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The Cambridge School of Culinary Arts
2020 Mass Avenue, Cambridge, MA 02140
617-354-2020

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Event/Date Description Openings/Price/Location
6163

Fri, Oct. 20, 2017 @ 6:30 PM
NEW! COOKING COUPLES - SEASONAL FLAVORS- FALL
 

$150.00 per Couple
6:30pm-9:30pm

Join our Chef as he prepares with you a seasonal delightful menu.

Some Recipes Include:

Shrimp Bisque with Dill Pernod Sauce
Pear and Roasted Pumpkin Bisque
Apple Stuffed Pork Tenderloin
Duck Breast with an Orange Corriander Sauce
Cauliflower Gratin with Manchego Cheese
Spaghetti Squash with a Sage Brown Butter Sauce
Autumn Kale Salad with Cranberries and Pecans
Maple Banana Bread Pudding with Vanilla Ice Cream



 

0 openings available

$150.00

Colleen Koperek

At The CSCA

Event/Date Description Openings/Price/Location
6249

Sat, Oct. 21, 2017 @ 9:30 AM
FRENCH MACARONS WITH MASTER PASTRY CHEF DELPHIN GOMES
 

 $95.00

French Macarons & Cookies
9:30pm–1:30pm



Cancellation Policy: A full refund less a $15.00 processing fee will be granted to students who withdraw at least 5 business days prior to the start of class. Students withdrawing from classes after the 5-business day deadline will not receive a refund or credit. Classes cannot be made-up if you miss them.


Techniques: Meringue, Buttercream, Fillings
Students will create a traditional assortment of almond macaroons and a variety of cookie batters. Chef Delphin
will lead students through an endless array of fillings and flavors—your imagination is the limit!

0 openings available

$95.00

Master Pastry Chef Delphin Gomes

At The CSCA

Event/Date Description Openings/Price/Location
6143

Sat, Oct. 21, 2017 @ 9:30 AM
TECHNIQUES OF BAKING SERIES PATE A CHOUX- WEEK I
 

Pate a Choux

9:30am -1:00pm

0 openings available

$325.00

Elise Bayard-Franklin

At The CSCA

Event/Date Description Openings/Price/Location
6232

Sat, Oct. 21, 2017 @ 6:00 PM
COOKING COUPLES COOK CAJUN
 

$150.00 per Couple

 1 seat equals one couple

 

The Big Easy just got easier! Learn to cook one of our country’s oldest and most diverse cuisines—Cajun Creole.

This popular cooking style dates back to more than two hundred years, influenced by the French, Spanish, Native Americans, Haitians, and Africans. In this class we bring Bourbon Street to Mass. Ave!

Some recipes Include:

New Orleans Barbecue Shrimp

Cajun Crab Dip

Mufeletta

Crab and Corn Bisque

Shrimp Etouffe

Creole Fettuccine

Creole Daube

King Cake

 

 

 

 


4 openings available

$150.00

Eliana Hussain

At The CSCA

 
Event/Date Description Openings/Price/Location
6238

Sat, Oct. 21, 2017 @ 6:00 PM
COOKING COUPLES VEGETARIAN TAPAS
 

 $150.00 per Couple

6:00pm-9:30pm

1 seat equals one couple

 

With flavors that range from delicate to bold, these vegetarian tapas are a festive taste of Spain.

 

Recipes include:

Cheese- Stuffed Piquillo Peppers

Patatas Bravas
Swiss Chard, Raisin, and Pine Nut Turnovers

Mushrooms Al Ajillo

Stuffed Dates

Smoky Eggplant Spread

Crisp Vegetables with Romesco Dip

Eggplant Towers

Spinach Croquette

Buñuelos (Fritters) with Cabrales and Apples

Potato and Watercress Salad

Chocolate Custard

 

 

 

 

1 opening available

$150.00

Laodice Espinosa

At The CSCA

 
Event/Date Description Openings/Price/Location
6036

Mon, Oct. 23, 2017 @ 6:00 PM
THE ART OF FRENCH PASTRY- CLASSIC FRENCH CONFECTIONS
 

 

$95.00 per person
6:00pm-10:00pm


Cancellation Policy: A full refund less a $15.00 processing fee will be granted to students who withdraw at least 5 business days prior to the start of class. Students withdrawing from classes after the 5-business day deadline will not receive a refund or credit. Classes cannot be made-up if you miss them.

Classic French Confections
Gianduja, Marzipan, Nougat, Soft Caramel, Praline

 Techinques: sugar work, chocoate work

Why purchase what you can make from scratch? Chef Delpin will teach students to make some of the most popular French confections using staples like Gianduja, a nut-based chocolate spread, and almond-based marzipan, which you will make from scratch. Make delicious pralines, nougat, soft caramels, and the elusive Calisson, a marzipan-based sweet that just may be the new French macaron.

0 openings available

$95.00

Master Pastry Chef Delphin Gomes

At The CSCA

Event/Date Description Openings/Price/Location
6097

Mon, Oct. 23, 2017 @ 6:00 PM
TECHNIQUES OF BAKING II-MERINGUES - WEEK II
 

Meringues

0 openings available

$400.00

Marie Perfetti

At The CSCA

Event/Date Description Openings/Price/Location
6123

Mon, Oct. 23, 2017 @ 6:00 PM
TECHNIQUES OF COOKING WEEK 2 - EGGS
 

Eggs

0 openings available

$495.00

Colleen Koperek

At The CSCA

Event/Date Description Openings/Price/Location
6169

Tue, Oct. 24, 2017 @ 6:00 PM
NEW! GLUTEN-FREE BAKESHOP
 

1 seat = $80.00

 

Have you been dreaming of gluten-free baked goods that actually taste good? Tired of gluten-free products that sacrifice texture and taste? If so, then look no further. Join us and learn the secrets to successful and delicious gluten-free baking. In this class you will learn how to make some of your favorite baked goods minus the gluten. Recipes include: Gluten-free Coffeecake, Gluten-free Blueberry Muffins, Gluten-free Biscuits, Gluten-free Apple Pie, Gluten-free Quiche, Gluten-free Cornbread, Gluten-free Chocolate Chip Cookies, Gluten-free Brownies, Gluten-free Chocolate Cake and Gluten-free Waffles.
By the end of class you'll be saying, "I can't believe that's gluten-free!"

