Class schedule and descriptions below

Cooking Class 

Cooking Classes

    

Our Public Classes

If you’re looking for a fun date idea, a night away from the kids, or you want to learn something new, our cooking classes are definitely for you. Every few weeks, we hold a themed cooking class from pasta making to surf-and-turf to pub food—there’s something for everyone. Bring a bottle of wine or a six-pack, and come hungry because you’ll be cooking up a storm in our beautifully renovated kitchen. With our award-winning chef, you’ll learn new skills, recipes, and have the time of your life in a hands-on, family-style, eat-what-you-make class. Take a look at our upcoming class schedule located on our website and our Facebook page so you can call the store to reserve your spot. 

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Our Private Classes

Want to have a party, but don’t know what to do? We’ve got an idea. Call the store to set up a meeting with Chef Russell. Together you will create a unique menu full of exciting cooking techniques and delicious food to wow your guests with—but this time, they’re cooking! From grown-ups looking to wine and dine to companies looking for team building exercises, we’ll make sure everyone has fun. Just check out the different class styles we offer.

· The Pass and Class: The first half of the night, we’ll make sure everyone’s got a drink in their hand while we pass some appetizers, then everyone comes back into the kitchen to get a hands-on cooking demonstration (and even more delicious food).

· The Classic Class: You’ll meet with our chef prior to your event and pick 4-5 recipes. The day of, you and your guests will arrive and get cooking! Everyone gets to participate, everyone makes every recipe, and you all get to eat what you make.

· The Mystery Box “Chopped” Competition: You and your guests will arrive and break yourselves into teams. Then, surprise! We’ve got a secret mystery box of ingredients for you! You’ll be given 3 or 4 exotic, crazy, atypical, delicious ingredients that you have to use all of when you create your own appetizers, sides, and entrees. Not expert cooks? Don’t worry, each team will be assigned a chef-mentor that will answer questions, help solve problems, and make sure you have everything you need to make a memorable dish. 

Come see why we’ve won Best of the Gold Coast for our cooking classes two years straight!

Up Coming Classes

 

ALL CLASSES ARE BYOB

CALL THE STORE AT 203-256-1164 TO RESERVE A SPOT

Classes are $85.00 per person and non -refundable





DATE NIGHT DINNER FOR TWO (seafood): Thursday, March 21st 7:00 PM No fighting with this menu that is back by popular demand. Seafood bruschetta (octopus, shrimp, scallops), butter poached lobster as a starter. Chilean sea bass with honey miso glaze and slivered vegetables. Dessert will be homemade cannoli filling-dip.


BOURBON FOR ALL: Saturday March 16th 6:00 PM SOLD OUT

We have all heard "Bourbon makes everything better". We are out to prove it in this class. Bourbon bacon jam (this will be your go to condiment). Honey bourbon flambeed shrimp with pickled jalapeño mango dip. Grilled cheese with bourbon baked onions. Honey bourbon chicken wings and bacon bourbon brownies. 


BOURBON FOR ALL: Saturday March 23rd 6:00 PM SOLD OUT

We have all heard "Bourbon makes everything better". We are out to prove it in this class. Bourbon bacon jam (this will be your go to condiment). Honey bourbon flambeed shrimp with pickled jalapeño mango dip. Grilled cheese with bourbon baked onions. Honey bourbon chicken wings and bacon bourbon brownies. 


GASTRO-PUB NIGHT: Friday, March 29th 7:00 PM SOLD OUT Gastro-Pubs are the best of both worlds: bar food and a high quality dining experience. We're going to show you the ins and outs of elevating bar food into fine dining. We'll start with crab cake sliders and broccoli slaw with remoulade. Firecracker garlic shrimp with cilantro tequila drizzle. Chicken Kai Yang with Thai hot sauce. Deconstructed carbonara with pancetta, scallions, black pepper and sous vide poached egg. Let's end with bourbon brownies. Bring your favorite beer or wine to have in  between passion fruit bubble shots, blending in the culinary science movement known as molecular gastronomy. 


