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.
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!
ALL CLASSES ARE BYOB
CALL THE STORE AT 203-256-1164 TO RESERVE A SPOT
Classes are $85.00 per person and non -refundable
Bourbon for all (Round Two): Thursday, June 20th 7:00 PM
We all have heard “Bourbon makes everything better”. We are out to prove it again in this class. We’ll start with Bourbon cocktail of course. Bourbon onion compote which just goes great on everything. Grilled skirt steak with Bourbon peach glaze and a side of bourbon cheddar mashed potatoes. Let’s finish with Bourbon Butterscotch bread pudding. Game over, sleep well!
Steak & Sauce Friday, June 28th 7:00 PM
Hearty hardly begins to describe the extravagant steak feast you'll be making in this class. Not only will you learn how to make the perfect filet mignon, skirt steak and more, but you'll also become versed in the art of rich sauces, like cognac cream, béarnaise and chimichurri. And we'd never forget the sides. Your saucy menu includes: filet mignon with cognac cream sauce; Tendor Major steak with béarnaise; skirt steak with olive chimichurri; roasted potatoes with garlic, rosemary and parmesan. Cheesy scalloped potatoes
Burgers & Beer (no need to further describe) Thursday, July 11th 7:00 PM
What could go better together than burgers and beer! You'll learn to make burgers for every taste and sides for every craving --- along with a thirst-quenching selection of beer that you will taste. Learn why the flat top makes the best burger. Your menu: spicy Buffalo turkey sliders; beef burgers, cheeseburgers and Juicy Lucy burgers; quick pickles; crispy beer battered onion rings; homemade coleslaw; secret sauce and more.
The Best Street Food From Around The World: (Round Two) Saturday, July 20th 6:00 PM
We all know that Chef likes to travel. Chef has put together his favorite street food bites from his extensive travel. We’ll start with simple home made ramen noodle with seafood broth (Tokyo). Pinchito’s (chicken marinated in olive oil and spices then slowly grilled (Madrid) Polskie naleśniki (Polish pancakes) These ultra thin pancakes stuffed with vegetables are a surprising treat (Krakow)Bai Sach Chrouk This delish street food dish from Cambodia of rice and marinated pork was a favorite go to for chef (Seim Reap) Smoutebollen (Fried little dough balls with powdered sugar (Brussels)An
Evening in Louisiana: Saturday, August 3rd ^:00 PM
Lets figure out what influences the great food from our southern food capital. What is creole anyway? And what is this French influence we hear about. We’ll make oysters Rockefeller crostini. Crawfish etouffee. Seafood jambalaya. Dirty rice with shrimp gumbo and Andouille sausage and finish up with New Orleans famous banana’s foster.