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Here is our current class schedule!
Get ready to cook at Kitchen Kapers! A complete schedule of classes and demonstrations is planned to challenge and inspire cooks of all ages. At the Culinary Academy at Kitchen Kapers, cooking classes include chef’s recipes, step-by-step instructions, and generous samplings. All classes are conducted in our demonstration kitchen in the East Gate Square store in Moorestown, New Jersey.
The Kitchen Kapers Culinary Academy is located in the East Gate Square Shopping Center in Moorestown, NJ. Classes are continuously being added, so be sure to continue visiting our website for an up-to-date listing! For a list of frequently asked questions about the Culinary Academy, click here. For other questions or details, please contact the Culinary Academy at 856-778-7705.
View our full schedule below or view our schedule of classes by month:
If you don’t see a class you’d like to take, let us know!
The Culinary Academy at Kitchen Kapers is ever evolving, and we’re continually adding new classes to our schedule. Please email us at CulinaryAcademy@KitchenKapers.com and tell us what kinds of classes you would like to see offered in the future!
About our Cooking Classes:
The Culinary Academy at Kitchen Kapers (CAKK): Welcome chefs and foodies! Classes at Kitchen Kapers Culinary Academy are hands-on, interactive culinary experiences. It is recommended that you bring a paring knife and a chef knife to class. Roll up your sleeves, and under the guidance of one of our professional chefs, create delicious cuisines that you can cook in your own home! All classes include a 15 minute shopping intermission for picking up those kitchen necessities. Adult classes are typically held on weekday evenings from 6:00 to 8:00 p.m. Individual class fees are $65, unless otherwise noted. Equipment required for hands-on classes is available for purchase at the store, and advance purchases are recommended. No alcohol, please. For more details, or for reservations, please call 856-778-7705. For a schedule of events, click here.
Couples Classes: Enjoy a themed evening filled with skills and socialization in these interactive, hands-on classes. Couples will prepare a complete dinner and dessert menu and learn to divide the tasks to make entertaining a great way to spend time together in the kitchen. Classes are held from 6:00 - 8:00 p.m., unless otherwise noted. Seating is limited to 5 couples. The fee is $95 per couple, unless otherwise noted. For more details, or for reservations, please call
856-778-7705. For a schedule of events, click here.
Classes for Teens: Is your child is too old or advanced for our Kids in the Kitchen Classes? Kitchen Kapers Culinary Academy is pleased to be able to offer some classes geared for ages 12 to 18. These courses have been designed to give young adults a thorough understanding of cooking terms, concepts and methods through use of a dynamic, comprehensive, hands-on curriculum. Parents, be warned, you may never have to cook again! For more details, or for reservations, please call 856-778-7705. For a schedule of events, click here.
Kids Classes: In our kid-friendly kitchen, children age 6 to 12 enjoy cooking and (shhh, don’t tell) it is actually good for them! They learn team-building, history, science, math, and improve their hand-eye coordination skills. Have a picky eater? Participating in our classes will help your child become a food enthusiast! Class size is limited for maximum participation. Please make sure your young chef comes in closed toe shoes, and hair should be tied back. Reservations should be made by phoning: 856-778-7705 and payment is required at the time reservation is made. For a schedule of events, click here.
Kids' Night Out: One Friday evening a month, treat your kids to a night out where they will create culinary “magic” in our kitchen at Kitchen Kapers. These evenings are designed to give your child a chance to kick off their weekends with a culinary bang, while giving mom and dad the chance to have a night off too! Class size is limited for maximum participation. Please make sure your young chef comes in closed toe shoes, and hair should be tied back. Reservations should be made by phoning: 856-778-7705 and payment is required at the time reservation is made. For a schedule of events, click here.
Summer Cooking Camp: Want a way for your child or teen to spend their summer mornings in a more productive way than watching television, texting, or playing video games? We have the answer you have been seeking: Kids' or Teens' Culinary Camp at Kitchen Kapers! Students will create recipes from world-wide cuisines, from appetizers to desserts and everything in-between! Call 856-778-7705 or click here for dates and times.
Birthday Parties: Whether they make personal pizzas and decorate-your-own cupcakes or prepare an irresistible all-dessert menu of special treats, a birthday party at Kitchen Kapers is not one your child will soon forget. You can be sure it will be a fun and thoroughly enjoyable celebration for your child and up to 14 friends. Best of all, we provide the chef, the food, the instruction and the clean up. The complete 1 1/2 hour party is $300. Custom menus can be arranged at an additional cost. For more information and for scheduling, please call 856-778-7705.
Private Cooking Parties: Our kitchen is available for private cooking parties. Bachelorette party, anniversary celebration, a VIP cooking class for you and your friends? Host a cooking party in our kitchen. A professional chef will lead you and your guests in the preparation of a home-cooked meal. Nobody wants to cook? Then let us handle the details. Give us a call at 856-778-7705, tell us your plans and invite your guests. We’ll arrange your party or special event...and even clean up. Private parties have a maximum of 15 participants due to safety and kitchen limitations.
Corporate Team Building: Kitchen Kapers offers workshops and programs to help facilitate corporate team building initiatives. Give us a call and we'll help you plan a custom-tailored course for your organization. We provide the instruction, the facility, the ingredients, and the take-away materials. You bring the participants. Private parties have a maximum of 15 participants due to safety and kitchen limitations. Call 856-778-7705 for more information.
Cancellation Policy: Because food must be purchased and curriculum prepared in advance, class fees for cancellations made less than 72 hours prior to class are not refundable. Credit may be applied to a future class for cancellations with more than 72 hours notice or fees refunded.
"No shows" will not receive refund or credit. Kitchen Kapers reserves the right to cancel cooking classes if enrollment is insufficient.
Reservations for all classes can be made by calling 856-778-7705.
Upcoming Demonstrations
*All classes are interactive and those noted with an " * " are hands-on.
March 22, Monday, 6:00 - 8:00 p.m., Demonstration
GLUTEN-FREE BREAD BAKING
On a gluten-free diet? Miss bread? This class is for you! Learn how to make gluten-free bread that tastes just like it’s wheat counterpart, and can be enjoyed toasted, untoasted, and it even freezes beautifully. Recipes prepared that evening include a fantastic gluten-free sandwich bread and cinnamon raisin bread, croutons, breadcrumbs, and more.
Instructor: Elizabeth Barbone, Chef, and cookbook author of Easy Gluten-Free Baking. Copies of Elizabeth’s book will be available for purchase the night of her class.
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Upcoming individual classes from the CAKK
*All classes are interactive and those noted with an " * " are hands-on.
February 3, Wednesday, 6:00 - 8:00 p.m., $185 for the series or $65 per class
QUICK AND DELICIOUS BAKING SERIES CLASS*
101: Unraveling Secrets of Yeast Bread
A series of classes designed to de-mystify the process of creating high-quality breads, pastries, and desserts in a home kitchen. Chef Loftus will provide a foundation of bakeshop principles and enable the student to expand their knowledge and skill in the kitchen. Learn the secrets of home-baking fresh and incredible Artisanal Bread in less time than you thought possible. Learn the basics of Yeast-leavened breads and why it is better to bake than buy! Series includes Unraveling Secrets of Yeast Bread, Pancakes and Blini and Biscuts, Oh My!, and Decadent Desserts.
