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CLASS SCHEDULE

Class schedule is below
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FEATURED Chefs

Susanne Dillingham

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

Nikki Sawyer Moore

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 CharlotteNikki spent the summer in Charleston where she wrote and tested recipes. She has recently started her own business, Food Love.

Rochelle Courey

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." 

Greg Balch
Greg Balch is the Sous Chef at Ratcliffe on the GreenGreg brings a wealth of enthusiasm for food quality, preparation and instruction. 
Greg has been teaching at Cooking Uptown since September, 2007.  He provides a great mix of demonstration and instruction in his classes. 
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Kyle Biddy is the Sous Chef of Lava Bistro & Bar. 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.

Tristen Epps
Tristen Epps is the Sous Chef at the Ember Grille in the Westin Hotel. 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.

Classroom Photos of our Guests

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Chopping
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Slicing
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Making pasta
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photo by Diedra Laird
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photo by Diedra Laird
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photo by Diedra Laird

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photo by Diedra Laird
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Classroom set up for class
 
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. 
 
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.

SCHEDULE OF EVENTS
Calendar Year 2010
FEBRUARY SCHEDULE
Pork Chop with Hoppin' John
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WINTER FEAST

 

Saturday, February 6, 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

 

With the unending cold weather, we thought it would be a good time to prepare a “feast”.  With shorter days and the holidays behind us, we thought a menu filled with comfort foods would be just right. So get ready to snuggle up by a roaring fire and enjoy these dishes while you watch the snow fall!

 

MENU

The World's Best French Onion Soup with Gruyere Crostini

 

Beef Wellingtons with Mushroom Duxelle and Gorgonzola

 

Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

 

Quick Brine Pork Chops with Hoppin’ John Risotto

 

Spiced-Pumpkin Soufflés with Bourbon and Molasses Sauce

 

Spiced Cranberry Bundt Cake

Oysters Rockefeller
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ROMANTIC COOKING II for COUPLES

 

Saturday, February 13, 10:30 am - 12:30 pm

$130 per couple, hands-on

12 participants

Skill Level: Beginner

 

Guest Chef Kyle Biddy, Sous Chef, Arooji’s Wine Room, SouthPark

 

Happy Valentine’s Day! Cooking Uptown is featuring our signature "Couples Only" class again this year. Our menu will feature such aphrodisiac ingredients such as Oysters, Lobster, Chocolate, Wine, Avocado, and Strawberries. This class will be the perfect start to spending a romantic day with your loved one! Couples only, please.

 

MENU

Oysters Rockefeller

 

Butter Poached Lobster

 

Chocolate Mousse with Chocolate Hearts

 

Pan Roasted Chicken with Vin Blanc and Linguini

 

Crab and Shrimp Stuffed Avocado Appetizer

 

Strawberry Mascarpone Napoleons with Bananas Foster Sauce

Romantic Lobster Dinner
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WINTER LOBSTERFEST for COUPLES

 

Saturday, February 13, 1:00 - 3:00 pm

$150 per couple, hands-on

12 participants

Skill Level: Intermediate*

 

Guest Chef Greg Balch, Sous Chef, Ratcliffe on the Green

 

These delicious monster crustaceans are easy and fun to cook.  Not to mention the price difference when cooking lobster at home.  After this class you will be ready to dive into the tank and pick out your own lobster to prepare. Couples only, please.

 

MENU

Lobster Bisque

 

Lobster Cakes with Remoulade Sauce

 

Lobster Thermador with Creamed Spinach

 

Lobster Roll (sushi) with Spicy Aioli

 

Lobster Empanadas

 

Lobster Croquettes

 

*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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KNIFE SKILLS

with Culinary Basics

 

Saturday, February 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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AN AFFAIR TO REMEMBER

 

Saturday, February 20, 1:00 - 3:00 pm

$65 per person, hands-on

12 participants

Skill Level: Beginner

 

Guest Chef Nikki Moore, Chef/Owner, 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, your next party will definitely be an affair to remember!

 

MENU

Goat Cheese and Caramelized Onion Squares

 

Mini Crab Cakes with Spicy Remoulade Sauce

 

Spanakopita

 

Shrimp Spring Rolls with Thai Dipping Sauce

 

Lamb and Feta Sliders with Hummus

 

Coconut Macaroons with Hot Chocolate

Beer Brined Chops
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BREWING UP GOOD FOOD

 

Saturday, February 27, 10:30 am - 12:30 pm

$65 per person, hands-on

12 participants

Skill Level: Beginner

 

Guest Chef Tristen Epps, Sous Chef, Ember Grille at the Westin Hotel

 

Learn how to make some fabulous dishes with beer as the star ingredient! If you thought beer was just for boiling sausages, think again.  These dishes are sophisticated enough to impress foodies. You'll get a chance to sample the varieties you'll cook with.