4 openings available

$80.00

Colleen Koperek

At The CSCA

 
Event/Date Description Openings/Price/Location
6183

Wed, Oct. 25, 2017 @ 6:00 PM
REGIONS OF ASIA - WEEK 1 WESTERN CHINA/SICHUAN/XIANJIANG
 

 

REGIONS OF ASIA

Join us as we travel across Asia in the classroom and explore traditional and modern Asian cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  From the mountainous, spice-filled lands of western China to the extreme flavor profiles of tropical Thailand. Allow our chef to unravel some of the mystery behind some of the most prominent recipes and cooking techniques while discovering simmilarities and differences throughout the lands.

 

In this newly introduced six-session course, students will survey a different region each week and learn the essential techniques and subtle flavor secrets that make these specific regions so appealing. We’ll explore ingredients critical to the Asian pantry including the vast types of noodles, condiments and fermentables (and moreso where to find them).

 

8 openings available

$495.00

Colleen Koperek

At The CSCA

 
Event/Date Description Openings/Price/Location
6145

Thu, Oct. 26, 2017 @ 9:30 AM
BRUNCH!
 

$75.00

9:30am-1:00pm


These recipes will surely be a hit for you next breakfast or brunch gathering! 


Chilaquiles, Frittata, Chicken and Waffles, Truffled Parmesan Homefries, Orange Praline Quick Bread, Sticky Buns, Wild Mushroom and Goat Cheese Quiche, and Classic Coffee Cake. All of this food makes rolling out of bed
worthwhile.

0 openings available

$75.00

TBA

At The CSCA

Event/Date Description Openings/Price/Location
6182

Fri, Oct. 27, 2017 @ 6:30 PM
COOKING COUPLES COOK INDIAN
 

 

$150.00 per Couple

6:30pm-9:30pm

 1 seat equals one couple

 

Cooking Couples Indian
One of the oldest cuisines of the world, Indian-style cooking
captures the maximum flavor and aroma from spices.
Our selection of recipes incorporates the many cooking
styles and flavors of regional India, including Tandoori
style, vindaloo, roti, chutney, curries, and much more.

0 openings available

$150.00

Colleen Koperek

At The CSCA

Event/Date Description Openings/Price/Location
6178

Sat, Oct. 28, 2017 @ 6:00 PM
NEW! COOKING COUPLES - SEASONAL FLAVORS- FALL
 

$150.00 per Couple
6:30pm-9:30pm

Join our Chef as he prepares with you a seasonal delightful menu.

Some Recipes Include:

Shrimp Bisque with Dill Pernod Sauce
Pear and Roasted Pumpkin Bisque
Apple Stuffed Pork Tenderloin
Duck Breast with an Orange Corriander Sauce
Cauliflower Gratin with Manchego Cheese
Spaghetti Squash with a Sage Brown Butter Sauce
Autumn Kale Salad with Cranberries and Pecans
Maple Banana Bread Pudding with Vanilla Ice Cream



 

0 openings available

$150.00

Colleen Koperek

At The CSCA

Event/Date Description Openings/Price/Location
6212

Sun, Oct. 29, 2017 @ 9:30 AM
TECHNIQUES OF BAKING SERIES PATE A CHOUX- WEEK I
 

Pate a Choux

9:30am-1:00pm

0 openings available

$325.00

Sarah Ewald

At The CSCA

Event/Date Description Openings/Price/Location
6211

Sun, Oct. 29, 2017 @ 4:00 PM
TECHNIQUES OF COOKING II WEEK 1 VEGETABLE COOKERY
 

Techniques of Cooking II
In response to feedback from our students, we are offering
this six-session course that builds upon the skills and
techniques from our introductory Techniques of Cooking
series. In these six sessions, we’ll cover vegetable, chicken,
meat, and fish cookery; pasta; and advanced sauces.

Students must take Techniques of Cooking I
before enrolling in Techniques of Cooking II.

Week One—Vegetable Cookery: This class explores
different methods to cook a variety of vegetables. Our
chef also discusses the techniques best suited for cooking
spring/summer and fall/winter vegetables. Recipes
include soups, salads, sides, and vegetarian entrées.

Week Two—Chicken: Buying a whole chicken is
more economical than buying parts. This class teaches
de-boning methods and dividing a whole chicken into
parts. Some discussion of stock making is included.
Recipes include cooking the breasts, wings, and legs via

moist heat and dry heat cooking.

Week Three—Meat Cookery: Students will be taught
the proper method of cooking lamb, steaks, and pork.
This course will help you plan any dinner party with ease.

Week Four—Fish Cookery: Students will be introduced
to the proper method of preparing fin fish, shellfish, and
crustaceans. Students will learn how to shuck an oyster, filet
a fish, and prepare scallops, mussels, and much more.

Week Five—Pasta: This class covers the fundamentals
of pasta making, including rolling, cutting, filling, and
pairing pasta with sauces. Students will make a variety of
rolled and filled pastas.

Week Six—Advanced Sauces: This class reviews the
five classic sauces and introduces small sauces, pan
sauces, reduction sauces, butter sauces, and pestos.

 

0 openings available

$450.00

TBA

At The CSCA

Event/Date Description Openings/Price/Location
6208

Tue, Oct. 31, 2017 @ 9:30 AM
ALL YOU KNEAD
 

All You Knead

9:30pm-1:30pm

Learn the basic techniques of bread making: kneading, proofing, and baking. Some recipes include Grissini, Rosemary Olive Bread, Cinnamon Raisin Bread, Beer Bread, Sweet Potato Bread, Cheddar Jalapeño Bread, and more!

