji’s Wine Room, SouthPark
Satisfy your sense of adventure by exploring the tastes of the Mediterranean at Cooking Uptown. These dishes encompass the best of traditional
ingredients and techniques from France, Spain, Italy, The Greek Isles, and Morocco.
MENU
Acorn Squash and Red-Lentil Soup
White Bean, Sun-dried Tomato, and Feta Salad with Red Wine Reduction
Ricotta Gnocchi with Tomato-Porcini Ragu
Stilton and Carmelized Pear Risotto and Arugula Salad
Wild Mushroom Ragout over Crispy Polenta with Comte
Traditional Baklava
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EGG-CEPTIONAL COOKING
Saturday, April 3, 1:00 - 3:00 pm
$65 per person, hands-on
12 participants
Skill Level: Intermediate*
Postponed from Saturday,
January 30, 1:00 - 3:00 pm
due to wintry weather!!
Guest Chef Nikki Moore, Chef/Owner, Food Love
Delicious homemade pasta,
light and airy soufflés, and classic sauces like Hollandaise and Crème Anglaise all feature the common egg as an important
ingredient. In this technique-focused class, you’ll master egg cookery
and be surprised by the versatility of the egg and its use in cuisines from around the world!
MENU
Avgolemono Soup (A Greek soup thickened with egg yolks)
Eggs Benedict with Hollandaise
Homemade Spaghetti alla Carbonara
Spanish Potato and Chorizo Tortilla
Grand Marnier Soufflés with Crème Anglaise
Chocolate Eclairs with Pastry Cream
*Intermediate
- if you've been your family's primary cook for many years, you qualify! You should know how to slice, dice, mince,
julienne, puree, blanch, sauté, fry, bake, roast, thicken a sauce, and sear.
If you feel uncertain about your qualifications, we recommend taking our
"Knife Skills with Culinary Basics" class plus 3 of our Beginner classes before moving on to this class level.
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FOR THE LOVE OF FRUIT
Wednesday, April 7, 10:30 am -
12:30 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Rochelle Courey, Pastry Chef/Owner, Baked
with love
Spring
is the best time to find delectably ripe fruits, especially at your local farmer’s market. These desserts are great
for entertaining because they are not only delicious, they are also beautiful! Come learn how to make these easy
desserts that will be the big hit at your next picnic or family gathering.
MENU
Mango Lime Tart
Peaches & Cream Scones
Lime Glazed Cookies
Blueberry Cobbler
Strawberry Rhubarb Ricotta Galette
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GET STUFFED!
Saturday, April 10, 10:30 am -
12:30 pm
$65 per person, hands-on
12 participants
Skill Level: Intermediate*
Guest Chef Tristen Epps
In this class you’ll learn techniques for “stuffing”
your food. If you’re interested in learning more about international cuisine, this is a good place to start.
MENU
Chile Rellenos with Salsa Verde
Peppers Stuffed with Chorizo &
Cheese
Chicken Cordon Blue with Sauce Bernaise
Chicken Cutlets Stuffed with Ham and
Cheese
Braciole with Marsala Sauce & Italian Style Cream Spinach
Thinly Sliced Meat Stuffed and Rolled
Zucchini "Rockefeller"
Cream Puffs with Herbal Carmel and Ibara Chocolate
*Intermediate - if you've been your family's
primary cook for many years, you qualify! You should know how to slice, dice, mince, julienne, puree, blanch, sauté,
fry, bake, roast, thicken a sauce, and sear.
If you feel uncertain about your qualifications, we recommend taking our
"Knife Skills with Culinary Basics" class plus 3 of our
Beginner classes before moving on to this class level
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SPRING FLING
Saturday, April 10, 1:00 -
3:00 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Nikki Moore, Chef/Owner of "Food Love"
Do you want to entertain
family and friends but don’t know where to start? From cocktail pairings
to planning for the big event, this class will teach you how to host a memorable and fun cocktail party. And with these delicious recipes, you’ll be well on your way to hosting a spring fling for family
and friends!
