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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. Rochelle specializes in classical french
pastries, cake decorating, and Mediterranian cuisine and pastries. She has worked as a pastry chef at several companies in
Charlotte and is currently developing a bakery called BAKED with love.
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Kyle Biddy is a Sous Chef of Compass
Group. 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
How to Register for a Class:
Classes are open to adults only, minimum is 21
years of age, no exceptions. Our space is not amenable to classes for children or teens.
We require payment in FULL upon registration. You
may pay by phone with Visa or MasterCard, 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.
If you plan to register for a class using a gift certificate, please have the
certificate in front of you when you call, 704-333-7300. We will ask you for the gift certificate number that is on the
front of the card, along with the amount of the certificate. This information is required to complete your class registration.
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 excluding yourself for a class.
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 in-store merchandise or cooking
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.)
Our hands-on class attendance is limited to twelve
participants to ensure a good experience for everyone. A
waiting list will be employed when a class is full and potential registrants will be contacted in order of listing upon
availability of space.
Class
cost, date, time, menu, instructor, and skill level are indicated next to each class below. Continue
scrolling down to see class schedule.
Call us at 704-333-7300 to register for an
upcoming class.
When you are attending a class that you have registered for, we ask that
you arrive 10 minutes prior to class time, as we do begin our classes on time. If you arrive a few minutes late,
you may join the class already in session. If you arrive more than 30 minutes after class start time, participation will
be permitted at the discretion of the chef.
You may wish to bring an apron to cook in, and a soft drink or bottled water.
We provide everything*** else you'll need for our hands-on participation classes. Chefs may make
changes to the menu and make substitutions for ingredients at their sole discretion, based upon freshness and availability
of products. The food that is prepared is plated and you get to sample and enjoy the food that
you've made! For your health and safety, we do not allow leftover food to be taken from Cooking Uptown. Prepared food requires
proper refrigeration in order to be safely eaten at a later time. We encourage you to eat as much as you'd like while
you are here!
***For our "Professional
Knife Skills" class we ask that you bring your own 8" Chef Knife, 3" Paring Knife and sharpening steel. If
you do not have these items, they may be purchased in the store prior to your class or you may choose to use the knives that
are available in our demonstration kitchen.***
Class Cancellation Policy:
Class cancellations require 7 days advance notice (this means you
MUST contact Cooking Uptown before 1:00 PM on the Saturday PRIOR to your Saturday class or before 6:00 PM on
the Thursday PRIOR to your Thursday evening class) for refunds or changes to a reservation. Groups of three (3) or more shall
waive the cancellation policy and shall be ineligible for refunds or changes to a reservation.
For those cancellations made with less than 7 days advance notice or NO notice, there shall be NO refunds,
changes, credits, or extension of registration for another class, NO EXCEPTIONS. This policy applies
to registrations paid for by cash, check, credit card and gift certificate. The chef has prepared for, purchased food
for, and is paid for, the total number of registered participants. If you have 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.
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.
We unfortunately cannot control the weather and your safety is our primary concern!
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. You
may register for any of our Beginner skill level classes. If you have never cooked, we suggest the “Professional
Knife Skills with Culinary Basics” as a good class to start with.
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, however, they are open to the general public. We keep class sizes small in order to accommodate various
skill levels and experience. The guest chef instructor is here for you
to address your specific questions and interests. Some recipes are easier than others
and you may expect to have some extra time if you are very proficient at cooking.
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
do not 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.
16) Can I take
leftover food home with me?
No, for your safety,
we do not allow leftover food to be taken from Cooking Uptown. Prepared food requires proper refrigeration in order
to be safely eaten at a later time. We encourage you to eat as much as you'd like while you are here!
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POTLUCK TO IMPRESS
Saturday, July 31, 10:30 am -
12:30 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Kyle Biddy, Sous Chef, Compass Group
The best part about going to a picnic 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.
MENU
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”
Roasted Chicken, Goat Cheese, and Rosemary with Mac & Cheese
Gorgonzola and Leek
Crème Brulee with Basil Sugar
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SEAFOOD ‘N WINE
Saturday, July 31, 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.