0 openings available

$75.00

TBA

At The CSCA

Event/Date Description Openings/Price/Location
6183

Wed, Nov. 1, 2017 @ 6:00 PM
REGIONS OF ASIA - WEEK 2 NE CHINA/BEIJING/TIANJIN
 

 

REGIONS OF ASIA

Join us as we travel across Asia in the classroom and explore traditional and modern Asian cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  From the mountainous, spice-filled lands of western China to the extreme flavor profiles of tropical Thailand. Allow our chef to unravel some of the mystery behind some of the most prominent recipes and cooking techniques while discovering simmilarities and differences throughout the lands.

 

In this newly introduced six-session course, students will survey a different region each week and learn the essential techniques and subtle flavor secrets that make these specific regions so appealing. We’ll explore ingredients critical to the Asian pantry including the vast types of noodles, condiments and fermentables (and moreso where to find them).

 

8 openings available

$495.00

Colleen Koperek

At The CSCA

 
Event/Date Description Openings/Price/Location
6049

Thu, Nov. 2, 2017 @ 9:30 AM
REGIONAL FRENCH COOKING - WEEK 1- NORMANDY
 

NORMANDY

0 openings available

$495.00

Steve Nill

At The CSCA

Event/Date Description Openings/Price/Location
6050

Fri, Nov. 3, 2017 @ 9:30 AM
REGIONS OF ASIA - WEEK 1 WESTERN CHINA/SICHUAN/XIANJIANG
 

 

REGIONS OF ASIA

9:30am-2:00pm

Join us as we travel across Asia in the classroom and explore traditional and modern Asian cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  From the mountainous, spice-filled lands of western China to the extreme flavor profiles of tropical Thailand. Allow our chef to unravel some of the mystery behind some of the most prominent recipes and cooking techniques while discovering simmilarities and differences throughout the lands.

 

In this newly introduced six-session course, students will survey a different region each week and learn the essential techniques and subtle flavor secrets that make these specific regions so appealing. We’ll explore ingredients critical to the Asian pantry including the vast types of noodles, condiments and fermentables (and moreso where to find them).

 

0 openings available

$495.00

Steve Nill

At The CSCA

Event/Date Description Openings/Price/Location
6210

Fri, Nov. 3, 2017 @ 9:30 AM
TECHNIQUES OF COOKING II WEEK 1 VEGETABLE COOKERY
 

Techniques of Cooking II
In response to feedback from our students, we are offering
this six-session course that builds upon the skills and
techniques from our introductory Techniques of Cooking
series. In these six sessions, we’ll cover vegetable, chicken,
meat, and fish cookery; pasta; and advanced sauces.

Students must take Techniques of Cooking I
before enrolling in Techniques of Cooking II.

Week One—Vegetable Cookery: This class explores
different methods to cook a variety of vegetables. Our
chef also discusses the techniques best suited for cooking
spring/summer and fall/winter vegetables. Recipes
include soups, salads, sides, and vegetarian entrées.

Week Two—Chicken: Buying a whole chicken is
more economical than buying parts. This class teaches
de-boning methods and dividing a whole chicken into
parts. Some discussion of stock making is included.
Recipes include cooking the breasts, wings, and legs via

moist heat and dry heat cooking.

Week Three—Meat Cookery: Students will be taught
the proper method of cooking lamb, steaks, and pork.
This course will help you plan any dinner party with ease.

Week Four—Fish Cookery: Students will be introduced
to the proper method of preparing fin fish, shellfish, and
crustaceans. Students will learn how to shuck an oyster, filet
a fish, and prepare scallops, mussels, and much more.

Week Five—Pasta: This class covers the fundamentals
of pasta making, including rolling, cutting, filling, and
pairing pasta with sauces. Students will make a variety of
rolled and filled pastas.

Week Six—Advanced Sauces: This class reviews the
five classic sauces and introduces small sauces, pan
sauces, reduction sauces, butter sauces, and pestos.

 

0 openings available

$450.00

Mark Farone

At The CSCA

Event/Date Description Openings/Price/Location
6098

Fri, Nov. 3, 2017 @ 6:30 PM
COOKING COUPLES TUSCANY
 

Cooking Couples Tuscany 

$150.00 

1 Seat = 1 Couple

6:30pm-9:30pm

Tuscany owes its legacy to the Etruscans, who lived in northern and central Italy 3000 years ago and loved food, wine, art, and craftsmanship.

In this course we will explore their passion for food and creativity with Tuscan dishes to tickle your palate and delight your senses.

Recipes include Grilled Bread with Cannellini Beans and Pancetta, Soft
Wheatberry Soup, Roast Pork with Potatoes, and Dome Filled Cake.

0 openings available

$150.00

Marie Perfetti

At The CSCA

Event/Date Description Openings/Price/Location
6223

Sat, Nov. 4, 2017 @ 9:30 AM
HORS D'OEUVRES, SMALL PLATES, BITES AND CANAPES
 

1 seat = $80

Are you hosting a party, holiday or get-together? Impress your guests any time of the year with little effort and optimal flavor. This class focuses on all things bite-size, quick, beautiful, and of course delicious. With the guidance of our chef instructor, see how easy and quick it can be to impress with a little pre-planning and product knowledge. Some recipes include: Bacon-wrapped dates (with maple bourbon reduction), Roasted Beet Hummus (with fresh crackers), Mini twice-baked potatoes, cheese puffs (gougeres), French puff pastry bites and so much more.

0 openings available

$80.00

TBA

At The CSCA

Event/Date Description Openings/Price/Location
6250

Sat, Nov. 4, 2017 @ 9:30 AM
FRENCH MACARONS WITH MASTER PASTRY CHEF DELPHIN GOMES
 

 $95.00

French Macarons & Cookies
9:30pm–1:30pm



Cancellation Policy: A full refund less a $15.00 processing fee will be granted to students who withdraw at least 5 business days prior to the start of class. Students withdrawing from classes after the 5-business day deadline will not receive a refund or credit. Classes cannot be made-up if you miss them.


Techniques: Meringue, Buttercream, Fillings
Students will create a traditional assortment of almond macaroons and a variety of cookie batters. Chef Delphin
will lead students through an endless array of fillings and flavors—your imagination is the limit!

