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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
5833

Tue, Jan. 24, 2017 @ 6:00 PM
TAPAS!
 

 

$75.00 per person

6:00pm -10:00pm (esitmate end time)

 

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.

1 opening available

$75.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5780

Wed, Jan. 25, 2017 @ 6:00 PM
KNIFE SKILLS
 

 

Pull out your knives, roll up your sleeves, and hone those fundamental skills! We will teach you the correct way to handle and sharpen these basic and necessary kitchen utensils, as well as the proper method of slicing, dicing, cubing, and mincing.

6:00pm -9:00pm

4 openings available

$75.00

Klara Grunden

At The CSCA

 
Event/Date Description Openings/Price/Location
5840

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

 

REGIONS OF ASIA

6:00pm -10:00pm

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).

 

5 openings available

$495.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5684

Fri, Jan. 27, 2017 @ 8:00 AM
PRIVATE COOKING CLASS FOR NATHALIE
 

TBA

0 openings available

$495.00

TBA

At The CSCA

Event/Date Description Openings/Price/Location
5818

Fri, Jan. 27, 2017 @ 9:30 AM
TECHNIQUES OF COOKING WEEK 1
 

Knife Skills

2 openings available

$495.00

Eliana Hussain

At The CSCA

 
Event/Date Description Openings/Price/Location
5847

Fri, Jan. 27, 2017 @ 6:30 PM
COOKING COUPLES TAPAS
 

 

$150.00 per Couple

6:30pm-9:30pm

 1 seat equals one couple

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.

3 openings available

$150.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5766

Sat, Jan. 28, 2017 @ 9:30 AM
DISCOVERING DUMPLINGS
 


9:30am-1:00pm


Discovering Dumplings
Join us in learning the secrets of the Shanghainese Soup
Dumpling, Umami-packed Wonton Soup, and ubiquitous
Jiaozi. Traditional dim sum like Siu Mai and Har Gau will
no longer seem like a mystery. You’ll never want to buy
frozen dumplings or order from the local Chinese take-out
restaurant once our chef shows you how to wrap and fold
them like any Chinese home cook

0 openings available

$80.00

Jerrod Perry

At The CSCA

Event/Date Description Openings/Price/Location
5844

Sat, Jan. 28, 2017 @ 9:30 AM
PASTISSIMA! (PASTA CLASS)
 

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

 $75.00

Any full-blooded, Italia-American knows that prince spaghetti day is Sunday, not Wednesday.  And on Sunday, the pastabilities are endless.  In this class you will learn the intricate methods of stuffed, rolled and flavored pastas.  Indulge in Conchiglie Ripieni (Stuffed Shells with Leeks and Veal in a delicate Tomato-cream Sauce), Tagliatelle Tre colore (Tri-colored ribbon Pasta with Walnuts, Roasted Red Peppers, Basil and Stock), Tortelli di Zucca, Ravioli stuffed with Squash, and Amaretti, the definitive perfect ending to your full-blooded, Italian meal.

** Students will learn to make pasta dough.

1 opening available

$75.00

Simone Montali

At The CSCA

 
Event/Date Description Openings/Price/Location
5839

Sat, Jan. 28, 2017 @ 12:00 PM
PRIVATE COOKING CLASS
 

TBA

0 openings available

$0.00

Jerrod Perry

At The CSCA

Event/Date Description Openings/Price/Location
5808

Sat, Jan. 28, 2017 @ 6:00 PM
COOKING COUPLES PERU
 

 

$150.00 per couple

1 seat = 1 couple

6:00pm-9:30pm

Peruvian cuisine is what happens when you mix the indigenous cuisine of the Incas with influence from the Spanish explorers, Japanese sailors, and Chinese laborers. The Incas contributed their native products like corn, potatoes, and a wild bounty of seafood, the Spanish brought chickens, beef, and pork, the Japanese brought their techniques for seafood, and the Chinese brought their love of rice and the technique of stir frying.

 

Peruvian Class Menu


 

Quinoa Solterito (Quinoa Salad)

Peruvian Ceviche

Pollo a la Brasa (Peruvian Roast Chicken with Green Sauce)

Lomo Saltado (Beef Stir Fry)

Arroz Blanco Graneado (White Rice)

Suspiro de Limena (Port Infused Meringue Pudding)

 

 

 

0 openings available

$150.00

Eliana Hussain

At The CSCA

Event/Date Description Openings/Price/Location
5837

Mon, Jan. 30, 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.

 

6 openings available

$450.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5732

Mon, Jan. 30, 2017 @ 6:00 PM
INTERNATIONAL DESSERTS
 

INTERATIONAL DESSERTS

6:00pm -10:00pm

$80.00

 

Our Pastry Chef has combined some of the world's well know desserts and brought them to our kitchen at The Cambridge School of Culinary Arts. In this hands-on cooking class students will learn to make some of the following desserts listed below.

 

Pavlova

Churros

Bonofee Pie

Tres Leche Cake

Flan de leche

Canolli

Basboosa – Egyptian Semolina cake

Crepes

Paris Brest

8 openings available

$80.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
5770

Mon, Jan. 30, 2017 @ 6:00 PM
Grilling and Roasting Class
 

6:00pm-9:30pm

$80.00 per person

 
Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

2 openings available

$75.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5785

Mon, Jan. 30, 2017 @ 6:00 PM
KNIFE SKILLS
 

 

Pull out your knives, roll up your sleeves, and hone those fundamental skills! We will teach you the correct way to handle and sharpen these basic and necessary kitchen utensils, as well as the proper method of slicing, dicing, cubing, and mincing.

6:00pm -9:00pm

9 openings available

$75.00

Klara Grunden

At The CSCA

 
Event/Date Description Openings/Price/Location
5836

Wed, Feb. 1, 2017 @ 9:30 AM
TECHNIQUES OF COOKING WEEK 1
 

Knife Skills

9 openings available

$450.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5840

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

 

REGIONS OF ASIA

6:00pm -10:00pm

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).

 

5 openings available

$495.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5823

Thu, Feb. 2, 2017 @ 6:00 PM
PASTISSIMA! (PASTA CLASS)
 

6:00pm-10:00pm(estimated end time)

 $75.00

Any full-blooded, Italia-American knows that prince spaghetti day is Sunday, not Wednesday.  And on Sunday, the pastabilities are endless.  In this class you will learn the intricate methods of stuffed, rolled and flavored pastas.  Indulge in Conchiglie Ripieni (Stuffed Shells with Leeks and Veal in a delicate Tomato-cream Sauce), Tagliatelle Tre colore (Tri-colored ribbon Pasta with Walnuts, Roasted Red Peppers, Basil and Stock), Tortelli di Zucca, Ravioli stuffed with Squash, and Amaretti, the definitive perfect ending to your full-blooded, Italian meal.

** Students will learn to make pasta dough.

0 openings available

$75.00

Simone Montali

At The CSCA

Event/Date Description Openings/Price/Location
5684

Fri, Feb. 3, 2017 @ 9:30 AM
PRIVATE COOKING CLASS FOR NATHALIE
 

TBA

0 openings available

$495.00

TBA

At The CSCA

Event/Date Description Openings/Price/Location
5818

Fri, Feb. 3, 2017 @ 9:30 AM
TECHNIQUES OF COOKING WEEK 2 - EGGS
 

Eggs

2 openings available

$495.00

Eliana Hussain

At The CSCA

 
Event/Date Description Openings/Price/Location
5733

Fri, Feb. 3, 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
5826

Fri, Feb. 3, 2017 @ 6:30 PM
COOKING COUPLES WINE AND DINE
 

 

$170.00 per couple 

6:30pm-9:30pm

1 seat equals one couple

No need to be baffled about pairing wines with food. This Couples Cooking class teaches the basics of wine, including how it’s made, grape types, storing, tasting, and how to read the label, and provides the basics of pairing reds and whites with dinner entrées. Basic cooking techniques are also covered. All couples will taste wine and cook. Recipes will pair with white and red wines, dessert wines, and aperitifs.

MENU:

 

PAN SEARED SCALLOPS WITH TARRAGON VINAIGRETTE; CRAB RISOTTo: ROASTED ASPARAGUS WITH BALSAMIC VINEGAR; Spicy Herb and Pepper Beef with Horseradish Cream; PISTACHIO CRUSTED RACK OF LAMB and a CHOCOLATE MOUSSE


0 openings available

$170.00

Jen Murray

At The CSCA

Event/Date Description Openings/Price/Location
5848

Fri, Feb. 3, 2017 @ 6:30 PM
NEW! COOKING COUPLES - SEASONAL FLAVORS - WINTER
 

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

 

 

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

 

Some Recipes Include:

Citrus Compote with Local Artisan Cheeses with Crositini

Seared Scallops served on a Roasted Parsnip Fennel Puree

Kale Salad with Roasted Permisons and Pancetta with Lemon Poppyseed Vinagarette

Red Wine and Fig Braised Short Ribs served on Carrot Polenta and Crispy Shallots

 

 

 Pan Seared Chicken Breast with a Marsala Wild Mushroom Cream Sauce

Tartiflette Yukon Gold Potatoes with Bacon Lardoons, White Wine and Tomme Crayeuse (a Reblochon style cheese)

Oven Roasted Brussel Sprouts

Cookies and Milk (Pana Cotta served with Chocolate Chip Cookies)



 

 




 

5 openings available

$150.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5544

Sat, Feb. 4, 2017 @ 9:30 AM
CRAVING CHOCOLATE?
 

9:30am-1:00pm

"Satisfy your chocolate craving and learn an array of amazing chocolate recipes.  Recipes include Grand Marnier Truffles, Black Forest Cupcakes and Chocolate Souffles with Raspberry Sauce.  You can never have too much chocolate!"  

0 openings available

$75.00

Elise Bayard-Franklin

At The CSCA

Event/Date Description Openings/Price/Location
5809

Sat, Feb. 4, 2017 @ 6:00 PM
NEW! COOKING COUPLES COOK MEXICAN CUISINE
 

Cooking Couples Cook Mexican Cuisine

$150.00 per couple

1 seat equals one couple  

Beyond tacos and Tex Mex, the Cuisine, of Mexico is sophisticated, complex, and rich in history.  In this class well cook some familiar dishes as well as explore some modern takes on classic flavors.

 

Some Recipes Include:

 

Sopes (little corn tortilla appetizers)
Chiles Rellenos
Watercress Salad
Tortilla Soup
Sonoran Steaks with New Potatoes
Tequila Marinated Shrimp with Black Bean Pancake
Fish Tacos with Jicama Salad
Carnitas with Rice and Refried Beans
Sopapillas

0 openings available

$150.00

Eliana Hussain

At The CSCA

Event/Date Description Openings/Price/Location
5849

Sat, Feb. 4, 2017 @ 6:00 PM
COOKING COUPLES COOK SUSHI
 

 Cooking Couples Sushi

 1 seat = 1 couple
6:00pm-9:30pm

$150.00 per Couple

Sushi can be as intimate and playful as the cook desires. In this couples class, we will teach the art of creating edible bundles of fresh ingredients, a feast for the eyes and the stomach! This playful food is also fast and healthy. Why not have fun in the kitchen? Our talented chef instructor will discuss the art of sushi making, including the tools, sashimi-grade fishes, ingredient selection, rolling techniques, and seasonings. Recipes include classic sushi rolls, inside-out rolls, sushi omelets, and more.

5 openings available

$150.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5735

Mon, Feb. 6, 2017 @ 6:00 PM
CRAVING CHOCOLATE?
 

6:00pm-10:00pm

"Satisfy your chocolate craving and learn an array of amazing chocolate recipes.  Recipes include Grand Marnier Truffles, Black Forest Cupcakes and Chocolate Souffles with Raspberry Sauce.  You can never have too much chocolate!"  

6 openings available

$75.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
5838

Tue, Feb. 7, 2017 @ 9:30 AM
REGIONS OF ITALY - PIEDMONT
 

PIEDMONT


 

Piedmont, meaning “at the foot of the mountain,” is crowned by the Alps and is one of Italy’s best-kept secrets. The food is hearty and soothing. Some recipes include Spinach Flan with Fontina Cheese Sauce, Vinegar Marinated Chicken, Baked Chocolate
Custard, and more.

12 openings available

$495.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5781

Tue, Feb. 7, 2017 @ 6:00 PM
KNIFE SKILLS
 

 

Pull out your knives, roll up your sleeves, and hone those fundamental skills! We will teach you the correct way to handle and sharpen these basic and necessary kitchen utensils, as well as the proper method of slicing, dicing, cubing, and mincing.

6:00pm -9:00pm

5 openings available

$75.00

Klara Grunden

At The CSCA

 
Event/Date Description Openings/Price/Location
5852

Tue, Feb. 7, 2017 @ 6:00 PM
FRENCH MACAROONS WITH MASTER PASTRY CHEF DELPHIN GOMES
 

 

French Macaroons & Cookies

6:00pm–10:00pm


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!

11 openings available

$95.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
5836

Wed, Feb. 8, 2017 @ 9:30 AM
TECHNIQUES OF COOKING WEEK 2 - EGGS
 

Eggs

9 openings available

$450.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5840

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

 

 

REGIONS OF ASIA

6:00pm -10:00pm

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).

5 openings available

$495.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5684

Fri, Feb. 10, 2017 @ 9:30 AM
PRIVATE COOKING CLASS FOR NATHALIE
 

TBA

0 openings available

$495.00

TBA

At The CSCA

Event/Date Description Openings/Price/Location
5737

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

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

6:30pm -9:30pm (Estimated End Time)
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

Marie Perfetti

At The CSCA

Event/Date Description Openings/Price/Location
5827

Fri, Feb. 10, 2017 @ 6:30 PM
COOKING COUPLES WINE AND DINE- WINES OF SPAIN AND TAPAS
 

NEW!

