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


Hand made pasta making, Saturday, January 26th 6:00 PM

Learn what flours to use and not use. The eggs do make a difference. We will make eggless Pica with garlic, oregano and Romano. Gnocchi that are like pillows with sage brown butter, handmade tortellini with 3 cheese, veal agnolotti with truffle butter.


Date Night, Dinner for two (seafood) Thursday January 24th 7:00 PM SOLD OUT

No fighting as this menu is sure to please all. Seafood bruschetta (octopus, shrimp and scallops), butter poached lobster salad, chilean sea bass with honey miso glaze and slivered vegetables, Dessert will be home made cannoli-filling dip.


A taste of Spains Tapa's: Thursday, January 31st 7:00 PM SOLD OUT

This class is a taste testers dream! Chef's favorite city to visit is Madrid and you can nibble your way through the evening creating authentic Spanish tapas. We'll start with Albondigas , move on the paprika and squash empanada's, Patatas Bravas with spiced sauce, Frittata with potatoes and onion. So bring a friend and a bottle of Spanish wine.


Cooking with Wine- Thursday, February 7th 7:00PM

Weather you are a full blown wine expert or just a leisurely drinker, there is no doubt that wine enhances the flavor of food. Come join us and cook some of our favorite dishes that just so happen to include wine.  Learn how to make drunken cheese spread, beef bourgeon, cod poached in white wine with julienned vegetables, strip steak with port wine shallot reduction.


A Night of Thailand and Cambodia- Thursday February 14th (our first class sold out with a large wait list) 7:00 PM

Chef has just returned from Thailand and Cambodia and is excited to share what he has learned. We'll make beef lac, nom bahn chok, phat thai (not pad thai), phat caphrao and round off the night with kai yang. This class will be a unique treat.


A True Taste of Italy Minus the Pasta- Thursday, February 21st 7:00 PM SOLD OUT

You don't have to fly across the globe to get a true taste of Italian cuisine. With a fresh and vibrant menu, we will go on a culinary tour of Italian favorites. We've sourced the country's best staples and are eager to teach you how to make goat cheese and pesto tower appetizer, ricotta gnocchi with mushroom and truffle cream sauce, decadent wild mushroom and truffle oil risotto, charred octopus and finally sweet cannoli rolls. Bring your wine and take a tasty trip to Italy.


A True Taste of Italy Minus the Pasta- Friday, March 1st 7:00 PM 

You don't have to fly across the globe to get a true taste of Italian cuisine. With a fresh and vibrant menu, we will go on a culinary tour of Italian favorites. We've sourced the country's best staples and are eager to teach you how to make goat cheese and pesto tower appetizer, ricotta gnocchi with mushroom and truffle cream sauce, decadent wild mushroom and truffle oil risotto, charred octopus and finally sweet cannoli rolls. Bring your wine and take a tasty trip to Italy.


Meat 101- Thursday Martch 7th 7:00 PM SOLD OUT

No one creates a culinary work of art like a steakhouse, but perfecting these recipes at home comes down to technique. This class is a must for the carnivorous home chef. We'll demystify the concepts of cooking methods, temperatures, seasoning and fats and teach you how to confidently prepare meat in your own kitchen. You'll learn the importance of those little brown bits in your pan and why they  are as important as your steak. You'll never ruin that fancy steak again! Skirt steak au poivre, pork chop with pancetta white wine cream sauce, chicken with lemon wine sauce and Kangaroo because you have to taste how delish it is. We are also going to make the most perfect oven roasted potatoes with rosemary, garlic, butter and parmesan.


Date night (dinner for two) Thursday, March 14th 7:00 PM

Impress your spouse or create this meal together. We'll start with fire cracker garlic shrimp (light garlic as it is date night), strip steak with frizzled onions and wild mushroom compote, roasted baby red potatoes and finishing up with molten lava cake.


Cheeses, Meats and Wine, a Night of the Perfect Pairing- Thursday March 21st 7:00PM

There's no better meal than one with friends and the trilogy of the perfect companions. Cheese, wine and cured meats go together much better then peas and carrots. For this journey we will pair 5 wines with cheese and meat selections. You'll learn how proper temperature is not only important to wine but even more important to cheese. You will eat the rind as you should in most cases. We will even use all those leftover cheese pieces you never know what to do with the next day into an amazing spread for the next


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

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. 


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)


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