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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
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!

1 opening available

$85.00

Elise Bayard-Franklin

At The CSCA

 
Event/Date Description Openings/Price/Location
6007

Thu, May. 25, 2017 @ 6:00 PM
TAPAS!
 

 

$85.00 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.

5 openings available

$85.00

Sharon Donovan

At The CSCA

 
Event/Date Description Openings/Price/Location
6009

Thu, May. 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.

6pm - 9:30pm

1 opening available

$75.00

Colleen Koperek

At The CSCA

 
Event/Date Description Openings/Price/Location
6011

Fri, May. 26, 2017 @ 6:30 PM
COOKING COUPLES ROMANTIC 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
6015

Fri, May. 26, 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.

3 openings available

$150.00

Marie Perfetti

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

2 openings available

$325.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
6022

Thu, Jun. 1, 2017 @ 6:00 PM
THE ART OF FRENCH PASTRY- NOUGATINE AND CROQUEMBOUCHE
 

 

$185.00 per person

 


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

 


Nougatine Croquembouche – 2-Day Course
Nougat, Pate a Choux, Cream Filling, Caramel, Assembly

 

In this course, we will create a nougatine base of almond brittle upon which we will build an impressive tower of cream puffs known as croquembouche, which translates to “crunch in the mouth.” Chef Delphin will guide you through the making of every component including the nougat, pate a choux, cream fillings, and crunchy caramel topping. You will then assemble and decorate your Nougatine Croquembouche with sugar work.

 

 

9 openings available

$185.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
6051

Fri, Jun. 2, 2017 @ 6:00 PM
PRIVATE COOKING CLASS
 

TBA

0 openings available

$0.00

Jerrod Perry

At The CSCA

Event/Date Description Openings/Price/Location
6052

Fri, Jun. 2, 2017 @ 6:00 PM
PRIVATE COOKING CLASS
 

TBA

0 openings available

$0.00

Laodice Espinosa

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

Sharon Donovan

At The CSCA

Event/Date Description Openings/Price/Location
5964

Fri, Jun. 2, 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
5928

Sat, Jun. 3, 2017 @ 9:30 AM
HOLE IN ONE! DONUTS
 

 

$75.00 per person

9:30pm -1:30pm

 

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.

0 openings available

$75.00

Sharon Donovan

At The CSCA

Event/Date Description Openings/Price/Location
6025

Sat, Jun. 3, 2017 @ 9:30 AM
FRENCH MACARONS WITH MASTER PASTRY CHEF DELPHIN GOMES
 

 $95.00

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



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


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

0 openings available

$95.00

Master Pastry Chef Delphin Gomes

At The CSCA

Event/Date Description Openings/Price/Location
6072

Sat, Jun. 3, 2017 @ 6:00 PM
COOKING COUPLES ITALIAN
 

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

6:00-9:30pm (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.

3 openings available

$150.00

Sharon Donovan

At The CSCA

 
Event/Date Description Openings/Price/Location
6071

Mon, Jun. 5, 2017 @ 10:00 AM
PRIVATE COOKING CLASS
 

TBA

0 openings available

$0.00

TBA

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 

 

 

 

4 openings available

$75.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
6023

Mon, Jun. 5, 2017 @ 6:00 PM
THE ART OF FRENCH PASTRY- LE GRAND CLASSIC - OPERA GATEAU & SACHERTORTE
 

$95.00
6:00pm-10:00pm

 



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


Le Grand Classic – Opéra Gateau & Sachertorte


Techniques: Sponge Cake, Chocolate Cake, Ganache, Buttercream, Icing, Assembly

 

Learn to make two of the most famous and decadent cakes from France and Vienna. Opéra gâteau is an elaborate almond sponge cake soaked in coffee syrup, layered with chocolate ganache and coffee buttercream, and topped with chocolate icing. Sachertorte is a classic Viennese cake composed of two dense chocolate cakes separated by a thin layer of apricot jam, and enveloped in dark chocolate icing, traditionally served with unsweetened whipped cream During this class, you will make the cake, cream fillings, ganache, chocolate glazes, and syrups to learn the art of making a truly elegant and incredibly decadent dessert from start to finish.


11 openings available

$95.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
6085

Tue, Jun. 6, 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.

6pm - 9:30pm

9 openings available

$75.00

TBA

At The CSCA

 
Event/Date Description Openings/Price/Location
5977

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

Pate a Choux

6:00pm-10:00pm

0 openings available

$325.00

Marie Perfetti

At The CSCA

Event/Date Description Openings/Price/Location
6069

Thu, Jun. 8, 2017 @ 4:00 PM
PRIVATE COOKING CLASS
 

TBA

0 openings available

$0.00

TBA

At The CSCA

Event/Date Description Openings/Price/Location
6022

Thu, Jun. 8, 2017 @ 6:00 PM
THE ART OF FRENCH PASTRY- NOUGATINE AND CROQUEMBOUCHE
 

$185.00 per person

 


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

 


Nougatine Croquembouche – 2-Day Course
Nougat, Pate a Choux, Cream Filling, Caramel, Assembly

 

In this course, we will create a nougatine base of almond brittle upon which we will build an impressive tower of cream puffs known as croquembouche, which translates to “crunch in the mouth.” Chef Delphin will guide you through the making of every component including the nougat, pate a choux, cream fillings, and crunchy caramel topping. You will then assemble and decorate your Nougatine Croquembouche with sugar work.

 

 

9 openings available

$185.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
5965

Fri, Jun. 9, 2017 @ 6:30 PM
NEW! COOKING COUPLES WINE AND DINE BBQ
 

 

$160.00 per Couple

6:30pm-9:30pm

 1 seat equals one couple

 

This couples cooking class will provide you with new recipes and wines perfect for your next summer BBQ.  The class will provide an overview of how to taste wine as you discover new grape varieties that will quench anyone's thirst on a hot summer day.  We will also discuss wine labels, how to store wine, and how wine is made.  You will also learn various cooking techniques while preparing dishes such as a grilled calamari salad with mango and avocado, grilled swordfish over an apple and fennel slaw, and a grilled pork tenderloin with a guava BBQ sauce.

 

4 openings available

$160.00

Jen Murray

At The CSCA

 
Event/Date Description Openings/Price/Location
6016

Fri, Jun. 9, 2017 @ 6:30 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
6018

Fri, Jun. 9, 2017 @ 6:30 PM
COOKING COUPLES ITALIAN
 

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

6:30pm -10:30pm (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.

1 opening available

$150.00

TBA

At The CSCA

 
Event/Date Description Openings/Price/Location
6086

Sat, Jun. 10, 2017 @ 9:30 AM
ALL YOU KNEAD
 

All You Knead

9:30pm-1:30pm

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

8 openings available

$70.00

Sharon Donovan

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
6024

Mon, Jun. 12, 2017 @ 6:00 PM
THE ART OF FRENCH PASTRY- CLASSIC FRENCH CONFECTIONS
 

 

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


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

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

 Techinques: sugar work, chocoate work

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

10 openings available

$95.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
6045

Wed, Jun. 14, 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.

6pm - 9:30pm

8 openings available

$75.00

Laodice Espinosa

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
5966

Fri, Jun. 16, 2017 @ 6:30 PM
COOKING COUPLES WINE AND DINE - RED, WHITE AND ROSE
 

$170.00

1 seat equals 1 couple 

Summer wines paired with exceptional food.