Instructor: Executive Chef David Loftus
February 4, Thursday, 11:00 a.m. - 1:30 p.m. or 6:00 - 8:30 p.m., $120 for the series or $65 per class
GNOCCHI SERIES CLASS*, Part 2
Learn to make soft, tender, and savory ricotta gnocchi that melts in your mouth in part 2 of our series. Recipes include Gnocchi with Sausage and Leek Ragu, and Ricotta Gnocchi a la Sorrento.
Instructor: Chef Karen Docimo, Karen’s Chef du Jour
February 8, Monday, 6:00 - 8:00 p.m., $75
VALENTINE’S DAY DESSERTS*
Make a Chocolate box and fill it with hand made chocolate truffles, strawberry heart tarts, and Raspberry heart cookies.
Instructor: Chef Diane Nussbaum, Diane’s La Patissere
Students should bring their own pastry pin and rolling mat to class-available at Kitchen Kapers for purchase the night of the class. Class size is limited to 8 students.
February 9, Tuesday, 6:00 - 8:00 p.m., $65
SIMPLE DIM SUM FOR BEGINNERS*
Originally a Cantonese custom, dim sum means: “to touch your heart.” Join us as we make small, highly flavorful dishes, steamed, fried, or braised. Learn the various rolling and folding methods that make these wildly popular dishes both visually stunning and intensely tasty!
Instructor: Chef Elise Henry, Spare Thyme Personal Chef Service
February 10, Wednesday, 6:00 - 8:00 p.m., $185 for the series or $65 per class
QUICK AND DELICIOUS BAKING SERIES CLASS*
102: Pancakes and Blini and Biscuits, Oh My!
A series of classes designed to de-mystify the process of creating high-quality breads, pastries, and desserts in a home kitchen. Chef Loftus will provide a foundation of bakeshop principles and enable the student to expand their knowledge and skill in the kitchen. Learn to prepare quick-leavened classics and breakfast breads like the pros! Also, this class will explore the basics of fruit toppings and savory accompaniments.Series includes Unraveling Secrets of Yeast Bread, Pancakes and Blini and Biscuts, Oh My!, and Decadent Desserts.
Instructor: Executive Chef David Loftus
February 11, Thursday, 6:00 - 8:00 p.m., $65
TIME TO TACKLE THAI CUISINE*
Enjoy dishes from all four regions of Thailand. Your feast will include dishes previously prepared for Kings, and those served today throughout Thailand.
Instructor: Chef Tina Jackson, Hey Chef! Personal Chef Service
February 16, Tuesday, 6:00 - 8:00 p.m., $65
BIG FLAVORS OF THE BIG EASY*
Students will explore the spicy Cajun and Creole ingredients that lay the foundation for creating the distinctive tastes of New Orleans: Gumbo, Dirty Rice, and Etoufee, a hot and Kickin’ Cajun Stew.
Instructor: Chef Elise Henry, Spare Thyme Personal Chef Service
February 17, Wednesday, 6:00 - 8:00 p.m., $185 for the series or $65 per class
QUICK AND DELICIOUS BAKING SERIES CLASS*
103: Decadent Desserts
A series of classes designed to de-mystify the process of creating high-quality breads, pastries, and desserts in a home kitchen. Chef Loftus will provide a foundation of bakeshop principles and enable the student to expand their knowledge and skill in the kitchen. Learn how to make restaurant-quality desserts at home! This class will cover crème Brulee, basics of pie making, and chocolate torte. Series includes Unraveling Secrets of Yeast Bread, Pancakes and Blini and Biscuts, Oh My!, and Decadent Desserts.
Instructor: Executive Chef David Loftus
February 18, Thursday, 11:00 a.m. - 1:30 p.m. or 6:00 - 8:30 p.m., $65
SPECTACULAR SALMON SUPPERS*
Join us as we explore delicious preparations of salmon from around the globe. Students will be preparing Asian Style Glazed Salmon with Roasted Mushroom Salad, Hoisin Ginger Salmon Burgers with Hoisin Mayonnaise, and Sear Roasted Salmon with Lemon-Rosemary Butter Sauce.
Instructor: Chef Karen Docimo, Karen’s Chef du Jour
February 22, Monday, 6:00 - 8:00 p.m., $65
JAMACIAN FLAVORS: HOME IS WHERE THE HEART IS*
It’s a new year and a new you. Step outside your comfort zone and experience the flavors and traditions of Jamaican cooking. This class is going to knock your sox off as you prepare Fried Breadfruit, Brown Stew Chicken, Gongo Rice & Peas, and Carrot Juice (unlike anything you have had before)!
Instructor, TV Chef Janet Davis, Scotch Bonnets Restaurant & Catering
February 23, Tuesday, 6:00 - 8:00 p.m., $65
COOK ONCE AND EAT ALL WEEK*
With just a handful of essential ingredients-chicken or fish, a few fresh vegetables and fruits, anyone can create a week’s worth of complete meals with minimal forethought. In this wildly popular class, Chef Henry shares her smart shopping lists, strategies, and techniques to transform daily dinner dilemmas into five days of easy, balanced, and delicious meals.
Instructor: Chef Elise Henry, Spare Thyme Personal Chef Service
February 25, Thursday, 11:00 a.m. - 1:30 p.m. or 6:00 - 8:30 p.m., $120 for the series or $65 per class
SALAD FOR DINNER SERIES CLASS*, Part 1
Heard of “one-pot meals”? Let us show you how to create delicious, and hearty one-plate meals that are guaranteed to satisfy your whole family for dinner. Learn to prepare old favorites such as the classic ‘Cobb” salad, the sweet and savory Asian Mixed Salad with Orange, a delicious avocado and Grilled Ahi Tuna Salad, Wilted Arugula Salad with Sautéed Pork, and a Pear and Bleu Cheese Salad. See part 2
Instructor: Chef Karen Docimo, Karen’s Chef du Jour
March 1, Monday, 6:00 - 8:00 p.m., $65
FLAVORS OF GERMANY*
Explore the flavors of German cuisine with Dieter Wiesenberg. Learn to make savory German-style Potato Dumplings (Kartoffelklosse) and Bread Roll Dumplings (Semmel Knodel) in this month’s trip to Deutschland.
Instructor: Executive Chef Dieter Wiesenberg of Sensational Host Caterers, Inc.
March 3, Wednesday, 6:00 - 8:00 p.m., $185 for the series or $65 per class
MANEUVERING THE KITCHEN MINEFIELD SERIES CLASS*
101: Kitchen Equipment
Learn how to correctly use knives, food processors, and appliances in the kitchen. Prepare various dishes to perfection using your new-found skill! Impress your friends! Finally satisy your In-Laws! Series includes Kitchen Equipment, Kitchen Physics and the Palate, Improvisation and Technique, and The Amuse-Bouche and You: How to Keep Them Coming Back for More!.