0 openings available

$95.00

Master Pastry Chef Delphin Gomes

At The CSCA

Event/Date Description Openings/Price/Location
6233

Sat, Nov. 4, 2017 @ 6:00 PM
NORTHERN INDIAN CUISINE WITH CHEF ELIANA
 

 

1 couple = 1 seat
$150.00 per couple

6:00pm-9:30pm 

 

Cooking Northern Indian Cuisine

One of the oldest cuisines of the world, Indian-style cooking
captures the maximum flavor and aroma from spices.
Our selection of recipes incorporates the many cooking
styles and flavors of regional India, including Tandoori
style, vindaloo, roti, chutney, curries, and much more.

0 openings available

$150.00

Eliana Hussain

At The CSCA

Event/Date Description Openings/Price/Location
6262

Sat, Nov. 4, 2017 @ 6:00 PM
COOKING COUPLES SOUTH OF THE BORDER
 

6:00pm-9:30pm

 1 seat = 1 couple (2 people)

Salsa and spice and everything nice!
Warm up your palate with tantalizing
Mexican cuisine. We’ve borrowed some staples of the cuisine-chilies, cilantro, tomatoes, lime, black
beans, and corn—to create a modern twist on the authentic dishes of Mexico.

Sample recipes include: Marinated Grilled Shrimp with a Chipotle Pepper Sauce, Chicken Mole, Grilled Flank Steak with Ancho Chile Cream Sauce, Grilled Pork Tenderloin with a Macadamia Nut Peach Salsa, and SpicyChocolate Cake. 

 

1 opening available

$150.00

TBA

At The CSCA

 
Event/Date Description Openings/Price/Location
6183

Wed, Nov. 8, 2017 @ 6:00 PM
REGIONS OF ASIA - WEEK 3 JAPAN
 

 

 

REGIONS OF ASIA

Join us as we travel across Asia in the classroom and explore traditional and modern Asian cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  From the mountainous, spice-filled lands of western China to the extreme flavor profiles of tropical Thailand. Allow our chef to unravel some of the mystery behind some of the most prominent recipes and cooking techniques while discovering simmilarities and differences throughout the lands.

 

In this newly introduced six-session course, students will survey a different region each week and learn the essential techniques and subtle flavor secrets that make these specific regions so appealing. We’ll explore ingredients critical to the Asian pantry including the vast types of noodles, condiments and fermentables (and moreso where to find them).

8 openings available

$495.00

Colleen Koperek

At The CSCA

 
Event/Date Description Openings/Price/Location
6049

Thu, Nov. 9, 2017 @ 9:30 AM
REGIONAL FRENCH COOKING - WEEK 2 - TOURAINE
 

REGIONAL FRENCH COOKING

0 openings available

$495.00

Steve Nill

At The CSCA

Event/Date Description Openings/Price/Location
6164

Thu, Nov. 9, 2017 @ 6:00 PM
NEW! COOKING COUPLES - SEASONAL FLAVORS- FALL
 

$150.00 per Couple
6:00pm-9:30pm

Join our Chef as he prepares with you a seasonal delightful menu.

Some Recipes Include:

Shrimp Bisque with Dill Pernod Sauce
Pear and Roasted Pumpkin Bisque
Apple Stuffed Pork Tenderloin
Duck Breast with an Orange Corriander Sauce
Cauliflower Gratin with Manchego Cheese
Spaghetti Squash with a Sage Brown Butter Sauce
Autumn Kale Salad with Cranberries and Pecans
Maple Banana Bread Pudding with Vanilla Ice Cream



 

0 openings available

$150.00

Colleen Koperek

At The CSCA

Event/Date Description Openings/Price/Location
6050

Fri, Nov. 10, 2017 @ 9:30 AM
REGIONS OF ASIA - WEEK 2 NE CHINA/BEIJING/TIANJIN
 

 

REGIONS OF ASIA

9:30am -2:00pm

Join us as we travel across Asia in the classroom and explore traditional and modern Asian cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  From the mountainous, spice-filled lands of western China to the extreme flavor profiles of tropical Thailand. Allow our chef to unravel some of the mystery behind some of the most prominent recipes and cooking techniques while discovering simmilarities and differences throughout the lands.

 

In this newly introduced six-session course, students will survey a different region each week and learn the essential techniques and subtle flavor secrets that make these specific regions so appealing. We’ll explore ingredients critical to the Asian pantry including the vast types of noodles, condiments and fermentables (and moreso where to find them).

 

0 openings available

$495.00

Steve Nill

At The CSCA

Event/Date Description Openings/Price/Location
6214

Fri, Nov. 10, 2017 @ 6:30 PM
NEW CLASS! COOKING COUPLES BURGERS AND BEER PAIRINGS
 

6:30pm-10:00pm

$170.00 per couple


 In this class our Chef Instructor will teach you how to make the perfect burger as well as some new recipes for some trendy burgers for your next grill gathering.  We will review the process of choosing the beef, the seasonings, toppings, as well as making perfect crispy french fries to go along with this Burger Bonanza. We will also feature Local Craft Beers that will be paired with our burgers.

 

Menu:

Guacamole & Chips

Bacon Burger- Beef and Cured Bacon Ground, Topped with Tomato Jam and Blue Cheese Aioli

Lamb Burger- Ground Lamb infused with Mustard and Rosemary, Topped with Pickles and Onions and Horseradish Cream Sauce

Bison Burger- Ground Lean Bison, Topped with Mushroom Duxuelle, Truffle Mayo

New England Turkey Burger, Ground Turkey with Fresh Sage, Topped with a Fig and Apple Chutney

Beer Battered Onion Rings

Stout Brownie Sundaes with Homemade Ice Cream

0 openings available

$170.00

TBA

At The CSCA

Event/Date Description Openings/Price/Location
6215

Fri, Nov. 10, 2017 @ 6:30 PM
COOKING COUPLES ITALIAN
 

Cooking Couples Cook Italian 
1 seat is for one couple
$150.00 per couple


Influenced by many different cultures, Italian cuisine is one of the
most popular the world over. Incorporating local, seasonal ingredients,the cuisine varies by region. We have included recipes typically found throughout the country: hearty, rib-sticking dishes from the alpine regions to vegetable-based dishes found in the south.