MENU
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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ROCK
THE KAZBAH:
MODERN MOROCCAN STYLE
Saturday, August
7, 10:30 am - 12:30 pm
$65 per person, hands-on
12 participants
Skill Level: Intermediate*
Guest Chef Tristen Epps, ‘Great’
Cook, Providence Country Club
Moroccan
cooking is characterized by rich spices, cumin, coriander, saffron, chilies, dried ginger, cinnamon and paprika. Couscous
is central to Moroccan cuisine and is often cooked with spices, vegetables, nuts, and raisins. It makes a meal in itself or
is topped with rich stews and roasted meats. Come learn how to make these delicious dishes at home!
MENU
Seared Tuna with Ginger, Chili, and Watercress
Couscous with Roasted Summer Vegetables
Cinnamon Scented Chickpea & Lentil Soup
Spiced Salmon with Grapefruit and Fennel Salad
Spicy Beef Kefta Kebabs with Chickpea Puree
Poached Pears in Scented Honey Syrup & Apricot Cigars
*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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| Paccheri Pasta |

HOMEMADE
SUMMERTIME PASTA
Saturday, August 7, 1:00 - 3:00 pm
$65 per person, hands-on
12 participants
Skill Level: Intermediate*
Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef
During this class you will learn to make several different pasta shapes and ways to flavor your favorite
fresh pastas! Each delicious pasta dish is paired with a light sauce to satisfy your taste buds during the hot summer
months. You’ll learn some secrets to pairing with your favorite wine from Susanne who is an International Sommelier.
Buon appetito!
MENU
Paccheri “inch diameter tubular pasta” with Tomatoes,
Basil & Fennel
Paccheri means ‘slaps’
because they supposedly make noise like slaps when lifted with a fork
Handmade Basil Spaghetti with Sundried Tomatoes, Pistachios,
Eggplant & Spicy Peppers
Orrechiette "little ear pasta" Made with Semolina Pasta Paired with
Potato, Rosemary & Fresh Basil Sauce
Mezze Maniche “little short, ribbed and tubular pasta”
with Fresh Green Beans,
Marjoram, Garlic & Balsamic Vinegar Sauce
Handmade Spinach Penne Pasta with Anchovies, Lemon, Olives and Buffalo
Mozzarella
Farfalle “little butterfly pasta” with Vegetable Ragu
Ragu consists of Fennel
Leaves, Celery, Danvers Carrots, Cherry Tomatoes, Fennel Seeds and Onion
*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, August 14, 10:30 am -
12:30 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Kyle Biddy, Sous Chef, Compass Group
This is the perfect technique class for those who are just learning to cook as well as for those who have
been cooking for years. Only professional culinary students have had the benefit
of this training, until now!
You’ll begin the class with a session on knife skills, where you’ll practice proper handling. You also learn knife safety, knife anatomy, and basic cuts from oblique and macédoine,
to fancy French cuts of brunoise and chiffonade.
Using the fruits of your labor, you’ll move into the kitchen to prepare a simple menu employing fundamental
cooking techniques – blanch, roast, sauté and caramelize.
***Please bring your 8” Chef’s knife, 3” Paring knife, and sharpening steel to the
class. If you don't have these items, they may be purchased in the store before your class.***
MENU
Provencal Chicken with Vegetables
Bucatini All’Amatriciana
(Italian Bucatini Pasta with Pancetta)
Shrimp and Zucchini Tostadas
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COASTAL
COOKING
Saturday, August
21, 1:00 - 3:00 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Nikki Moore, Chef/Owner, 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.
MENU
Mini-Crab Cakes with Remoulade
Charleston’s Famous Shrimp and Grits
Baja Fish Tacos
with Honey Lime Slaw
Flounder en Papillote
Clam Sauce with Homemade Pasta
Coconut Curried Mussels
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TOKYO TO SHANGHAI
Thursday, August
26, 6:30 - 8:30 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Nikki Moore, Chef/Owner, Food Love
In this class on Asian cuisine, you’ll learn new culinary techniques and be introduced to exotic
ingredients as we cook and sample dishes from Korea, Thailand, Japan, China, Vietnam, and the Philippines.