Instructor: Executive Chef David Loftus
March 4, Thursday, 11:00 a.m. - 1:30 p.m. or 6:00 - 8:30 p.m., $120 for the series or $65 per class
SALAD FOR DINNER SERIES CLASS*, Part 2
Learn to make salads in a new way, using whole grains. Students will be learning to make Grain Salads such as the California “Roll” Salad (a deconstructed sushi roll) and the Mediterranean Farro Salad, and Israeli Couscous with Artichokes, Feta, and Sun-dried Tomato. See part 1
Instructor: Chef Karen Docimo, Karen’s Chef du Jour
March 5, Friday, 6:00 - 8:00 p.m., $65
LIQUID CUISINE*
For those who are interested in juicing and/or have family members on liquid diets. Whether your restricted or not, lets enjoy some nutritional and delicious meals through a straw!
Instructor: Chef Tina Jackson, Hey Chef Personal Chef Service
March 8, Monday, 6:00 - 8:00 p.m., $65
PATE A CHOUX FOR DUMMIES*
Learn the basics to make the perfect cream puff or éclair. Then use these pastries in classic French desserts such as Profiteroles, St. Honore, and Paris Brest. Impress your friends and company with fabulous desserts.
Instructor: Chef Diane Nussbaum, Diane’s La Patissere
Students should bring their own pastry mat to class-available at Kitchen Kapers for purchase the night of the class. Class size is limited to 8 students.
March 10, Wednesday, 6:00 - 8:00 p.m., $185 for the series or $65 per class
MANEUVERING THE KITCHEN MINEFIELD SERIES CLASS*
102: Kitchen Physics and the Palate
Learn all about the chemical reactions and physical changes food undergoes during cooking. Learn to develop your personal palate and why you enjoy what you enjoy eating. Series includes Kitchen Equipment, Kitchen Physics and the Palate, Improvisation and Technique, and The Amuse-Bouche and You: How to Keep Them Coming Back for More!.
Instructor: Executive Chef David Loftus
March 11, Thursday, 6:00 - 8:00 p.m., $65
SPECTACULAR SPAIN!*
Spanish favorites including Tapas, rice-inspired dishes, and hearty beef/chicken/pork palate pleasers will be enjoyed.
Instructor: Chef Tina Jackson, Hey Chef! Personal Chef Service
March 13, Saturday, 6:00 - 8:30 p.m., $95
DESIGN YOUR OWN PIZZA – COUPLES CLASS*
Bring your significant other to massage, squeeze, and pinch your own delicious pizza together. Participants will learn to make a fool-proof pizza dough, and top them with a gourmet touch! Bianco Verde Pizza, Onion and Goat Cheese Pizza, and Pizza al Cuprino will be featured.
Instructor: Chef Karen Docimo, Karen’s Chef Du Jour
March 15, Monday, 6:00 - 8:00 p.m., $65
JAMACIAN FLAVORS: LIFE ON THE BEACH*
It’s a new year and a new you. Step outside your comfort zone and experience the flavors and traditions of Jamaican cooking. This class is going to give you insight into preparing Stuffed Whole Roast Fish, Boiled Green Banana, Yam, Dumpling, and Potato, Tropical Fruit Cups, and assorted Jamaican Sodas.
Instructor, TV Chef Janet Davis, Scotch Bonnets Restaurant & Catering
March 16, Tuesday, 6:00 - 8:00 p.m., $65
THE KOSHER-STYLE COOK: PASSOVER*
This year, Pesach will be better than ever with these family-friendly dishes that are sure to please everyone from Bubbie to Uncle Sy!
Instructor: Chef Elise Henry, Spare Thyme Personal Chef Service
March 17, Wednesday, 6:00 - 8:00 p.m., $185 for the series or $65 per class
MANEUVERING THE KITCHEN MINEFIELD SERIES CLASS*
103: Improvisation and Technique
Learn how to feel like a Michelin-Starred Chef at home! Uncover the secrets of plate composition and garnish in this hands-on class. Series includes Kitchen Equipment, Kitchen Physics and the Palate, Improvisation and Technique, and The Amuse-Bouche and You: How to Keep Them Coming Back for More!.
Instructor: Executive Chef David Loftus
March 18, Thursday, 11:00 a.m. - 1:30 p.m. or 6:00 - 8:30 p.m., $120 for the series or $65 per class
THE ITALIAN SWEET TOOTH*, Part 1
By popular demand, this class is for those with a sweet tooth! Learn to create the perfect ending to your dinners: Pistachio-Cranberry Biscotti, Cherry-Almond Biscotti, and Coconut-Chocolate Almond Biscotti. See part 2
Instructor: Chef Karen Docimo, Karen’s Chef du Jour
March 19, Friday, 6:00 - 8:00 p.m., $65
SHHH! FAMILY PLEASING FOOD (THAT’S GOOD FOR YOU)*
Learn to disguise those dreaded veggies in dishes your kids and spouse will love! Scrumptious Pasta and Cheese, Muffins for breakfast, snacks or anytime, and delicious Tomato sauce and pasta.
Instructor: Tina Jackson, Hey Chef Personal Chef Service
March 24, Wednesday, 6:00 - 8:00 p.m., $185 for the series or $65 per class
MANEUVERING THE KITCHEN MINEFIELD SERIES CLASS*
104: The Amuse-Bouche and You: How to Keep Them Coming Back for More!
Discover the tricks restaurants use to stimulate the senses in this class about pre-meal snacks! Series includes Kitchen Equipment, Kitchen Physics and the Palate, Improvisation and Technique, and The Amuse-Bouche and You: How to Keep Them Coming Back for More!.
Instructor: Executive Chef David Loftus
March 25, Thursday, 11:00 a.m. - 1:30 p.m. or 6:00 - 8:30 p.m., $120 for the series or $65 per class
THE ITALIAN SWEET TOOTH*, Part 2
Part 2 Features more sweet endings to your perfect meal, or just an anytime nosh. Tender Hazelnut Crinkle Cookies, Pignoli Cookies, and Italian Donuts in Honey are featured. See part 1
Instructor: Chef Karen Docimo, Karen’s Chef du Jour
April 1, 8, 22, 29, Thursdays, 11:00 a.m. - 1:30 p.m. or 6:00 - 8:30 p.m., Fee: $185
KITCHEN BOOT CAMP 2010 EDITION!*
Instructor: Chef Karen Docimo
Chef Karen’s wildly popular “boot camp” is back! Chef Karen will be sharpening your culinary chops for the new decade showing you new techniques and cuisine to boot! Step into her culinary office and learn everything from knife skills, sear roasting, pan sauce grilling, fire-roasting, stir-fry, and beyond! You may even learn to boil an egg properly (no green eggs and ham in this class)! So roll up your sleeves, pack your knives, and get to work, culinary recruits! REQUIREMENT: All students must bring in their own paring and chef knives. Knives are available for purchase at Kitchen Kapers the day of your class. Let one of our associates help you to select your knives for the next decade and beyond!
