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Class schedule is below
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Susanne Dillingham is the Chef/Owner of The Tiny Chef where she specializes in private dinners, cooking classes, and demonstrations. She also prepares food for special
occasions.
Susanne attended Apicius, The Culinary Institute of Florence,
Italy. We
consider ourselves lucky to have Susanne share her extensive culinary experience with us since September, 2006.
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Greg Balch is the Sous Chef at Ratcliffe on the Green. Greg brings a wealth of enthusiasm for food preparation and instruction.
His quest for the freshest food and innovative approach to teaching is only slightly surpassed by his charm.
Greg has been teaching at Cooking Uptown since September, 2007. He provides a great mix
of demonstration and instruction for all of his classes.
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Kyle Biddy is the Chef of
City Tavern Hearst Tower Restaurant. He earned his Culinary Arts degree from Johnson and Wales University. Kyle has worked for several local restaurants since relocating to Charlotte in 2004.
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Deanna Van Tassel will teach her inaugural
class at Cooking Uptown on May 30, 2009 and brings with her years of experience. She
graduated from the New England Culinary Institute in Montpellier, Vermont and interned under Chef Gerard Pangaud. She worked
at the Four Seasons in Washington, DC and then in Dublin, Ireland. She has taught a wide range of cooking classes, as well as classes in nutrition.
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Classroom Photos of our Guests
Set up for a private event
If you are interested in finding out more about our Private
classes and corporate team building events, please send us an email info@cookinguptown.com and we'll send you our current offering.
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.
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.
We ABSOLUTELY POSITIVELY DO not allow customers to register
people exclusive of themself for a cooking class. If you would like to give a class as a gift, we are happy to
issue a gift certificate. Gift certificates may be used for merchandise or classes and they do not expire. A gift
certificate allows the recipient the opportunity to select the class and time that best meets their interest and schedule.
Class cost per person and type of class, such as hands-on or demonstration, expert speaker, sampling, is
indicated next to each class or special event.
Plan to arrive
10-15 minutes prior to scheduled class or event for an on-time start.
Regular class attendance is limited to twelve
(12) 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 guest 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 years, you qualify! You should know how to slice,
dice, mince, puree, blanch, sauté, fry, bake, roast, thicken a sauce, and sear. If you feel uncertain about
your qualifications, please consider 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 menu items during the 2 hour time period.
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.
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 accomodate 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. You may, however, request
to work together at the start of class.
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COOKING WITH FRESH HERBS
Saturday, July 11, 10:30 am -12:30 pm
$65 per person, hands-on
12 participants
Skill Level: Intermediate
Guest Chef
Greg Balch, Sous Chef, Ratcliffe on the Green
Herbs are
like the paint and meat is like the canvas. Herbs come in so many different flavors and aromas that the possibilities
are endless. Just some simple herbs can take an ordinary dish to a whole other level. In this class, you
will learn how to use herbs and what they pair well with. You can even enhance desserts with your favorite herbs.
Pesto Pasta with Purple Basil & Fresh Mozzarella
Herb Rubbed Roasted Cornish Hens
Herb Rubbed Pork Tenderloin with Fingerling Potatoes & Asparagus
Fennel Dusted Trout with Sage & Fresh Herb Green Salad
Rosemary Macadamia Nut Crème Brulee
click here for details about Greg and Ratcliffe
on the Green
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SIZZLING SUMMER
GRILLING
Saturday, July 18, 10:30 am -
12:30 pm
$65 per person, hands-on
12 participants
Skill Level: Intermediate
Guest Chef Kyle Biddy, Chef, City Tavern Hearst Tower
The third installment of our summer grilling classes has something for everyone. We will be exploring classic
techniques of grilling fish and proteins, as well as fun side items such as fruit and salad.
MENU
Rum Glazed Pork Tenderloin with Grilled Pineapple Relish
Grilled Pork Sausage Stuffed Calamari
Cumin & Thyme Crusted NY Strip
with Cabernet Goat Cheese Butter
Surf & Turf: Flank Steak and Prawns
with Grilled Romaine Salad
Scallops with Nectarines & Tomato and Corn Salsa
Grilled Grass-Fed Ribeye Steaks with Balsamic Caper Vinaigrette
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SEAFOOD 'N WINE
Saturday, July 18, 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
(white wine and butter sauce)
Prawns in Banyuls Wine Sauce
Crayfish in Champagne & Tarragon sauce
Cod in a butter and Muscadet Sauce with Potatoes and Onions
Trout in Riesling, Leek, and Onion Sauce
click here for details about Susanne and The Tiny Chef
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FLAVORS OF SUMMER
Saturday, July 25, 10:30 am -
12:30 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Kyle Biddy, Chef, City Tavern Hearst Tower
It’s vacation time
again! Before you head to the beach, prepare your taste buds by joining us in preparing these great summer seafood dishes.