THE BEST STREET FOOD FROM AROUND THE WORLD: Thursday, April 4th 7:00 PM

We all know chef likes to travel. Chef has put together his favorite street food bites from his travels. Chicken Kai Yang (Bangkok), Cajun lump crab cakes with remoulade (New Orleans), Marinated octopus brushetta (Madrid), Fried avocado and fish taco (Puerta Vallarta), Belgium waffle with chocolate (Prague, I know but it was better then the one's in Belgium)


DATE NIGHT (HIM VS. HER) Friday, April 5th 7:00 PM  SOLD OUT The endless struggle: what to make for dinner? Your wife is sick of red meat and your husband's next bite of salmon over mixed greens will surely kill him. You love each other, but crave different things. Well, we're bringing this ultimate culinary battle to our kitchen: Girl Food versus Guy Food. We'll start with gender neutral chicken Caesar salad quesadilla's! For the men we'll be making pan-seared ribeye steak with pancetta crust and bourbon cream sauce and killer roasted garlic potatoes with bacon. For the ladies? A grilled mahi-mahi taco with light slaw, and more importantly, decadent chocolate mousse. Who will win? Who cares?


FISH AND SEAFOOD DEMYSTIFIED: Thursday, April 11th 7:00 PM

Most of us are scared and perplexed by seafood. Let's tackle a whole fish (which is always the freshest) and learn how to cook it whole. We will also learn to fillet our fish so we can make a delicious stock to enhance our soups. Let's keep the skin on and make crispy salmon. We'll then crack some oysters and have so Thai mussels with crusty bread to soak up the broth of course


A CLASS WITH NO THEME: Friday, April 12th 7:00 PM For those of us who can't decide what to eat, chef has put together his home run items. Seared diver scallops with sweet chili reduction over cheese grits. Country fried chicken with classic southern white gravy. (chef's absolute favorite). Pan suateed NY strip with bourbon peppercorn sauce. We'll finish the night up with fool proof chocolate mousse.


RAMEN WORKSHOP: Thursday, April 18th 7:00 PM This eye opening class will begin with making handmade ramen noodles. We will look at the 3 basic broths for ramen (fish, pork, chicken) and taste them next to their store bought counterparts. Ramen of course, needs the perfect poached egg and julianne vegetables to make it completer. At the end of this class you'll have a ramen party in your own kitchen.


DATE NIGHT (HIM VS. HER) SATURDAY, APRIL 20TH 6:00 PM The endless struggle: what to make for dinner? Your wife is sick of red meat and your husband's next bite of salmon over mixed greens will surely kill him. You love each other, but crave different things. Well, we're bringing this ultimate culinary battle to our kitchen: Girl Food versus Guy Food. We'll start with gender neutral chicken Caesar salad quesadilla's! For the men we'll be making pan-seared ribeye steak with pancetta crust and bourbon cream sauce and killer roasted garlic potatoes with bacon. For the ladies? A grilled mahi-mahi taco with light slaw, and more importantly, decadent chocolate mousse. Who will win? Who cares?


CLAW TO ORDER (shellfish cooking): Thursday, April 25th 7:00 PM  

Take a lipitor before coming on this journey. You will wander the sea floor and wonder who actually thought that mussels looked delicious and it would be a great idea to pick up that lobster without a rubber band on it's claw. Thai inspired mussels with red curry and Keffer lime leaves. Sauteed shrimp with lemon, garlic and saffron. Oysters Rockefeller and yes, you will learn how to crack them. Butter poached lobster salad


ITALIAN SURF AND TURF: Friday, May 3rd 7:00 PM

Italy offers a seemingly endless selection of food that celebrates land and water. The countries thousands of miles of coastline and moutains results in meat and seafood centric dishes that can be rustic and refined and all things in between. We will cover specialties from all over Italy, making Frito Misto (assortment of fried seafood) Veal Saltimbocca, shrimp rissoto, grilled Trevisio and finish with vanilla bean gelato


The French Bistro: Thursday, May 16th 7:00 PM

By the latter half of the 19th centuries Bistros were the social centers of Paris. You will make traditional dishes of a by gone era. Steak tartare, frisse salad with apples, lardons, warmed goat cheese in a shallot bacon vinaigrette. Moules frites and mousse au chocolat


TACO'S AND TEQUILA : THURSDAY, May 23RD  7:00 PM

We'll celebrate all things Mexican. We'll cover Mexico's favorites. We will start by making fresh home made flour and corn tortilla's and once you have these you will never eat that flat store bought one again. We will pair our tortilla's with marinated shrimp, grilled skirt steak, adobo chicken and of course chorizo. We will then be forced to make fresh pico de gallo and guacamole. Let's not forget the tequila sauce for the taco's.