$170.00 per couple
1 seat equals one couple

In the is new course we will pair the wines of Spain with Tapas

 

Some dishes include:

 

 

 

PIQUILLO PEPPERS STUFFED WITH GOAT CHEESE

 

LAMB ALBONDIGAS WITH MINT PESTO

BACALAO (SALT COD) FRITTERS WITH ROMESCO AND AIOLI

Tortilla Española

 

Crema Catalana

 

0 openings available

$170.00

Jen Murray

At The CSCA

Event/Date Description Openings/Price/Location
5850

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

6:30pm-9:30pm

$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

5 openings available

$170.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5549

Sat, Feb. 11, 2017 @ 9:30 AM
WINTER WEEKEND BREAKFAST
 

$80.00

9:30am-1:00pm

Winter Weekend Breakfast


Can't wait to be in your flannel pajamas, lounging next to the crackling
fireplace? Are you waiting for the snow to fall? 

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

Overnight Sausage Strata, Smoked Salmon and Leek
Frittata, Lemon Pancakes with Fresh Berries, Parmesan
Potato Cakes, Orange Praline Quick Bread, and Cherry
Coffee Cake. All of this food makes rolling out of bed
worthwhile.

0 openings available

$80.00

Elise Bayard-Franklin

At The CSCA

Event/Date Description Openings/Price/Location
5824

Sat, Feb. 11, 2017 @ 9:30 AM
PASTISSIMA! (PASTA CLASS)
 

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

 $75.00

Any full-blooded, Italia-American knows that prince spaghetti day is Sunday, not Wednesday.  And on Sunday, the pastabilities are endless.  In this class you will learn the intricate methods of stuffed, rolled and flavored pastas.  Indulge in Conchiglie Ripieni (Stuffed Shells with Leeks and Veal in a delicate Tomato-cream Sauce), Tagliatelle Tre colore (Tri-colored ribbon Pasta with Walnuts, Roasted Red Peppers, Basil and Stock), Tortelli di Zucca, Ravioli stuffed with Squash, and Amaretti, the definitive perfect ending to your full-blooded, Italian meal.

** Students will learn to make pasta dough.

0 openings available

$75.00

Simone Montali

At The CSCA

Event/Date Description Openings/Price/Location
5810

Sat, Feb. 11, 2017 @ 6:00 PM
COOKING COUPLES ROMANTIC VALENTINES DAY DINNER
 

 

$165.00 per couple

1 seat = 1 couple

 

 

Oyster Rockfeller

Goat Cheese Arugula Salad with Figs and Spiced Pepitas

Heart Shaped Polenta Crostini with Wild Mushroom Ragout

Ravioli Stuffed with Cheese and Herbs


Individual Beef Wellington
Asparagus Almondine
Roasted Fingerling Potatoes

Chocolate Cake with Raspberry Mousse

Menu will be paired with various wines.

0 openings available

$165.00

Simone Montali

At The CSCA

Event/Date Description Openings/Price/Location
5811

Sat, Feb. 11, 2017 @ 6:00 PM
COOKING COUPLES ROMANTIC VALENTINES DAY DINNER
 

 

$165.00 per couple

1 seat = 1 couple

 

 

Oyster Rockfeller

Goat Cheese Arugula Salad with Figs and Spiced Pepitas

Heart Shaped Polenta Crostini with Wild Mushroom Ragout

Ravioli Stuffed with Cheese and Herbs


Individual Beef Wellington
Asparagus Almondine
Roasted Fingerling Potatoes

Chocolate Cake with Raspberry Mousse

Menu will be paired with various wines.

0 openings available

$165.00

Jerrod Perry

At The CSCA

Event/Date Description Openings/Price/Location
5736

Mon, Feb. 13, 2017 @ 6:00 PM
THOUGHTFUL SWEETS FROM CUPID (VALENTINES SWEETS AND DESSERTS)
 

 

6:00pm-10:00pm

Chocolate Lava Cakes

Red Velvet Cup Cakes

Champagne Truffles

Heart Shaped Macarons filled  with Passion Fruit and Buttercream

Strawberry Meringues


2 openings available

$75.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
5840

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

 

REGIONS OF ASIA

6:00pm -10:00pm

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).

5 openings available

$495.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5548

Thu, Feb. 16, 2017 @ 9:30 AM
ALL YOU KNEAD
 

All You Knead

9:30pm-1:00pm

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!

What else could you “knead?” You’ll find out!

8 openings available

$70.00

Elise Bayard-Franklin

At The CSCA

 
Event/Date Description Openings/Price/Location
5684

Fri, Feb. 17, 2017 @ 9:30 AM
PRIVATE COOKING CLASS FOR NATHALIE
 

TBA

0 openings available

$495.00

TBA

At The CSCA

Event/Date Description Openings/Price/Location
5841

Fri, Feb. 17, 2017 @ 6:30 PM
COOKING COUPLES ITALIAN
 

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

6:30pm -9:30pm (Estimated End Time)
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

Sharon Donovan

At The CSCA

Event/Date Description Openings/Price/Location
5887

Fri, Feb. 17, 2017 @ 6:30 PM
COOKING COUPLES COOK THAILAND
 

$150.00 per couple
one seat equals one couple

6:30pm-9:30pm


The magical cuisine of Thailand is on stage as we explore the cuisine of an extraordinary country, from its famed curry houses to its peasant-style foods. Savor Thai Shrimp Soup, Sugar Cane Pork Satay with Tangy Lime and Red Curry Sauces, and Thai Cellophane Noodle Salad.

3 openings available

$150.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5775

Sat, Feb. 18, 2017 @ 9:30 AM
KNIFE SKILLS
 

 

Pull out your knives, roll up your sleeves, and hone those fundamental skills! We will teach you the correct way to handle and sharpen these basic and necessary kitchen utensils, as well as the proper method of slicing, dicing, cubing, and mincing.

9:30am-1:00pm

8 openings available

$75.00

TBA

At The CSCA

 
Event/Date Description Openings/Price/Location
5821

Sat, Feb. 18, 2017 @ 6:00 PM
COOKING COUPLES COOK FRENCH
 

Cooking Couples Cook French

$150.00 per couple

6:00pm 9:30pm

Nothing says romance like France, from the beautiful mountains of the Jura to the luscious coast of Provence to the heart of Paris; our chefs have created recipes to fulfill all of your French food fantasies!

Some recipes include Pissaladiere; Blue Cheese and Walnut Soufflé with Mesclun Greens and Red Pepper Vinaigrette; Roast Pork with Prunes; Asparagus with Maltaise Sauce; Potatoes from the Dauphine; and Chocolate and Prune Marquis with Armagnac Crème Anglaise.

0 openings available

$150.00

Sharon Donovan

At The CSCA

Event/Date Description Openings/Price/Location
5854

Mon, Feb. 20, 2017 @ 6:00 PM
CLASSIC FRENCH CAKES, MOUSSES, CREAMS and DECORATING with MASTER PASTRY CHEF DELPHIN GOMES
 

Classic French Cakes


6:00pm–10:00pm

In addition to a variety of cake bases, this class covers new techniques,
presents how to assemble the finished product, introduces a medley of sponge cakes, and demonstrates ladyfinger decorations.

Mousses, Creams, and Decorating


6:00pm–10:00pm
This class covers buttercream, various mousselines, mousses,
meringues, and other fillings and decorations.You will also learn all about cake glazing in this class.

12 openings available

$190.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
5773

Tue, Feb. 21, 2017 @ 9:30 AM
TEEN - MORNING BAKE SHOP - AGES -12-16
 

 

 

The Morning Bake Shop

 

 


Are you looking to make quality morning breakfast treats for friends and family?  Do you want to learn to make a really moist fruit filled muffins and the flakiest croissants?  Well then this is the course for those who love breakfast pastries on Sunday mornings.  Join our Pastry Chefs they guide through this 3 day hands on cooking class.   You will learn to make Bake Shop quality products to impress your friends or maybe even start your own small business of your own. Can you smell the sweet success? You will at The CSCA.

 

Lesson One - Quick Breads

Some Recipes Include: Blueberry Muffins, Strawberry Fruit Filled Muffins, Cinnamon Streusel Muffins, Lemon and Lavender Scones, Orange Cranberry Scones, Pumpkin Bread, and Banana Bread with Orange Cream Cheese Icing.

Lesson Two- Yeast Breads

Some Recipes Include: Caramel Pecan Rolls, Hot Cross Buns, Double Chocolate Batter Bread with Dried Cherries, and Monkey Bread.

Lesson Three – Viennese Pastry

Some Recipes Include:  Almond Croissants, Chocolate Croissants, Ham and Cheese Croissants, Puff Pastry Cinnamon Twists, Morning Buns, Raspberry Turnovers and Apple Turnovers.

 

0 openings available

$275.00

Simone Montali

At The CSCA

Event/Date Description Openings/Price/Location
5855

Tue, Feb. 21, 2017 @ 6:00 PM
CLASSIC DOUGHS AND FILLINGS WITH MASTER PASTRY CHEF DELPHIN GOMES
 

$180.00 for both classes

6:00pm–10:00pm

 Classic Doughs
The secret of a great tart or pie is the crust. Pâte foncer,
pâte sucre, and cobbler are the focus. Students
will learn hands on how to make these doughs by
hand and in a machine. Techniques include rolling,
resting, and forming. Each student will create his or
her own doughs from scratch and form it into a
baked confection.

 

Fillings and Creams
This class is a good complement to the Classic
Doughs class. Students will create—from scratch—
custard, almond cream, pecan, and brown butter
fillings for the classic doughs. This class will explore
the endless possibilities of great tarts

12 openings available

$180.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
5840

Wed, Feb. 22, 2017 @ 6:00 PM
REGIONS OF ASIA - WEEK 5 THAILAND
 

 

REGIONS OF ASIA

6:00pm -10:00pm

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).

 

 

5 openings available

$495.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5782

Thu, Feb. 23, 2017 @ 6:00 PM
KNIFE SKILLS
 

 

Pull out your knives, roll up your sleeves, and hone those fundamental skills! We will teach you the correct way to handle and sharpen these basic and necessary kitchen utensils, as well as the proper method of slicing, dicing, cubing, and mincing.

6:00pm -9:00pm

10 openings available

$75.00

Klara Grunden

At The CSCA

 
Event/Date Description Openings/Price/Location
5856

Thu, Feb. 23, 2017 @ 6:00 PM
FRENCH MACAROONS WITH MASTER PASTRY CHEF DELPHIN GOMES
 

 

French Macaroons & Cookies

6:00pm–10:00pm


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!

12 openings available

$95.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
5738

Thu, Feb. 23, 2017 @ 6:00 PM
TECHNIQUES OF BAKING II -PUFF PASTRY - WEEK I
 

Puff Pastry

11 openings available

$400.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
5739

Fri, Feb. 24, 2017 @ 6:30 PM
NEW! COOKING COUPLES - FAVORITES FROM THE CITY OF LIGHTS
 

$150.00 per Couple

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


This class demystifies Classical French cooking. We will introduce the cooking techniques of the French master chefs in dishes that are simple and quick to prepare with ingredients that you can find at your local grocer. We will even cut half the fat!

Sample recipes include Mussels in Velouté Sauce, French Onion Soup, Quick Beef Wellington, Chicken Fricassee with Cognac, and Cream Puff Croquembouche. Bon Appétit!

0 openings available

$150.00

Marie Perfetti

At The CSCA

Event/Date Description Openings/Price/Location
5814

Fri, Feb. 24, 2017 @ 6:30 PM
COOKING COUPLES MARDI GRAS
 

COOKING COUPLES COOK MARDI GRAS

1 seat equals 1 couple

6:30pm- 9:30pm

 

 

Shake off the winter blues with a Cajun/Creole feast, y’all! Explore the rich culinary heritage of New Orleans with these festive traditional dishes and let the good times roll.

 

¨      There are two recommended alcoholic beverages that can be included with the recipes:

o       Hurricane

o       Ramos Gin Fizz

 

Recipes

 

Appetizer:

New Orleans BBQ Shrimp

Appetizer:

Cajun Crab Dip

Sandwich:

Mufeletta

Soup:

Crab and Corn Bisque

Soup:

Gumbo

Main Course:

Etouffee

Main Course:

Creole Fettuccine

Main Course:

Creole Daube

Main Course:

Jambalaya

Dessert:

King Cake

Dessert:

Chocolate Doberge Cake

 

 

0 openings available

$140.00

Eliana Hussain

At The CSCA

Event/Date Description Openings/Price/Location
5828

Fri, Feb. 24, 2017 @ 6:30 PM
NEW! COOKING COUPLES WINE AND DINE - BEYOND THE BORDER
 

BEYOND THE BORDER

6:30pm-9:30pm

 



Has the South of the Border class left you wanting more? In this class we’ll work with some of your favorite Mexican ingredients and introduce you to some new ones! Recipes include: Avocado Salad with a Cilantro Lime Vinaigrette; Mexican Corn Soup; Blue Corn Crêpes stuffed with Chipotle Shrimp, Jack Cheese, and topped with a Spicy Avocado Sauce; Chiles Rellenos served with a Roasted Tomato and Pepitas Sauce and a Sweet Potato Mash;Grilled Pork Tenderloin served over a baked Tamale Cake with an Ancho Pepper and Coffee Sauce; and a Black Mole over Grilled Chicken and rice. All will be enjoyed with a Pomegranate Sangria
!