MENU
China: Shu Mai (Pork Steamed
Dumplings) with Soy Dipping Sauce
Korea: Bulgogi (“Fire Meat”) with Kimchi
Thailand: Pad Thai with Shrimp
Vietnam: Spring Rolls with Nuoc Cham (fish dipping sauce)
The Philippines: Pancit Palabok (Celebration Noodles with Pork and Shrimp)
Japan: Vegetable Tempura with Ponzu Sauce
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FUNDAMENTALS OF COOKING II
Saturday, August
28, 10:30 am - 12:30 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Kyle Biddy, Sous Chef, Compass Group
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
Spicy Pork and Asian Vegetables
Shallow Fry (or Pan
Fry)
Parmesan Crusted Chicken with Sundried Tomatoes Seared Diver Scallops over Sweet Corn and Nectarine Salad
Stew Chicken Cacciatore
Braise
Braised Artichokes Infused with Mint and Parsley
Poach
Poached Fresh Catch with Fennel & Tomato
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BOUNTIFUL ORGANIC GARDEN
Saturday, August 28, 1:00 - 3:00 pm
$65 per person, hands-on
12 participants
Skill Level: Intermediate*
Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef
This class
is for those who are making the most of the delicious summer vegetables. When you find yourself in the middle of your summer
harvest saying, “what new ways can I cook all these plentiful vegetables?!" Learn
these cool recipes using fresh from the vine produce from The Tiny Chef's bountiful organic backyard garden!!
MENU
Grilled Shrimp & Vegetable Risotto with Dusky Eggplants, Zucchini,
Red Bell Peppers and Big Bertha Green Peppers
Lemon Boy Yellow Tomato Caprese Salad with Buffalo Mozzarella and Fresh Purple Basil Pesto
Heirloom Brandywine Tomatoes Stuffed with Couscous, Scallions, Mint, Pimentos and Red Peppers
Stuffed and Roasted Ichiban Eggplants with Cherokee Purple Tomatoes,
Italian Flat Leaf Parsley, Sweet Basil & Parmigiano Reggiano Cheese
Potato & Zucchini Gnocchi with Fresh Yellow Peppers, Sage & Flat Leaf Parsley Sauce
Thinly Sliced Eggplants Placed in a Ramekin Dish (called a Timballi in Italy)
Stuffed with Little Pastas & Homemade Heirloom Tomato 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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PROFESSIONAL KNIFE SKILLS
with Culinary Basics
Saturday, September 4, 10:30 am -
12:30 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Kyle Biddy, Sous Chef, Compass Group
This is the perfect technique class for those who are just learning to cook as well as for those who have
been cooking for years. Only professional culinary students have had the benefit
of this training, until now!
You’ll begin the class with a session on knife skills, where you’ll practice proper handling. You also learn knife safety, knife anatomy, and basic cuts from oblique and macédoine,
to fancy French cuts of brunoise and chiffonade.
Using the fruits of your labor, you’ll move into the kitchen to prepare a simple menu employing fundamental
cooking techniques – blanch, roast, sauté and caramelize.
***Please bring your 8” Chef’s knife, 3” Paring knife, and sharpening steel to the
class. If you don't have these items, they may be purchased in the store before your class.***
MENU
Provencal Chicken with Vegetables
Bucatini All’Amatriciana
(Italian Bucatini Pasta with Pancetta)
Shrimp and Zucchini
Tostadas
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IT’S ALL GREEK TO ME
γιορτή ελληνικά “Greek Feast”
Saturday, September
4, 1:00 -
3:00 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Rochelle Courey, Chef/Owner, “The Baker’s Joint”"
Greek cuisine is unique in flavor, but easy to accomplish at home. We are going to create our own Greek Festival. No gyros here!
Simply, a deep look into the Greek culture and cuisine using simple and fun techniques.
Come join Rochelle on a journey that will explore traditional Greek dishes that
your whole family will enjoy!
MENU
Fakes Soupa
Lentil Soup
Hortopitakia
Savory Turnovers with Spinach, Greens and Herbs
Bekri Meze (Drunkard's Meze)
Pork with Wine and
Peppers
Melitzanes Papoutsakia
Stuffed Eggplant
Chicken Souvlaki with Tzatziki
Marinated Chicken
Skewers with a Yogurt Sauce
Dolmathakia
Stuffed Grape Leaves with Rice & Herbs (Vegetarian)
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GAME DAY FAVORITES
Saturday, September 11, 1:00 - 3:00 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Nikki Moore, Chef/Owner, Food Love
Whether you are tailgating
or watching the game from the couch, you’ll love these football favorites that are sure to score a touchdown with your
guests.
