Class Schedule/Pricing

PRICING: All classes start at $75 pp and they’re BYOB. Children 9 and under are $35. Class size is limited to a minimum of two and a maximum of 6.  Classes go from 6 to 8:30 p.m. You can also request a custom date, time and menu. Larger groups can be accommodated off site for a cost of $90 pp. Payment can be made via check or cash or credit via Pay Pal. Once you book a class with us, we will send you a Pay Pal invoice so you can reserve your spot. Call or email to book your class today! Gift certificates are available upon request too. Valid for six months from date of purchase. We can no longer accept expired gift certificates. 

SCHEDULE: 

May 22 to June 10: Cottage Cooking is closed for a European vacation! Belgium, Italy and France! We’re sure to come back with some great new recipe ideas. 

2 spots available. June 14: Picnic fun! Learn how to make a basket out of a tomato and stuff it with a yummy shrimp salad (homemade mayo and all!) Main course? Pesto chicken over orzo salad. Save room for dessert – raspberry jam bars.

June 18: An elegant evening out. These lovely little smoked salmon mousse cups will grab your attention from the start – and your appetite too. Next, try salmon a different way – en papilotte – with a side of Hasselback potatoes. End it all with a creamy creme brule.

June 22: Cooking with Beer. This Swiss Beer Bread is so easy to make and won’t last long. Enjoy it with our Belgian-style meatballs with beer mustard and chocolate mousse with – you guessed it – beer-macerated berries!

2 spots available. June 25: Southern Seasons.  Sink your teeth into our fluffy cheese biscuits and then enjoy a pecan encrusted chicken in bourbon sauce over sweet potato ginger mash. End it all with banana pudding. See y’all soon!

June 29: Low country lovers. It begins with fried pickles with a spicy remoulade.  Next up – sheet pan shrimp “Boil” – same flavor as the classic, but without the mess – served with a side of skillet cornbread. Dessert? A heavenly Key Lime pie.

July 3: Picnic fun! Learn how to make a basket out of a tomato and stuff it with a yummy shrimp salad (homemade mayo and all!) Main course? Pesto chicken over orzo salad. Save room for dessert – raspberry jam bars.

July 5: Cooking with Beer. This Swiss Beer Bread is so easy to make and won’t last long. Enjoy it with our Belgian-style meatballs with beer mustard and chocolate mousse with – you guessed it – beer-macerated berries!

July 7: Gluten-Free Guests: An avocado and strawberry caprese salad will whet your appetite and leave you wanting more. The main course is salmon en papilotte with a side of quinoa salad.  A yummy oat and apple tart tops it off.

July 9: Lap of luxury. There’s a little upcharge for this class ($90 pp), but it’s worth it! You’ll start with smoked salmon mousse puffs, followed by a buttery filet mignon in port wine reduction and prosciutto wrapped asparagus with gruyere cheese. Top it all off with luscious chocolate lava cakes.

WE ARE CLOSED FROM JULY 10 TILL JULY 17 FOR RECIPE RESEARCH.

2 spots available. July 20: A Taste of Italy.  Indulge in this yummy Italian Wedding soup and then make a delicious Chicken marsala over roasted garlic mashed potatoes. End it all with easy Cannolis.

2 spots available. July 27: The Magic of India: Start with easy samosas and then kick it up a notch with a spicy chicken tikka masala. Cool your tastebuds with a creamy mango lassi for dessert.

2 spots available. August 1: Indonesian Night.  Indulge in some tasty vegetable cakes with pineapple salsa and then enjoy a delicious peanut butter chicken with crushed cashews over brown rice.  Bananas Foster for dessert.

August 4: Thai One On. Start with ginger chicken lettuce wraps with peanut sauce and then make a comforting red curry shrimp soup. End with a crustless coconut custard pie.

August 9: Southern Seasons.  Sink your teeth into our fluffy cheese biscuits and then enjoy a pecan encrusted chicken in bourbon sauce over sweet potato ginger mash. Top it off with a crustless coconut custard pie.

August 13: Sassy sushi. It all begins with a colorful Asian slaw in peanut sauce and then you’ll roll some spicy tuna and California rolls. Bananas Foster for dessert.

August 24: The Takeout Alternative. Takeout never tasted so good. Start with wonton soup followed by coconut-baked shrimp over vegetable lo mein coconut shrimp with orange sauce. Enjoy a crustless coconut pie for dessert.

August 31: Picnic fun! Learn how to make a basket out of a tomato and stuff it with a yummy shrimp salad (homemade mayo and all!) Main course? Pesto chicken over orzo salad. Save room for dessert – raspberry jam bars.

WE ARE CLOSED FROM AUGUST 15 TILL AUGUST 21. WE ARE GOING SCUBA DIVING AND WILL STUDY FISH. 

WE ARE CLOSED FROM OCTOBER 20 TILL OCTOBER 28 FOR MORE CULINARY RESEARCH IN THE CAYMAN ISLANDS.

CANCELLATION POLICY: Within 72 hours – a full refund; within 24 hours – reschedule; less than 24 hours – no refund or rescheduling. 

 

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