0 openings available

$170.00

Jen Murray

At The CSCA

Event/Date Description Openings/Price/Location
5767

Sat, Feb. 25, 2017 @ 9:30 AM
DISCOVERING DUMPLINGS
 


9:30am-1:00pm


Discovering Dumplings
Join us in learning the secrets of the Shanghainese Soup
Dumpling, Umami-packed Wonton Soup, and ubiquitous
Jiaozi. Traditional dim sum like Siu Mai and Har Gau will
no longer seem like a mystery. You’ll never want to buy
frozen dumplings or order from the local Chinese take-out
restaurant once our chef shows you how to wrap and fold
them like any Chinese home cook

1 opening available

$80.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5867

Sat, Feb. 25, 2017 @ 9:30 AM
TEENS -PIES AND TARTS 101
 

9:30am -1:30pm


AGES 12-16

 

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 next gathering!

10 openings available

$75.00

Sharon Donovan

At The CSCA

 
Event/Date Description Openings/Price/Location
5787

Sat, Feb. 25, 2017 @ 6:00 PM
COOKING COUPLES TAPAS
 

 

$150.00 per Couple

6:00pm-9:30pm

 1 seat equals one couple

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

Jerrod Perry

At The CSCA

Event/Date Description Openings/Price/Location
5806

Sat, Feb. 25, 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

Eliana Hussain

At The CSCA

Event/Date Description Openings/Price/Location
5776

Sun, Feb. 26, 2017 @ 9:30 AM
KNIFE SKILLS
 

 

Pull out your knives, roll up your sleeves, and hone those fundamental skills! We will teach you the correct way to handle and sharpen these basic and necessary kitchen utensils, as well as the proper method of slicing, dicing, cubing, and mincing.

9:30am-1:00pm

9 openings available

$75.00

TBA

At The CSCA

 
Event/Date Description Openings/Price/Location
5845

Sun, Feb. 26, 2017 @ 4:00 PM
TECHNIQUES OF COOKING I-VI - KNIFE SKILLS - WEEK I
 

Knife Skills

 

 

3 openings available

$450.00

TBA

At The CSCA

 
Event/Date Description Openings/Price/Location
5727

Mon, Feb. 27, 2017 @ 6:00 PM
HOLE IN ONE! DONUTS
 

 

Monday, February 27th, 2017

6:00pm -10:00pm

 

We’ll explore the adventures of donut making:  Cake and Yeast donuts are on the menu as well as some from around the world.  Recipes include:  Apple Cider, Blueberry, Gingerbread donuts as well as will be Berliner’s, Boston Crème and Zepolle.

5 openings available

$75.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
5854

Mon, Feb. 27, 2017 @ 6:00 PM
CLASSIC FRENCH CAKES, MOUSSES, CREAMS and DECORATING with MASTER PASTRY CHEF DELPHIN GOMES
 

Classic French Cakes


6:00pm–10:00pm

In addition to a variety of cake bases, this class covers new techniques,
presents how to assemble the finished product, introduces a medley of sponge cakes, and demonstrates ladyfinger decorations.

Mousses, Creams, and Decorating


6:00pm–10:00pm
This class covers buttercream, various mousselines, mousses,
meringues, and other fillings and decorations.You will also learn all about cake glazing in this class.

12 openings available

$190.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
5840

Wed, Mar. 1, 2017 @ 6:00 PM
REGIONS OF ASIA - WEEK 6 KOREA
 

 

REGIONS OF ASIA

6:00pm -10:00pm

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).

 

5 openings available

$495.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5846

Thu, Mar. 2, 2017 @ 9:30 AM
TECHNIQUES OF BAKING SERIES PATE A CHOUX- WEEK I
 

Pate a Choux

9:30am -1:00pm

10 openings available

$325.00

Dot Jacobson

At The CSCA

 
Event/Date Description Openings/Price/Location
5738

Thu, Mar. 2, 2017 @ 6:00 PM
TECHNIQUES OF BAKING II-MERINGUES - WEEK II
 

Meringues

11 openings available

$400.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
5761

Fri, Mar. 3, 2017 @ 9:30 AM
REGIONAL FRENCH COOKING - WEEK 1- NORMANDY
 

NORMANDY

0 openings available

$495.00

Jerrod Perry

At The CSCA

Event/Date Description Openings/Price/Location
5812

Fri, Mar. 3, 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

Eliana Hussain

At The CSCA

Event/Date Description Openings/Price/Location
5829

Fri, Mar. 3, 2017 @ 6:30 PM
COOKING COUPLES WINE AND DINE- WINES OF SPAIN AND TAPAS
 

NEW!

$170.00 per couple
1 seat equals one couple

In the is new course we will pair the wines of Spain with Tapas

 

Some dishes include:

 

 

 

PIQUILLO PEPPERS STUFFED WITH GOAT CHEESE

 

LAMB ALBONDIGAS WITH MINT PESTO

BACALAO (SALT COD) FRITTERS WITH ROMESCO AND AIOLI

Tortilla Española

 

Crema Catalana

 

0 openings available

$170.00

Jen Murray

At The CSCA

Event/Date Description Openings/Price/Location
5550

Sat, Mar. 4, 2017 @ 9:30 AM
NEW!-AMERICAN CLASSICS - CAKES
 

AMERICAN CLASSICS - CAKES

 

BOSTON CREME PIE

CARROT CAKE

DEVILS FOOD CAKE

RED VELVET CAKE

VANILLA BUTTER CAKE WITH CHOCOLATE FROSTING

SOUTHERN COCONUT CAKE

LADY BALTIMORE CAKE

GERMAN CHOCOLATE CAKE

POUND CAKE

0 openings available

$80.00

Elise Bayard-Franklin

At The CSCA

Event/Date Description Openings/Price/Location
5863

Sat, Mar. 4, 2017 @ 9:30 AM
TEEN PASTISSIMA! (PASTA CLASS) - (Ages 12-16)
 

9:30am-1:00pm(estimated end time)

 $80.00

Any full-blooded, Italia-American knows that prince spaghetti day is Sunday, not Wednesday.  And on Sunday, the pastabilities are endless.  In this class you will learn the intricate methods of stuffed, rolled and flavored pastas.  Indulge in Conchiglie Ripieni (Stuffed Shells with Leeks and Veal in a delicate Tomato-cream Sauce), Tagliatelle Tre colore (Tri-colored ribbon Pasta with Walnuts, Roasted Red Peppers, Basil and Stock), Tortelli di Zucca, Ravioli stuffed with Squash, and Amaretti, the definitive perfect ending to your full-blooded, Italian meal.

** Students will learn to make pasta dough.

12 openings available

$80.00

Sharon Donovan

At The CSCA

 
Event/Date Description Openings/Price/Location
5885

Sun, Mar. 5, 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!

12 openings available

$75.00

TBA

At The CSCA

 
Event/Date Description Openings/Price/Location
5853

Mon, Mar. 6, 2017 @ 6:00 PM
FRENCH MACAROONS WITH MASTER PASTRY CHEF DELPHIN GOMES
 

 

French Macaroons & Cookies

6:00pm–10:00pm


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!

12 openings available

$95.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
5740

Mon, Mar. 6, 2017 @ 6:00 PM
TECHNIQUES OF BAKING SERIES PATE A CHOUX- WEEK I
 

Pate a Choux

6:00pm-10:00pm

5 openings available

$325.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
5687

Wed, Mar. 8, 2017 @ 9:30 AM
REGIONS OF SPAIN - WEEK 1 - NORTHWEST
 

 


9:30am-2:00pm

 

 

Spanish cuisine, with its unique and fascinating centuries-old culinary tradition, rustic Mediterranean palate, and flair for innovation, is joining its proper place among the world’s great cuisines and now capturing the attention of American cooks.

 

Join us as we travel across Spain in the classroom and sneak into Spain’s home kitchens to explore traditional and modern Spanish cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  Olive oil and wine are prominent, with Spain producing more olive oil and planting more wine grapes than any other nation in the world. Fish and shellfish dishes are integral to the diet, along with grill-fired meats and abundant vegetables.  Spain’s cheeses and cured hams are unique, and many garner world attention.

 

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 Spanish food so appealing. We’ll explore ingredients critical to the Spanish pantry, most of which are now readily available to American cooks.  Everyone loves tapas, and we’ll prepare an array every week.  And we’ll experience dozens of the dishes that make Spanish cuisine famous, such as tortilla espagnole, gambas al ajillo, Romesco sauce, patatas bravas, Paella Valenciana, pinchos, and scrumptious desserts.  You and your friends and family will be happy you took this course.

 

 

Week 1 –Galicia and the Northwest
Week 2 –Madrid and the Central Plains
Week 3 -Andalucía
Week 4 -Valencia and the Mediterranean Coast
Week 5 -Catalonia
Week 6 - Basque Country

 

 

 

 

 

 

 

 

 

7 openings available

$495.00

Steve Nill

At The CSCA

 
Event/Date Description Openings/Price/Location
5686

Thu, Mar. 9, 2017 @ 9:30 AM
NEW! FLAVORS OF THE MEDITERRANEAN - 6 WEEK COURSE - WEEK 1
 

 

 

NEW! FLAVORS OF THE MEDITERRANEAN

 

9:30am-2:30pm

Come and join us to discover, as the people of the Mediterranean figured out long ago,  how fresh ingredients, prepared simply, and flavored with olive oil, garlic, herbs and spices, shared around a table with family and friends, is not only great tasting, but good for you too!

The “Mediterranean diet” – we hear so much about its benefits for our health and wellness.  But even better is that it is delicious, highly flavorful food, food that we want to eat because it tastes so good and usually doesn’t take a long time to cook.  Rooted in ancient traditions, the Mediterranean way of eating largely includes plant-based foods – vegetables and fruits, beans and nuts, healthy grains, fish, olive oil, small amounts of meat and dairy, and red wine. 

There’s no one Mediterranean cuisine.  Twenty one countries border the Mediterranean Sea, and diets vary across the region, reflecting differences in culture, ethnic background, religion, economy and agriculture.  In this six week series we’ll travel all along the Mediterranean coast, basing our journey in some of the major historical trading cities, and explore the cooking techniques, flavor profiles and ingredients appearing along the way.  We’ll begin in Thessaloniki, Greece and work our way around the Mediterranean, ending in Istanbul, Turkey. 

We’ll prepare some of the world’s best dishes, like spanikopita, stuffed grape leaves, bouillabaisse, couscous, bastilla,  hummus, fattoush, and Imam bayildi, the iconic Turkish eggplant dish. We’ll work with ingredients unfamiliar to many American cooks yet readily available in local markets here today - Aleppo peppers, za’atar, sumac, and harissa, just to name a few.  And, we’ll experience small-plate eating styles and prepare some of the world’s best street foods. 

 

Week 1 Thessaloniki and the Glories of Greece

Week 2 Venice

Week 3 Marseilles and the French and Spanish Riviera

Week 4 Algiers and the Maghreb (Algeria, Morocco, Tunisia)

Week 5 Damascus and the Levant (Israel, Jordan, Lebanon, Syria)

Week 6 Istanbul and the Sultan’s Kitchens

 

 

 

0 openings available

$595.00

Steve Nill

At The CSCA

Event/Date Description Openings/Price/Location
5688

Fri, Mar. 10, 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.

 

9 openings available

$495.00

Steve Nill

At The CSCA

 
Event/Date Description Openings/Price/Location
5761

Fri, Mar. 10, 2017 @ 9:30 AM
REGIONAL FRENCH COOKING - WEEK 2 - TOURAINE
 

REGIONAL FRENCH COOKING

0 openings available

$495.00

Jerrod Perry

At The CSCA

Event/Date Description Openings/Price/Location
5741

Fri, Mar. 10, 2017 @ 6:30 PM
COOKING COUPLES SOUTH OF THE BORDER
 

6:30pm-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. 

 

0 openings available

$150.00

Marie Perfetti

At The CSCA

Event/Date Description Openings/Price/Location
5813

Fri, Mar. 10, 2017 @ 6:30 PM
NEW! COOKING COUPLES COOK SOUTHERN INDIAN
 

 

$150.00 per Couple

6:30pm-9:30pm

 1 seat equals one couple

One of the oldest cuisines of the world, Indian-style cooking captures the maximum flavor and aroma from spices.

 

 

0 openings available

$150.00

Eliana Hussain

At The CSCA

Event/Date Description Openings/Price/Location
5830

Fri, Mar. 10, 2017 @ 6:30 PM
COOKING COUPLES WINE AND DINE
 

 

$170.00 per couple 

6:30pm-9:30pm

1 seat equals one couple

No need to be baffled about pairing wines with food. This Couples Cooking class teaches the basics of wine, including how it’s made, grape types, storing, tasting, and how to read the label, and provides the basics of pairing reds and whites with dinner entrées. Basic cooking techniques are also covered. All couples will taste wine and cook. Recipes will pair with white and red wines, dessert wines, and aperitifs.

MENU:

 

PAN SEARED SCALLOPS WITH TARRAGON VINAIGRETTE; CRAB RISOTTo: ROASTED ASPARAGUS WITH BALSAMIC VINEGAR; Spicy Herb and Pepper Beef with Horseradish Cream; PISTACHIO CRUSTED RACK OF LAMB and a CHOCOLATE MOUSSE


0 openings available

$170.00

Jen Murray

At The CSCA

Event/Date Description Openings/Price/Location
5687

Wed, Mar. 15, 2017 @ 9:30 AM
REGIONS OF SPAIN WEEK 2 - CENTRAL PLAINS
 

 


9:30am-2:00pm

 

 

Regions of Spain

The CSCA is pleased to add this new course to our ever expanding

Regional Cooking Series.  Spanish cuisine, steeped in tradition yet with a flair for innovation,

is increasingly capturing the imagination of American cooks.