MENU
Shrimp with Lemon Scented Risotto and Asparagus
The Worlds Best Mussels
Crab and Watercress Tart
Caper-Rosemary Tuna with Sesame Rice and Miso Glaze
Crispy Snapper Tacos with Avocado and Tropical Fruit Salsa
Lobster Mac N Cheese
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SICILIAN SPECIALTIES
Saturday, July 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
Learn the secrets to preparing these traditional favorites
from the island of Sicily. The Tiny Chef shares her expertise in Italian cooking with these Southern Italian favorites.
MENU
Arroncini di Riso
Fried Risotto Balls filled with Cheese and Orange Peel
Spaghetti alla Siricusana
Syracuse style Pasta with Anchovies, Eggplant, and Capers
Coniglio in Agradolce
Rabbit in Sweet and Sour Sauce
Caponata all Siciliana
Eggplant and other mixed vegetables cooked in a way that is Sweet and Sour
Sicilian Cannoli
Sweet Stuffed Italian Pastry
click here for details about Susanne and The Tiny Chef
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CAKE DECORATING!!!
Thursday, July 30, 6:30 - 8:30 pm
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Deanna
Van Tassel, Graduate New England Culinary Institute, Montpelier, VT
Many
of you have requested a cake decorating class, so I'm happy to announce that we have it! Deanna will have you icing,
frosting, and decorating with ease by the end of this class. All you need to bring is your imagination! If you
have pastry tips and bags, you are welcome to bring your own. We'll show you the professional shortcuts to use at home,
too!
You'll
receive detailed instructions for making each flower to take home with you.
MENU
Frost
and Assemble Carrot Cake
with
Cream Cheese Frosting
Frosting
Simple Boarders and Basket Weave
Buttercream
Swirls
Buttercream
Roses
Buttercream
Drop Flowers & Asters
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GRILLING 101: SEAFOOD
Saturday, August 1 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
It is time to get out the grill! Get ready
folks, you've asked for it and we have two great options for learning to grill, or greatly improving your grilling skills.
We'll cover everything from lighting the match to grilling the best food you've every tasted! We'll use both
gas and charcoal grills. The best charcoal is "lump" charcoal - forget about using those chemical laden charcoal briquettes.
MENU
Grilled Salmon over Grilled Spinach Salad
Grilled Scampi Shrimp over Buttered Noodles
Grilled Bacon Wrapped Scallops with Mango pico de gallo & Spanish Rice
Soy Marinated Grilled Tilapia Served on Grilled Bok Choy
Grilled Lobster Tail with Asparagus & Hollandaise
Oysters “every which-a-way”
click here for details about Greg and Ratcliffe on the Green
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THE ART OF SKEWER GRILLING
Saturday, August 8, 10:30 am -
12:30 pm
$65 per person, hands-on
12 participants
Skill Level: Intermediate
Guest Chef Kyle Biddy, Chef, City Tavern Hearst Tower
We're going to ramp it up another notch with this class. So, experienced grillers only, please. We'll
be using both gas and charcoal grills for this class and move beyond your typical grilling to mastering the art of skewer
grilling. Fortunately we have a great new tool called "FireWire" for making this easier than ever before. See
our Products & Services page for more details.
MENU
Marinated Cheese, Red Onion, and Apple
Kabobs
Chargrilled Bacon Wrapped Devils (Oysters)
Peanut Chicken Satay
Sirloin Kabobs with Peaches and Peppers
Scallops with Roasted Pepper-Basil Sauce
Toffee Fruit Skewers
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FRESH SEAFOOD
Saturday, August 22, 10:30 am -
12:30 pm
$65 per person, hands-on
12 participants
Skill Level: Intermediate
Guest Chef Kyle Biddy, Chef, City Tavern Hearst Tower
We're not ready to say goodbye to summer yet! The great thing about Charlotte is that you can keep pretending
it is summer well into September and sometimes even November.
MENU
Seafood Stew with Fennel and Thyme
Chile
Rubbed Shrimp with Avocado Corn Cocktail
Herb
Salmon with Asparagus, Tomato, and White Bean Salad
with Balsamic
Glaze
Seared
Scallops with Warm Spinach Salad and Lemon Butter
Crab
Cakes with Chipotle Honey Buerre Blanc
Sea
Bass over Spicy Tomato Sauce with Braised Fennel
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GRILLING 101: SEAFOOD
Saturday, August 29 10:30 am -12:30 pm
$75 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Greg Balch, Sous
Chef, Ratcliffe on the Green
BACK BY POPULAR DEMAND - it WILL fill quickly, so call us today! 704-333-7300
It is time to get out the grill! Get ready folks, you've asked for it and we have two great options for learning
to grill, or greatly improving your grilling skills. We'll cover everything from lighting the match to grilling
the best food you've every tasted! We'll use both gas and charcoal grills. The best charcoal is "lump" charcoal - forget
about using those chemical laden charcoal briquettes.
MENU
Grilled Salmon over Grilled Spinach Salad
Grilled Scampi Shrimp over Buttered Noodles
Grilled Bacon Wrapped Scallops with Mango pico de gallo & Spanish Rice
Soy Marinated Grilled Tilapia Served on Grilled Bok Choy
Grilled Lobster Tail with Asparagus & Hollandaise
Oysters “every which-a-way”
click here for details about Greg and Ratcliffe on the Green
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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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