MENU
Cashew Chicken Lettuce Wraps
Deviled Quail Eggs
Lamb Meatballs with a Mint-Pesto Sauce
Vegetarian Samosas
Petite Buttery Biscuits with Country Ham and Mustard
Homemade Fortune Cookies
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ITALIAN WINE & SPIRITS
Thursday, April 15, 6:30 - 8:30 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef
Come learn the ins and outs of food and wine pairing so that you can make any
meal a more pleasurable experience. Susanne is a recent graduate of the International
Sommelier Guild and this menu uses Italian wines and spirits which are Susanne’s specialty. Buon Appetito e Cin Cin!
MENU
Crema Fritta
Le Marche Style Fried Cream with Varnelli Dry Anise Liquor
Mini Flan with Fresh Ricotta, Beans & Mint
served With Prosecco-Ginger Sauce
Handmade Spaghetti in Greco di Tufo wine, Thyme, and Branzino Fish Sauce
Coniglio con i Peporoni
Oven Roasted Rabbit in Vedicchio dei Castello di Jesi Wine with Red & Yellow Peppers
Bell Pepper and Thyme Risotto with Italian Gewurztraminer
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NUEVO LATINO
Saturday, April 17, 10:30 am -
12:30 pm
$65 per person, hands-on
12 participants
Skill Level: Intermediate*
Guest Chef Kyle Biddy, Sous Chef, Arooji’s Wine Room, SouthPark
This class will take you on a journey of the classic Latino cuisines and flavors revamped for the American
kitchen. This menu is traditional yet sophisticated and delicious.
MENU
Chorrillana Style Tuna with Charred Tomato & Chipotle Sauce
Shrimp and Vegetable Quesadillas with Avocado and Grapefruit Salad
Jerk Spice Shrimp On Corn Cakes
Corn and Bell Pepper Crepes with Braised Chicken Barbecue
Chilatole Rojo – Red Chile Soup with Mushrooms, Chicken, and Zucchini
Pepper Seared Steaks with Smoky Crema and Blue Cheese
*Intermediate - if you've been your family's
primary cook for many years, you qualify! You should know how to slice, dice, mince, julienne, puree, blanch, sauté,
fry, bake, roast, thicken a sauce, and sear.
If you feel uncertain about your qualifications, we recommend taking our
"Knife Skills with Culinary Basics" class plus 3 of our
Beginner classes before moving on to this class level
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AT THE FARMER’S MARKET
Saturday, April 17, 1:00 -
3:00 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Nikki Moore, Chef/Owner of "Food Love"
April marks the re-opening
of many Charlotte-area farmers’ markets and what better way to take advantage of their bountiful produce than with these
delicious recipes. You’ll learn tips on vegetable cookery in this class
that celebrates the fruits and vegetables of spring and summer.
MENU
Roasted Asparagus Soup
Stuffed
Summer Squash
Shrimp and Pea Risotto
Spring Vegetable and Lamb Stew
Mushroom Ravioli with a Tomato Basil
Sauce
Over the Top Strawberry Shortcake
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PROFESSIONAL KNIFE SKILLS
with Culinary Basics
Saturday, April 24, 10:30 am -
12:30 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Kyle Biddy, Sous
Chef, Lava Bistro & Bar
This is the perfect class for those who are just starting out in the kitchen or looking to perfect a few
culinary skills. You’ll begin the class with a session on knife skills,
where you’ll practice proper handling and basic cuts. Using the fruits
of your labor, you’ll move into the kitchen to prepare a simple menu using fundamental cooking techniques.
**Please bring your chef’s knife, paring knife, and sharpening steel to the class.
If you don't have these items, they may be purchased in the store.