Each region reflects its own geographic, climactic, and

historical circumstances and expresses it’s individual

character in exquisite specialties. These regions

produce some of the finest cheeses, cured hams, wines, and

olive oils found in the world. In this six-week course

students will experience a weekly culinary journey to

Spain and learn the essential cooking techniques and subtle flavor secrets that make Spanish food so appealing.

Week 1 -Northwest
Week 2 -Central Plains
Week 3 -Andalucía
Week 4 -Valencia and the Mediterranean Coast
Week 5 -Catalonia
Week 6 - Basque

 

 

7 openings available

$495.00

Steve Nill

At The CSCA

 
Event/Date Description Openings/Price/Location
5857

Thu, Mar. 16, 2017 @ 6:00 PM
MORNING PASTRY WITH CHEF DELPHIN GOMES
 

MORNING PASTRY WITH CHEF DELPHIN GOMES

 

Morning Pastry (Two-Part Class)
This two-part class features croissant, brioche, and puff
pastry. Master Pastry Chef Delphin Gomes will demonstrate
the endless possibilities that these doughs offer to
the morning confection. Students will also learn to make
an array of fillings. Chef Delphin will focus on the proper
freezing and proofing methods needed to effortlessly
mass produce these items.

11 openings available

$180.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
5551

Sat, Mar. 18, 2017 @ 9:30 AM
TECHNIQUES OF BAKING SERIES PATE A CHOUX- WEEK I
 

Pate a Choux

9:30am -1:00pm

2 openings available

$325.00

Elise Bayard-Franklin

At The CSCA

 
Event/Date Description Openings/Price/Location
5859

Mon, Mar. 20, 2017 @ 6:00 PM
CLASSIC FRENCH CAKES, MOUSSES, CREAMS and DECORATING with MASTER PASTRY CHEF DELPHIN GOMES
 

Classic French Cakes


6:00pm–10:00pm

In addition to a variety of cake bases, this class covers new techniques,
presents how to assemble the finished product, introduces a medley of sponge cakes, and demonstrates ladyfinger decorations.

Mousses, Creams, and Decorating


6:00pm–10:00pm
This class covers buttercream, various mousselines, mousses,
meringues, and other fillings and decorations.You will also learn all about cake glazing in this class.

12 openings available

$190.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
5858

Tue, Mar. 21, 2017 @ 6:00 PM
WATCH YOUR TEMPER (CHOCOLATE COURSE)
 

WATCH YOUR TEMPER (CHOCOLATE COURSE)

 

 Watch Your “Temper”
Chocolate Workshop


6:00pm–10:00pm
In this workshop, Master Pastry Chef Delphin Gomes
introduces the art of tempering chocolate. Throughout
the workshop, Chef Delphin will reinforce tempering
techniques and decoration styles through practice.
Students will shave chocolate, form chocolate roses, and
make chocolate leaves and curls. In addition, he will provide
a preface to the basic techniques of molding chocolate
using couverture.

12 openings available

$275.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
5687

Wed, Mar. 22, 2017 @ 9:30 AM
REGIONS OF SPAIN WEEK 3 - ANDALUCIA
 

 


9:30am-2:00pm

 

 

Spanish cuisine, with its unique and fascinating centuries-old culinary tradition, rustic Mediterranean palate, and flair for innovation, is joining its proper place among the world’s great cuisines and now capturing the attention of American cooks.

 

Join us as we travel across Spain in the classroom and sneak into Spain’s home kitchens to explore traditional and modern Spanish cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  Olive oil and wine are prominent, with Spain producing more olive oil and planting more wine grapes than any other nation in the world. Fish and shellfish dishes are integral to the diet, along with grill-fired meats and abundant vegetables.  Spain’s cheeses and cured hams are unique, and many garner world attention.

 

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 Spanish food so appealing. We’ll explore ingredients critical to the Spanish pantry, most of which are now readily available to American cooks.  Everyone loves tapas, and we’ll prepare an array every week.  And we’ll experience dozens of the dishes that make Spanish cuisine famous, such as tortilla espagnole, gambas al ajillo, Romesco sauce, patatas bravas, Paella Valenciana, pinchos, and scrumptious desserts.  You and your friends and family will be happy you took this course.

 

 

Week 1 –Galicia and the Northwest
Week 2 –Madrid and the Central Plains
Week 3 -Andalucía
Week 4 -Valencia and the Mediterranean Coast
Week 5 -Catalonia
Week 6 - Basque Country

 

 

 

 

 

 

 

 

7 openings available

$495.00

Steve Nill

At The CSCA

 
Event/Date Description Openings/Price/Location
5857

Thu, Mar. 23, 2017 @ 6:00 PM
MORNING PASTRY WITH CHEF DELPHIN GOMES
 

MORNING PASTRY WITH CHEF DELPHIN GOMES

 

 

Morning Pastry (Two-Part Class)
This two-part class features croissant, brioche, and puff
pastry. Master Pastry Chef Delphin Gomes will demonstrate
the endless possibilities that these doughs offer to
the morning confection. Students will also learn to make
an array of fillings. Chef Delphin will focus on the proper
freezing and proofing methods needed to effortlessly
mass produce these items.

11 openings available

$180.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
5886

Fri, Mar. 24, 2017 @ 9:30 AM
FRENCH BAKE SHOP
 

 

Week 1  Cookies

Week 2  Cakes

Week 3 Tortes

Week 4 Puff Pastry

10 openings available

$325.00

Dot Jacobson

At The CSCA

 
Event/Date Description Openings/Price/Location
5742

Fri, Mar. 24, 2017 @ 6:30 PM
COOKING COUPLES TAPAS
 

 

$150.00 per Couple

6:30pm-9:30pm

 1 seat equals one couple

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
5815

Fri, Mar. 24, 2017 @ 6:30 PM
COOKING COUPLES - THE SPANISH CARIBBEAN WITH CHEF ELIANA
 

6:30pm- 9:30pm 

1 seat = 1 couple

The food of the Dominican Republic, Puerto Rico, and Cuba is the New World's first fusion cuisine. It is the delicious result of more than 500 years of history, blending Amerindian and African ingredients with Spanish culinary traditions.

 

Explore the hearty home cooking of these three island nations, where every meal is a celebration. We will make dishes common to the three as well as dishes that are specific to each country.

 

Recipes

 

Appetizer:

Empanadas de carne

Soup:

Asopao de pollo

Salad:

Tomato, avocado, onion

Meat:

Lechon

Meat:

Ropa vieja

Meat:

Melita’s Chicken

Side:

Rice

Side:

Beans

Side:

Tostones

Side:

Maduros

Side:

Moro yChristianos

Dessert:

Arroz con leche

0 openings available

$150.00

Eliana Hussain

At The CSCA

Event/Date Description Openings/Price/Location
5831

Fri, Mar. 24, 2017 @ 6:30 PM
COOKING COUPLES - PASTA'S, PROSECCO, AND MORE!
 

Pasta's and Prosecco
$160.00
6:30pm -9:30pm
1 seat = 1 couple


Join us this evening as we transport you to Italy through the wines, antipasti, and stories shared throughout the evening.

Leave the class with a better awareness of the regions of Italy, Italian wine laws, and Italian grape varieties.
A total of six wines will be tasted this evening and paired with antipasti from the same regions as the wines.

0 openings available

$160.00

Jen Murray

At The CSCA

Event/Date Description Openings/Price/Location
5777

Sat, Mar. 25, 2017 @ 9:30 AM
KNIFE SKILLS
 

 

Pull out your knives, roll up your sleeves, and hone those fundamental skills! We will teach you the correct way to handle and sharpen these basic and necessary kitchen utensils, as well as the proper method of slicing, dicing, cubing, and mincing.

9:30am-1:00pm

11 openings available

$75.00

TBA

At The CSCA

 
Event/Date Description Openings/Price/Location
5791

Sat, Mar. 25, 2017 @ 6:00 PM
PRIVATE COOKING CLASS FOR PHYLLIS
 

Private Cooking Class

6:00pm - 10:00pm


**Only those who are invited to the event by Phyllis should register for this class.

4 openings available

$85.00

Simone Montali

At The CSCA

 
Event/Date Description Openings/Price/Location
5859

Mon, Mar. 27, 2017 @ 6:00 PM
CLASSIC FRENCH CAKES, MOUSSES, CREAMS and DECORATING with MASTER PASTRY CHEF DELPHIN GOMES
 

Classic French Cakes


6:00pm–10:00pm

In addition to a variety of cake bases, this class covers new techniques,
presents how to assemble the finished product, introduces a medley of sponge cakes, and demonstrates ladyfinger decorations.

Mousses, Creams, and Decorating


6:00pm–10:00pm
This class covers buttercream, various mousselines, mousses,
meringues, and other fillings and decorations.You will also learn all about cake glazing in this class.

12 openings available

$190.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
5687

Wed, Mar. 29, 2017 @ 9:30 AM
REGIONS OF SPAIN -WEEK 4 - VALENCIA AND MEDITERRANEAN
 

 

 


9:30am-2:00pm

 

Spanish cuisine, with its unique and fascinating centuries-old culinary tradition, rustic Mediterranean palate, and flair for innovation, is joining its proper place among the world’s great cuisines and now capturing the attention of American cooks.

 

Join us as we travel across Spain in the classroom and sneak into Spain’s home kitchens to explore traditional and modern Spanish cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  Olive oil and wine are prominent, with Spain producing more olive oil and planting more wine grapes than any other nation in the world. Fish and shellfish dishes are integral to the diet, along with grill-fired meats and abundant vegetables.  Spain’s cheeses and cured hams are unique, and many garner world attention.

 

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 Spanish food so appealing. We’ll explore ingredients critical to the Spanish pantry, most of which are now readily available to American cooks.  Everyone loves tapas, and we’ll prepare an array every week.  And we’ll experience dozens of the dishes that make Spanish cuisine famous, such as tortilla espagnole, gambas al ajillo, Romesco sauce, patatas bravas, Paella Valenciana, pinchos, and scrumptious desserts.  You and your friends and family will be happy you took this course.

 

 

Week 1 –Galicia and the Northwest
Week 2 –Madrid and the Central Plains
Week 3 -Andalucía
Week 4 -Valencia and the Mediterranean Coast
Week 5 -Catalonia
Week 6 - Basque Country

 

 

 

 

 

 

 

 

 


7 openings available

$495.00

Steve Nill

At The CSCA

 
Event/Date Description Openings/Price/Location
5743

Thu, Mar. 30, 2017 @ 6:00 PM
NEW! ARTISAN BREAD
 

 

Artisan Bread:

Thursday, March 30th, 2017

$85.00 per person

 

Discussion on the Bread Making Process, Overview of types of yeast, flour and methods to incorporate as well as different Tools used. 

   Types of bread include Whole Wheat, Cranberry Ginger, Ciabatta, Cranberry walnut, Olive, Tuscan to name a few.

 

10 openings available

$85.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
5886

Fri, Mar. 31, 2017 @ 9:30 AM
FRENCH BAKE SHOP
 

 

 

Week 1  Cookies

Week 2  Cakes

Week 3 Tortes

Week 4 Puff Pastry

10 openings available

$325.00

Dot Jacobson

At The CSCA

 
Event/Date Description Openings/Price/Location
5816

Fri, Mar. 31, 2017 @ 6:30 PM
COOKING COUPLES COOK SPANISH NEW!
 

6:30pm-9:30pm

$150.00

One seat is for one couple 

Step outside of tradition and sample more of th vibrant lively flavors of Spain dishes include: 

 

 

Ensalada Mixta   
Warm Salad of Cod and Oranges* 
Grilled Scallions with Romesco Sauce 
Migas with Mushrooms and Ham 
Potato and Onion Gratin  
Arroz Al Forno   
Chicken Chilindron   
Empanada Gallega   
Chorizo, and Clams* Noodles with White Beans
Marmitako   
Chocolate Mousse with Olive Oil 
Cream Cheese Ice Cream with Berry Sauce



0 openings available

$150.00

Eliana Hussain

At The CSCA

Event/Date Description Openings/Price/Location
5842

Fri, Mar. 31, 2017 @ 6:30 PM
COOKING COUPLES COOK SUSHI
 

 Cooking Couples Sushi

 1 seat = 1 couple
6:30pm-9:30pm

$150.00 per Couple

Sushi can be as intimate and playful as the cook desires. In this couples class, we will teach the art of creating edible bundles of fresh ingredients, a feast for the eyes and the stomach! This playful food is also fast and healthy. Why not have fun in the kitchen? Our talented chef instructor will discuss the art of sushi making, including the tools, sashimi-grade fishes, ingredient selection, rolling techniques, and seasonings. Recipes include classic sushi rolls, inside-out rolls, sushi omelets, and more.

0 openings available

$150.00

Simone Montali

At The CSCA

Event/Date Description Openings/Price/Location
5860

Mon, Apr. 3, 2017 @ 6:00 PM
PETIT FOURS I WITH MASTER PASTRY CHEF DELPHIN GOMES
 

Petit Fours
$95.00

6:00pm–10:00pm


Whether you bake for fun or professionally, these bitesized
masterpieces will become the showpieces of your dessert repertoire! Master Pastry Chef Delphin will show you all the decorating tips and techniques needed to create stunning Petit Fours. Students will also learn assembly, presentation, and artistry of traditional and contemporary
Petit Fours. For Petit Fours made with cake please see Class #5861 . Part two of the Petit Four.