April 6, Tuesday, 6:00 - 8:00 p.m., $65
4 FOR $10: FEED A FAMILY OF FOUR FOR $10*
Trying to stretch your dollar further? This class is designed to help plan meals that are budget and family friendly. Let Chef Jackson show you how to prepare wonderful Pasta with Vegetables, Your Own Pot Pie, and Delicious PB&J ice cream squares. Class size is limited so register today!
Instructor: Chef Tina Jackson, Hey Chef PCS!
April 7, Wednesday, 6:00 - 8:00 p.m., $185 for the series or $65 per class
THE ART OF FRENCH CUISINE SERIES*
Part 1: Paris and the Brasserie
A historical look at Parisian fare, with an emphasis on postwar influence. These courses have been designed to provide the French Culinary enthusiast with a solid foundation in the basic elements of continental French cuisine, with emphasis on regional specialties and techniques. Series includes Paris and the Brasserie, Lyonnaise Provincial Cooking, Nicoise Specialties, and Provencal and the Mediterranean Approach.
Instructor: Executive Chef David Loftus
April 20, April 27, and May 11, Tuesdays, Fee: $185
The Art of Cakes Series*
Instructor: Executive Pastry Chef Diane Nussbaum
These courses have been designed to provide the cake baker in your family a keystone in the basic elements of producing a beautiful and delicious cake for everyday or special occasions. Students attending this series must bring an offset spatula, piping bags, basic tips, and a container to bring their creations home each week. All tools and equipment are available for purchase at Kitchen Kapers. Class is limited to 8.
- Tuesday, April 20, 6:00 - 8:30 p.m.
THE ART OF CAKES PART 1*
Learn the basics of creating beautiful cakes. Part 1 focuses on how to cut, and frost your cake. Make buttercream roses and other decorations to make your cake look like it came from your favorite bakery. Equipment needed: offset spatula, piping bags, basic set of tips, container to take your cake home. All available for purchase at Kitchen Kapers.
- Tuesday, April 27, 6:00 - 8:30 p.m.
THE ART OF CAKES PART 2*
Continue your journey into the world of cakes and decorating by learning techniques such as Basket weave, buttercream, and fondant. Equipment needed: offset spatula, piping bags, basic set of tips, rolling pin and rolling mat, container to take your cake home. All available for purchase at Kitchen Kapers.
- Tuesday, May 11, 6:00 - 9:00 p.m.
THE ART OF CAKES PART 3*
Learn how to bake the perfect pound cake, from the batter on up. Make a small tier celebration cake. Equipment needed: offset spatula, piping bags, basic set of tips, container to take your cake home. All available for purchase at Kitchen Kapers.
April 16, Friday, 11:30 a.m. - 1:30 p.m. or 6:00 - 8:30 p.m., $120 for the series or $65 per class
BRUNCH: THE WEEKEND’S BEST IDEA!*
Part 1 recipes include Salmon with Mustard-Dill Sauce, Fingerling Potato Salad with Caper Vinaigrette, Apricot Chicken Salad Tea Sandwiches and Cobb Salad. This 2-part series will show you how to unwind from the demands of your busy week by preparing a wonderful brunch for you and your loved ones and/or friends. With Mother’s Day around the corner, let Chef Karen show you how to prepare a brunch that is delicious, affordable, and will blow those pricey, impersonal restaurant brunches out of the water! Learn to prepare your brunch ahead so you can stay out of the kitchen and be out with your guests and all the fun! See Part 2.
Instructor: Chef Karen Docimo
April 21, Wednesday, 6:00 - 8:00 p.m., $185 for the series or $65 per class
THE ART OF FRENCH CUISINE SERIES*
Part 2: Lyonnaise Provincial Cooking
A glimpse into the depth of minimalist cooking that typifies the region. These courses have been designed to provide the French Culinary enthusiast with a solid foundation in the basic elements of continental French cuisine, with emphasis on regional specialties and techniques. Series includes Paris and the Brasserie, Lyonnaise Provincial Cooking, Nicoise Specialties, and Provencal and the Mediterranean Approach.
Instructor: Executive Chef David Loftus
April 23, Friday, 11:30 a.m. - 1:30 p.m. or 6:00 - 8:30 p.m., $120 for the series or $65 per class
BRUNCH: THE WEEKEND’S BEST IDEA!*
Part 2 recipes include Baked Eggs in Ham cups, Classic Buttermilk Pancakes, Quick Pear Streusel Coffee Cake, and Peach, Strawberry and Banana Bruchetta. This 2-part series will show you how to unwind from the demands of your busy week by preparing a wonderful brunch for you and your loved ones and/or friends. With Mother’s Day around the corner, let Chef Karen show you how to prepare a brunch that is delicious, affordable, and will blow those pricey, impersonal restaurant brunches out of the water! Learn to prepare your brunch ahead so you can stay out of the kitchen and be out with your guests and all the fun! See Part 1.
Instructor: Chef Karen Docimo
April 28, Wednesday, 6:00 - 8:00 p.m., $185 for the series or $65 per class
THE ART OF FRENCH CUISINE SERIES*
Part 3: Nicoise Specialties
A gastronomic tour of a region where seafood is king and German influences run deep. These courses have been designed to provide the French Culinary enthusiast with a solid foundation in the basic elements of continental French cuisine, with emphasis on regional specialties and techniques. Series includes Paris and the Brasserie, Lyonnaise Provincial Cooking, Nicoise Specialties, and Provencal and the Mediterranean Approach.
Instructor: Executive Chef David Loftus
May 4, Tuesday, 6:00 - 8:00 p.m., $65
EXPLORE YOUR PANTRY*
What’s for Dinner? Learn to stock your pantry with all of the necessities you need to make a delicious and satisfying meal any night of the week – without having to run out to the market! Prepare Osso Buco-style Chicken, Pasta with Escarole, and a delicious Medley of Vegetables. Dessert is sure to be decadent and delicious too! Class size is limited so register today!
Instructor: Chef Tina Jackson, Hey Chef PCS!
May 5, Wednesday, 6:00 - 8:00 p.m., $185 for the series or $65 per class
THE ART OF FRENCH CUISINE SERIES*
Part 4: Provencal and the Mediterranean Approach
Lightness and simplicity are the backbone of this rustic approach to country-style cooking. These courses have been designed to provide the French Culinary enthusiast with a solid foundation in the basic elements of continental French cuisine, with emphasis on regional specialties and techniques. Series includes Paris and the Brasserie, Lyonnaise Provincial Cooking, Nicoise Specialties, and Provencal and the Mediterranean Approach.
Instructor: Executive Chef David Loftus
May 6, Thursday, 11:30 a.m. - 1:30 p.m. or 6:00 - 8:30 p.m., $185 for the series or $65 per class
SICILY! A THREE WEEK ADVENTURE INTO THE CULTURE AND THE CUISINE!*
Week 1 menu includes Orange and Red Onion Salad, Fried Chickpea Polenta, Smothered Eggplant and Summer Vegetables. As intense as the flavors that are so uniquely Sicilian, so are the people. Welcoming, giving, and fierce with emotion! The Greeks, Arabs, Moors and French have all left their marks on this beautiful island. The climate of North Africa, the summers produce sweeter tomatoes, more intensely flavored oils, stronger flavored herbs, nuttier capers, and fish who taste more like the sea! Come with us, as we take an in-depth tour of this wonderful gift that is known as Sicily. See Week 2 and Week 3.