 

 


FIG AND PROSCUITO PIZZA

 

Tortilla Española

 

 

Escabeche de Camarones
Pickled Shrimp

 

BLACK BEAN AND ROASTED CORN SALAD

 

Paella Valenciana
(Valencian Paella)

 

 

GRILLED VEGETABLES

 

LEMON CUSTARD TART

 

 

 

5 openings available

$170.00

Jen Murray

At The CSCA

 
Event/Date Description Openings/Price/Location
5991

Fri, Jun. 16, 2017 @ 6:30 PM
COOKING COUPLES EVERY DAY DINNERS
 

 

 

6:30pm-9:30pm

 

1 seat = 1 couple

$150.00 per couple

 

Are you tired of making the same thing for dinner, but don’t have the time or energy to think of something new? Our idea of everyday dinners will take you beyond meatloaf and tuna casserole.

This class will provide you with some new ideas that can be prepared in advance or prepared after work with little effort.

 

Some of the recipes include a Coconut Curry Stir Fry with Shrimp with Asian-style Noodles; a Sweet Potato and Black Bean Shepard’s Pie; a Cous Cous Salad with Goat Cheese, Figs, and Maple-Basil Vinaigrette served with Maple-glazed Salmon; and Fried Chicken Breasts with a quick pan sauce served over rice and wilted Swiss Chard.

3 openings available

$150.00

Laodice Espinosa

At The CSCA

 
Event/Date Description Openings/Price/Location
6005

Fri, Jun. 16, 2017 @ 6:30 PM
COOKING COUPLES VEGETARIAN TAPAS
 

 

 

$150.00 per Couple

6:30pm-9:30pm

 


 1 seat equals one couple

 

 

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

 

Recipes

 

Tapa:

Cheese-Stuffed Piquillo Peppers

Tapa:

Patatas Bravas

Tapa:

Swiss Chard, Raisin, and Pine Nut Turnovers

Tapa:

Mushrooms Al Ajillo

Tapa:

Stuffed Dates

Tapa:

Smoky Eggplant Spread

Tapa:

Crisp Vegetables with Romesco Dip

Tapa:

Eggplant Towers

Tapa:

Spinach Croquette

Tapa:

Buñuelos (Fritters) with Cabrales and Apples

Tapa:

Potato and Watercress Salad

Dessert:

Chocolate Custard

 

 

2 openings available

$150.00

Sharon Donovan

At The CSCA

 
Event/Date Description Openings/Price/Location
6068

Sat, Jun. 17, 2017 @ 6:00 PM
PRIVATE COOKING CLASS
 

TBA

0 openings available

$0.00

TBA

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

7 openings available

$80.00

Sharon Donovan

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 

0 openings available

$320.00

Dot Jacobson and Louise Ritenhouse

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 

1 opening available

$350.00

Mark Farone and Colleen Koperek

At The CSCA

 
Event/Date Description Openings/Price/Location
6062

Mon, Jun. 19, 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.

7 openings available

$80.00

TBA

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 

1 opening available

$350.00

Mark Farone and Colleen Koperek

At The CSCA

 
Event/Date Description Openings/Price/Location
6073

Tue, Jun. 20, 2017 @ 9:30 AM
TEEN - TECHNIQUES OF BAKING - PATE A CHOUX (Ages 12-16)
 

Day One

Cream Puffs

9:30am-1:00pm 

8 openings available

$320.00

Sharon Donovan

At The CSCA

 
Event/Date Description Openings/Price/Location
5970

Wed, Jun. 21, 2017 @ 6:00 PM
TECHNIQUES OF COOKING WEEK 1 -
 

Knife Skills

0 openings available

$450.00

Simone Montali

At The CSCA

Event/Date Description Openings/Price/Location
6081

Fri, Jun. 23, 2017 @ 1:00 PM
PRIVATE COOKING CLASS
 

TBA

0 openings available

$0.00

TBA

At The CSCA

Event/Date Description Openings/Price/Location
6082

Fri, Jun. 23, 2017 @ 1:00 PM
PRIVATE COOKING CLASS
 

TBA

0 openings available

$0.00

TBA

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

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

1 opening available

$170.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
6017

Fri, Jun. 23, 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.

1 opening available

$150.00

TBA

At The CSCA

 
Event/Date Description Openings/Price/Location
6070

Mon, Jun. 26, 2017 @ 9:30 AM
PRIVATE COOKING CLASS
 

TBA

0 openings available

$0.00

TBA

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 

0 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
 

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

4 openings available

$450.00

Colleen Koperek

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.

1 opening 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
 

9:30-1:30pm (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 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  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

4 openings available

$450.00

Colleen Koperek

At The CSCA

 
Event/Date Description Openings/Price/Location
6074

Tue, Jun. 27, 2017 @ 9:30 AM
TEEN - TECHNIQUES OF BAKING - PATE A CHOUX (Ages 12-16)
 

Day One

Cream Puffs

9:30am-1:00pm 

3 openings available

$320.00

Sharon Donovan

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)

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

4 openings available

$450.00

Colleen Koperek

At The CSCA

 
Event/Date Description Openings/Price/Location
5970

Wed, Jun. 28, 2017 @ 6:00 PM
TECHNIQUES OF COOKING WEEK 2 - EGGS
 

Eggs

0 openings available

$450.00

Simone Montali

At The CSCA

Event/Date Description Openings/Price/Location
5870

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

9:30-1:30pm (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

4 openings available

$450.00

Colleen Koperek

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

4 openings available

$450.00

Colleen Koperek

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.

0 openings available

$275.00

Sharon Donovan and Laodice Espinosa

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 

5 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.

0 openings available

$275.00

Sharon Donovan and Laodice Espinosa

At The CSCA

Event/Date Description Openings/Price/Location
5899

Thu, Jul. 6, 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.

6 openings available

$150.00

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.

 

0 openings available

$275.00

Sharon Donovan and Laodice Espinosa

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 

5 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

0 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 

0 openings available

$350.00

Sharon Donovan and Colleen Koperek

At The CSCA

Event/Date Description Openings/Price/Location
5969

Mon, Jul. 10, 2017 @ 9:30 AM
TEEN TECHNIQUES OF BAKING II - PUFF PASTRY (AGES 12-16)
 

Week One—Puff Pastry:

Puff pastry is a light, flaky pastry made by repeatedly layering dough and butter. Students will be instructed how to make and handle puff pastry in the classic French method.

Some recipes that will be prepared in class include Savory Palmiers,Ham Pithiviers, Napoleons, and Puff Pastry Tart with Fresh Fruit.

0 openings available

$375.00

Dot Jacobson and Louise Ritenhouse

At The CSCA

Event/Date Description Openings/Price/Location
5957

Mon, Jul. 10, 2017 @ 3:00 PM
NEW! TEEN 9-12 years old- BAKE SHOP BASICS
 

Learn the basic techniques of Muffins, Cookies, Pies, and delicious yet simple Cupcakes. Impress friends and family with your scrumptious  Muffins, Cookies, Pies, and Cupcakes. This is a comprehensive course for the beginning baker.

3:00pm -6:00pm

  • Day One Muffins and Cookies
  • Day Two Pies
  • Day Three Cupcakes

Students will be introduced how to measure ingredients, work with different flavorings, recipe comprehension, and creative techniques that can be used at home. 