11 openings available

$90.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
5687

Wed, Apr. 5, 2017 @ 9:30 AM
REGIONS OF SPAIN WEEK 5 - CATALONIA
 

 

 


9:30am-2:00pm

 

 

Spanish cuisine, with its unique and fascinating centuries-old culinary tradition, rustic Mediterranean palate, and flair for innovation, is joining its proper place among the world’s great cuisines and now capturing the attention of American cooks.

 

Join us as we travel across Spain in the classroom and sneak into Spain’s home kitchens to explore traditional and modern Spanish cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  Olive oil and wine are prominent, with Spain producing more olive oil and planting more wine grapes than any other nation in the world. Fish and shellfish dishes are integral to the diet, along with grill-fired meats and abundant vegetables.  Spain’s cheeses and cured hams are unique, and many garner world attention.

 

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 Spanish food so appealing. We’ll explore ingredients critical to the Spanish pantry, most of which are now readily available to American cooks.  Everyone loves tapas, and we’ll prepare an array every week.  And we’ll experience dozens of the dishes that make Spanish cuisine famous, such as tortilla espagnole, gambas al ajillo, Romesco sauce, patatas bravas, Paella Valenciana, pinchos, and scrumptious desserts.  You and your friends and family will be happy you took this course.

 

 

Week 1 –Galicia and the Northwest
Week 2 –Madrid and the Central Plains
Week 3 -Andalucía
Week 4 -Valencia and the Mediterranean Coast
Week 5 -Catalonia
Week 6 - Basque Country

 

 

 

 

 

 

 

 

 

7 openings available

$495.00

Steve Nill

At The CSCA

 
Event/Date Description Openings/Price/Location
5762

Thu, Apr. 6, 2017 @ 9:30 AM
CRAVING CHOCOLATE?
 

9:30am-1:00pm

"Satisfy your chocolate craving and learn an array of amazing chocolate recipes.  Recipes include Grand Marnier Truffles, Black Forest Cupcakes and Chocolate Souffles with Raspberry Sauce.  You can never have too much chocolate!"  

12 openings available

$75.00

Elise Bayard-Franklin

At The CSCA

 
Event/Date Description Openings/Price/Location
5552

Thu, Apr. 6, 2017 @ 9:30 AM
TECHNIQUES OF BAKING SERIES PATE A CHOUX- WEEK I
 

Pate a Choux

9:30am -1:00pm

12 openings available

$325.00

Elise Bayard-Franklin

At The CSCA

 
Event/Date Description Openings/Price/Location
5744

Thu, Apr. 6, 2017 @ 6:00 PM
TECHNIQUES OF BAKING SERIES PATE A CHOUX- WEEK I
 

Pate a Choux

6:00pm-10:00pm

7 openings available

$325.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
5886

Fri, Apr. 7, 2017 @ 9:30 AM
FRENCH BAKE SHOP
 

 

 

Week 1  Cookies

Week 2  Cakes

Week 3 Tortes

Week 4 Puff Pastry

10 openings available

$325.00

Dot Jacobson

At The CSCA

 
Event/Date Description Openings/Price/Location
5745

Fri, Apr. 7, 2017 @ 6:30 PM
NEW ! COOKING COUPLES COOK GREEK
 

$150.00

6:30pm-9:30pm

1 seat = 1 couple

Join us this evening to de-mystify Greek cooking. We’ll create some traditional and non-traditional dishes in this class. The menu includes  Spanakopitta, Stuffed Squid with vegetables, Baked Arni (lamb), and Moussaka. We’ll finish with a twist on the traditional Greek pastry, Baklava.

0 openings available

$150.00

Marie Perfetti

At The CSCA

Event/Date Description Openings/Price/Location
5864

Sat, Apr. 8, 2017 @ 9:30 AM
TEEN PASTISSIMA! (PASTA CLASS) - (Ages 12-16)
 

9:30am-1:00pm(estimated end time)

 $80.00

Any full-blooded, Italia-American knows that prince spaghetti day is Sunday, not Wednesday.  And on Sunday, the pastabilities are endless.  In this class you will learn the intricate methods of stuffed, rolled and flavored pastas.  Indulge in Conchiglie Ripieni (Stuffed Shells with Leeks and Veal in a delicate Tomato-cream Sauce), Tagliatelle Tre colore (Tri-colored ribbon Pasta with Walnuts, Roasted Red Peppers, Basil and Stock), Tortelli di Zucca, Ravioli stuffed with Squash, and Amaretti, the definitive perfect ending to your full-blooded, Italian meal.

** Students will learn to make pasta dough.

12 openings available

$80.00

Sharon Donovan

At The CSCA

 
Event/Date Description Openings/Price/Location
5861

Mon, Apr. 10, 2017 @ 6:00 PM
NEW ! PETIT FOUR II WITH MASTER PASTRY CHEF DELPHIN GOMES
 

 

Monday, April 10th, 2017

$95.00

 

Chef Delphin has created a second class called Petit Four Glacé, scheduled for Monday, April 10th 2017 at 6pm. This class will cover the basics of how to prepare Petit Four Glace (glace meaning “iced”), including the process for filling and trimming sponge cake with various mousses and other fillings, then decorating beautifully with fondant.

11 openings available

$90.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
5687

Wed, Apr. 12, 2017 @ 9:30 AM
REGIONS OF SPAINWEEK 6 - BASQUE
 

 

 


9:30am-2:00pm

 

 

Spanish cuisine, with its unique and fascinating centuries-old culinary tradition, rustic Mediterranean palate, and flair for innovation, is joining its proper place among the world’s great cuisines and now capturing the attention of American cooks.

 

Join us as we travel across Spain in the classroom and sneak into Spain’s home kitchens to explore traditional and modern Spanish cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  Olive oil and wine are prominent, with Spain producing more olive oil and planting more wine grapes than any other nation in the world. Fish and shellfish dishes are integral to the diet, along with grill-fired meats and abundant vegetables.  Spain’s cheeses and cured hams are unique, and many garner world attention.

 

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 Spanish food so appealing. We’ll explore ingredients critical to the Spanish pantry, most of which are now readily available to American cooks.  Everyone loves tapas, and we’ll prepare an array every week.  And we’ll experience dozens of the dishes that make Spanish cuisine famous, such as tortilla espagnole, gambas al ajillo, Romesco sauce, patatas bravas, Paella Valenciana, pinchos, and scrumptious desserts.  You and your friends and family will be happy you took this course.

 

 

Week 1 –Galicia and the Northwest
Week 2 –Madrid and the Central Plains
Week 3 -Andalucía
Week 4 -Valencia and the Mediterranean Coast
Week 5 -Catalonia
Week 6 - Basque Country

 

 

 

 

 

 

 

 

7 openings available

$495.00

Steve Nill

At The CSCA

 
Event/Date Description Openings/Price/Location
5886

Fri, Apr. 14, 2017 @ 9:30 AM
FRENCH BAKE SHOPE
 

 

 

Week 1  Cookies

Week 2  Cakes

Week 3 Tortes

Week 4 Puff Pastry

 

10 openings available

$325.00

Dot Jacobson

At The CSCA

 
Event/Date Description Openings/Price/Location
5832

Tue, Apr. 18, 2017 @ 9:30 AM
TEEN - MORNING BAKE SHOP - AGES -12-16
 

 

 

The Morning Bake Shop

 

 


Are you looking to make quality morning breakfast treats for friends and family?  Do you want to learn to make a really moist fruit filled muffins and the flakiest croissants?  Well then this is the course for those who love breakfast pastries on Sunday mornings.  Join our Pastry Chefs they guide through this 3 day hands on cooking class.   You will learn to make Bake Shop quality products to impress your friends or maybe even start your own small business of your own. Can you smell the sweet success? You will at The CSCA.

 

Lesson One - Quick Breads

Some Recipes Include: Blueberry Muffins, Strawberry Fruit Filled Muffins, Cinnamon Streusel Muffins, Lemon and Lavender Scones, Orange Cranberry Scones, Pumpkin Bread, and Banana Bread with Orange Cream Cheese Icing.

Lesson Two- Yeast Breads

Some Recipes Include: Caramel Pecan Rolls, Hot Cross Buns, Double Chocolate Batter Bread with Dried Cherries, and Monkey Bread.

Lesson Three – Viennese Pastry

Some Recipes Include:  Almond Croissants, Chocolate Croissants, Ham and Cheese Croissants, Puff Pastry Cinnamon Twists, Morning Buns, Raspberry Turnovers and Apple Turnovers.

 

12 openings available

$275.00

Simone Montali

At The CSCA

 
Event/Date Description Openings/Price/Location
5746

Fri, Apr. 21, 2017 @ 6:30 PM
COOKING COUPLES DINNER PARTY
 

Cooking Couples Dinner Party

$150.00 per couple

1 seat equals one couple

6:00pm-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
5747

Mon, Apr. 24, 2017 @ 6:00 PM
HOLE IN ONE! DONUTS
 

 

Monday, April 24th, 2017

6:00pm -10:00pm

 

We’ll explore the adventures of donut making:  Cake and Yeast donuts are on the menu as well as some from around the world.  Recipes include:  Apple Cider, Blueberry, Gingerbread donuts as well as will be Berliner’s, Boston Crème and Zepolle.

11 openings available

$75.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
5685

Thu, Apr. 27, 2017 @ 9:30 AM
TECHNIQUES OF COOKING I-VI - WEEK I * START OF THE SERIES
 

Knife Skills

 

9:30am-1:30am


 

11 openings available

$495.00

Steve Nill

At The CSCA

 
Event/Date Description Openings/Price/Location
5689

Fri, Apr. 28, 2017 @ 9:30 AM
NEW! FLAVORS OF THE MEDITERRANEAN - 6 WEEK COURSE - WEEK 1
 

 

 

NEW! FLAVORS OF THE MEDITERRANEAN

 

9:30am-2:30pm

Come and join us to discover, as the people of the Mediterranean figured out long ago,  how fresh ingredients, prepared simply, and flavored with olive oil, garlic, herbs and spices, shared around a table with family and friends, is not only great tasting, but good for you too!

The “Mediterranean diet” – we hear so much about its benefits for our health and wellness.  But even better is that it is delicious, highly flavorful food, food that we want to eat because it tastes so good and usually doesn’t take a long time to cook.  Rooted in ancient traditions, the Mediterranean way of eating largely includes plant-based foods – vegetables and fruits, beans and nuts, healthy grains, fish, olive oil, small amounts of meat and dairy, and red wine. 

There’s no one Mediterranean cuisine.  Twenty one countries border the Mediterranean Sea, and diets vary across the region, reflecting differences in culture, ethnic background, religion, economy and agriculture.  In this six week series we’ll travel all along the Mediterranean coast, basing our journey in some of the major historical trading cities, and explore the cooking techniques, flavor profiles and ingredients appearing along the way.  We’ll begin in Thessaloniki, Greece and work our way around the Mediterranean, ending in Istanbul, Turkey. 

We’ll prepare some of the world’s best dishes, like spanikopita, stuffed grape leaves, bouillabaisse, couscous, bastilla,  hummus, fattoush, and Imam bayildi, the iconic Turkish eggplant dish. We’ll work with ingredients unfamiliar to many American cooks yet readily available in local markets here today - Aleppo peppers, za’atar, sumac, and harissa, just to name a few.  And, we’ll experience small-plate eating styles and prepare some of the world’s best street foods. 

 

Week 1 Thessaloniki and the Glories of Greece

Week 2 Venice

Week 3 Marseilles and the French and Spanish Riviera

Week 4 Algiers and the Maghreb (Algeria, Morocco, Tunisia)

Week 5 Damascus and the Levant (Israel, Jordan, Lebanon, Syria)

Week 6 Istanbul and the Sultan’s Kitchens

 

 

 

2 openings available

$595.00

Steve Nill

At The CSCA

 
Event/Date Description Openings/Price/Location
5817

Fri, Apr. 28, 2017 @ 6:30 PM
NEW!! COOKING COUPLES MORROCCAN CUISINE WITH ELIANA HUSSAIN
 

 $150.00

1 seat equals = 1 couple

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
5554

Sun, Apr. 30, 2017 @ 9:30 AM
SOUTH OF THE BORDER
 

9:30pm-1:30pm

 1 seat = 1 person

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. 

 

5 openings available

$85.00

Elise Bayard-Franklin

At The CSCA

 
Event/Date Description Openings/Price/Location
5748

Mon, May. 1, 2017 @ 6:00 PM
TECHNIQUES OF BAKING SERIES PATE A CHOUX- WEEK I
 

Pate a Choux

6:00pm-10:00pm

12 openings available

$325.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
5749

Thu, May. 4, 2017 @ 6:00 PM
ALL YOU KNEAD
 

All You Knead

6:00pm-10:00pm

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!

10 openings available

$70.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
5750

Fri, May. 5, 2017 @ 6:30 PM
COOKING COUPLES CINCO DE MAYO!
 

1 seat = 1 couple

NEW CLASS !

 6:30pm-10:00pm

 

Fresh Tomato Salsa, Fresh Guacamole,  Refried Black Beans, Enchiladas Verde, Fish Tacos with Chipolte Slaw,  Mexican Rubbed Pork Tenderloin with Ancho Barbecque Sauce.






 

0 openings available

$150.00

Marie Perfetti

At The CSCA

Event/Date Description Openings/Price/Location
5553

Sat, May. 6, 2017 @ 9:30 AM
SWEETS FOR MY MOM!
 

