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 4. 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.
SOLD OUT! February 22: Magic of India. We’ll make easy samosas, fry up some papadums and then mix up a tasty chicken tikka masala. Cool off your tastebuds with a mango lassi for dessert.
Cottage Cooking will be closed from February 25 till March 4 for recipe research.
2 spots available. March 8: 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!
SOLD OUT. March 10: Food foraging class. This group is a custom request. They will attend the No Taste Like Home food foraging experience and then cook what they found with us! Fun. We always get creative with these groups!
CLOSED FOR CORPORATE EVENT. March 11: Chicken lettuce wraps; salmon en papilotte and creme brule.
SOLD OUT! March 12: A Vegan Venue: You’ll make an olive tapenade and creamy ginger hummus, mix up a Vegetarian Pho and bake some black bean brownies with a raspberry coulis that are sure to rival any others.
1 spot available. March 16: 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 chocolate mousse. See y’all soon!
1 spot available. March 23: Magic of India. We’ll make easy samosas, fry up some papadums and then mix up a tasty chicken tikka masala. Cool off your tastebuds with a mango lassi for dessert.
SOLD OUT! March 24: Custom class: This is a custom class for three generations of ladies. Menu: Panko baked shrimp with orange sauce, roasted red pepper soup and chocolate mousse.
March 26: Kid’s Night Out: This menu is designed for kids, but kids 14 and under need to attend with an adult of their choice. Together, they’ll make cheddar quinoa cakes, Panko-crusted chicken fingers over cheesy mashed potoates and top it off with a giant peanut butter cup!
March 30: Veggie Lovers. Start with a creamy roasted red pepper soup and then enjoy some broccoli and cheddar quinoa cakes with honey mustard drizzle and a side of asparagus in lemon vinaigrette. Wrap it up with chocolate-covered marzipan lollipops!
April 4: Puff Pastry Pleaser. Start with stuffed mushrooms and then wrap up your chicken and spinach in a puff pastry with a port wine reduction sauce. Easy apple puff pastry tart for dessert.
2 spots available. April 7: Sassy Sushi. Start with a warm miso soup and then try your hand and rolling some spicy tuna and Cali rolls. Coconut creme caramel for dessert!
2 spots available. April 12: The Takeout Alternative. Never order takeout again. Learn how to make your own chicken lettuce wraps, wonton soup, coconut shrimp and thai creme caramel.
April 16: Kid’s Night Out: This menu is designed for kids, but kids 14 and under need to attend with an adult of their choice. Together, they’ll make fresh tomato salsa and tortilla chips followed by chicken and cheese enchiladas and an easy apple tart. Yum!
2 spots available. April 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.
April 25: Thai One On. Start with vegetable spring rolls and then make a comforting red curry shrimp soup. End with a thai creme caramel.
2 spots available. April 28: 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.
2 spots available. May 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. End it all with banana pudding. See y’all soon!