7 openings available

$275.00

Sharon Donovan

At The CSCA

 
Event/Date Description Openings/Price/Location
6044

Mon, Jul. 10, 2017 @ 6:00 PM
THE ART OF FRENCH PASTRY- TARTE NOUVELLES
 

$95.00

6:00pm-10:00pm


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

 

Tarte Nouvelles
New Trends in Tarte Making

 

Chef Delphin will discuss modern presentations in tarte making, and lead you through the making of recipes such as flan batter, pate sucre, chibouste cream, ganache, and various cake doughs. 

12 openings available

$95.00

Master Pastry Chef Delphin Gomes

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

0 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 

0 openings available

$350.00

Sharon Donovan and Colleen Koperek

At The CSCA

Event/Date Description Openings/Price/Location
5957

Tue, Jul. 11, 2017 @ 3:00 PM
NEW! TEEN 9-12 years old- BAKE SHOP BASICS
 

Learn the basic techniques of Muffins, Cookies, Pies, and delicious yet simple cupcakes. Impress friends and family with your scrumptious  Muffins, Cookies, Pies, and Cupcakes . This is a comprehensive course for the beginning baker.

3:00pm -6:00pm

  • Day One Muffins and Cookies
  • Day Two Pies
  • Day Three Cupcakes

Students will be introduced how to measure ingredients, work with different flavorings, recipe comprehension, and creative techniques that can be used at home. 

Students will be introduced how to accurate measure ingredients, flavorings,  reading and understanding recipes, and new various techniques that can be used at home. 

7 openings available

$275.00

Sharon Donovan

At The CSCA

 
Event/Date Description Openings/Price/Location
6037

Tue, Jul. 11, 2017 @ 6:00 PM
THE ART OF FRENCH PASTRY- THE ART OF SUGAR WORK
 

$200.00 per person

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

 

The Art of Sugar – 2-Day Course
Blowing, Pulling, and Creating Artistic Showpieces with Sugar

 

In this two day class you will learn the techniques of pulling sugar and blowing sugar, creating an artistic showpiece. With easy recipes learn the art of creating birds, fruits, and flowers from sugar. This hands-on, two-part workshop will cover the properties of different sugars, cooking sugar, coloring sugar, and working with warm sugar to make three-dimensional shapes. Chef Delphin will demonstrate how to pull and blow sugar using specific tools and will guide students as they produce their own decorative arrangements of fruits, birds, ribbons, and flowers for show pieces or for cakes.

 

 

 

12 openings available

$200.00

Master Pastry Chef Delphin Gomes

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

0 openings available

$450.00

Simone Montali

At The CSCA

Event/Date Description Openings/Price/Location
5957

Wed, Jul. 12, 2017 @ 3:00 PM
NEW! TEEN 9-12 years old- BAKE SHOP BASICS
 

Learn the basic techniques of Muffins, Cookies, Pies, and delicious yet simple Cupcakes. Impress friends and family with your scrumptious  Muffins, Cookies, Pies, and Cupcakes . This is a comprehensive course for the beginning baker.

3:00pm -6:00pm

  • Day One Muffins and Cookies
  • Day Two Pies
  • Day Three Cupcakes

Students will be introduced how to measure ingredients, work with different flavorings, recipe comprehension, and creative techniques that can be used at home. 

 

7 openings available

$275.00

Sharon Donovan

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

0 openings available

$450.00

Simone Montali

At The CSCA

Event/Date Description Openings/Price/Location
6039

Thu, Jul. 13, 2017 @ 6:00 PM
FRENCH MACARONS WITH MASTER PASTRY CHEF DELPHIN GOMES
 

 

French Macarons & 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!

6 openings available

$95.00

Master Pastry Chef Delphin Gomes

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

0 openings available

$450.00

Simone Montali

At The CSCA

Event/Date Description Openings/Price/Location
6061

Fri, Jul. 14, 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.

4 openings available

$150.00

TBA

At The CSCA

 
Event/Date Description Openings/Price/Location
5866

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

TBA

0 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 

0 openings available

$350.00

Mark Farone and Colleen Koperek

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 

0 openings available

$320.00

Sharon Donovan

At The CSCA

Event/Date Description Openings/Price/Location
6060

Mon, Jul. 17, 2017 @ 3:00 PM
NEW! TEEN 9-12 years old- BAKE SHOP BASICS
 

Learn the basic techniques of Muffins, Cookies, Pies, and delicious yet simple Cupcakes. Impress friends and family with your scrumptious  Muffins, Cookies, Pies, and Cupcakes. This is a comprehensive course for the beginning baker.

3:00pm -6:00pm

  • Day One Muffins and Cookies
  • Day Two Pies
  • Day Three Cupcakes

Students will be introduced how to measure ingredients, work with different flavorings, recipe comprehension, and creative techniques that can be used at home. 



6 openings available

$275.00

Sharon Donovan

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 

0 openings available

$350.00

Mark Farone and Colleen Koperek

At The CSCA

Event/Date Description Openings/Price/Location
6060

Tue, Jul. 18, 2017 @ 3:00 PM
NEW! TEEN 9-12 years old- BAKE SHOP BASICS
 

Learn the basic techniques of Muffins, Cookies, Pies, and delicious yet simple cupcakes. Impress friends and family with your scrumptious  Muffins, Cookies, Pies, and Cupcakes . This is a comprehensive course for the beginning baker.

3:00pm -6:00pm

  • Day One Muffins and Cookies
  • Day Two Pies
  • Day Three Cupcakes

Students will be introduced how to measure ingredients, work with different flavorings, recipe comprehension, and creative techniques that can be used at home. 

Students will be introduced how to accurate measure ingredients, flavorings,  reading and understanding recipes, and new various techniques that can be used at home. 

6 openings available

$275.00

Sharon Donovan

At The CSCA

 
Event/Date Description Openings/Price/Location
6037

Tue, Jul. 18, 2017 @ 6:00 PM
THE ART OF FRENCH PASTRY- THE ART OF SUGAR WORK
 

 

$200.00 per person

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

 

The Art of Sugar – 2-Day Course
Blowing, Pulling, and Creating Artistic Showpieces with Sugar

 

In this two day class you will learn the techniques of pulling sugar and blowing sugar, creating an artistic showpiece. With easy recipes learn the art of creating birds, fruits, and flowers from sugar. This hands-on, two-part workshop will cover the properties of different sugars, cooking sugar, coloring sugar, and working with warm sugar to make three-dimensional shapes. Chef Delphin will demonstrate how to pull and blow sugar using specific tools and will guide students as they produce their own decorative arrangements of fruits, birds, ribbons, and flowers for show pieces or for cakes.

 

 

12 openings available

$200.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
6060

Wed, Jul. 19, 2017 @ 3:00 PM
NEW! TEEN 9-12 years old- BAKE SHOP BASICS
 

Learn the basic techniques of Muffins, Cookies, Pies, and delicious yet simple Cupcakes. Impress friends and family with your scrumptious  Muffins, Cookies, Pies, and Cupcakes . This is a comprehensive course for the beginning baker.

3:00pm -6:00pm

  • Day One Muffins and Cookies
  • Day Two Pies
  • Day Three Cupcakes

Students will be introduced how to measure ingredients, work with different flavorings, recipe comprehension, and creative techniques that can be used at home. 