Instructor: Chef Karen Docimo
May 12, Wednesday, 6:00 - 8:00 p.m., $185 for the series or $65 per class
HOW TO COOK FOR THE PEOPLE YOU LOVE*
Part 1: Dinner Parties
In this class, you will learn all you need to know to fool your friends into thinking you have an executive chef chained to your stove at your next party! This series will provide a solid basis for how to plan, purchase for, and prepare dinner parties, romantic meals for lovers, and a modern approach to the family meal. Series includes Dinner Parties, Romantic Meals for Two, Family Style Cooking, and Fun with Tapas.
Instructor: Executive Chef David Loftus
May 13, Thursday, 11:30 a.m. - 1:30 p.m. or 6:00 - 8:30 p.m., $185 for the series or $65 per class
SICILY! A THREE WEEK ADVENTURE INTO THE CULTURE AND THE CUISINE!*
Week 2 menu includes Roasted Pepper Roll Ups, and Spaghetti Al Pesto Trapanese Alla Anna. As intense as the flavors that are so uniquely Sicilian, so are the people. Welcoming, giving, and fierce with emotion! The Greeks, Arabs, Moors and French have all left their marks on this beautiful island. The climate of North Africa, the summers produce sweeter tomatoes, more intensely flavored oils, stronger flavored herbs, nuttier capers, and fish who taste more like the sea! Come with us, as we take an in-depth tour of this wonderful gift that is known as Sicily. See Week 1 and Week 3.
Instructor: Chef Karen Docimo
May 19, Wednesday, 6:00 - 8:00 p.m., $185 for the series or $65 per class
HOW TO COOK FOR THE PEOPLE YOU LOVE*
Part 2: Romantic Meals for Two
Learn how to say “you’re special” with a great meal! The student will learn the physiological effects of food on the body and how to discover the secrets of cooking with passion! This series will provide a solid basis for how to plan, purchase for, and prepare dinner parties, romantic meals for lovers, and a modern approach to the family meal. Series includes Dinner Parties, Romantic Meals for Two, Family Style Cooking, and Fun with Tapas.
Instructor: Executive Chef David Loftus
May 20, Thursday, 11:30 a.m. - 1:30 p.m. or 6:00 - 8:30 p.m., $185 for the series or $65 per class
SICILY! A THREE WEEK ADVENTURE INTO THE CULTURE AND THE CUISINE!*
Week 3 menu includes Pasta Alla Norma, Spicy Sicilian Chicken, Oirj Scaloppini with Mushrooms and Marsala. As intense as the flavors that are so uniquely Sicilian, so are the people. Welcoming, giving, and fierce with emotion! The Greeks, Arabs, Moors and French have all left their marks on this beautiful island. The climate of North Africa, the summers produce sweeter tomatoes, more intensely flavored oils, stronger flavored herbs, nuttier capers, and fish who taste more like the sea! Come with us, as we take an in-depth tour of this wonderful gift that is known as Sicily. See Week 1 and Week 2.
Instructor: Chef Karen Docimo
May 26, Wednesday, 6:00 - 8:00 p.m., $185 for the series or $65 per class
HOW TO COOK FOR THE PEOPLE YOU LOVE*
Part 1: Family Style Cooking
Wonderful, easy one-pot meals for the busy family. (Heavy Italian influence!) This series will provide a solid basis for how to plan, purchase for, and prepare dinner parties, romantic meals for lovers, and a modern approach to the family meal. Series includes Dinner Parties, Romantic Meals for Two, Family Style Cooking, and Fun with Tapas.
Instructor: Executive Chef David Loftus
June 1, Tuesday, 6:00 - 8:30 p.m., $65
BEAUTIFUL DECORATED COOKIES FOR ANY OCCASION*
Learn the techniques and tricks to create cookies that not only taste good but are works of art! Learn the technique of royal icing and color flow on cookies that are pretty enough to be featured in magazines! Class size is limited so register today!
Instructor: Executive Pastry Chef Diane Nussbaum
June 2, Wednesday, 6:00 - 8:00 p.m., $185 for the series or $65 per class
HOW TO COOK FOR THE PEOPLE YOU LOVE*
Part 4: Fun with Tapas
Incredibly tasty finger foods and dips! Make a mess, eat with your hands, and put your elbows on the table! This series will provide a solid basis for how to plan, purchase for, and prepare dinner parties, romantic meals for lovers, and a modern approach to the family meal. Series includes Dinner Parties, Romantic Meals for Two, Family Style Cooking, and Fun with Tapas.
Instructor: Executive Chef David Loftus
June 3, Thursday, 11:30 a.m. - 1:30 p.m. or 6:00 - 8:30 p.m., $185 for the series or $65 per class
EMILIA ROMAGNA: A TOUR INTO THE EPITOME OF ITALIAN GASTRONOMY*
Week 1 menu includes Crostini with Creamy Mortadella Mouse and Proscuitto, Figs and Parmigiano with Balsamico. Join Chef Karen as she takes you on a three week excursion into this place of gastronomic wonder. Italian regional products such as Grana Padano, Parmigiano-Reggiano, Mortadella, Prosciutto di Parma, aceto balsmaico, lardo, porchini, and much more are some of the taste delights represented in this class. Come with us and experience what Italian gourmet is all about. See Week 2 and Week 3.
Instructor: Chef Karen Docimo
June 7, Monday, 6:00 - 8:00 p.m., $65
KNIFE SKILLS CLASS*
Learn to use knives in the way they were designed, and develop your knife skills in the kitchen to maximize your culinary potential. Class size is limited so register today.
Instructor: Executive Chef Jeffery Elliott, Henkels
June 8, Tuesday, 6:00 - 8:00 p.m., $65
QUICK “NO-PRESSURE” PRESSURE COOKING*
Feel like you are on Mars when it comes to pressure cooking? Learn to plant your feet firmly on the ground as you prepare quick and delicious meals using your pressure cooker! You will be cooking up delicious Curried Chicken Stew, Louisiana Collards and Black Eyed Peas, Wine Braised Oxtails, and Rum Raisin Pudding! Bring your appetite to this one. Register today!
Instructor: Chef Tina Jackson, Hey Chef PCS!
June 10, Thursday, 11:30 a.m. - 1:30 p.m. or 6:00 - 8:30 p.m., $185 for the series or $65 per class
EMILIA ROMAGNA: A TOUR INTO THE EPITOME OF ITALIAN GASTRONOMY*
Week 2 menu includes Erbazzone from Parma (an Italian herbed sandwich-not what you are thinking at all) and the art of Risotto. Join Chef Karen as she takes you on a three week excursion into this place of gastronomic wonder. Italian regional products such as Grana Padano, Parmigiano-Reggiano, Mortadella, Prosciutto di Parma, aceto balsmaico, lardo, porchini, and much more are some of the taste delights represented in this class. Come with us and experience what Italian gourmet is all about. See Week 1 and Week 3.
