PRICING: All classes start at $75 pp and they’re BYOB. Children 12 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 one year from date of purchase. We can no longer accept expired gift certificates.
1 spot available. October 16: Cooking with beer. Start with a savory Swiss beer bread and then indulge in some Belgian meatballs with a beer mustard sauce and spinach and potatoes. Chocolate mousse for dessert.
October 20: The Takeout Alternative. Wonton soup, coconut shrimp and pork fried rice. End it all with a creamy coconut creme caramel.
October 26: The Takeout Alternative II: Start with peanut sesame noodles followed by orange chicken and snap peas. End it all with an easy coconut ice cream and lime zest for dessert.
October 28: Closed for kids birthday party! They’re making cheese puffs, panko-fried chicken over sweet potatoes and chocolate mousse!
We are closed from 10-31 to November 7 for recipe research!
November 10: An elegant evening out: Make your own brie in puff pastry followed by salmon in papillote with a tangy dill sauce, finishing off with a creamy creme brulee.
November 15: 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.
November 18: Thai one on. Start with steamed dumplings with shiitake mushrooms, ginger and coriander and then enjoy a red curry shrimp soup followed by a Thai creme caramel.
November 26: Veggie Lovers. Start with a delicious Asian slaw in peanut dressing and then enjoy some broccoli and cheddar quinoa cakes with honey mustard drizzle and a side of asparagus in lemon vinaigrette. End it all with lemon mousse for dessert. You’ll learn how to make your own lemon curd too.