 

6 openings available

$275.00

Sharon Donovan

At The CSCA

 
Event/Date Description Openings/Price/Location
6087

Fri, Jul. 21, 2017 @ 9:30 AM
TEEN - TOP THIS!- PIZZA CLASS
 

Teen Pizza Class

9:30am -1:30pm

12 openings available

$75.00

Mark Farone

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

0 openings available

$450.00

TBA

At The CSCA

Event/Date Description Openings/Price/Location
5881

Mon, Jul. 24, 2017 @ 9:30 AM
NEW! TEEN TECHNIQUES OF COOKING 2 - ADVANCED GRILLING
 

Advanced Grilling

 

9:30am-1:00pm

3 openings available

$400.00

Sharon Donovan and Colleen Koperek

At The CSCA

 
Event/Date Description Openings/Price/Location
5949

Mon, Jul. 24, 2017 @ 9:30 AM
NEW! TEEN -TECHNIQUES OF BAKING III - DAY ONE COOKIES
 

 This class series is schedulded for 4 days this week.


9:30am - 1:30pm

 

Teen Baking III

 

 

Day One:  Cookies.  There is more to cookie making than chocolate chip and oatmeal raisin! In this class we will choose from a variety of types of cookies—drop, molded, bars, piped—many with frosting or filling on top or in between layers.  Some of the cookies we will be making are:  Peanut Butter Thumbprints, classic Black and Whites, biscotti, and orange piped stars.

Day Two:  Hand Pies.  Take these on the go!  We will be making both sweet and savory pockets with fillings—from a variety of doughs and lots of different fillings.  Sample recipes include:  Apple-Walnut Hand Pies, Peach Dumplings, Crepes filled with Pears and Mascarpone Cheese, and Calzones.

Day Three:  Chocolate.  The favorite flavor of nearly everyone!  More chocolate—both dark and white.  Recipes include Brownie Walnut Pie, Ring Dings, Peanut Butter and Chocolate Marble Brownies, and Chocolate Raspberry Cake Pops.  If time allows, we will also experiment with making chocolate garnishes, such as shards, trellis, tulip bowls, and leaves—to use in Day Four.

Day Four:  Birthday Cakes.  As a baking enthusiast, you are probably asked to make a birthday cake more than anything else.  Here is the chance to have fun making, frosting, and decorating one to give away or keep for yourself!  We will make one of three classic flavors:  chocolate, vanilla, or red velvet, and then finish them with one of a variety of different frostings and garnishes, including chocolate designs from the previous day.

Day Five:  St. Honoré Dessert.  St. Honoré is the patron saint of pastry chefs.  This dessert was created in honor of him and is constructed with a number of different traditional pastry elements:  pâte brisée, pastry cream, pâte à choux, and caramel.  So this lesson is part review, but also you create a very delicious dessert!

 

1 opening available

$325.00

Dot Jacobson and Louise Ritenhouse

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

0 openings available

$450.00

Mark Farone

At The CSCA

Event/Date Description Openings/Price/Location
5949

Tue, Jul. 25, 2017 @ 9:30 AM
NEW! TEEN - TECHNIQUES OF BAKING III - DAY TWO - HAND PIES
 

 

 

Teen Baking III

 

 

Day One:  Cookies.  There is more to cookie making than chocolate chip and oatmeal raisin! In this class we will choose from a variety of types of cookies—drop, molded, bars, piped—many with frosting or filling on top or in between layers.  Some of the cookies we will be making are:  Peanut Butter Thumbprints, classic Black and Whites, biscotti, and orange piped stars.

Day Two:  Hand Pies.  Take these on the go!  We will be making both sweet and savory pockets with fillings—from a variety of doughs and lots of different fillings.  Sample recipes include:  Apple-Walnut Hand Pies, Peach Dumplings, Crepes filled with Pears and Mascarpone Cheese, and Calzones.

Day Three:  Chocolate.  The favorite flavor of nearly everyone!  More chocolate—both dark and white.  Recipes include Brownie Walnut Pie, Ring Dings, Peanut Butter and Chocolate Marble Brownies, and Chocolate Raspberry Cake Pops.  If time allows, we will also experiment with making chocolate garnishes, such as shards, trellis, tulip bowls, and leaves—to use in Day Four.

Day Four:  Birthday Cakes.  As a baking enthusiast, you are probably asked to make a birthday cake more than anything else.  Here is the chance to have fun making, frosting, and decorating one to give away or keep for yourself!  We will make one of three classic flavors:  chocolate, vanilla, or red velvet, and then finish them with one of a variety of different frostings and garnishes, including chocolate designs from the previous day.

Day Five:  St. Honoré Dessert.  St. Honoré is the patron saint of pastry chefs.  This dessert was created in honor of him and is constructed with a number of different traditional pastry elements:  pâte brisée, pastry cream, pâte à choux, and caramel.  So this lesson is part review, but also you create a very delicious dessert!

 

1 opening available

$325.00

Dot Jacobson and Louise Ritenhouse

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

0 openings available

$450.00

TBA

At The CSCA

Event/Date Description Openings/Price/Location
5949

Wed, Jul. 26, 2017 @ 9:30 AM
NEW! TEEN -TECHNIQUES OF BAKING III - DAY THREE - CHOCOLATE
 

 

 

Teen Baking III

 

 

Day One:  Cookies.  There is more to cookie making than chocolate chip and oatmeal raisin! In this class we will choose from a variety of types of cookies—drop, molded, bars, piped—many with frosting or filling on top or in between layers.  Some of the cookies we will be making are:  Peanut Butter Thumbprints, classic Black and Whites, biscotti, and orange piped stars.

Day Two:  Hand Pies.  Take these on the go!  We will be making both sweet and savory pockets with fillings—from a variety of doughs and lots of different fillings.  Sample recipes include:  Apple-Walnut Hand Pies, Peach Dumplings, Crepes filled with Pears and Mascarpone Cheese, and Calzones.

Day Three:  Chocolate.  The favorite flavor of nearly everyone!  More chocolate—both dark and white.  Recipes include Brownie Walnut Pie, Ring Dings, Peanut Butter and Chocolate Marble Brownies, and Chocolate Raspberry Cake Pops.  If time allows, we will also experiment with making chocolate garnishes, such as shards, trellis, tulip bowls, and leaves—to use in Day Four.

Day Four:  Birthday Cakes.  As a baking enthusiast, you are probably asked to make a birthday cake more than anything else.  Here is the chance to have fun making, frosting, and decorating one to give away or keep for yourself!  We will make one of three classic flavors:  chocolate, vanilla, or red velvet, and then finish them with one of a variety of different frostings and garnishes, including chocolate designs from the previous day.

 

 

1 opening available

$325.00

Dot Jacobson and Louise Ritenhouse

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

0 openings available

$450.00

Mark Farone

At The CSCA

Event/Date Description Openings/Price/Location
5949

Thu, Jul. 27, 2017 @ 9:30 AM
NEW! TEEN-TECHNIQUES OF BAKING III -DAY FOUR -BIRTHDAY CAKES
 

 

Teen Baking III

 

 

Day One:  Cookies.  There is more to cookie making than chocolate chip and oatmeal raisin! In this class we will choose from a variety of types of cookies—drop, molded, bars, piped—many with frosting or filling on top or in between layers.  Some of the cookies we will be making are:  Peanut Butter Thumbprints, classic Black and Whites, biscotti, and orange piped stars.