MENU
Rustic Goat Cheese Tart with Caramelized Balsamic Onions
Vegetable
Ratatouille with Basil and Penne Pasta
Blue Cheese and Candied Pecan Cole Slaw
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FROM GARDEN TO TABLE
Saturday, April 24, 1:00 - 3:00 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef
The spring and summer garden is on its way! Learn
new recipes for what to do with the abundance of spring and summer vegetables. This class is filled with simple, delicious, and interesting ways to use all of your fresh garden vegetables.
MENU
Oven Roasted Stuffed Peppers, Tomatoes, Zucchini,
Eggplant and Zucchini Flowers
with Fresh Thyme, Marjoram, Basil and Bread Crumbs
Zucchini Parmigiano with Fresh Zucchini, Homemade
Tomato Sauce, Basil, and Scamorza Cheese
Asparagus and Speck Souffle with Parmigiano
Reggiano & Pecorino Romano Cheese
Oven Roasted Fennel in Saffron Sauce
Zucchini,
Onion, Basil and Pine Nut Frittata
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HOMEMADE PASTA AND SAUCES
Thursday, April 29, 6:30 - 8:30 pm
$65 per person, hands-on
12 participants
Skill Level: Intermediate*
Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef
In this class we will make a variety of pastas using different types of flour,
ingredients and shapes. The pastas are paired with deliciously simple sauces
that pair perfectly with a glass of wine for summer.
MENU
Handmade Tortelloni "Fantasia" of the Springtime
Stuffed with Shrimp and White Asparagus Served in Butter & Grana Padano Sauce
Handmade Orecchiette (little ear) Pasta
with Cannellini Beans, Tomatoes & Mussels
Handmade Tagliatelle Pasta with Zucchini and Lemon Sauce
Handmade Farfalline (little butterflies) Pasta with Tomato & Basil Sauce
Handmade Spaghetti alla Chitarra (pasta made on a special machine)
with a White Wine, Thyme, and Clam Sauce
*Intermediate - if you've been your family's
primary cook for many years, you qualify! You should know how to slice, dice, mince, julienne, puree, blanch, sauté,
fry, bake, roast, thicken a sauce, and sear.
If you feel uncertain about your qualifications, we recommend taking our
"Knife Skills with Culinary Basics" class plus 3 of our
Beginner classes before moving on to this class level
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CHICKEN REVIVAL
Saturday, May 1, 10:30 am -
12:30 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Tristen Epps
If you’ve grown tired of boring chicken dishes, this class will inspire you to bring this classic back to
your table. You’ll learn tips and techniques on how to select, cut up and de-bone a whole chicken and also how to use
every part of America’s favorite bird!
MENU
Chicken Country Captain with Scallion Rice
Low Country Chicken with Tomato and
Curry
Sweet and Sour Chicken with Sesame Noodles
The Perfect Roasted Chicken with Olive Oil Mashed
Potatoes
Paillard of Chicken with Fresh Rocket Salad
& Ginger Lime Vinaigrette
Chicken Liver Pate with Herb Crostini
Tristen's Chicken and Dumplings
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COUPLES WITH HEART
Thursday, May 6, 6:30 - 8:30 pm
$130 per couple, hands-on
6 couples
Skill Level: Beginner
Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef
We're reserving this for couples who want to learn some delicious dishes to make together. There
will be several heart inspired presentations in this class. Also, how could you go wrong with chocolate sauce?
Back by popular demand, we’re offering this class to couples only!
MENU
Riso con Mozzarella di Buffula
Heart Shaped Risotto Stuffed with Mozzarella and Fried
Maiale Arrosto con Mele e Pure
Roasted Pork Tenderloin with Apple Puree
Beet Spaghetti with
Crème Fraiche & Garlic
Sformato di Ricotta, Spinaci, e Pomodorini
Spinach, Ricotta, Tomato, and Almond Heart Mold
Pistachio and Cranberry Biscotti
Ravioli Dolci
Sweet Stuffed Heart
Shaped Ravioli Smothered in Chocolate Sauce
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FUNDAMENTALS OF COOKING
Saturday, May 8, 10:30 am -
12:30 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Kyle Biddy, Sous Chef, Arooji’s Wine Room SouthPark
So you’ve taken our
knife skills class and you’re probably thinking “what’s next?”