Some recipes include Grilled Eggplant and Artichokes; Straw and Hay Pasta and Fresh Wild Mushrooms; Roast Chicken with Lemon and Herbs; Asparagus with Orange Butter; String Beans with Tomato and Garlic; Radicchio, Fennel, and Arugula Salad with Gorgonzola; and Tiramisu Parfaits.

0 openings available

$150.00

TBA

At The CSCA

Event/Date Description Openings/Price/Location
6217

Sat, Nov. 11, 2017 @ 6:00 PM
NEW! COOKING COUPLES AUTHENTIC TACOS
 

150.00 per couple

1 seat equals 1 couple

6:00pm-9:30pm

 

 

Asada

Al Pastor 

Baja Shrimp Taco

Beef Short Rib Tacos

Grilled Avocado, Cactus, and Caramelized Onion

Chipotle Chicken Tacos

Served with Roasted Tomato Salsa, Pineapple Salsa, Pico de Gallo, and much more.

0 openings available

$150.00

Laodice Espinosa

At The CSCA

Event/Date Description Openings/Price/Location
6260

Sat, Nov. 11, 2017 @ 6:00 PM
PRIVATE COOKING CLASS FOR ALAN ZULICK
 

1 seat = 1 guest

4 openings available

$75.00

TBA

At The CSCA

 
Event/Date Description Openings/Price/Location
6152

Sun, Nov. 12, 2017 @ 9:30 AM
PIES AND TARTS 101
 

9:30am -1:00pm

 

No more waiting in long lines at the corner bakery for your holiday pies!

Students who take this pie survival clinic will learn how to make a perfect crust and fillings from scratch.

We will teach the classics: the perfect Apple Pie, Squash Pie, and Pumpkin Pie. Plus, we will introduce new flavors as well, such as Chile-Spiced Pecan-Pumpkin Pie, Raspberry Shortbread Tarts, and Apricot Almond Tarts. With our pies, you’ll be the sweet talk of your holiday gathering!

0 openings available

$85.00

Sarah Ewald

At The CSCA

Event/Date Description Openings/Price/Location
6219

Wed, Nov. 15, 2017 @ 6:00 PM
THANKSGIVING 101
 

 

 

THANKSGIVING CLASS

 
Forget the Butterball Turkey helpline! The CSCA has the answer to all of your turkey questions. In this hands-on class we will not only prepare many traditional Thanksgiving dishes but also learn some new twists on old favorites. Some recipes include Butterflied-Roast Turkey with Sage Gravy; Sausage, Apple, and Chestnut Stuffing; Cheesy Potatoes Aligot; Roasted Brussels Sprouts with Pancetta; Pumpin Mousse Cream Puffs with a Salted-Bourbon Caramel; and much more!

0 openings available

$75.00

Camila Chaparro

At The CSCA

Event/Date Description Openings/Price/Location
6183

Wed, Nov. 15, 2017 @ 6:00 PM
REGIONS OF ASIA - WEEK 4 THAILAND
 

 

REGIONS OF ASIA

Join us as we travel across Asia in the classroom and explore traditional and modern Asian cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  From the mountainous, spice-filled lands of western China to the extreme flavor profiles of tropical Thailand. Allow our chef to unravel some of the mystery behind some of the most prominent recipes and cooking techniques while discovering simmilarities and differences throughout the lands.

 

In this newly introduced six-session course, students will survey a different region each week and learn the essential techniques and subtle flavor secrets that make these specific regions so appealing. We’ll explore ingredients critical to the Asian pantry including the vast types of noodles, condiments and fermentables (and moreso where to find them).

8 openings available

$495.00

Colleen Koperek

At The CSCA

 
Event/Date Description Openings/Price/Location
6263

Thu, Nov. 16, 2017 @ 6:00 PM
SAUCING (CLASSICAL SAUCES)
 

6:00pm-10:00pm

In today’s restaurant, the saucier isn’t the only cook responsible for preparing sauces. Line cooks, sous chefs, and even garde manger cooks must have expertise in sauce-making. For the cooking enthusiast, making a good sauce great makes meals at home all that much better! This course will explore the 5 classic French mother sauces and their myriad of flavors, textures, and colors and will re-examine the basics of sauce making.

12 openings available

$80.00

TBA

At The CSCA

 
Event/Date Description Openings/Price/Location
6050

Fri, Nov. 17, 2017 @ 9:30 AM
REGIONS OF ASIA - WEEK 3 JAPAN
 

 

 

REGIONS OF ASIA

9:30am-2:00pm

Join us as we travel across Asia in the classroom and explore traditional and modern Asian cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  From the mountainous, spice-filled lands of western China to the extreme flavor profiles of tropical Thailand. Allow our chef to unravel some of the mystery behind some of the most prominent recipes and cooking techniques while discovering simmilarities and differences throughout the lands.

 

In this newly introduced six-session course, students will survey a different region each week and learn the essential techniques and subtle flavor secrets that make these specific regions so appealing. We’ll explore ingredients critical to the Asian pantry including the vast types of noodles, condiments and fermentables (and moreso where to find them).

0 openings available

$495.00

Steve Nill

At The CSCA

Event/Date Description Openings/Price/Location
6101

Fri, Nov. 17, 2017 @ 6:30 PM
COOKING COUPLES TAPAS
 

 

Cooking Couples Tapas

$150.00 per Couple

1 Seat = 1 Couple

6:30pm-9:30pm

Tapas, the Spanish custom of sharing lots of little plates so that diners can eat more, is making its way to the American table. The food is seductive, earthy, robust, and flavorful. There are no starters in this course; all dishes are the main event. Recipes include Roasted Sweet Onions with Cabrales Blue Cheese; Saffron Risotto Cakes with Shrimp and Chile and Chive Oils; Tacos of Flank Steak with Red Onion Jam and Horseradish Crème Fraîche; Oven Roasted Mussels with Garlic Herb Butter; and Braised Chicken Thighs with Garlic and Lemon and Mashed Potatoes. Lastly, it wouldn’t be Tapas without Albondgas—meatballs made with beef and pork presented with a garlic mayonnaise or in a simple tomato sauce.