Instructor: Chef Karen Docimo
June 17, Thursday, 11:30 a.m. - 1:30 p.m. or 6:00 - 8:30 p.m., $185 for the series or $65 per class
EMILIA ROMAGNA: A TOUR INTO THE EPITOME OF ITALIAN GASTRONOMY*
Week 3 menu includes Homemade Tagliatelle with Walnut Pesto and Ragu alla Bolognese. Join Chef Karen as she takes you on a three week excursion into this place of gastronomic wonder. Italian regional products such as Grana Padano, Parmigiano-Reggiano, Mortadella, Prosciutto di Parma, aceto balsmaico, lardo, porchini, and much more are some of the taste delights represented in this class. Come with us and experience what Italian gourmet is all about. See Week 1 and Week 2.
Instructor: Chef Karen Docimo
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Upcoming Cooking for Couples
*All classes are interactive and those noted with an " * " are hands-on.
February 12, Friday, 6:00 - 8:00 p.m., $95
Cooking for Couples - A Friday-Night-Out Alternative!
FRENCH-THAI FUSION FOR COUPLES*
Ingredients and techniques will be explored and explained to create a truly memorable meal that shares the best of two worlds: the flair of France and the mystery of Thailand.
Instructor: Chef Elise Henry, Spare Thyme Personal Chef Service
February 27, Saturday, 6:00 - 8:00 p.m., $95
Cooking for Couples - A Friday-Night-Out Alternative!
MEXICAN CUISINE FOR COUPLES-OLE!*
Mexican cuisine is so much more than tacos and burritos. This class will explore the variety of the foods of Mexico when you venture past Tex-Mex. Learn to add fresh fish, spices, and cooling salads to your “south of the boarder” meals.
Instructor: Chef Elise Henry, Spare Thyme Personal Chef Service
March 6, Saturday, 6:00 - 8:00 p.m., $95
Cooking for Couples - A Friday-Night-Out Alternative!
WINTER IN THE CARRIBEAN FOR COUPLES*
Learn what gives unique flavors to island cuisines as you prepare a meal that is a celebration of aromatic, sweet and tart, piquant and mild citrus flavors. Perfect fare for those longing for warmer months! This cuisine blends tropical, and multicultural influences borrowing from cooking styles of immigrants from Europe, Africa, East India and China.
Instructor: Chef Elise Henry, Spare Thyme Personal Chef Service
March 9, Tuesday, 6:00 - 8:00 p.m., $95
Cooking for Couples - A Tuesday-Night-Out Alternative!
CUBAN FOR COUPLES*
Bring “Havana Nights” into your life! Cuban cooking is the perfect food for an evening of fun. A combination of Spanish flair and Caribbean spices, not spicy—just the flavor of the islands.
Instructor: Chef Elise Henry, Spare Thyme Personal Chef Service
March 20, Saturday, 6:00 - 8:00 p.m., $95
Cooking for Couples - A Saturday-Night-Out Alternative!
TUSCANY FOR COUPLES*
Discover the romance of Tuscany in your own kitchen. Students will enjoy preparing a complete Tuscan meal, from tasty Ribolita soup, to Tiramisu for dessert, bringing the warmth of Italy into a cold winter’s night.
Instructor: Chef Elise Henry, Spare Thyme Personal Chef Service
April 10, Saturday, 6:00 - 8:30 p.m., $95
Cooking for Couples
SPRING TIME SOIREE: SEASONAL COOKING FOR TWO*
Here is the perfect recipe for tossing together a healthy, balanced and delicious meal utilizing fresh, local, sustainable ingredients! Learn how to vary the elements based on what is available in your local markets seasonally.
Instructor: Chef Elise Henry, Spare Thyme Personal Chef Service
April 17, Saturday, 6:00 - 8:30 p.m., $95
Cooking for Couples
SEXY SZECHUAN CUISINE*
A style of Chinese cuisine originating in Sichuan Province of southwestern china famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, peppercorns, and peanuts. Learn to stir-fry, steam, braise, and other distinct techniques that exemplify this style of cuisine.
Instructor: Chef Elise Henry, Spare Thyme Personal Chef Service
April 24, Saturday, 6:00 - 8:30 p.m., $95
Cooking for Couples
SPANISH CUISINE FOR COUPLES*
Spanish cuisine consists of a variety of dishes which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep maritime roots. Spain’s extensive history with many cultural influences has led to an array of unique cuisines with literally thousands of recipes and flavors. It is also renowned for its health benefits and fresh ingredients.
Instructor: Chef Elise Henry, Spare Thyme Personal Chef Service
May 1, Saturday, 6:00 - 8:30 p.m., $95
Cooking for Couples
TUSCAN CUISINE FOR COUPLES*
Tuscan cuisine, appreciated the world over for its fine natural and flavorful ingredients, is a typical expression of the Mediterranean diet, considered among others, the most wholesome and tasty, Olive oil, pasta, fish and first choice meat. With these few basic ingredients exceptional dishes are created. Discover simple flavorful dishes (pappa al pancotto, ribollita, hearty vegetable soups), where olive oil is the star ingredient, and other dishes sure to please!
Instructor: Chef Elise Henry, Spare Thyme Personal Chef Service
May 15, Saturday, 6:00 - 8:30 p.m., $95
Cooking for Couples
CUBAN CUISINE FOR COUPLES*
Cuban cuisine is a fusion of Spanish, African, and Carribbean cuisines. Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribean influence in spice and flavor. A small, but noteworthy, Chinese influence can also be accounted for, mainly in the Havana area. Come experience the perfect food for an evening of fun!
Instructor: Chef Elise Henry, Spare Thyme Personal Chef Service
May 22, Saturday, 6:00 - 8:30 p.m., $95
Cooking for Couples
THE ITALIAN VERANDA FOR COUPLES*
Dining on the Italian veranda, Alfresco dining, and just in time for summer! Prepare some small bites to start the Antipasti, Bean and Sun dried Tomato Bruschetta, Panzanella Salad, Eggplant balls with quick Tomato-Basil Sauce. Fish in Crazy Water, and Biscotti…sure to please your palate!
Instructor: Chef Karen Docimo
May 29, Saturday, 6:00 - 8:30 p.m., $95
Cooking for Couples
CARRIBEAN CUISINE FOR COUPLES*
Food plays a central role in family life and traditions in the islands. The cuisine of the Caribbean is like a cultural patchwork quilt. Each “patch” or dish represents the plentiful bounty of the islands' lush tropical vegetation, combined with the one or more diverse groups of people that have lived there, including the original Carib and Arawak Indians, followed by the Spanish, British, French, and Dutch settlers, as well as Africans, who have had a profound influence on the food and cultural traditions of the islands. Come enjoy the flavors of the islands!
Instructor: Chef Elise Henry, Spare Thyme Personal Chef Service
June 12, Saturday, 6:00 - 8:30 p.m., $95
Cooking for Couples
GREEK CUISINE FOR COUPLES*
The traditional cuisine of Greece, shares characteristics with the cuisines of Italy, the Balkans, Turkey, and the Levant. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats. Typical ingredients in Greek cuisine are chicken, lamb and pork, olives, cheese, eggplant, zucchini, and yogurt. The desserts are dominated by nuts and honey. Register today to experience the food of Greece!
