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)

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Pasta and Sauce

Fresh pasta and sauce… 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 sheeted pastas.  Create egg noodles, spaghetti, pappardelle, linguini or tagliatelle.  The class will be different each time, so you can keep coming back!  One time make egg noodles and chicken soup; next, spaghetti and marinara; the next linguini with alfredo, or maybe it will be linguini with creamy garlic and wine sauce or a parsley-pistachio pesto, another time it’ll be  a tagliatelle with a classic bolognese or vodka sauce. If you are the first to book this class, you can request specific pasta; 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.  Or, if a special day, such as anniversary or Valentine’s Day every effort will be made to include a romantic and unique sitting for your meal.

You will make one type of pasta and one sauce…AND see how easy it is to make again in your kitchen!

Ticket: $49

$45 pp if booking three or more tickets

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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!

Adult $44

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Pasta

Single Pastas (making one type of pasta only)

Understand the Art of Pasta

Fettuccini 

Lasagna

Ravioli

Tortellini

Multiple Pasta (2 kinds of pastas made in class)

Pastas and Sauces

Full Pasta Meals

Fettucini Alfredo

Lasagna Magnificence

Gourmet Pasta Meal

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Young Chef Cooking Series – Session IV

Kids:  Young Chef Cooking Series

Designed for young people, aged 11 to 15.
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: Pasta Power & Sauce Secrets

Theme: Creating a hearty, homemade pasta dish from scratch, focusing on making 2 sauces.

Skills Focused: Boiling pasta, making marina and alfredo sauces, food safety, understanding herbs and spices, layering flavors, basic simmering.

Food Items:

 * Homemade Marinara Sauce: Building on sautéing skills, students will create a fresh marinara sauce from tomatoes, garlic, onion, and herbs. 

 * Perfectly Cooked Pasta: Students will learn how to properly boil pasta to al dente, draining techniques, and tossing with sauce.

*Mini Meatballs: Students will learn how to keep food safe regarding meat products while making meatballs.

Learning Objectives:

 * Learn how to safely and effectively boil pasta.

*Learn how to keep raw meat from cross-contaminating other foods.

 * Understand how to build flavors for a simple sauce.

 * Identify common Italian herbs and spices.

 * Practice basic simmering techniques on the stovetop.

 * Combine cooked pasta with a homemade sauce.

Student aged 11-15:  $50

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Young Chef Cooking Series – Session III

Kids:  Young Chef Cooking Series

Designed for young people, aged 11 to 15.
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:

Food Safety and Pastry:  

Baking Basics & Sweet Treats (1.5 hours)

Theme: Diving into the world of baking, understanding measurements, and creating delightful desserts.

Skills Focused: Accurate measuring of dry and wet ingredients, mixing techniques (creaming, folding), understanding leavening agents, oven safety.

Food Items:

 * Perfect Chocolate Chip Cookies: Students will learn how to accurately measure flour, sugar, and other ingredients, cream butter and sugar, and mix in chocolate chips. They’ll understand the role of baking soda/powder. (Dessert)

 * Fruity Yogurt Parfaits: While cookies bake, students will assemble colorful parfaits using fresh fruit (practicing slicing) and yogurt. 

Learning Objectives:

 * Understand the importance of accurate measurements in baking.

 * Learn basic mixing techniques for baking.

 * Understand oven safety and how to properly use an oven.

 * Identify common baking ingredients and their functions.

 * Create a delicious baked good from scratch.

Student aged 11-15:  $50

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Young Chef Cooking Series – Session II

Kids:  Young Chef Cooking Series

Designed for young people, aged 11 to 15.
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 Pan Frying: 

Theme: Building on knife skills, we’ll conquer the stovetop with delicious, easy-to-make dishes.

Skills Focused: Sautéing, simmering, stirring, understanding heat control, browning.

Food Items:

 * Awesome Omelets with Savory Fillings: Students will practice chopping and sautéing onions, bell peppers, and mushrooms to create fillings for their custom omelets. They’ll learn proper egg whisking and pan-flipping techniques. 

 * Quick & Easy Quesadillas: Using their sautéed veggies, students will assemble and grill simple cheese and veggie quesadillas on the stovetop. 

Learning Objectives:

 * Learn safe stovetop operation and heat control.

 * Master sautéing techniques for vegetables.

 * Understand how to properly whisk eggs and cook an omelet.

 * Practice assembling and cooking simple stovetop dishes.

 * Introduce the concept of building flavors.

Student aged 11-15:  $50

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Young Chef Cooking Series – Session I

Kids:  Young Chef Cooking Series

Designed for young people, aged 11 to 15.
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. 

Food Items:

 * Rainbow Roasted Root Vegetables: Students will practice dicing and chopping root veggies. They’ll learn how to season and roast them to perfection.

 * Salsa: Focus on dicing tomatoes, peppers, onions, and cilantro for a fresh, flavorful treat.

Learning Objectives:

 * Understand and demonstrate proper knife safety.

 * Learn and execute basic vegetable cuts (dicing, chopping, slicing).

 * Practice peeling various vegetables safely.

 * Understand the importance of uniform cuts for even cooking.

 * Introduce basic seasoning for roasting.

Student aged 11-15:  $50

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Kids’ Foodie Bootcamp

Kids’ Foodie Bootcamp Day long event

Designed for young people, aged 12 to 17.
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.  Don’t pack a lunch, they are making all three meals of the day to enjoy.

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.  They will be making a light breakfast for themselves.
  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.  They will be making their lunch.
  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: 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 ($18 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. 

Students aged 12-17: $220

Adult attending day’s end meal: $18

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