0 openings available

$150.00

Marie Perfetti

At The CSCA

Event/Date Description Openings/Price/Location
6251

Sat, Nov. 18, 2017 @ 9:30 AM
FRENCH MACARONS WITH MASTER PASTRY CHEF DELPHIN GOMES
 

 $95.00

French Macarons & Cookies
9:30pm–1:30pm



Cancellation Policy: A full refund less a $15.00 processing fee will be granted to students who withdraw at least 5 business days prior to the start of class. Students withdrawing from classes after the 5-business day deadline will not receive a refund or credit. Classes cannot be made-up if you miss them.


Techniques: Meringue, Buttercream, Fillings
Students will create a traditional assortment of almond macaroons and a variety of cookie batters. Chef Delphin
will lead students through an endless array of fillings and flavors—your imagination is the limit!

0 openings available

$95.00

Master Pastry Chef Delphin Gomes

At The CSCA

Event/Date Description Openings/Price/Location
6146

Sat, Nov. 18, 2017 @ 9:30 AM
NEW! CHOCOLATES AND CARAMELS 101
 

9:30am

Learn the art of tempering chocolate and concocting caramels in this two day intensive class with Chef Elise Bayard.

0 openings available

$85.00

Elise Bayard-Franklin

At The CSCA

Event/Date Description Openings/Price/Location
6218

Sat, Nov. 18, 2017 @ 6:00 PM
NEW! COOKING COUPLES - SEASONAL FLAVORS- FALL
 

$150.00 per Couple
6:00pm-9:30pm

Join our Chef as he prepares with you a seasonal delightful menu.

Some Recipes Include:

Shrimp Bisque with Dill Pernod Sauce
Pear and Roasted Pumpkin Bisque
Apple Stuffed Pork Tenderloin
Duck Breast with an Orange Corriander Sauce
Cauliflower Gratin with Manchego Cheese
Spaghetti Squash with a Sage Brown Butter Sauce
Autumn Kale Salad with Cranberries and Pecans
Maple Banana Bread Pudding with Vanilla Ice Cream



 

0 openings available

$150.00

TBA

At The CSCA

Event/Date Description Openings/Price/Location
6234

Sat, Nov. 18, 2017 @ 6:00 PM
COOKING COUPLES MOROCCAN CUINSE WITH ELIANA HUSSAIN
 

 

 

Join Chef Eliana Hussain as she takes us on a food journey of the mystical and magical cuisine of Morocco. Chef Eliana has designed this course to introduce students to experience the spices, flavors, and cuisine that has been influenced by North Africa, France and Spain.


                KeftaBriouats
                Preserved Lemon and Tomato Salad
                Orange, and Date Salad Hearts of Romaine
                Eggplant and Tomato Salad (Zahlouk)
                Vegetable Couscous
                Squash and Lentil Tagine
                Spicy Shrimp with Cilantro
                Marrakesh-Style Shish Kebabs
                Chicken with Preserved Lemon and Artichoke
                Barley Bread with Cumin
                Minted yogurt and Grapefruit Salad
                Sesame Cookies
                Mint Tea

 

0 openings available

$150.00

Eliana Hussain

At The CSCA

Event/Date Description Openings/Price/Location
6146

Sun, Nov. 19, 2017 @ 9:30 AM
NEW! CHOCOLATES AND CARAMELS 101
 

9:30am

Learn the art of tempering chocolate and concocting caramels in this two day intensive class with Chef Elise Bayard.

0 openings available

$85.00

Elise Bayard-Franklin

At The CSCA

Event/Date Description Openings/Price/Location
6102

Sat, Nov. 25, 2017 @ 9:30 AM
JUST IN THE ST. NICK OF TIME HOLIDAY COOKIE CLASS
 

JUST IN THE ST. NICK OF TIME! HOLIDAY COOKIE CLASS

9:30am -1:15pm (estimated end time)

1 Seat = $75

Get a head start making your holiday cookies! Roll them,
cut them, decorate them, and freeze them for your holiday
get together. We know how busy it can be this time of year,
so we planned ahead for you.

Some recipes include Stained Glass Cookies, Chocolate Peppermint Cookies, Christmas
Biscotti, Ginger Bread Men and Women, and much more.

0 openings available

$75.00

Marie Perfetti

At The CSCA

Event/Date Description Openings/Price/Location
6103

Mon, Nov. 27, 2017 @ 6:00 PM
GIFTS FROM THE KITCHEN
 

GIFTS FROM THE KITCHEN

$75.00

6pm -9:30pm

 

Are you looking for more creative gift ideas? We have great ones for you! Students will make Flavored Mustards, Western Style Pepper Jelley, Pear and Cranberry Conserve, Hazelnut Brittle, Tea Cakes and more. The best gift are from the heart.... the heart of your kitchen!

 

0 openings available

$75.00

Marie Perfetti

At The CSCA

Event/Date Description Openings/Price/Location
6183

Wed, Nov. 29, 2017 @ 6:00 PM
REGIONS OF ASIA - WEEK 5 VIETNAM
 

 

REGIONS OF ASIA

Join us as we travel across Asia in the classroom and explore traditional and modern Asian cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  From the mountainous, spice-filled lands of western China to the extreme flavor profiles of tropical Thailand. Allow our chef to unravel some of the mystery behind some of the most prominent recipes and cooking techniques while discovering simmilarities and differences throughout the lands.

 

In this newly introduced six-session course, students will survey a different region each week and learn the essential techniques and subtle flavor secrets that make these specific regions so appealing. We’ll explore ingredients critical to the Asian pantry including the vast types of noodles, condiments and fermentables (and moreso where to find them).