Instructor: Chef Elise Henry, Spare Thyme Personal Chef Service
June 19, Saturday, 6:00 - 8:30 p.m., $95
Cooking for Couples
MEXICO FOR COUPLES*
Covering the bottom third of North America and made up of thirty-one states and one very large capital, Mexico is probably the best neighbor a food-lover could have, when you consider the natural bounty of this rich and varied country. The melding of cultures contributed significantly to the melding of foods and food preparation in Mexico, often referred to as mestizaje, or "mixing." Come mix up some delicious flavors in our kitchen indicitive of the many regions of Mexico.
Instructor: Chef Karen Docimo
June 26, Saturday, 6:00 - 8:30 p.m., $95
Cooking for Couples
FRENCH-THAI FUSION FOR COUPLES*
Ingredients and techniques from the French and Thai cultures will be explored as you create a truly memorable meal that shares the best of two distinct worlds. Register today for this very popular class!
Instructor: Chef Elise Henry
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Upcoming Teen Series classes
*All classes are interactive and those noted with an " * " are hands-on.
April 12, Monday, 6:00 - 8:00 p.m., Ages 12-18, $185 for the 3 class series or $65 per class
HOW TO COOK BETTER THAN YOUR PARENTS Part 1*
An introduction to cooking for beginners. Covered topics include knife skills, spices and seasonings, basic meat, poultry, and vegetable identification.
Instructor: Executive Chef David Loftus
April 19, Monday, 6:00 - 8:00 p.m., Ages 12-18, $185 for the 3 class series or $65 per class
HOW TO COOK BETTER THAN YOUR PARENTS Part 2*
An introduction to cooking for beginners. Covered topics include knife skills, spices and seasonings, basic meat, poultry, and vegetable identification.
Instructor: Executive Chef David Loftus
April 26, Monday, 6:00 - 8:00 p.m., Ages 12-18, $185 for the 3 class series or $65 per class
HOW TO COOK BETTER THAN YOUR PARENTS Part 3*
An introduction to cooking for beginners. Covered topics include knife skills, spices and seasonings, basic meat, poultry, and vegetable identification.
Instructor: Executive Chef David Loftus
May 10, Monday, 6:00 - 8:00 p.m., Ages 12-18, $185 for the 3 class series or $65 per class
COOKING WITH TEENS 101*
Green with Envy
Learn about the importance of vegetables, legumes, and starches in this interactive class. Students will learn basic vegetable preparations such as: glazing, big-pot blanching, steaming, and deep-frying. Learn to prepare the “Perfect French Fry”! Series includes Green with Envy, A Meaty Subject, and Sweet Revenge!.
Instructor: Executive Chef David Loftus
May 17, Monday, 6:00 - 8:00 p.m., Ages 12-18, $185 for the 3 class series or $65 per class
COOKING WITH TEENS 102*
A Meaty Subject
In this class, students will learn about the roles of beef, pork, poultry, and game meats in modern cooking, in addition to various preparation techniques for each, including: beef braising, poached chicken, pan-fried pork chops, and roasted lamb. Also included in this session will be a brief description about sauce preparation, jus, and cuisson. Series includes Green with Envy, A Meaty Subject, and Sweet Revenge!.
Instructor: Executive Chef David Loftus
May 24, Monday, 6:00 - 8:00 p.m., Ages 12-18, $185 for the 3 class series or $65 per class
COOKING WITH TEENS 103*
Sweet Revenge!
This class will teach students the importance of consuming sweets in moderation..Yeah right! Students will learn how to prepare sweet pastry crust and fruit compote, Crème Brulee, and the Amazing Hazelnut Crusted Chocolate Torte! Students will also learn proper techniques to make their own delightfully rich homemade whipped cream! Series includes Green with Envy, A Meaty Subject, and Sweet Revenge!.
Instructor: Executive Chef David Loftus
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Upcoming Kids in the Kitchen classes
*All classes are interactive and those noted with an " * " are hands-on.
February 6, Saturday, 1:30 - 3:00 p.m., Ages 6-12, $35 per child, per class
Kids in the Kitchen
MACRO MAGIC: BEATING THE SUGAR BLUES*
Scrumptious yummy treats from Sheri’s new cookbook “Macro Magic for Kids and Parents. Heart shaped cookies to ice…just in time for Valentines Day. Learn how to prepare healthy, fun desserts using grain sweeteners and maple syrup. Say goodbye to tooth decay and mood swings!
Instructor: Sheri-Lynn DeMaris, host/producer of “Tea with Sheri” and cookbook author.
February 7, Sunday, 1:30 - 3:00 p.m., Ages 6-12, $35 per child, per class
Kids in the Kitchen
MOM I’M HOME- WHAT CAN I EAT (NOW)?*
This class is designed to inspire your future Iron Chef into creating something satisfying to eat in a hurry using basic items you have in your pantry. Bologna and Cheese Bagel Bites, Mini-pizza bites, and Fantastic Fruit Smoothies.
Instructor: Chef Eema
February 13, Saturday, 3:30 - 5:00 p.m., Ages 5+, $35 per child, per class
Kids in the Kitchen
THE PLAYFUL CHEF COOKS!*
Children ages 5 and up will enjoy cooking with the playful chef in our very own Kitchen Kapers kitchen. The recipe calls for one fun afternoon whipping up easy and kid-friendly fare that the whole family will enjoy! Special items for your playful chef will be available for purchase.
Instructor: Lisa Lingon, The Playful chef
February 21, Sunday, 1:30 - 3:00 p.m., Ages 6-12, $35 per child, per class
Kids in the Kitchen
CUPCAKES FIT FOR A PRESIDENT*
Join us as we create masterpieces fit for the President or even your BFF. Take an ordinary cupcake and let your imagination do the rest.
Instructor: Chef Eema
February 28, Sunday, 1:30 - 3:00 p.m., Ages 6-12, $35 per child, per class
Kids in the Kitchen
GOING BANANAS!*
It is time to pay tribute to one of the tastiest fruits around. Children will enjoy making Black Bottom Banana Bars, Peanut Butter and Banana Paninis and some Quick Banana Muffins.
Instructor: Debbie Blyn, The Sweet Stop
March 7, Sunday, 1:30 - 3:00 p.m., Ages 6-12, $35 per child, per class
Kids in the Kitchen
IT’S GREAT TO BE GREEN*
Get ready for St. Patrick’s Day by making some delicious food that will make your friends green with envy! Green Mint-Chocolate Shamrock Suckers, Green Pizza, and St. Patrick’s limeade.
Instructor: Debbie Blyn, The Sweet Stop
March 14, Sunday, 1:30 - 3:00 p.m., Ages 6-12, $35 per child, per class
Kids in the Kitchen
BREAKFAST FOR DINNER*
As you spring forward, remember some great comfort foods that you can eat any time of the day or night. Wonderful Maple - Bacon Waffles, Eggs In A Hole, and Fresh Squeezed Orange Juice.