Day Two:  Hand Pies.  Take these on the go!  We will be making both sweet and savory pockets with fillings—from a variety of doughs and lots of different fillings.  Sample recipes include:  Apple-Walnut Hand Pies, Peach Dumplings, Crepes filled with Pears and Mascarpone Cheese, and Calzones.

Day Three:  Chocolate.  The favorite flavor of nearly everyone!  More chocolate—both dark and white.  Recipes include Brownie Walnut Pie, Ring Dings, Peanut Butter and Chocolate Marble Brownies, and Chocolate Raspberry Cake Pops.  If time allows, we will also experiment with making chocolate garnishes, such as shards, trellis, tulip bowls, and leaves—to use in Day Four.

Day Four:  Birthday Cakes.  As a baking enthusiast, you are probably asked to make a birthday cake more than anything else.  Here is the chance to have fun making, frosting, and decorating one to give away or keep for yourself!  We will make one of three classic flavors:  chocolate, vanilla, or red velvet, and then finish them with one of a variety of different frostings and garnishes, including chocolate designs from the previous day.

 

 

1 opening available

$325.00

Dot Jacobson and Louise Ritenhouse

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

0 openings available

$450.00

Mark Farone

At The CSCA

Event/Date Description Openings/Price/Location
6088

Sun, Jul. 30, 2017 @ 9:30 AM
TECHNIQUES OF COOKING WEEK 1 -
 

Knife Skills

10 openings available

$450.00

Mark Farone

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 

0 openings available

$350.00

Mark Farone and Colleen Koperek

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 

0 openings available

$320.00

Sharon Donovan

At The CSCA

Event/Date Description Openings/Price/Location
5951

Mon, Jul. 31, 2017 @ 9:30 AM
TEEN TECHNIQUES OF BAKING II - PUFF PASTRY (AGES 12-16)
 

Week One—Puff Pastry:

Puff pastry is a light, flaky pastry made by repeatedly layering dough and butter. Students will be instructed how to make and handle puff pastry in the classic French method.

Some recipes that will be prepared in class include Savory Palmiers,Ham Pithiviers, Napoleons, and Puff Pastry Tart with Fresh Fruit.

1 opening available

$375.00

Dot Jacobson and Louise Ritenhouse

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 

0 openings available

$350.00

Mark Farone and Colleen Koperek

At The CSCA

Event/Date Description Openings/Price/Location
6028

Thu, Aug. 3, 2017 @ 6:00 PM
MORNING PASTRY WITH CHEF DELPHIN GOMES
 

MORNING PASTRY WITH CHEF DELPHIN GOMES

 $180.00

6:00pm–10:00pm
$180.00

Techniques:  Proofing, Shaping,

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.

7 openings available

$180.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
6075

Fri, Aug. 4, 2017 @ 9:30 AM
TEEN -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!"  

9 openings available

$75.00

Sharon Donovan

At The CSCA

 
Event/Date Description Openings/Price/Location
6088

Sun, Aug. 6, 2017 @ 9:30 AM
TECHNIQUES OF COOKING WEEK 2 - EGGS
 

Eggs

10 openings available

$450.00

Mark Farone

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  

0 openings available

$375.00

Colleen Koperek

At The CSCA

Event/Date Description Openings/Price/Location
5967

Mon, Aug. 7, 2017 @ 9:30 AM
NEW! TEEN -TECHNIQUES OF BAKING III - DAY ONE COOKIES
 

 This class series is schedulded for 4 days this week.


9:30am - 1:30pm

 

Teen Baking III

 

 

Day One:  Cookies.  There is more to cookie making than chocolate chip and oatmeal raisin! In this class we will choose from a variety of types of cookies—drop, molded, bars, piped—many with frosting or filling on top or in between layers.  Some of the cookies we will be making are:  Peanut Butter Thumbprints, classic Black and Whites, biscotti, and orange piped stars.

Day Two:  Hand Pies.  Take these on the go!  We will be making both sweet and savory pockets with fillings—from a variety of doughs and lots of different fillings.  Sample recipes include:  Apple-Walnut Hand Pies, Peach Dumplings, Crepes filled with Pears and Mascarpone Cheese, and Calzones.

Day Three:  Chocolate.  The favorite flavor of nearly everyone!  More chocolate—both dark and white.  Recipes include Brownie Walnut Pie, Ring Dings, Peanut Butter and Chocolate Marble Brownies, and Chocolate Raspberry Cake Pops.  If time allows, we will also experiment with making chocolate garnishes, such as shards, trellis, tulip bowls, and leaves—to use in Day Four.

Day Four:  Birthday Cakes.  As a baking enthusiast, you are probably asked to make a birthday cake more than anything else.  Here is the chance to have fun making, frosting, and decorating one to give away or keep for yourself!  We will make one of three classic flavors:  chocolate, vanilla, or red velvet, and then finish them with one of a variety of different frostings and garnishes, including chocolate designs from the previous day.

Day Five:  St. Honoré Dessert.  St. Honoré is the patron saint of pastry chefs.  This dessert was created in honor of him and is constructed with a number of different traditional pastry elements:  pâte brisée, pastry cream, pâte à choux, and caramel.  So this lesson is part review, but also you create a very delicious dessert!

 

0 openings available

$325.00

Dot Jacobson and Louise Ritenhouse

At The CSCA

Event/Date Description Openings/Price/Location
6076

Mon, Aug. 7, 2017 @ 9:30 AM
TOUR OF FRANCE FOR TEENS-
 

Tour of France for Teens

Normandy and Brittany

9:30am-1:00pm 

11 openings available

$260.00

Sharon Donovan

At The CSCA

 
Event/Date Description Openings/Price/Location
5967

Tue, Aug. 8, 2017 @ 9:30 AM
NEW! TEEN - TECHNIQUES OF BAKING III - DAY TWO - HAND PIES
 

 

 

Teen Baking III

 

 

Day One:  Cookies.  There is more to cookie making than chocolate chip and oatmeal raisin! In this class we will choose from a variety of types of cookies—drop, molded, bars, piped—many with frosting or filling on top or in between layers.  Some of the cookies we will be making are:  Peanut Butter Thumbprints, classic Black and Whites, biscotti, and orange piped stars.

Day Two:  Hand Pies.  Take these on the go!  We will be making both sweet and savory pockets with fillings—from a variety of doughs and lots of different fillings.  Sample recipes include:  Apple-Walnut Hand Pies, Peach Dumplings, Crepes filled with Pears and Mascarpone Cheese, and Calzones.

Day Three:  Chocolate.  The favorite flavor of nearly everyone!  More chocolate—both dark and white.  Recipes include Brownie Walnut Pie, Ring Dings, Peanut Butter and Chocolate Marble Brownies, and Chocolate Raspberry Cake Pops.  If time allows, we will also experiment with making chocolate garnishes, such as shards, trellis, tulip bowls, and leaves—to use in Day Four.

Day Four:  Birthday Cakes.  As a baking enthusiast, you are probably asked to make a birthday cake more than anything else.  Here is the chance to have fun making, frosting, and decorating one to give away or keep for yourself!  We will make one of three classic flavors:  chocolate, vanilla, or red velvet, and then finish them with one of a variety of different frostings and garnishes, including chocolate designs from the previous day.