In this class you will get to practice basic culinary techniques that will provide a strong foundation on your journey
to becoming a great cook. After this class you should be prepared to take on any other beginner course we offer.
MENU
Sauté
Sautéed Chicken Breast with Mushroom and Sage
Shallow Fry (or Pan Fry)
Veal Scallopini (with Capers and Lemon)
Poach/Blanch
Salmon Steaks with Mustard Herb Sauce
Sear/Maillard Browning Effect
Seared Scallops/Salmon with Spicy Honey Glaze
Braise
Braised Beet and Watercress Salad with Lemon Vinaigrette
Stewing and Sweating
Two Hour Chipotle
Beef Stew with Hominy
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PICNIC IN THE PARK
Saturday, May 8, 1:00 -
3:00 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Nikki Moore, Chef/Owner of "Food Love"
Tired of soggy sandwiches
and deviled eggs? Picnic season has arrived and with the Charlotte Symphony’s
Pops in the Park and the 4th of July just around the corner, it’s time to start thinking about dinner on
the lawn. From vegetarian sushi to fresh fruit tarts, the recipes in this class
will make your next picnic anything but ordinary.
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Cold Cucumber-Dill Soup with Shrimp
Picnic-Perfect Fried Chicken
Spicy Asian Noodles
Vegetarian Sushi
Caramelized Onion, Sundried Tomato, and Olive Tart
Fresh Fruit Tarts
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HOMEMADE DESSERTS
Saturday, May 15, 10:30 am -
12:30 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Tristen Epps
Ever wanted to make a delicious dessert like you’d get in a fine dining restaurant? You’ll learn the tricks of the trade and how to prepare these dishes in your own kitchen.
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Homemade Chocolate Pudding with Sable Cookies
Molten Chocolate Cakes with Cabernet Raspberry
Sauce
Citrus and Vanilla Panna Cotta
Seasonal Fruit Cobbler
Pate Choux Beignets with White Chocolate Sauce and Blackberry
Jam
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CHOCOLATE DREAMS
Saturday, May 15, 1:00 -
3:00 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Rochelle Courey, Chef/Owner, "Baked with
love"
Calling all chocolate lovers!!
This is the class for you! Whether it’s dark or white chocolate that you crave, these chocolate recipes are great for
any occasion… or simply satisfy your sweet tooth.
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Chocolate Soufflés with White Chocolate Espresso Sauce
Chocolate Cream Cheese Cookies
Blondies
White Chocolate Macadamia Nut Cookies
Dark Chocolate Truffles
Chocolate Walnut Brownies
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PARLEZ-VOUS FRANÇAIS?
Thursday, May 20, 6:30 - 8:30 pm
$65 per person, hands-on
12 participants
Skill Level: Intermediate*
Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef
An introduction to French cuisine. Get ready to learn from our multi-talented Tiny Chef, Susanne. You won’t have to pass a test first to register for this one! Just come prepared to learn a lot of new terms and techniques for preparing
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Potage aux Primeurs
Springtime Vegetable Soup
Tian de Courgette et de Tomates
Zucchini Gratin with Tomatoes & Eggplant
Artichauts Farcis
Stuffed Artichokes with Pork, Veal & Mushrooms
Merou a la Provencale
Pan Seared and Oven Roasted Grouper
with Olive Tapenade
Escalopes Cauchoises
Veal Scallops in a Cream and Mushroom Sauce
Tarte au Sucre D'Yport
Apple Tart with Almonds and Creme Fraiche
*Intermediate - if you've been your family's
primary cook for many years, you qualify! You should know how to slice, dice, mince, julienne, puree, blanch, sauté,
fry, bake, roast, thicken a sauce, and sear.