 

 

8 openings available

$495.00

Colleen Koperek

At The CSCA

 
Event/Date Description Openings/Price/Location
6050

Fri, Dec. 1, 2017 @ 9:30 AM
REGIONS OF ASIA - WEEK 4 THAILAND
 

 

REGIONS OF ASIA

9:30am -2:00pm

Join us as we travel across Asia in the classroom and explore traditional and modern Asian cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  From the mountainous, spice-filled lands of western China to the extreme flavor profiles of tropical Thailand. Allow our chef to unravel some of the mystery behind some of the most prominent recipes and cooking techniques while discovering simmilarities and differences throughout the lands.

 

In this newly introduced six-session course, students will survey a different region each week and learn the essential techniques and subtle flavor secrets that make these specific regions so appealing. We’ll explore ingredients critical to the Asian pantry including the vast types of noodles, condiments and fermentables (and moreso where to find them).

0 openings available

$495.00

Steve Nill

At The CSCA

Event/Date Description Openings/Price/Location
6149

Sat, Dec. 2, 2017 @ 9:30 AM
I AM DREAMING OF A WHITE CHOCOLATE CHRISTMAS
 

I AM DREAMING OF A WHITE CHOCOLATE CHRISTMAS

 

The song “White Christmas,” written by Irving Berlin for a
war-torn public during the bleakest days of World War II,
eventually became the biggest selling single of all time.


You, too, will rise to outstanding fame and your reputation will be off the charts with the white chocolate delectables you will learn to make in this course. Your holidays will be
frosty white with White Chocolate Scones, White White Chocolate Cake, White Chocolate Brownies, and White
Chocolate Crème Brûlée. You’ll definitely dream of white chocolate with White Chocolate Dream Cookies, Birch Bûche de Noël with a White Chocolate Mousse topped off
with Snow-Capped White Chocolate Truffles.

0 openings available

$85.00

Elise Bayard-Franklin

At The CSCA

Event/Date Description Openings/Price/Location
6225

Mon, Dec. 4, 2017 @ 6:00 PM
HORS D'OEUVRES, SMALL PLATES, BITES AND CANAPES
 

1 seat = $80

Are you hosting a party, holiday or get-together? Impress your guests any time of the year with little effort and optimal flavor. This class focuses on all things bite-size, quick, beautiful, and of course delicious. With the guidance of our chef instructor, see how easy and quick it can be to impress with a little pre-planning and product knowledge. Some recipes include: Bacon-wrapped dates (with maple bourbon reduction), Roasted Beet Hummus (with fresh crackers), Mini twice-baked potatoes, cheese puffs (gougeres), French puff pastry bites and so much more.

0 openings available

$80.00

TBA

At The CSCA

Event/Date Description Openings/Price/Location
6183

Wed, Dec. 6, 2017 @ 6:00 PM
REGIONS OF ASIA - WEEK 6 KOREA
 

 

REGIONS OF ASIA

Join us as we travel across Asia in the classroom and explore traditional and modern Asian cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  From the mountainous, spice-filled lands of western China to the extreme flavor profiles of tropical Thailand. Allow our chef to unravel some of the mystery behind some of the most prominent recipes and cooking techniques while discovering simmilarities and differences throughout the lands.

 

In this newly introduced six-session course, students will survey a different region each week and learn the essential techniques and subtle flavor secrets that make these specific regions so appealing. We’ll explore ingredients critical to the Asian pantry including the vast types of noodles, condiments and fermentables (and moreso where to find them).

 

8 openings available

$495.00

Colleen Koperek

At The CSCA

 
Event/Date Description Openings/Price/Location
6148

Thu, Dec. 7, 2017 @ 9:30 AM
JUST IN THE ST. NICK OF TIME HOLIDAY COOKIE CLASS
 

JUST IN THE ST. NICK OF TIME! HOLIDAY COOKIE CLASS

9:30am -1:30pm (estimated end time)

1 Seat = $75

Get a head start making your holiday cookies! Roll them,
cut them, decorate them, and freeze them for your holiday
get together. We know how busy it can be this time of year,
so we planned ahead for you.

Some recipes include Stained Glass Cookies, Chocolate Peppermint Cookies, Christmas
Biscotti, Ginger Bread Men and Women, and much more.

0 openings available

$75.00

Elise Bayard-Franklin

At The CSCA

Event/Date Description Openings/Price/Location
6050

Fri, Dec. 8, 2017 @ 9:30 AM
REGIONS OF ASIA - WEEK 5 VIETNAM
 

 

REGIONS OF ASIA

9:30am -2:00pm

Join us as we travel across Asia in the classroom and explore traditional and modern Asian cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  From the mountainous, spice-filled lands of western China to the extreme flavor profiles of tropical Thailand. Allow our chef to unravel some of the mystery behind some of the most prominent recipes and cooking techniques while discovering simmilarities and differences throughout the lands.

 

In this newly introduced six-session course, students will survey a different region each week and learn the essential techniques and subtle flavor secrets that make these specific regions so appealing. We’ll explore ingredients critical to the Asian pantry including the vast types of noodles, condiments and fermentables (and moreso where to find them).

 

 

0 openings available

$495.00

Steve Nill

At The CSCA

Event/Date Description Openings/Price/Location
6197

Fri, Dec. 8, 2017 @ 6:30 PM
COOKING COUPLES DINNER PARTY
 

Cooking Couples Dinner Party

$150.00 per couple

1 seat equals one couple

6:30pm-9:30pm

Is your relationship just simmering? Let’s bring it to a boil! Bring your significant other to an evening of learning new cooking techniques and meal ideas. All couples are welcome. Start with a Sweet Vidalia Onion and Fig Bruschetta; go on to Spicy Herb and Pepper Beef Fillet, Seductive Stilton and Red Onion Salad, and end, of course, with an Ecstasy of Chocolate.

0 openings available

$150.00

Marie Perfetti

At The CSCA

Event/Date Description Openings/Price/Location
6236

Sat, Dec. 9, 2017 @ 6:30 PM
NORTHERN INDIAN CUISINE WITH CHEF ELIANA
 

 

1 couple = 1 seat
$150.00 per couple

6:00pm-9:30pm 

 

Cooking Northern Indian Cuisine

One of the oldest cuisines of the world, Indian-style cooking
captures the maximum flavor and aroma from spices.
Our selection of recipes incorporates the many cooking
styles and flavors of regional India, including Tandoori
style, vindaloo, roti, chutney, curries, and much more.