Day Five:  St. Honoré Dessert.  St. Honoré is the patron saint of pastry chefs.  This dessert was created in honor of him and is constructed with a number of different traditional pastry elements:  pâte brisée, pastry cream, pâte à choux, and caramel.  So this lesson is part review, but also you create a very delicious dessert!

 

0 openings available

$325.00

Dot Jacobson and Louise Ritenhouse

At The CSCA

Event/Date Description Openings/Price/Location
5967

Wed, Aug. 9, 2017 @ 9:30 AM
NEW! TEEN -TECHNIQUES OF BAKING III - DAY THREE - CHOCOLATE
 

 

 

Teen Baking III

 

 

Day One:  Cookies.  There is more to cookie making than chocolate chip and oatmeal raisin! In this class we will choose from a variety of types of cookies—drop, molded, bars, piped—many with frosting or filling on top or in between layers.  Some of the cookies we will be making are:  Peanut Butter Thumbprints, classic Black and Whites, biscotti, and orange piped stars.

Day Two:  Hand Pies.  Take these on the go!  We will be making both sweet and savory pockets with fillings—from a variety of doughs and lots of different fillings.  Sample recipes include:  Apple-Walnut Hand Pies, Peach Dumplings, Crepes filled with Pears and Mascarpone Cheese, and Calzones.

Day Three:  Chocolate.  The favorite flavor of nearly everyone!  More chocolate—both dark and white.  Recipes include Brownie Walnut Pie, Ring Dings, Peanut Butter and Chocolate Marble Brownies, and Chocolate Raspberry Cake Pops.  If time allows, we will also experiment with making chocolate garnishes, such as shards, trellis, tulip bowls, and leaves—to use in Day Four.

Day Four:  Birthday Cakes.  As a baking enthusiast, you are probably asked to make a birthday cake more than anything else.  Here is the chance to have fun making, frosting, and decorating one to give away or keep for yourself!  We will make one of three classic flavors:  chocolate, vanilla, or red velvet, and then finish them with one of a variety of different frostings and garnishes, including chocolate designs from the previous day.

 

 

0 openings available

$325.00

Dot Jacobson and Louise Ritenhouse

At The CSCA

Event/Date Description Openings/Price/Location
6076

Wed, Aug. 9, 2017 @ 9:30 AM
TOUR OF FRANCE FOR TEENS
 

Tour of France for Teens

Provence

9:30am-1:00pm 

11 openings available

$260.00

Sharon Donovan

At The CSCA

 
Event/Date Description Openings/Price/Location
6077

Thu, Aug. 10, 2017 @ 9:30 AM
TEEN - TOP THIS!- PIZZA CLASS
 

Teen Pizza Class

9:30am -1:30pm

12 openings available

$75.00

Sharon Donovan

At The CSCA

 
Event/Date Description Openings/Price/Location
5967

Thu, Aug. 10, 2017 @ 9:30 AM
NEW! TEEN-TECHNIQUES OF BAKING III -DAY FOUR -BIRTHDAY CAKES
 

 

Teen Baking III

 

 

Day One:  Cookies.  There is more to cookie making than chocolate chip and oatmeal raisin! In this class we will choose from a variety of types of cookies—drop, molded, bars, piped—many with frosting or filling on top or in between layers.  Some of the cookies we will be making are:  Peanut Butter Thumbprints, classic Black and Whites, biscotti, and orange piped stars.

Day Two:  Hand Pies.  Take these on the go!  We will be making both sweet and savory pockets with fillings—from a variety of doughs and lots of different fillings.  Sample recipes include:  Apple-Walnut Hand Pies, Peach Dumplings, Crepes filled with Pears and Mascarpone Cheese, and Calzones.

Day Three:  Chocolate.  The favorite flavor of nearly everyone!  More chocolate—both dark and white.  Recipes include Brownie Walnut Pie, Ring Dings, Peanut Butter and Chocolate Marble Brownies, and Chocolate Raspberry Cake Pops.  If time allows, we will also experiment with making chocolate garnishes, such as shards, trellis, tulip bowls, and leaves—to use in Day Four.

Day Four:  Birthday Cakes.  As a baking enthusiast, you are probably asked to make a birthday cake more than anything else.  Here is the chance to have fun making, frosting, and decorating one to give away or keep for yourself!  We will make one of three classic flavors:  chocolate, vanilla, or red velvet, and then finish them with one of a variety of different frostings and garnishes, including chocolate designs from the previous day.

 

 

0 openings available

$325.00

Dot Jacobson and Louise Ritenhouse

At The CSCA

Event/Date Description Openings/Price/Location
6028

Thu, Aug. 10, 2017 @ 6:00 PM
MORNING PASTRY WITH CHEF DELPHIN GOMES
 

MORNING PASTRY WITH CHEF DELPHIN GOMES

 $180.00

6:00pm–10:00pm

Techniques:  Proofing, Shaping,

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.

7 openings available

$180.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
6078

Fri, Aug. 11, 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.

10 openings available

$80.00

Sharon Donovan

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

0 openings available

$450.00

Simone Montali

At The CSCA

Event/Date Description Openings/Price/Location
5948

Mon, Aug. 14, 2017 @ 9:30 AM
NEW! TEEN - JUST CAKES!
 

TBA

0 openings available

$325.00

Sharon Donovan

At The CSCA

Event/Date Description Openings/Price/Location
6089

Mon, Aug. 14, 2017 @ 9:30 AM
NEW! TEEN TECHNIQUES OF COOKING 2 - ADVANCED GRILLING
 

Advanced Grilling

 

9:30am-1:00pm

11 openings available

$400.00

Mark Farone

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

0 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

0 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

0 openings available

$450.00

Simone Montali

At The CSCA

Event/Date Description Openings/Price/Location
6040

Thu, Aug. 17, 2017 @ 6:00 PM
FRENCH MACARONS WITH MASTER PASTRY CHEF DELPHIN GOMES
 

 

French Macarons & 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
5877

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

CAMPANIA

9:30am -1:00pm

0 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 

0 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

3 openings available

$450.00

Mark Farone

At The CSCA

 
Event/Date Description Openings/Price/Location
6079

Mon, Aug. 21, 2017 @ 9:30 AM
TEEN TECHNIQUES OF BAKING II - PUFF PASTRY (AGES 12-16)
 

Week One—Puff Pastry:

Puff pastry is a light, flaky pastry made by repeatedly layering dough and butter. Students will be instructed how to make and handle puff pastry in the classic French method.

Some recipes that will be prepared in class include Savory Palmiers,Ham Pithiviers, Napoleons, and Puff Pastry Tart with Fresh Fruit.