 


$80.00

9:30am-1:30pm

12 openings available

$80.00

Elise Bayard-Franklin

At The CSCA

 
Event/Date Description Openings/Price/Location
5751

Thu, May. 11, 2017 @ 9:30 AM
NEW!! BAKING WITH WHOLE GRAINS
 

 

 Two part series

NEW!!  Baking with Whole Grains

6:00pm-10:00pm

Breads and pastries made with whole grains are not only more nutritious but also taste great!  Join us for this new, two-part series where we will learn about and use a variety of whole grains and seeds.  The first week we will make whole-grain yeast breads, and recipes may include:  Buckwheat and cornmeal braid, Swedish rye bread, Whole-grain flaxseed rolls, Oatmeal cinnamon swirl bread, and Fruit-filled round loaf.  The second week will concentrate on quick breads, muffins, scones, and other pastries, and some recipes for that week include:  Lemon-flaxseed cake, Apricot and cranberry scones, Millet muffins, Amaranth cookies, and Fruit tarts with cornmeal crust.

 

Week 1:  Yeast breads

Week 2:  Pastries

11 openings available

$150.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
5751

Thu, May. 18, 2017 @ 9:30 AM
NEW!! BAKING WITH WHOLE GRAINS
 

 

 Two part series

6:00pm-10:00pm

 

Breads and pastries made with whole grains are not only more nutritious but also taste great!  Join us for this new, two-part series where we will learn about and use a variety of whole grains and seeds.  The first week we will make whole-grain yeast breads, and recipes may include:  Buckwheat and cornmeal braid, Swedish rye bread, Whole-grain flaxseed rolls, Oatmeal cinnamon swirl bread, and Fruit-filled round loaf.  The second week will concentrate on quick breads, muffins, scones, and other pastries, and some recipes for that week include:  Lemon-flaxseed cake, Apricot and cranberry scones, Millet muffins, Amaranth cookies, and Fruit tarts with cornmeal crust.

 

Week 1:  Yeast breads

Week 2:  Pastries

 

11 openings available

$150.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
5752

Fri, May. 19, 2017 @ 6:30 PM
NEW CLASS! COOKING COUPLES BURGERS AND BEER PAIRINGS
 

6:30pm-9:30pm

$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

Spinach, Goat Cheese & Strawberry Salad w/Pistachio and Champagne Vinaigrette

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

Salmon Burger- Ground Salmon with Five Spice, Topped with Pickled Ginger, Seaweed Salad and Red Pepper Aioli

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


Irish Car Bomb Cupcakes

0 openings available

$170.00

Marie Perfetti

At The CSCA

Event/Date Description Openings/Price/Location
5555

Sun, May. 21, 2017 @ 9:30 AM
BEYOND THE BORDER
 

BEYOND THE BORDER

6:30pm-9:30pm

 



Has the South of the Border class left you wanting more? In this class we’ll work with some of your favorite Mexican ingredients and introduce you to some new ones! Recipes include: Avocado Salad with a Cilantro Lime Vinaigrette; Mexican Corn Soup; Blue Corn Crêpes stuffed with Chipotle Shrimp, Jack Cheese, and topped with a Spicy Avocado Sauce; Chiles Rellenos served with a Roasted Tomato and Pepitas Sauce and a Sweet Potato Mash;Grilled Pork Tenderloin served over a baked Tamale Cake with an Ancho Pepper and Coffee Sauce; and a Black Mole over Grilled Chicken and rice. All will be enjoyed with a Pomegranate Sangria
!

10 openings available

$80.00

Elise Bayard-Franklin

At The CSCA

 
Event/Date Description Openings/Price/Location
5556

Thu, May. 25, 2017 @ 9:30 AM
NEW CLASS! GARDEN PARTY
 

GARDEN PARTY

9:30-1:00pm

MENU: 

Garden Party


Nothing is better than vegetables freshly picked from your own garden.
No garden you say? Take a trip to your local farmer’s market
for the area’s finest selection of home-grown vegetables and fruits.
Our Garden Party menu incorporates the season’s best produce for a
lighter, warm weather feast. Recipes include Rosemary Grilled
Vegetables with a selection of Hummus, Warm Salad of Smoked
Trout and Spring Greens, Grilled Flank Steak Salad, Fennel and
Carrot Slaw, Summer Vegetable Tart, Angel Hair Pasta with Three
Tomatoes, Grilled Corn on the Cob with Chili Butter, Chilled
Avocado Soup, Berry Shortcakes, plus more!

10 openings available

$85.00

Elise Bayard-Franklin

At The CSCA

 
Event/Date Description Openings/Price/Location
5753

Thu, Jun. 1, 2017 @ 6:00 PM
TECHNIQUES OF BAKING SERIES PATE A CHOUX- WEEK I
 

Pate a Choux

6:00pm-10:00pm

12 openings available

$325.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
5754

Fri, Jun. 2, 2017 @ 6:30 PM
COOKING COUPLES TAPAS
 

 

$150.00 per Couple

6:30pm-9:30pm

 1 seat equals one couple

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
5756

Mon, Jun. 5, 2017 @ 6:00 PM
SENSATIONAL SUMMER DESSERTS
 

6:00pm-10:00pm


MENU TBA 

 

 

 

9 openings available

$75.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
5757

Mon, Jun. 12, 2017 @ 6:00 PM
AMERICAN CLASSIC DESSERTS
 

AMERICAN CLASSIC DESSERTS

6:00pm-10:00pm

$80.00

10 openings available

$80.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
5755

Fri, Jun. 16, 2017 @ 6:30 PM
NEW ! COOKING COUPLES COOK GREEK
 

$150.00

6:30pm-9:30pm

1 seat = 1 couple

Join us this evening to de-mystify Greek cooking. We’ll create some traditional and non-traditional dishes in this class. The menu includes  Spanakopitta, Stuffed Squid with vegetables, Baked Arni (lamb), and Moussaka. We’ll finish with a twist on the traditional Greek pastry, Baklava.

0 openings available

$150.00

Marie Perfetti

At The CSCA

Event/Date Description Openings/Price/Location
5758

Mon, Jun. 19, 2017 @ 9:30 AM
NEW!-AMERICAN CLASSICS - CAKES
 

AMERICAN CLASSICS - CAKES

 

BOSTON CREME PIE

CARROT CAKE

DEVILS FOOD CAKE

RED VELVET CAKE

VANILLA BUTTER CAKE WITH CHOCOLATE FROSTING

SOUTHERN COCONUT CAKE

LADY BALTIMORE CAKE

GERMAN CHOCOLATE CAKE

POUND CAKE

11 openings available

$80.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
5869

Mon, Jun. 19, 2017 @ 9:30 AM
TEEN - TECHNIQUES OF BAKING - PATE A CHOUX (Ages 12-16)
 

Day One

Cream Puffs

9:30am-1:00pm 

9 openings available

$320.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5872

Mon, Jun. 19, 2017 @ 9:30 AM
TECHNIQUES FOR TEENS- Day 1 -(AGES 12- 16)
 

Day One 

Knife Skills

9:30am-1:00pm 

12 openings available

$350.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5872

Tue, Jun. 20, 2017 @ 9:30 AM
TECHNIQUES FOR TEENS - STOCKS AND SOUPS-(AGES 12-16)
 

Day Two

Soups, Stocks, Sauces, and Salads

9:30am-1:00pm 

12 openings available

$350.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5759

Fri, Jun. 23, 2017 @ 6:30 PM
NEW CLASS! COOKING COUPLES BURGERS AND BEER PAIRINGS
 

6:30pm-9:30pm

$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

Spinach, Goat Cheese & Strawberry Salad w/Pistachio and Champagne Vinaigrette

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

Salmon Burger- Ground Salmon with Five Spice, Topped with Pickled Ginger, Seaweed Salad and Red Pepper Aioli

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


Irish Car Bomb Cupcakes

0 openings available

$170.00

Marie Perfetti

At The CSCA

Event/Date Description Openings/Price/Location
5862

Mon, Jun. 26, 2017 @ 9:30 AM
TEEN - TECHNIQUES OF BAKING - PATE A CHOUX (Ages 12-16)
 

Day One

Cream Puffs

9:30am-1:00pm 

12 openings available

$320.00

Dot Jacobson and Louise Ritenhouse

At The CSCA

 
Event/Date Description Openings/Price/Location
5870

Mon, Jun. 26, 2017 @ 9:30 AM
TEEN - NEW! REGIONS OF SPAIN
 

 

 

 

 

Spanish cuisine, with its unique and fascinating centuries-old culinary tradition, rustic Mediterranean palate, and flair for innovation, is joining its proper place among the world’s great cuisines and now capturing the attention of American cooks.

 

Join us as we travel across Spain in the classroom and sneak into Spain’s home kitchens to explore traditional and modern Spanish cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  Olive oil is  prominent, with Spain producing more olive oil and planting more wine grapes than any other nation in the world. Fish and shellfish dishes are integral to the diet, along with grill-fired meats and abundant vegetables.  Spain’s cheeses and cured hams are unique, and many garner world attention.

 

 

9:30am -1:30pm (Estimated End Time)

 


In this newly introduced  course, students will survey a different region each day and learn the essential techniques and subtle flavor secrets that make Spanish food so appealing. We’ll explore ingredients critical to the Spanish pantry, most of which are now readily available to American cooks.  Everyone loves tapas, and we’ll prepare an array every week.  And we’ll experience dozens of the dishes that make Spanish cuisine famous, such as tortilla espagnole, gambas al ajillo, Romesco sauce, patatas bravas, Paella Valenciana, pinchos, and scrumptious desserts. 

 

 

Day 1 –Galicia and the Northwest
Day 2 –Madrid and the Central Plains
Day 3 -Andalucía
Day 4 -Valencia and the Mediterranean Coast
Day 5 -Catalonia

12 openings available

$450.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5760

Mon, Jun. 26, 2017 @ 6:00 PM
HOLE IN ONE! DONUTS
 

 

Monday, June 26th, 2017

6:00pm -10:00pm

 

We’ll explore the adventures of donut making:  Cake and Yeast donuts are on the menu as well as some from around the world.  Recipes include:  Apple Cider, Blueberry, Gingerbread donuts as well as will be Berliner’s, Boston Crème and Zepolle.

12 openings available

$75.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
5870

Tue, Jun. 27, 2017 @ 9:30 AM
TEEN - NEW! REGIONS OF SPAIN
 

 

 

 

 

Spanish cuisine, with its unique and fascinating centuries-old culinary tradition, rustic Mediterranean palate, and flair for innovation, is joining its proper place among the world’s great cuisines and now capturing the attention of American cooks.

 

Join us as we travel across Spain in the classroom and sneak into Spain’s home kitchens to explore traditional and modern Spanish cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  Olive oil and wine are prominent, with Spain producing more olive oil and planting more wine grapes than any other nation in the world. Fish and shellfish dishes are integral to the diet, along with grill-fired meats and abundant vegetables.  Spain’s cheeses and cured hams are unique, and many garner world attention.

 

 

9:30am -1:30pm (Estimated End Time)

 


In this newly introduced  course, students will survey a different region each day and learn the essential techniques and subtle flavor secrets that make Spanish food so appealing. We’ll explore ingredients critical to the Spanish pantry, most of which are now readily available to American cooks.  Everyone loves tapas, and we’ll prepare an array every week.  And we’ll experience dozens of the dishes that make Spanish cuisine famous, such as tortilla espagnole, gambas al ajillo, Romesco sauce, patatas bravas, Paella Valenciana, pinchos, and scrumptious desserts. 

 

 

Day 1 –Galicia and the Northwest
Day 2 –Madrid and the Central Plains
Day 3 -Andalucía
Day 4 -Valencia and the Mediterranean Coast
Day 5 -Catalonia

12 openings available

$450.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5870

Wed, Jun. 28, 2017 @ 9:30 AM
TEEN - NEW! REGIONS OF SPAIN
 

 

 

 

9:30am -1:30pm (Estimated End Time)

 

 

 

Day 1 –Galicia and the Northwest
Day 2 –Madrid and the Central Plains
Day 3 -Andalucía
Day 4 -Valencia and the Mediterranean Coast
Day 5 -Catalonia

12 openings available

$450.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5870

Thu, Jun. 29, 2017 @ 9:30 AM
TEEN - NEW! REGIONS OF SPAIN
 

 

 

 

Spanish cuisine, with its unique and fascinating centuries-old culinary tradition, rustic Mediterranean palate, and flair for innovation, is joining its proper place among the world’s great cuisines and now capturing the attention of American cooks.

 

Join us as we travel across Spain in the classroom and sneak into Spain’s home kitchens to explore traditional and modern Spanish cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  Olive oil is prominent, with Spain producing more olive oil and planting more wine grapes than any other nation in the world. Fish and shellfish dishes are integral to the diet, along with grill-fired meats and abundant vegetables.  Spain’s cheeses and cured hams are unique, and many garner world attention.

 

In this newly introduced  course, students will survey a different region each day and learn the essential techniques and subtle flavor secrets that make Spanish food so appealing. We’ll explore ingredients critical to the Spanish pantry, most of which are now readily available to American cooks.  Everyone loves tapas, and we’ll prepare an array every week.  And we’ll experience dozens of the dishes that make Spanish cuisine famous, such as tortilla espagnole, gambas al ajillo, Romesco sauce, patatas bravas, Paella Valenciana, pinchos, and scrumptious desserts. 

 

 

Day 1 –Galicia and the Northwest
Day 2 –Madrid and the Central Plains
Day 3 -Andalucía
Day 4 -Valencia and the Mediterranean Coast
Day 5 -Catalonia

12 openings available

$450.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5870

Fri, Jun. 30, 2017 @ 9:30 AM
TEEN - NEW! REGIONS OF SPAIN
 

 

 

9:30am -1:30pm (Estimated End Time)

 

 

Spanish cuisine, with its unique and fascinating centuries-old culinary tradition, rustic Mediterranean palate, and flair for innovation, is joining its proper place among the world’s great cuisines and now capturing the attention of American cooks.