If you feel uncertain about your qualifications, we recommend taking our
"Knife Skills with Culinary Basics" class plus 3 of our
Beginner classes before moving on to this class level
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PROFESSIONAL KNIFE SKILLS
with Culinary Basics
Saturday, May 22, 10:30 am -
12:30 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Kyle Biddy, Sous Chef, Lava Bistro & Bar
This is the perfect class for those who are just starting out in the kitchen or looking to perfect a few
culinary skills. You’ll begin the class with a session on knife skills,
where you’ll practice proper handling and basic cuts. Using the fruits
of your labor, you’ll move into the kitchen to prepare a simple menu using fundamental cooking techniques.
**Please bring your chef’s knife, paring knife, and sharpening steel to the class.
If you don't have these items, they may be purchased in the store.
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Rustic
Goat Cheese Tart with Caramelized Balsamic Onions
Vegetable Ratatouille with Basil and Penne Pasta
Blue Cheese
and Candied Pecan Cole Slaw
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COASTAL COOKING
Saturday, May 22, 1:00 -
3:00 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Nikki Moore, Chef/Owner of "Food Love"
Whether you are headed
to the beach this summer or prefer the calm of an ocean breeze at home, this class is for you!
In this fun class on coastal cooking, you’ll learn tips on purchasing seafood as well as delicious recipes that
will bring the flavors of the sea into your kitchen.
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Mini Crabcakes with Remoulade
Charleston’s
Famous Shrimp and Grits
Baja Fish Tacos
Flounder
en Papillote
Clam Sauce with Homemade Pasta
Coconut Curried Mussels
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DELICIOUS LATIN AMERICAN
Thursday, May 27, 6:30 -
8:30 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Nikki Moore, Chef/Owner of "Food Love"
From the turquoise waters
of the Caribbean to the peaks of the Andes, the foods of Latin America are diverse and flavorful. In this class, you’ll experience some culinary highlights as you learn how to
cook the traditional dishes of this unique part of the world.
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Ceviche de Camarones con Chifles Shrimp Ceviche with Fried Plantain Chips
Chiles Rellenos de Queso Cheese-Stuffed Poblanos with Tomato Sauce
Empanadas de Carne Small Turnovers with Pastry Crust and Meat Filling
Jamaican Jerk Chicken
with Pineapple Salsa
Llapingachos con Salsa de Mani Cheese-filled
Potato Pancakes with Peanut Butter Sauce
Carne con Salsa Chimichurri Marinated Beef Served with Traditional Argentine Sauce
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POTLUCK TO IMPRESS
Saturday, May 29, 10:30 am -
12:30 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Kyle Biddy, Sous Chef, Arooji’s Wine Room SouthPark
The best part about going to a potluck dinner is you never know what new culinary delights you will get to try!
Join us in learning how to make this enticing array of dishes for your next shared
food event or for any gathering of hungry people.
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Seared Scallops with Honey Citrus Glaze and Celery Salad
Cucumber Gazpacho with Shrimp and Melon
Flank Steak with Artichoke Potato Hash
Manhattan Salmon with “Martini Sauce”
Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary
Gorgonzola and Leek
Crème Brulee with Basil Sugar
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SEAFOOD ‘N WINE
Saturday, May 29, 1:00 - 3:00
pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef
What could be a better combination? Great wine with fresh
seafood. Learn about combinations that work and how to select wines to accompany your seafood favorites.
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Scallops in Beurre Blanc
Marche Style Squid
Prawns & Banyuls Wine Sauce
Crayfish in Champagne & Tarragon Sauce
Cod in Butter and Muscadet Sauce with Potatoes and Onions
Trout
in Riesling, Leek & Onion Sauce
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more classes coming soon . . .
We have a 2 month rolling schedule of upcoming classes.
if you're not on our mailing list, you may sign up at the bottom of the page - our customers are the
first to be informed of our upcoming classes . . .
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| This residential kitchen in an industrial setting offers a lot visually as well as functionally. |
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