4 openings available

$375.00

Sharon Donovan

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

3 openings available

$450.00

Mark Farone

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

3 openings available

$450.00

TBA

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

3 openings available

$450.00

Mark Farone

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

3 openings available

$450.00

Mark Farone

At The CSCA

 
Event/Date Description Openings/Price/Location
6080

Mon, Aug. 28, 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
6090

Mon, Aug. 28, 2017 @ 9:30 AM
TEEN TOUR OF ITALY- PIEDMONT
 

PIEDMONT

9:30am -1:00pm

12 openings available

$450.00

Mark Farone

At The CSCA

 
Event/Date Description Openings/Price/Location
6080

Tue, Aug. 29, 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
6090

Tue, Aug. 29, 2017 @ 9:30 AM
TEEN TOUR OF ITALY- EMILIA ROMAGNA
 

EMILIA ROMAGNA

9:30am -1:00pm

12 openings available

$450.00

Mark Farone

At The CSCA

 
Event/Date Description Openings/Price/Location
6080

Wed, Aug. 30, 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
6090

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

TUSCANY

9:30am -1:00pm

12 openings available

$450.00

TBA

At The CSCA

 
Event/Date Description Openings/Price/Location
6090

Thu, Aug. 31, 2017 @ 9:30 AM
TEEN -TOUR OF ITALY - LAZIO
 

LAZIO

9:30am -1:00pm

12 openings available

$450.00

Mark Farone

At The CSCA

 
Event/Date Description Openings/Price/Location
6090

Fri, Sep. 1, 2017 @ 9:30 AM
TEEN TOUR OF ITALY- CAMPANIA
 

CAMPANIA

9:30am -1:00pm

12 openings available

$450.00

Mark Farone

At The CSCA

 
Event/Date Description Openings/Price/Location
6027

Mon, Sep. 11, 2017 @ 6:00 PM
WATCH YOUR TEMPER (CHOCOLATE COURSE)
 

WATCH YOUR TEMPER (CHOCOLATE COURSE)

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

 Watch Your “Temper”
Chocolate Workshop


6:00pm–10:00pm

Techniques:  Tempering, Moulding, and Filling Chocolate

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.

10 openings available

$295.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
6092

Mon, Sep. 11, 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
6046

Wed, Sep. 13, 2017 @ 9:30 AM
REGIONS OF ITALY WITH CHEF STEVE NILL - PIEDMONT
 

PIEDMONT

9:30am-1:30pm

 

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.

11 openings available

$495.00

Steve Nill

At The CSCA

 
Event/Date Description Openings/Price/Location
6047

Thu, Sep. 14, 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

 

 

 

7 openings available

$595.00

Steve Nill

At The CSCA

 
Event/Date Description Openings/Price/Location
6033

Thu, Sep. 14, 2017 @ 6:00 PM
THE ART OF FRENCH PASTRY- LE GRAND CLASSIC - OPERA GATEAU & SACHERTORTE
 

$95.00
6:00pm-10:00pm

 



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


Le Grand Classic – Opéra Gateau & Sachertorte


Techniques: Sponge Cake, Chocolate Cake, Ganache, Buttercream, Icing, Assembly

 

Learn to make two of the most famous and decadent cakes from France and Vienna. Opéra gâteau is an elaborate almond sponge cake soaked in coffee syrup, layered with chocolate ganache and coffee buttercream, and topped with chocolate icing. Sachertorte is a classic Viennese cake composed of two dense chocolate cakes separated by a thin layer of apricot jam, and enveloped in dark chocolate icing, traditionally served with unsweetened whipped cream During this class, you will make the cake, cream fillings, ganache, chocolate glazes, and syrups to learn the art of making a truly elegant and incredibly decadent dessert from start to finish.


12 openings available

$95.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
6048

Fri, Sep. 15, 2017 @ 9:30 AM
TECHNIQUES OF COOKING I-VI - WEEK I * START OF THE SERIES
 

Knife Skills

 

9:30am-1:30am


 

10 openings available

$495.00

Steve Nill

At The CSCA

 
Event/Date Description Openings/Price/Location
6093

Fri, Sep. 15, 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.

6 openings available

$150.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
6046

Wed, Sep. 20, 2017 @ 9:30 AM
REGIONS OF ITALY WITH CHEF STEVE NILL- EMILIA ROMGANA
 

EMILIA ROMGANA

9:30am-1:30pm

 

Our classical journey to the northeast section of Italy takes us to Emilia Romagna, famous for rich, hearty, and robust food; superior produce; stuffed pastas; Prosciutto di Parma; Parmigiano-Reggiano;and Balsamic Vinegar. Some recipes include Balsamic Vinegar Onion Omelet, Rigatoni with Vegetables, Tomato, and Cream Sauce; Beef Wallets filled with Zucchini and Sausage; and Hazelnut Rice Cake.

11 openings available

$495.00

Steve Nill

At The CSCA

 
Event/Date Description Openings/Price/Location
6030

Thu, Sep. 21, 2017 @ 6:00 PM
THE ART OF FRENCH PASTRY- CLASSIC FRENCH CONFECTIONS
 

 

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


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

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

 Techinques: sugar work, chocoate work

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

12 openings available

$95.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
6026

Sat, Sep. 23, 2017 @ 9:30 AM
FRENCH MACARONS WITH MASTER PASTRY CHEF DELPHIN GOMES
 

 $95.00

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



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


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

11 openings available

$95.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
6046

Wed, Sep. 27, 2017 @ 9:30 AM
REGIONS OF ITALY WITH CHEF STEVE NILL - TUSCANY
 

TUSCANY

9:30am-1:30pm 

Tuscany owes its legacy to the Etruscans, who lived in northern and central Italy 3000 years ago and loved food, wine, art, and craftsmanship. In this course we will explore their passion for food and creativity with Tuscan dishes to tickle your palate and delight your senses. Recipes include Grilled Bread with Cannellini Beans
and Pancetta, Soft Wheatberry Soup, Roast Pork with Potatoes, and Dome Filled Cake.

11 openings available

$495.00

Steve Nill

At The CSCA

 
Event/Date Description Openings/Price/Location
6094

Thu, Sep. 28, 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
6095

Fri, Sep. 29, 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.

6 openings available

$150.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
6041

Thu, Oct. 5, 2017 @ 6:00 PM
FRENCH MACARONS WITH MASTER PASTRY CHEF DELPHIN GOMES
 

 

French Macarons & 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
6038

Tue, Oct. 10, 2017 @ 6:00 PM
THE ART OF FRENCH PASTRY- THE ART OF SUGAR WORK
 

$200.00 per person

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

 

The Art of Sugar – 2-Day Course
Blowing, Pulling, and Creating Artistic Showpieces with Sugar

 

In this two day class you will learn the techniques of pulling sugar and blowing sugar, creating an artistic showpiece. With easy recipes learn the art of creating birds, fruits, and flowers from sugar. This hands-on, two-part workshop will cover the properties of different sugars, cooking sugar, coloring sugar, and working with warm sugar to make three-dimensional shapes. Chef Delphin will demonstrate how to pull and blow sugar using specific tools and will guide students as they produce their own decorative arrangements of fruits, birds, ribbons, and flowers for show pieces or for cakes.

 

 

 

12 openings available

$200.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
6029

Thu, Oct. 12, 2017 @ 6:00 PM
MORNING PASTRY WITH CHEF DELPHIN GOMES
 

MORNING PASTRY WITH CHEF DELPHIN GOMES

 $180.00

6:00pm–10:00pm
$180.00

Techniques:  Proofing, Shaping,

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.

12 openings available

$180.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
6096

Fri, Oct. 13, 2017 @ 6:30 PM
NEW! COOKING COUPLES COOK GERMAN
 

Cooking Couples Cook German

$150.00
6:30pm-9:30pm


Do you have a taste for some hearty dishes and a bit of Oktoberfest flair? Join us for an evening of German food. As a
sampling we’ll start with a Bavarian Wurst Salad, Baked Roquefort Cheese with Apples, and Brats. We’ll dine on
Schnitzel (Jaguer and Weiner), Roast Pork with Prunes and Apple Stuffing, and finish with Apple Strudel and Black Forest
Cake, while sampling fine German beers.