MENU
Korean Bulgogi (Grilled
Marinated Flank Steak) Hoagies with Kimchi Slaw
Lamb and Feta Sliders Spicy Asian Chicken Wings
Shrimp
Potstickers with Soy Dipping Sauce
Jalapeno Poppers with Fresh Salsa BBQ
Chicken, Caramelized Onion, and Gouda Quesadillas
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TASTES OF AUTUMN
Saturday, September
18, 10:30
am - 12:30 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Kyle Biddy, Sous Chef, Compass Group
The transition
from summer to fall has begun and as the temperature changes so does the food. We welcome the hearty earthy filling foods
of autumn that bring us comfort and this class strives to show you how to use those ingredients in new ways.
MENU Lobster Pot Pie with
Homemade Crust
Smoked Oyster Chowder with Shrimp & Buttermilk
Warm Winter Vegetable Salad
Bacon Wrapped Pork with Five Spice Honey Glaze
Roasted Farmers Squash with Quinoa Salad
Raspberry Fig Cake
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TASTE OF THAILAND
Saturday, September 18, 1:00 -
3:00 pm
$65 per person, hands-on
12 participants
Skill Level: Intermediate*
Guest Chef Nikki Moore, Chef/Owner, Food Love
In this class on Thai cuisine,
you’ll learn about the flavors of ingredients of Thailand
while making these classic Thai dishes.
MENU
Tom Kha Gai Coconut Soup with Chicken
Kaeng Phet Kai Chicken Curry
Pad
Thai Sweet and Savory Stir-Fried Rice Noodles with Shrimp
Nam Jim Sate Marinated Beef Sate with
Peanut Dipping Sauce
Mi Krob Fried Vermicelli noodles with Pork, Shrimp, and Chicken
Khao
Neow Mamuang Coconut Sticky Rice with Mango
*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, September 25,
10:30
am - 12:30 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Kyle Biddy, Sous Chef, Compass Group
This is the perfect technique class for those who are just learning to cook as well as for those who have
been cooking for years. Only professional culinary students have had the benefit
of this training, until now!
You’ll begin the class with a session on knife skills, where you’ll practice proper handling. You also learn knife safety, knife anatomy, and basic cuts from oblique and macédoine,
to fancy French cuts of brunoise and chiffonade.
Using the fruits of your labor, you’ll move into the kitchen to prepare a simple menu employing fundamental
cooking techniques – blanch, roast, sauté and caramelize.
***Please bring your 8” Chef’s knife, 3” Paring knife, and sharpening steel to the
class. If you don't have these items, they may be purchased in the store before your class.***
MENU
Provencal Chicken with Vegetables
Bucatini All’Amatriciana
(Italian Bucatini Pasta with Pancetta)
Shrimp and Zucchini
Tostadas
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PIZZA PIZZA & FOLDED
PIZZA
Saturday, September 25, 1:00 - 3:00 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef
Pizza is easier to make than you may think A perfect starter for a nice late summer
evening! Or make several and serve as a tapas style meal.
MENU
Pizza alla Napoletana
Neapolitan Style Pizza
Calzone with Alici Anchovies,
Black Olives & Pecorino Cheese
Authentic Italian Calzone
Pizza ai Funghi
Mushroom Pizza
Pizza Margherita
Pizza Quatro Stagioni
Four Seasons Pizza
Pizza con Arugula, Prosciutto e Formaggio
Fresh Arugula, Prosciutto and Mozzarella Pizza
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SAY CHEESE
Thursday, September 30, 6:30 - 8:30 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Nikki Moore, Chef/Owner, Food Love
For cheese lovers only!
Cheese isn’t just for crackers. In this class, you’ll learn basic cooking techniques while creating these delicious
dishes that all feature cheese. From cheddar gougéres to ricotta blintzes, these dishes will have you saying “cheese!”
MENU Sautéed Chicken Breasts with a Gorgonzola Cream Sauce
Gruyere and Parmesan Cheese Soufflé Cheddar
Gougéres Autumn Apple and Goat Cheese Tart Spinach and Feta Cheese Spanikopita
Pear and Ricotta
Blintzes with a Maple-Butter 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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