 

MENU

Belgium Wheat "Beer Monte" Salmon

with Wilted Spinach, Shallots & Orange

 

Beer-Brined Pork Chops with Braised Cabbage and Bacon

 

Ale Steamed Mussels with Rustic Ciabatta Bread & Bleu Cheese Butter

 

Beef Skewers with Porter Beer-B-Q Sauce

 

Beer and Cheese Soup with Croutons

 

Berries with Beer Sabayon and Stout Beer Floats

MARCH SCHEDULE
Za'atar Crusted Lamb

DISHES OF NORTH AFRICA

 

Saturday, March 6, 10:30 am - 12:30 pm

$65 per person, hands-on

12 participants

Skill Level: Beginner

 

Guest Chef Tristen Epps, Sous Chef, Ember Grille at the Westin Hotel

 

If you’re interested in experiencing some exotic cuisine from North Africa, this will be a delicious place to start! 

You'll learn about some new types of foods as well as many tips and techniques.

 

MENU

Tagine Braised Chicken with Mint and Cilantro Couscous

 

Red Beans and Sausage African Style 

Red Lentil Ragout with Merguez Lamb Sausage

 

Chermoula Spiced Fish with Squash & Onions

 

Za'atar Crusted Lamb with Roasted Tomato & Harissa Sauce

 

Kibbeh with Yogurt Dip

Lebonese Meatballs

 

Roasted Fruit and Ice Cream

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JOURNEY TO SOUTH AMERICA

 

Saturday, March 6, 1:00 - 3:00 pm

$65 per person, hands-on

12 participants

Skill Level: Beginner

 

Guest Chef Nikki Moore, Chef/Owner, Food Love

 

Experience the flavors of South America through these traditional dishes.  From a hearty soup to a refreshing ceviche, you’ll enjoy learning how to make these traditional foods from South America’s diverse countries.

MENU
Empañadas de Carne

Small Turnovers with Pastry Crust & Meat Filling

Ceviche de Camarones con Patacones
Citrus-Marinated Shrimp with Fried Plantain Chips

 Carne con salsa Chimichurri
Marinated Beef Served with Traditional Argentine Sauce


Arroz con Pollo
The Popular Dish of Chicken & Rice

 

Locro de Papa          
H
earty Chowder Garnished with Avocado & Lettuce that is Served in the Andes


Alfajores
Macaroons filled with Dulce de Leche (caramel sauce)

Lobster Pot Pie
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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 Greg Balch, Sous Chef, Ratcliffe on the Green

 

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

Lobster Pot Pie with Homemade Crust

 

Salmon Wellington with Grain Mustard Beurre Blanc with Hericot Vert

 

Greg’s Shrimp and Grits

 

Seared Scallops with Butternut Squash with

English Pea Risotto & Vanilla Brown Butter

 

Blackened Mahi Mahi with Celeriac Puree and Bacon Brussel Sprouts

 

Tuna Tacos with Citrus Jicama Slaw and Spicy Red Rice

Chicken Piccata

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

Maamoul
New Class Listing!

LEBANESE TRADITIONS

 

Saturday, March 20, 1:00-3:00 pm

$65 per person, hands-on

12 participants

Skill Level: Intermediate*

 

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 Lebanese family gathering. Maybe you can add one of these wonderful dishes to yours?

MENU

Shakel Misheh

Eggplant Dish with Eastern Rice

 

Tabouleh

 

Hommos with Toasted Pita

 

Fatayer (Spinach and Meat Pies)

 

Grape Leaves

 

Maamoul

Date and Nut Cookies

 

*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.

Pot Stickers

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
Veal Saltimbocca

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 the 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

Gorey Style Irish Stew with Lamb

 

Paella Andalusia Style

 

Albondigas

Spanish Meatballs in Saffron Sauce

 

Oat Cake with Cinnamon & Allspice Served with Clotted 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.

APRIL SCHEDULE

Coquilles St. Jacques

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?  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

Wild Mushroom Polenta

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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

Grand Marnier Souffle

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.

Mango Lime Tart

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

Chile Relleno

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, Sous Chef, Ember Grille at the Westin Hotel

 

In this class you’ll learn techniques for “stuffing” your food. If you’re interested in experiencing some exotic cuisine from North Africa, this will be a delicious 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
Crema Fritta

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!

 

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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

Jerk Shrimp

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 (pg 178 White House Cookbook)

 

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
Strawberry Shortcake

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.

 

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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

Stuffed Peppers

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 your abundance of spring and summer vegetables.  This class is filled with simple, delicious, and interesting ways to use your fresh garden vegetables.

 

MENU

Stuffed and Oven Roasted 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 and Pecorino Romano Cheese

 

Oven Roasted Fennel in Saffron Sauce

 

Zucchini, Onion, Basil, and Pine Nut Frittata
Handmade Orecchiette

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 Pasta (little ear)

with Cannellini Beans, Tomatoes & Mussels

 

Handmade Tagliatelle Pasta with Zucchini and Lemon Sauce

 

Handmade Farfalline Pasta (little butterflies) 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
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.
 

 1707 E 7th Street    
Charlotte, NC  28204     
(704)333-7300    
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in the historic Elizabeth Neighborhood     
 

Copyright©2004 All Rights Reserved   

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Cooking Uptown and logo are registered trademarks of Kaawaii, LLC  

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