 

Join us as we travel across Spain in the classroom and sneak into Spain’s home kitchens to explore traditional and modern Spanish cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  Olive oil is prominent, with Spain producing more olive oil and planting more wine grapes than any other nation in the world. Fish and shellfish dishes are integral to the diet, along with grill-fired meats and abundant vegetables.  Spain’s cheeses and cured hams are unique, and many garner world attention.

 

In this newly introduced  course, students will survey a different region each day and learn the essential techniques and subtle flavor secrets that make Spanish food so appealing. We’ll explore ingredients critical to the Spanish pantry, most of which are now readily available to American cooks.  Everyone loves tapas, and we’ll prepare an array every week.  And we’ll experience dozens of the dishes that make Spanish cuisine famous, such as tortilla espagnole, gambas al ajillo, Romesco sauce, patatas bravas, Paella Valenciana, pinchos, and scrumptious desserts. 

 

 


 

Day 1 –Galicia and the Northwest
Day 2 –Madrid and the Central Plains
Day 3 -Andalucía
Day 4 -Valencia and the Mediterranean Coast
Day 5 -Catalonia

12 openings available

$450.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5868

Wed, Jul. 5, 2017 @ 9:30 AM
TEEN -MORNING BAKE SHOP - AGES -12-16
 

THE MORNING BAKE SHOP

 

The Morning Bake Shop

 

 


Are you looking to make quality morning breakfast treats for friends and family?  Do you want to learn to make a really moist fruit filled muffins and the flakiest croissants?  Well then this is the course for those who love breakfast pastries on Sunday mornings.  Join our Pastry Chefs they guide through this 3 day hands on cooking class.    You will learn to make Bake Shop quality products to impress your friends or maybe even start your own small business of your own. Can you smell the sweet success? You will at The CSCA.

 

Lesson One - Quick Breads

Some Recipes Include: Blueberry Muffins, Strawberry Fruit Filled Muffins, Cinnamon Streusel Muffins, Lemon and Lavender Scones, Orange Cranberry Scones, Pumpkin Bread, and Banana Bread with Orange Cream Cheese Icing.

Lesson Two- Yeast Breads

Some Recipes Include: Caramel Pecan Rolls, Hot Cross Buns, Double Chocolate Batter Bread with Dried Cherries, and Monkey Bread.

Lesson Three – Viennese Pastry

Some Recipes Include:  Almond Croissants, Chocolate Croissants, Ham and Cheese Croissants, Puff Pastry Cinnamon Twists, Morning Buns, Raspberry Turnovers and Apple Turnovers.

12 openings available

$275.00

Sharon Donovan

At The CSCA

 
Event/Date Description Openings/Price/Location
5874

Wed, Jul. 5, 2017 @ 9:30 AM
TEEN TOUR OF FRANCE- (AGES 12-16)
 

Tour of France for Teens

Normandy and Brittany

9:30am-1:00pm 

12 openings available

$275.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5868

Thu, Jul. 6, 2017 @ 9:30 AM
TEEN-MORNING BAKE SHOP - AGES -12-16
 

 

 

 

THE MORNING BAKE SHOP

 

The Morning Bake Shop

 

 


Are you looking to make quality morning breakfast treats for friends and family?  Do you want to learn to make a really moist fruit filled muffins and the flakiest croissants?  Well then this is the course for those who love breakfast pastries on Sunday mornings.  Join our Pastry Chefs they guide through this 3 day hands on cooking class.   You will learn to make Bake Shop quality products to impress your friends or maybe even start your own small business of your own. Can you smell the sweet success? You will at The CSCA.

 

Lesson One - Quick Breads

Some Recipes Include: Blueberry Muffins, Strawberry Fruit Filled Muffins, Cinnamon Streusel Muffins, Lemon and Lavender Scones, Orange Cranberry Scones, Pumpkin Bread, and Banana Bread with Orange Cream Cheese Icing.

Lesson Two- Yeast Breads

Some Recipes Include: Caramel Pecan Rolls, Hot Cross Buns, Double Chocolate Batter Bread with Dried Cherries, and Monkey Bread.

Lesson Three – Viennese Pastry

Some Recipes Include:  Almond Croissants, Chocolate Croissants, Ham and Cheese Croissants, Puff Pastry Cinnamon Twists, Morning Buns, Raspberry Turnovers and Apple Turnovers.

12 openings available

$275.00

Sharon Donovan

At The CSCA

 
Event/Date Description Openings/Price/Location
5868

Fri, Jul. 7, 2017 @ 9:30 AM
TEEN - MORNING BAKE SHOP - AGES -12-16
 

 

 

The Morning Bake Shop

 

 


Are you looking to make quality morning breakfast treats for friends and family?  Do you want to learn to make a really moist fruit filled muffins and the flakiest croissants?  Well then this is the course for those who love breakfast pastries on Sunday mornings.  Join our Pastry Chefs they guide through this 3 day hands on cooking class.   You will learn to make Bake Shop quality products to impress your friends or maybe even start your own small business of your own. Can you smell the sweet success? You will at The CSCA.

 

Lesson One - Quick Breads

Some Recipes Include: Blueberry Muffins, Strawberry Fruit Filled Muffins, Cinnamon Streusel Muffins, Lemon and Lavender Scones, Orange Cranberry Scones, Pumpkin Bread, and Banana Bread with Orange Cream Cheese Icing.

Lesson Two- Yeast Breads

Some Recipes Include: Caramel Pecan Rolls, Hot Cross Buns, Double Chocolate Batter Bread with Dried Cherries, and Monkey Bread.

Lesson Three – Viennese Pastry

Some Recipes Include:  Almond Croissants, Chocolate Croissants, Ham and Cheese Croissants, Puff Pastry Cinnamon Twists, Morning Buns, Raspberry Turnovers and Apple Turnovers.

 

12 openings available

$275.00

Sharon Donovan

At The CSCA

 
Event/Date Description Openings/Price/Location
5874

Fri, Jul. 7, 2017 @ 9:30 AM
TEEN TOUR OF FRANCE- (AGES 12-16)
 

Tour of France for Teens

Provence

9:30am-1:00pm 

12 openings available

$275.00

Jennifer Knight

At The CSCA

 
Event/Date Description Openings/Price/Location
5865

Mon, Jul. 10, 2017 @ 9:30 AM
TEEN TOUR OF ITALY- PIEDMONT
 

PIEDMONT

9:30am -1:00pm

12 openings available

$450.00

Simone Montali

At The CSCA

 
Event/Date Description Openings/Price/Location
5880

Mon, Jul. 10, 2017 @ 9:30 AM
TECHNIQUES FOR TEENS- Day 1 -(AGES 12- 16)
 

Day One 

Knife Skills

9:30am-1:00pm 

12 openings available

$350.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5865

Tue, Jul. 11, 2017 @ 9:30 AM
TEEN TOUR OF ITALY- EMILIA ROMAGNA
 

EMILIA ROMAGNA

9:30am -1:00pm

12 openings available

$450.00

Simone Montali

At The CSCA

 
Event/Date Description Openings/Price/Location
5880

Tue, Jul. 11, 2017 @ 9:30 AM
TECHNIQUES FOR TEENS - STOCKS AND SOUPS-(AGES 12-16)
 

Day Two

Soups, Stocks, Sauces, and Salads

9:30am-1:00pm 

12 openings available

$350.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5865

Wed, Jul. 12, 2017 @ 9:30 AM
TEEN TOUR OF ITALY -TUSCANY
 

TUSCANY

9:30am -1:00pm

12 openings available

$450.00

Simone Montali

At The CSCA

 
Event/Date Description Openings/Price/Location
5865

Thu, Jul. 13, 2017 @ 9:30 AM
TEEN -TOUR OF ITALY - LAZIO
 

LAZIO

9:30am -1:00pm

12 openings available

$450.00

Simone Montali

At The CSCA

 
Event/Date Description Openings/Price/Location
5865

Fri, Jul. 14, 2017 @ 9:30 AM
TEEN TOUR OF ITALY- CAMPANIA
 

CAMPANIA

9:30am -1:00pm

12 openings available

$450.00

Simone Montali

At The CSCA

 
Event/Date Description Openings/Price/Location
5866

Mon, Jul. 17, 2017 @ 9:30 AM
NEW! TEEN - JUST CAKES!
 

TBA

11 openings available

$325.00

Dot Jacobson and Louise Ritenhouse

At The CSCA

 
Event/Date Description Openings/Price/Location
5873

Mon, Jul. 17, 2017 @ 9:30 AM
TECHNIQUES FOR TEENS- Day 1 -(AGES 12- 16)
 

Day One 

Knife Skills

9:30am-1:00pm 

12 openings available

$350.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5881

Mon, Jul. 17, 2017 @ 9:30 AM
NEW! TEEN TECHNIQUES OF COOKING 2 - ADVANCED GRILLING
 

Advanced Grilling

 

9:30am-1:00pm

10 openings available

$400.00

Simone Montali

At The CSCA

 
Event/Date Description Openings/Price/Location
5882

Mon, Jul. 17, 2017 @ 9:30 AM
TEEN - TECHNIQUES OF BAKING - PATE A CHOUX (Ages 12-16)
 

Day One

Cream Puffs

9:30am-1:00pm 

12 openings available

$320.00

Dot Jacobson and Louise Ritenhouse

At The CSCA

 
Event/Date Description Openings/Price/Location
5873

Tue, Jul. 18, 2017 @ 9:30 AM
TECHNIQUES FOR TEENS - STOCKS AND SOUPS-(AGES 12-16)
 

Day Two

Soups, Stocks, Sauces, and Salads

9:30am-1:00pm 

12 openings available

$350.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5871

Mon, Jul. 24, 2017 @ 9:30 AM
TEEN - NEW! REGIONS OF SPAIN
 

 

 

 

 

Spanish cuisine, with its unique and fascinating centuries-old culinary tradition, rustic Mediterranean palate, and flair for innovation, is joining its proper place among the world’s great cuisines and now capturing the attention of American cooks.

 

Join us as we travel across Spain in the classroom and sneak into Spain’s home kitchens to explore traditional and modern Spanish cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  Olive oil is  prominent, with Spain producing more olive oil and planting more wine grapes than any other nation in the world. Fish and shellfish dishes are integral to the diet, along with grill-fired meats and abundant vegetables.  Spain’s cheeses and cured hams are unique, and many garner world attention.

 

 

9:30am -1:30pm (Estimated End Time)

 


In this newly introduced  course, students will survey a different region each day and learn the essential techniques and subtle flavor secrets that make Spanish food so appealing. We’ll explore ingredients critical to the Spanish pantry, most of which are now readily available to American cooks.  Everyone loves tapas, and we’ll prepare an array every week.  And we’ll experience dozens of the dishes that make Spanish cuisine famous, such as tortilla espagnole, gambas al ajillo, Romesco sauce, patatas bravas, Paella Valenciana, pinchos, and scrumptious desserts. 

 

 

Day 1 –Galicia and the Northwest
Day 2 –Madrid and the Central Plains
Day 3 -Andalucía
Day 4 -Valencia and the Mediterranean Coast
Day 5 -Catalonia

12 openings available

$450.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5871

Tue, Jul. 25, 2017 @ 9:30 AM
TEEN - NEW! REGIONS OF SPAIN
 

 

 

 

 

Spanish cuisine, with its unique and fascinating centuries-old culinary tradition, rustic Mediterranean palate, and flair for innovation, is joining its proper place among the world’s great cuisines and now capturing the attention of American cooks.

 

Join us as we travel across Spain in the classroom and sneak into Spain’s home kitchens to explore traditional and modern Spanish cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  Olive oil and wine are prominent, with Spain producing more olive oil and planting more wine grapes than any other nation in the world. Fish and shellfish dishes are integral to the diet, along with grill-fired meats and abundant vegetables.  Spain’s cheeses and cured hams are unique, and many garner world attention.

 

 

9:30am -1:30pm (Estimated End Time)

 


In this newly introduced  course, students will survey a different region each day and learn the essential techniques and subtle flavor secrets that make Spanish food so appealing. We’ll explore ingredients critical to the Spanish pantry, most of which are now readily available to American cooks.  Everyone loves tapas, and we’ll prepare an array every week.  And we’ll experience dozens of the dishes that make Spanish cuisine famous, such as tortilla espagnole, gambas al ajillo, Romesco sauce, patatas bravas, Paella Valenciana, pinchos, and scrumptious desserts. 

 

 

Day 1 –Galicia and the Northwest
Day 2 –Madrid and the Central Plains
Day 3 -Andalucía
Day 4 -Valencia and the Mediterranean Coast
Day 5 -Catalonia

12 openings available

$450.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5871

Wed, Jul. 26, 2017 @ 9:30 AM
TEEN - NEW! REGIONS OF SPAIN
 

 

 

 

9:30am -1:30pm (Estimated End Time)

 

 

 

Day 1 –Galicia and the Northwest
Day 2 –Madrid and the Central Plains
Day 3 -Andalucía
Day 4 -Valencia and the Mediterranean Coast
Day 5 -Catalonia

12 openings available

$450.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5871

Thu, Jul. 27, 2017 @ 9:30 AM
TEEN - NEW! REGIONS OF SPAIN
 

 

 

 

Spanish cuisine, with its unique and fascinating centuries-old culinary tradition, rustic Mediterranean palate, and flair for innovation, is joining its proper place among the world’s great cuisines and now capturing the attention of American cooks.

