Pie

In each box below, click on the name of the class you are interested in to see it’s description and schedule.  Remember you can request a class to be scheduled at a time/date that suits your calendar.  Use the Select by Category box to jump around by various topics.  Don’t see a topic of interest?  Make a request, the Chef loves a challenge.

Two Crust Pies

Pie Perfection – Flavor is seasonal

Pie Perfection – Flavor is Customer’s Choice

Mincemeat – Really, give it a try

Real Pot Pie – No Cans/Boxes

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One Crust Pies

Cheesecake Pie

Cream Pie – Flavor varies

Pecan Pie – (old school, real food ingredients, no corn syrup)

Pumpkin Pie Perfection – (from a pumpkin)

Single Crust Pie – Flavor is Customer’s Choice

Quiche – Real men don’t just eat it, they make it!

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Pickle Party

Pickle Party!

Learn to waterbath can too!
July and August, September (and even into October) are months bursting with harvest to preserve. Here is a class that you can learn how to make crunchy, zesty dill slices (with cucumbers, zucchini, green tomatoes…) and learning how to properly water bath can.

You will also learn when it is crucial to pressure can and how to know the difference. 

The pickles you will take home will be a wonderful blend of garlic and dill. You can even decide to make them spicy.

$29.00 (all materials provided)

$21  Bringing 2 jars/lids/rings (the number of participants will determine how many jars)


Pastas and Sauces

Fresh pasta and sauces… Learn these and become a food hero to those you feed. You can bring your own favorite wine to enjoy as you learn how to make pastas.  Create ravioli, gnocchi, tortellini, linguini and more.  The class will be different each time, so you can keep coming back!  One time make egg noodles and ravioli with alfredo and marinara; the next linguini and gnocchi with lemon cream sauce and a parsley-pistachio pesto, another time it’ll be fettuccini and tortellini with a mushroom Bolognese and brown gravy.  If you are the first to book this class, you can request specific pastas; and they don’t have to be the pairs listed together above. Spread the word and let’s have a pasta party!

Each session includes instructions and samples, plus divide what is made in class to take home. 

You will make two types of pasta and two sauces…AND see how easy it is to make again in your kitchen!

Adult On-Site $40, or $35 each if booking 3 or more

Adult Online $30


Ravioli

Pasta: Ravioli

Learn to make a pasta flour blend for ravioli dough. 

Then, make delicious ravioli with a 4 cheese blend filling & see how easy it will be to duplicate in your kitchen.   Also learn about various tools from small (that you likely already have in your kitchen) to large that are designed to help you make this dish.

Explore adapting filling to your tastes & different seasons. Take your pasta home for dinner!

Ticket:  $35


Pasta

Single Pastas (making one type of pasta only)

Multiple Pasta (2 kinds of pastas made in class)

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Young Chef Cooking Series – Session IV

Kids:  Young Chef Cooking Series

Designed for young people, aged 10 to 16.
This series of classes is designed for young people who are interested in engaging in a deeper understanding of food mastery.  This  is a five session series with the first four lasting 1 1/2 hours and the last one lasting 2 hours:

Session IV: More advanced Knife Skills and Fruit/Vegetables:

Peeling potatoes and cubing them, peeling apples and slicing them are part of this session. As is making a basic vinaigrette. Foods made in this session are Roasted Vegetables, Mashed Potatoes, and Apple Tart.

Onsite:  $40

No online class available

 


Young Chef Cooking Series – Session III

Kids:  Young Chef Cooking Series

Designed for young people, aged 10 to 16.
This series of classes is designed for young people who are interested in engaging in a deeper understanding of food mastery.  This  is a five session series with the first four lasting 1 1/2 hours and the last one lasting 2 hours:

Session III:  Food Safety and Pastry:  

Students will learn to avoid contamination of foodborne illness. Additionally, they will learn more delicate baking methods. Foods made in this session are mini-meat loaves, pan frying chicken medallions, and making a tart pastry.

Onsite:  $40

No online class available

 


Young Chef Cooking Series – Session II

Kids:  Young Chef Cooking Series

Designed for young people, aged 10 to 16.
This series of classes is designed for young people who are interested in engaging in a deeper understanding of food mastery.  This  is a five session series with the first four lasting 1 1/2 hours and the last one lasting 2 hours:

Session II:  Introduction to Baking and Pan Frying: 

This session lightly engages the students in foundation skills for baking (proper way to measure, how to crack eggs, not overworking certain doughs) and for pan frying (how to properly heat the pan, adding oil, when to flip, safety). Foods made in this session are muffins and a fun breakfast food called “Toads in a Hole.”

Onsite:  $40

No online class available

 


Young Chef Cooking Series – Session I

Kids:  Young Chef Cooking Series

Designed for young people, aged 10 to 16.
This series of classes is designed for young people who are interested in engaging in a deeper understanding of food mastery.  This  is a five session series with the first four lasting 1 1/2 hours and the last one lasting 2 hours:

Session I:  Knife Skills and Food and Kitchen Safety: 

To provide a sound foundation for future lessons, students will learn safe use of a stovetop, basic kitchen conduct, terminology, and knife skills. Foods made in this session will be filled celery, carrot sticks, deviled eggs, and applesauce.

Onsite:  $40

No online class available

 


Kids’ Foodie Bootcamp

Kids’ Foodie Bootcamp Day long event

Designed for young people, aged 11 to 15.
This daylong is designed for young people who are interested in engaging in a deeper understanding of food mastery.  Skills learned are Food Safety, Basic and Intermediate Culinary Skills, Basic Knife Skills, Kitchen Etiquette, and Self-Esteem.  

Topics covered as the day (and their skills) progress:

  1. Knife Skills and Food and Kitchen Safety: To provide a sound foundation for future lessons, students will learn safe use of a stovetop, basic kitchen conduct, terminology, and knife skills.
  2. Introduction to Baking and Pan Frying: Lightly engages the students in foundation skills for baking (proper way to measure, how to crack eggs, not overworking certain doughs) and for pan frying (how to properly heat the pan, adding oil, when to flip, safety).
  3. Food Safety and Pastry: Students learn to avoid contamination of foodborne illness. Additionally, they learn more delicate baking methods.
  4. More advanced Knife Skills and Fruit/Vegetables: Peeling potatoes and cubing them, peeling apples and slicing them are part of this session. As is making a basic vinaigrette.
  5. Young Chef Skills Demonstration: In this fifth and final session. Students will be planning and making a full meal that demonstrates their progressive learning throughout the day. One adult per student has the option to join the class ($15 for this ticket) at the end and dinner is served!

Use the Book Now button below to book this daylong bootcamp that is from 9:30 am to 4:30 pm, with any participating adults arriving for the end of the day meal prepared by their young chefs at 4:00 pm.  Alternatively go back to the Kid’s Cooking Class main page to select specific shorter courses.

Kids aged 11-15: $195

Adult attending day’s end meal: $15