Class Schedule/Pricing

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.  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. 

SCHEDULE: 

2 spots available. August 12: Veggie Lovers. Start with a delicious Asian slaw in peanut dressing and then enjoy some broccoli and cheddar quinoa cakes with honey mustard drizzle. End it all with lemon mousse for dessert. You’ll learn how to make your own lemon curd too.

2 spots available. August 24: .Custom class, Pork spring rolls, pecan bourbon chicken and chocolate mousse.

Cottage Cooking closed from August 25th till September 8.

1 spot available. September 8: “Thai” One On! We love thai! Start with yummy spring rolls and then enjoy a takeout favorite – red curry shrimp soup. End with a zesty lemon meyer mousse.

September 14: 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.

September 18: 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.

September 22: The Takeout Alternative. Tastier and healthier than the takeout version… you’ll start with wonton soup, enjoy some chicken lettuce wraps and Coconut baked Panko shrimp. Finish is all off with a pineapple coconut smoothie for dessert.

September 29: Puff Pastry Pleaser. Start with portobello stuffed mushrooms and then have fun with puff pastry – chicken, spinach and asiago wrapped in pastry with a port wine reduction and an easy apple tart for dessert.

October 6: 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.

October 10: Southern Seasons: Begin with cheese and chive biscuits, make some pecan bourbon chicken with ginger sweet potatoes and end it all with banana pudding.

October 14: Sassy sushi. Enjoy an asian slaw in  peanut ginger dressing, then choose between California or spicy tuna rolls, coconut ice cream for dessert.

October 20: A taste of Italy: Start with a miniature pesto pizza with chicken marsala over garlic spinach and cannolis for dessert.

November 1: The Takeout Alternative. Tastier and healthier than the takeout version… you’ll start with wonton soup, enjoy some chicken lettuce wraps and Coconut baked Panko shrimp. Finish is all off with a pineapple coconut smoothie for dessert.

November 6: 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.

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

 

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