 

Join us as we travel across Spain in the classroom and sneak into Spain’s home kitchens to explore traditional and modern Spanish cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  Olive oil is prominent, with Spain producing more olive oil and planting more wine grapes than any other nation in the world. Fish and shellfish dishes are integral to the diet, along with grill-fired meats and abundant vegetables.  Spain’s cheeses and cured hams are unique, and many garner world attention.

 

In this newly introduced  course, students will survey a different region each day and learn the essential techniques and subtle flavor secrets that make Spanish food so appealing. We’ll explore ingredients critical to the Spanish pantry, most of which are now readily available to American cooks.  Everyone loves tapas, and we’ll prepare an array every week.  And we’ll experience dozens of the dishes that make Spanish cuisine famous, such as tortilla espagnole, gambas al ajillo, Romesco sauce, patatas bravas, Paella Valenciana, pinchos, and scrumptious desserts. 

 

 

Day 1 –Galicia and the Northwest
Day 2 –Madrid and the Central Plains
Day 3 -Andalucía
Day 4 -Valencia and the Mediterranean Coast
Day 5 -Catalonia

12 openings available

$450.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5871

Fri, Jul. 28, 2017 @ 9:30 AM
TEEN - NEW! REGIONS OF SPAIN
 

 

 

9:30am -1:30pm (Estimated End Time)

 

 

Spanish cuisine, with its unique and fascinating centuries-old culinary tradition, rustic Mediterranean palate, and flair for innovation, is joining its proper place among the world’s great cuisines and now capturing the attention of American cooks.

 

Join us as we travel across Spain in the classroom and sneak into Spain’s home kitchens to explore traditional and modern Spanish cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  Olive oil is prominent, with Spain producing more olive oil and planting more wine grapes than any other nation in the world. Fish and shellfish dishes are integral to the diet, along with grill-fired meats and abundant vegetables.  Spain’s cheeses and cured hams are unique, and many garner world attention.

 

In this newly introduced  course, students will survey a different region each day and learn the essential techniques and subtle flavor secrets that make Spanish food so appealing. We’ll explore ingredients critical to the Spanish pantry, most of which are now readily available to American cooks.  Everyone loves tapas, and we’ll prepare an array every week.  And we’ll experience dozens of the dishes that make Spanish cuisine famous, such as tortilla espagnole, gambas al ajillo, Romesco sauce, patatas bravas, Paella Valenciana, pinchos, and scrumptious desserts. 

 

 


 

Day 1 –Galicia and the Northwest
Day 2 –Madrid and the Central Plains
Day 3 -Andalucía
Day 4 -Valencia and the Mediterranean Coast
Day 5 -Catalonia

12 openings available

$450.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5875

Mon, Jul. 31, 2017 @ 9:30 AM
TECHNIQUES FOR TEENS- Day 1 -(AGES 12- 16)
 

Day One 

Knife Skills

9:30am-1:00pm 

12 openings available

$350.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5883

Mon, Jul. 31, 2017 @ 9:30 AM
TEEN - TECHNIQUES OF BAKING - PATE A CHOUX (Ages 12-16)
 

Day One

Cream Puffs

9:30am-1:00pm 

12 openings available

$320.00

Dot Jacobson and Louise Ritenhouse

At The CSCA

 
Event/Date Description Openings/Price/Location
5884

Mon, Jul. 31, 2017 @ 9:30 AM
TEEN TOUR OF ITALY- PIEDMONT
 

PIEDMONT

9:30am -1:00pm

12 openings available

$450.00

Simone Montali

At The CSCA

 
Event/Date Description Openings/Price/Location
5875

Tue, Aug. 1, 2017 @ 9:30 AM
TECHNIQUES FOR TEENS - STOCKS AND SOUPS-(AGES 12-16)
 

Day Two

Soups, Stocks, Sauces, and Salads

9:30am-1:00pm 

12 openings available

$350.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5884

Tue, Aug. 1, 2017 @ 9:30 AM
TEEN TOUR OF ITALY- EMILIA ROMAGNA
 

EMILIA ROMAGNA

9:30am -1:00pm

12 openings available

$450.00

Simone Montali

At The CSCA

 
Event/Date Description Openings/Price/Location
5884

Wed, Aug. 2, 2017 @ 9:30 AM
TEEN TOUR OF ITALY -TUSCANY
 

TUSCANY

9:30am -1:00pm

12 openings available

$450.00

Simone Montali

At The CSCA

 
Event/Date Description Openings/Price/Location
5884

Thu, Aug. 3, 2017 @ 9:30 AM
TEEN -TOUR OF ITALY - LAZIO
 

LAZIO

9:30am -1:00pm

12 openings available

$450.00

Simone Montali

At The CSCA

 
Event/Date Description Openings/Price/Location
5884

Fri, Aug. 4, 2017 @ 9:30 AM
TEEN TOUR OF ITALY- CAMPANIA
 

CAMPANIA

9:30am -1:00pm

12 openings available

$450.00

Simone Montali

At The CSCA

 
Event/Date Description Openings/Price/Location
5876

Mon, Aug. 7, 2017 @ 9:30 AM
TEEN - CHINA(AGES 12-16)
 

 Teen Asian Tour:  In this series will cover Asian cuisine with a selection of example recipes from China, Thailand, Japan, and Vietnam.  The classes will build a base for understanding ingredients and techniques specific to these cultures.

9:30am-1:00pm  

12 openings available

$375.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5877

Mon, Aug. 14, 2017 @ 9:30 AM
TEEN TOUR OF ITALY- PIEDMONT
 

PIEDMONT

9:30am -1:00pm

12 openings available

$450.00

Simone Montali

At The CSCA

 
Event/Date Description Openings/Price/Location
5877

Tue, Aug. 15, 2017 @ 9:30 AM
TEEN TOUR OF ITALY- EMILIA ROMAGNA
 

EMILIA ROMAGNA

9:30am -1:00pm

12 openings available

$450.00

Simone Montali

At The CSCA

 
Event/Date Description Openings/Price/Location
5877

Wed, Aug. 16, 2017 @ 9:30 AM
TEEN TOUR OF ITALY -TUSCANY
 

TUSCANY

9:30am -1:00pm

12 openings available

$450.00

Simone Montali

At The CSCA

 
Event/Date Description Openings/Price/Location
5877

Thu, Aug. 17, 2017 @ 9:30 AM
TEEN -TOUR OF ITALY - LAZIO
 

LAZIO

9:30am -1:00pm

12 openings available

$450.00

Simone Montali

At The CSCA

 
Event/Date Description Openings/Price/Location
5877

Fri, Aug. 18, 2017 @ 9:30 AM
TEEN TOUR OF ITALY- CAMPANIA
 

CAMPANIA

9:30am -1:00pm

12 openings available

$450.00

Simone Montali

At The CSCA

 
Event/Date Description Openings/Price/Location
5878

Mon, Aug. 21, 2017 @ 9:30 AM
TEEN - TECHNIQUES OF BAKING - PATE A CHOUX (Ages 12-16)
 

Day One

Cream Puffs

9:30am-1:00pm 

12 openings available

$320.00

Simone Montali

At The CSCA

 
Event/Date Description Openings/Price/Location
5879

Mon, Aug. 21, 2017 @ 9:30 AM
TEEN - NEW! REGIONS OF SPAIN
 

 

 

 

 

Spanish cuisine, with its unique and fascinating centuries-old culinary tradition, rustic Mediterranean palate, and flair for innovation, is joining its proper place among the world’s great cuisines and now capturing the attention of American cooks.

 

Join us as we travel across Spain in the classroom and sneak into Spain’s home kitchens to explore traditional and modern Spanish cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  Olive oil is  prominent, with Spain producing more olive oil and planting more wine grapes than any other nation in the world. Fish and shellfish dishes are integral to the diet, along with grill-fired meats and abundant vegetables.  Spain’s cheeses and cured hams are unique, and many garner world attention.

 

 

9:30am -1:30pm (Estimated End Time)

 


In this newly introduced  course, students will survey a different region each day and learn the essential techniques and subtle flavor secrets that make Spanish food so appealing. We’ll explore ingredients critical to the Spanish pantry, most of which are now readily available to American cooks.  Everyone loves tapas, and we’ll prepare an array every week.  And we’ll experience dozens of the dishes that make Spanish cuisine famous, such as tortilla espagnole, gambas al ajillo, Romesco sauce, patatas bravas, Paella Valenciana, pinchos, and scrumptious desserts. 

 

 

Day 1 –Galicia and the Northwest
Day 2 –Madrid and the Central Plains
Day 3 -Andalucía
Day 4 -Valencia and the Mediterranean Coast
Day 5 -Catalonia

12 openings available

$450.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5879

Tue, Aug. 22, 2017 @ 9:30 AM
TEEN - NEW! REGIONS OF SPAIN
 

 

 

 

 

Spanish cuisine, with its unique and fascinating centuries-old culinary tradition, rustic Mediterranean palate, and flair for innovation, is joining its proper place among the world’s great cuisines and now capturing the attention of American cooks.

 

Join us as we travel across Spain in the classroom and sneak into Spain’s home kitchens to explore traditional and modern Spanish cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  Olive oil and wine are prominent, with Spain producing more olive oil and planting more wine grapes than any other nation in the world. Fish and shellfish dishes are integral to the diet, along with grill-fired meats and abundant vegetables.  Spain’s cheeses and cured hams are unique, and many garner world attention.

 

 

9:30am -1:30pm (Estimated End Time)

 


In this newly introduced  course, students will survey a different region each day and learn the essential techniques and subtle flavor secrets that make Spanish food so appealing. We’ll explore ingredients critical to the Spanish pantry, most of which are now readily available to American cooks.  Everyone loves tapas, and we’ll prepare an array every week.  And we’ll experience dozens of the dishes that make Spanish cuisine famous, such as tortilla espagnole, gambas al ajillo, Romesco sauce, patatas bravas, Paella Valenciana, pinchos, and scrumptious desserts. 

 

 

Day 1 –Galicia and the Northwest
Day 2 –Madrid and the Central Plains
Day 3 -Andalucía
Day 4 -Valencia and the Mediterranean Coast
Day 5 -Catalonia

12 openings available

$450.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5879

Wed, Aug. 23, 2017 @ 9:30 AM
TEEN - NEW! REGIONS OF SPAIN
 

 

 

 

9:30am -1:30pm (Estimated End Time)

 

 

 

Day 1 –Galicia and the Northwest
Day 2 –Madrid and the Central Plains
Day 3 -Andalucía
Day 4 -Valencia and the Mediterranean Coast
Day 5 -Catalonia

12 openings available

$450.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5879

Thu, Aug. 24, 2017 @ 9:30 AM
TEEN - NEW! REGIONS OF SPAIN
 

 

 

 

Spanish cuisine, with its unique and fascinating centuries-old culinary tradition, rustic Mediterranean palate, and flair for innovation, is joining its proper place among the world’s great cuisines and now capturing the attention of American cooks.

 

Join us as we travel across Spain in the classroom and sneak into Spain’s home kitchens to explore traditional and modern Spanish cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  Olive oil is prominent, with Spain producing more olive oil and planting more wine grapes than any other nation in the world. Fish and shellfish dishes are integral to the diet, along with grill-fired meats and abundant vegetables.  Spain’s cheeses and cured hams are unique, and many garner world attention.

 

In this newly introduced  course, students will survey a different region each day and learn the essential techniques and subtle flavor secrets that make Spanish food so appealing. We’ll explore ingredients critical to the Spanish pantry, most of which are now readily available to American cooks.  Everyone loves tapas, and we’ll prepare an array every week.  And we’ll experience dozens of the dishes that make Spanish cuisine famous, such as tortilla espagnole, gambas al ajillo, Romesco sauce, patatas bravas, Paella Valenciana, pinchos, and scrumptious desserts. 

 

 

Day 1 –Galicia and the Northwest
Day 2 –Madrid and the Central Plains
Day 3 -Andalucía
Day 4 -Valencia and the Mediterranean Coast
Day 5 -Catalonia

12 openings available

$450.00

Jerrod Perry

At The CSCA

 
Event/Date Description Openings/Price/Location
5879

Fri, Aug. 25, 2017 @ 9:30 AM
TEEN - NEW! REGIONS OF SPAIN
 

 

 

9:30am -1:30pm (Estimated End Time)

 

 

Spanish cuisine, with its unique and fascinating centuries-old culinary tradition, rustic Mediterranean palate, and flair for innovation, is joining its proper place among the world’s great cuisines and now capturing the attention of American cooks.

 

Join us as we travel across Spain in the classroom and sneak into Spain’s home kitchens to explore traditional and modern Spanish cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  Olive oil is prominent, with Spain producing more olive oil and planting more wine grapes than any other nation in the world. Fish and shellfish dishes are integral to the diet, along with grill-fired meats and abundant vegetables.  Spain’s cheeses and cured hams are unique, and many garner world attention.

 

In this newly introduced  course, students will survey a different region each day and learn the essential techniques and subtle flavor secrets that make Spanish food so appealing. We’ll explore ingredients critical to the Spanish pantry, most of which are now readily available to American cooks.  Everyone loves tapas, and we’ll prepare an array every week.  And we’ll experience dozens of the dishes that make Spanish cuisine famous, such as tortilla espagnole, gambas al ajillo, Romesco sauce, patatas bravas, Paella Valenciana, pinchos, and scrumptious desserts. 

 

 


 

Day 1 –Galicia and the Northwest
Day 2 –Madrid and the Central Plains
Day 3 -Andalucía
Day 4 -Valencia and the Mediterranean Coast
Day 5 -Catalonia

12 openings available

$450.00

Jerrod Perry

At The CSCA

 
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