Instructor: Chef Eema
March 21, Sunday, 1:30 - 3:00 p.m., Ages 6-12, $35 per child, per class
Kids in the Kitchen
PASSOVER FINGER FOODS FOR KIDS*
Moses’ Favorite Oven Baked Chicken Fingers and Honey Mustard Dip, Sara’s Sweet Honey-Glazed Carrot Coins, and Naschon’s Red-Sea Covered Matzah
Instructor: Debbie Blyn, The Sweet Stop
April 11, Sunday, 1:30 - 3:00 p.m., Ages 6-12, $35 per child, per class
Kids in the Kitchen
MAGICAL MEXICO MYSTERY TOUR*
Students will experience a hands-on sensory taste explosion as they learn to prepare delicious and healthy cuisine guaranteed to spice up their palates! Chicken Enchiladas, Soft and Savory Veggie Tacos, and Caramel Upside Down Cupcakes. Class size is limited so register today.
Instructor: Lisa Prell, Eema’s Kitchen
April 18, Sunday, 1:30 - 3:00 p.m., Ages 5-7, $35 per child, per class
Kids in the Kitchen
THE PRECIOUS PRINCESS LUNCHEON*
Your little princess will come in with her gown sleeves rolled up, her royal apron on, and her appetite inspired as she creates Perfectly Pink Tea Sandwiches, Palace Garden Vegetables with Royal Ranch Dip, and Charming Chocolate Chip Cookies. Our royal kitchen size is limited, so register today!
Instructor: Lisa Prell, Eema’s Kitchen
April 25, Sunday, 1:30 - 3:00 p.m., Ages 6-12, $35 per child, per class
Kids in the Kitchen
CRAZY-GOOD CANDY BAR CREATIONS*
Cook up some sweet and delicious fun in our culinary academy kitchen! Make mouth-watering Chocolate Bar (you know who we mean) Cake, your favorite Nougat & Peanut Candy Bar Cups, and Cookies a la Candy Bars! Sweet tooth class size is limited, so register today!
Instructor: Debbie Blyn, The Sweet Stop
May 2, Sunday, 1:30 - 3:00 p.m., Ages 6-12, $35 per child, per class
Kids in the Kitchen
BRING ON THE BREAKFAST FOR DINNER*
This wonderfully popular class (with parents and kids) is geared to those who want a little something savory and a little something sweet, and they want it any time of the day. Student chefs will create some delicious Eggs in a Basket, Banana Nut Waffles with “make-believe” maple syrup, and the always popular Chocolate Chip Pancakes. Class size is limited so register today!
Instructor: Debbie Blyn, The Sweet Stop
May 16, Sunday, 1:30 - 3:00 p.m., Ages 6-12, $35 per child, per class
Kids in the Kitchen
SOME MORE S’MORES!*
Want some more ways to enjoy everybody’s favorite comfort dessert? Children will be busy in our kitchen creating S’more Cookies, S’more Brownies, and Chocolate Covered S’mores. Be sure to register for this class early, it is always a best seller!
Instructor: Debbie Blyn, The Sweet Stop
May 23, Sunday, 1:30 - 3:00 p.m., Ages 6-12, $35 per child, per class
Kids in the Kitchen
PASTA PERFECTO!*
Want to try out some new and delicious Italian-inspired dishes? Our kid chefs will work hard to create some new takes on old favorites like: Stupendous Stuffed Shells, Luscious Lasagna, and Dessert Pasta! Sign up today to avoid missing out on all the fun!
Instructor: with Debbie Blyn, The Sweet Stop
May 30, Sunday, 1:30 - 3:00 p.m., Ages 5-7, $35 per child, per class
Kids in the Kitchen
EEMA’S BOYS BRIGADE!*
Young male chefs wanted. Must be eager, possess a desire to create yummy food, and hungry! Our young men will be creating such delicacies as PB & J Paninis, Veggies and Dragon-Slayer Dip, and Worms & Dirt Cupcakes. Class size is limited so sign up today!
Instructor: Lisa Prell, Eema’s Kitchen
June 6, Sunday, 1:30 - 3:00 p.m., Ages 6-12, $35 per child, per class
Kids in the Kitchen
SURF’S UP: “SHORE-FIRE” FAVORITES*
Ready for those long, lazy days at the shore? Young chefs will create delicious beach cuisine such as Cowabunga Cheese Dogs in a Beach Blanket, Presto Pesto Pasta Salad, and Sandcastle Sundaes. Sign up today!
Instructor: Debbie Blyn, The Sweet Stop
June 13, Sunday, 1:30 - 3:00 p.m., Ages 10-14, $35 per child, per class
Kids in the Kitchen
VEGETARIAN WORLD TOUR FOR “TWEENS”*
Your “tween” chef will be exploring cuisine that is delicious, healthy, and fun in this class geared to new and delicious preparations of vegetables, and fruits. Enjoy Vegetable Lo Mein Stir Fry, Corn and Chili Bean Muffins, Quick Quesadillas, and Fabulous Frozen Yogurt Smoothies. Class size is limited so sign up today!
Instructor: Lisa Prell, Eema’s Kitchen
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Upcoming Kids' Night Out classes
*All classes are interactive and those noted with an " * " are hands-on.
April 9, Friday, 6:00 - 8:00 p.m., Ages 6-12, $35 per child, per class
Kids' Night Out
PERFECT PANINI*
It’s time to create some great food in our kitchen with the kids! Children will enjoy creating perfect pizza panini sandwiches, panzanella bread salad, and brownies for dessert. Class size is limited so sign up today.
Lisa Prell, Eema’s Kitchen
May 7, Friday, 6:80 - 8:00 p.m., Ages 6-12, $35 per child, per class
Kids' Night Out
KIDS' ITALIAN FEAST*
Get out your red checkered tablecloths and bring your appetites to this class guarenteed to make your mouth water! Children will use all their senses creating Fetucchini Alfredo, Pasta with fresh tomato sauce, savory garlic knots, and top it off with Root beer Gondolas. Space is limited to sign up today!
Lisa Prell, Eema’s Kitchen
June 4, Friday, 6:80 - 8:00 p.m., Ages 6-12, $35 per child, per class
Kids' Night Out
KIDS' FIESTA FOOD*
Enjoy all of your “south of the boarder” favorites and spice up your Friday nights with big flavor! Children will stir up all their favorites including fresh Guacamole, salsa, tacos, and make Mexican Wedding Cakes for a tasty dessert. Sign up your little amigo y amiga today!
Lisa Prell, Eema’s Kitchen
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Upcoming Summer Cooking Camp sessions:
*All classes are interactive and those noted with an " * " are hands-on.
Kids' Camp, ages 6-12, Monday - Friday, 10:00 a.m. - 12:30 p.m., $300 per child per session:
- Session 1: June 28 - July 2
- Session 2: July 12 - July 16
- Session 3: August 16 - 20
Teens' Camp, ages 12-18, Monday - Friday, 1:30 - 4:30 p.m., $300 per child per session:
- Session 1: June 28 - July 2
- Session 2: July 12 - July 16
- Session 3: August 16 - 20
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