0 openings available

$150.00

Eliana Hussain

At The CSCA

Event/Date Description Openings/Price/Location
6050

Fri, Dec. 15, 2017 @ 9:30 AM
REGIONS OF ASIA - WEEK 6 KOREA
 

 

REGIONS OF ASIA

9:30am -2:00pm

Join us as we travel across Asia in the classroom and explore traditional and modern Asian cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  From the mountainous, spice-filled lands of western China to the extreme flavor profiles of tropical Thailand. Allow our chef to unravel some of the mystery behind some of the most prominent recipes and cooking techniques while discovering simmilarities and differences throughout the lands.

 

In this newly introduced six-session course, students will survey a different region each week and learn the essential techniques and subtle flavor secrets that make these specific regions so appealing. We’ll explore ingredients critical to the Asian pantry including the vast types of noodles, condiments and fermentables (and moreso where to find them).

 

0 openings available

$495.00

Steve Nill

At The CSCA

Event/Date Description Openings/Price/Location
6200

Fri, Dec. 15, 2017 @ 6:30 PM
TWAS THE NIGHT BEFORE CHRISTMAS COOKING COUPLES
 

TWAS THE NIGHT BEFORE COOKING COUPLES

6:30pm-9:30pm(Estimated end time)

1 seat = 1 couple

And the only ones stirring are you and your spouse! With the hustle-and-bustle of back-to-back social events and last-minute frenzied gift wrapping, it is easy to let the holiday slip by without catering to the love of your life. This menu is designed for just the two of you, a night for relaxation to sit by the fire and to enjoy.

The menu is filled with special occasion ingredients, but is not too complicated: Buttery Seared Scallops with a
Beurre Blanc Sauce and Caviar and White Truffle Oil and Pan-Seared Roasted Veal Chops on a bed of Creamy Fennel Purée with a luscious Port Wine Fig Sauce. Dinner is accompanied by prepared-ahead Herb Pommes Anna, complete with a silky White Chocolate Crème Brulée and champagne, of course!

0 openings available

$150.00

Marie Perfetti

At The CSCA

Event/Date Description Openings/Price/Location
6254

Fri, Dec. 15, 2017 @ 6:30 PM
COOKING COUPLES WINE AND DINE -SPARKLING WINES AND BUBBLY
 

1 seat = 1 couple $175.00

 

 6:30pm -10:00pm (Estimated End Time)

 

 

Cooking Couples Sparkling Wines and Bubbly

 

In this class the bubbly will not only tickle your nose it will tickle your pallet! At you next dinner party change from your traditional red or white wine to sparkling wine pairings with your meal. Our chef instructor has designed a menu to impress your guests for your next dinner party. Each course will be paired with a sparkling wine that is affordable and full of flavor.

 

 Some Recipes will include:

Fig and Goat Cheese Grilled Fig Pizza

Mesclun Salad with Pears Poached in Sparkling wine, Fried Shallots and Creamy Blue Cheese

Pan Seared Duck Breast with a Rose Reduction

 

Oven Roasted Asparagus Wrapped in Prosciutto

Roasted Spiced Butternut Squash

Red Velvet Cake with White Chocolate Cream Cheese Frosting

0 openings available

$175.00

Jen Murray

At The CSCA

Event/Date Description Openings/Price/Location
6035

Mon, Dec. 18, 2017 @ 6:00 PM
BUCHE DE NOEL WITH MASTER PASTRY CHEF DELPHIN GOMES
 

BUCHE DE NOEL CLASS


6:00pm-10:00pm

 

What are you bringing to your holiday gathering this year?   How about a holiday classic? The Buche de Noel - also know as the Yule Log.  In this class you will learn the components to build and decorate this delicious centerpiece to bring to your holiday table.

0 openings available

$90.00

Master Pastry Chef Delphin Gomes

At The CSCA

Event/Date Description Openings/Price/Location
6261

Mon, Jan. 22, 2018 @ 10:00 AM
TECHNIQUES OF COOKING II WEEK 1 VEGETABLE COOKERY
 

Techniques of Cooking II
In response to feedback from our students, we are offering
this six-session course that builds upon the skills and
techniques from our introductory Techniques of Cooking
series. In these six sessions, we’ll cover vegetable, chicken,
meat, and fish cookery; pasta; and advanced sauces.

Students must take Techniques of Cooking I
before enrolling in Techniques of Cooking II.


CLASS WILL NOT BE HELD ON MONDAY, FEBRUARY 19th, 2018.


Week One—Vegetable Cookery: This class explores
different methods to cook a variety of vegetables. Our
chef also discusses the techniques best suited for cooking
spring/summer and fall/winter vegetables. Recipes
include soups, salads, sides, and vegetarian entrées.

Week Two—Chicken: Buying a whole chicken is
more economical than buying parts. This class teaches
de-boning methods and dividing a whole chicken into
parts. Some discussion of stock making is included.
Recipes include cooking the breasts, wings, and legs via

moist heat and dry heat cooking.

Week Three—Meat Cookery: Students will be taught
the proper method of cooking lamb, steaks, and pork.
This course will help you plan any dinner party with ease.

Week Four—Fish Cookery: Students will be introduced
to the proper method of preparing fin fish, shellfish, and
crustaceans. Students will learn how to shuck an oyster, filet
a fish, and prepare scallops, mussels, and much more.

Week Five—Pasta: This class covers the fundamentals
of pasta making, including rolling, cutting, filling, and
pairing pasta with sauces. Students will make a variety of
rolled and filled pastas.

Week Six—Advanced Sauces: This class reviews the
five classic sauces and introduces small sauces, pan
sauces, reduction sauces, butter sauces, and pestos.

 

10 openings available

$495.00

Colleen Koperek

At The CSCA

 
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