6 openings available

$150.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
6097

Mon, Oct. 16, 2017 @ 6:00 PM
TECHNIQUES OF BAKING II -PUFF PASTRY - WEEK I
 

Puff Pastry

12 openings available

$400.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
6038

Tue, Oct. 17, 2017 @ 6:00 PM
THE ART OF SUGAR WORK THE ART OF SUGAR WORK-WITH MASTER PAST
 

 

$200.00 per person

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

 

The Art of Sugar – 2-Day Course
Blowing, Pulling, and Creating Artistic Showpieces with Sugar

 

In this two day class you will learn the techniques of pulling sugar and blowing sugar, creating an artistic showpiece. With easy recipes learn the art of creating birds, fruits, and flowers from sugar. This hands-on, two-part workshop will cover the properties of different sugars, cooking sugar, coloring sugar, and working with warm sugar to make three-dimensional shapes. Chef Delphin will demonstrate how to pull and blow sugar using specific tools and will guide students as they produce their own decorative arrangements of fruits, birds, ribbons, and flowers for show pieces or for cakes.

 

 

12 openings available

$200.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
6029

Thu, Oct. 19, 2017 @ 6:00 PM
MORNING PASTRY WITH CHEF DELPHIN GOMES
 

MORNING PASTRY WITH CHEF DELPHIN GOMES

 $180.00

6:00pm–10:00pm

Techniques:  Proofing, Shaping,

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.

12 openings available

$180.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
6036

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

 

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


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

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

 Techinques: sugar work, chocoate work

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

12 openings available

$95.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
6097

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

Meringues

12 openings available

$400.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
6049

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

NORMANDY

8 openings available

$495.00

Steve Nill

At The CSCA

 
Event/Date Description Openings/Price/Location
6050

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

 

REGIONS OF ASIA

9:30am-2:00pm

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

 

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

 

2 openings available

$495.00

Steve Nill

At The CSCA

 
Event/Date Description Openings/Price/Location
6098

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

Cooking Couples Tuscany 

$150.00 

1 Seat = 1 Couple

6:30pm-9:30pm

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

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

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

5 openings available

$150.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
6042

Tue, Nov. 7, 2017 @ 6:00 PM
MORNING PASTRY WITH CHEF DELPHIN GOMES
 

MORNING PASTRY WITH CHEF DELPHIN GOMES

 $180.00

6:00pm–10:00pm
$180.00

Techniques:  Proofing, Shaping,

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.

12 openings available

$180.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
6049

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

REGIONAL FRENCH COOKING

8 openings available

$495.00

Steve Nill

At The CSCA

 
Event/Date Description Openings/Price/Location
6100

Thu, Nov. 9, 2017 @ 6:00 PM
HOLIDAY BAKING WITH WHOLE GRAINS - SERIES
 

Baking with Whole Grains

$150.00 per seat

1 Seat = 1 Attendee

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.  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, and Fruit tarts with cornmeal crust.

Week 1:  Yeast breads

Week 2:  Pastries

10 openings available

$150.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
6050

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

 

REGIONS OF ASIA

9:30am -2:00pm

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

 

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

 

2 openings available

$495.00

Steve Nill

At The CSCA

 
Event/Date Description Openings/Price/Location
6042

Tue, Nov. 14, 2017 @ 6:00 PM
MORNING PASTRY WITH CHEF DELPHIN GOMES
 

MORNING PASTRY WITH CHEF DELPHIN GOMES

 $180.00

6:00pm–10:00pm

Techniques:  Proofing, Shaping,

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.

12 openings available

$180.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
6031

Thu, Nov. 16, 2017 @ 6:00 PM
THE ART OF FRENCH PASTRY- CLASSIC FRENCH CONFECTIONS
 

 

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


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

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

 Techinques: sugar work, chocoate work

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

12 openings available

$95.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
6100

Thu, Nov. 16, 2017 @ 6:00 PM
HOLIDAY BAKING WITH WHOLE GRAINS - SERIES
 

Baking with Whole Grains

$150.00 per seat

1 Seat = 1 Attendee

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.  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, and Fruit tarts with cornmeal crust.

Week 1:  Yeast breads

Week 2:  Pastries

 

10 openings available

$150.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
6050

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

 

 

REGIONS OF ASIA

9:30am-2:00pm

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

 

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

2 openings available

$495.00

Steve Nill

At The CSCA

 
Event/Date Description Openings/Price/Location
6101

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

Cooking Couples Tapas

$150.00 per Couple

1 Seat = 1 Couple

6:30pm-9:30pm

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

6 openings available

$150.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
6102

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

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

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

1 Seat = $70

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

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

9 openings available

$70.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
6103

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

GIFTS FROM THE KITCHEN

$75.00

6pm -9:30pm

 

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

 

12 openings available

$75.00

Marie Perfetti

At The CSCA

 
Event/Date Description Openings/Price/Location
6050

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

 

REGIONS OF ASIA

9:30am -2:00pm

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

 

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

2 openings available

$495.00

Steve Nill

At The CSCA

 
Event/Date Description Openings/Price/Location
6032

Thu, Dec. 7, 2017 @ 6:00 PM
WATCH YOUR TEMPER (CHOCOLATE COURSE)
 

WATCH YOUR TEMPER (CHOCOLATE COURSE)

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

 Watch Your “Temper”
Chocolate Workshop


6:00pm–10:00pm

Techniques:  Tempering, Moulding, and Filling Chocolate

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

$295.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
6050

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

 

REGIONS OF ASIA

9:30am -2:00pm

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

 

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

 

 

2 openings available

$495.00

Steve Nill

At The CSCA

 
Event/Date Description Openings/Price/Location
6034

Mon, Dec. 11, 2017 @ 6:00 PM
THE ART OF FRENCH PASTRY- LE GRAND CLASSIC - OPERA GATEAU & SACHERTORTE
 

$95.00
6:00pm-10:00pm

 



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


Le Grand Classic – Opéra Gateau & Sachertorte


Techniques: Sponge Cake, Chocolate Cake, Ganache, Buttercream, Icing, Assembly

 

Learn to make two of the most famous and decadent cakes from France and Vienna. Opéra gâteau is an elaborate almond sponge cake soaked in coffee syrup, layered with chocolate ganache and coffee buttercream, and topped with chocolate icing. Sachertorte is a classic Viennese cake composed of two dense chocolate cakes separated by a thin layer of apricot jam, and enveloped in dark chocolate icing, traditionally served with unsweetened whipped cream During this class, you will make the cake, cream fillings, ganache, chocolate glazes, and syrups to learn the art of making a truly elegant and incredibly decadent dessert from start to finish.


12 openings available

$95.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
Event/Date Description Openings/Price/Location
6050

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

 

REGIONS OF ASIA

9:30am -2:00pm

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

 

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

 

2 openings available

$495.00

Steve Nill

At The CSCA

 
Event/Date Description Openings/Price/Location
6035

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

BUCHE DE NOEL CLASS


6:00pm-10:00pm

 

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

12 openings available

$90.00

Master Pastry Chef Delphin Gomes

At The CSCA

 
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