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Rolling Pin Kitchen Emporium
2080 Badlands Drive, Brandon, FL, 33511
813-653-2418

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Event/Date Description Openings/Price/Location
4456

Sun, Feb. 7, 2016 @ 11:30 AM
***NEW CLASS***
LASAGNA WORKSHOP
HANDS ON!
 

***NEW CLASS***
LASAGNA WORKSHOP
HANDS ON!

Join us in the kitchen for a day of fun, cooking, storytelling and tasting. 

Today we learn how to make the REAL Italian Lasagna in both the Northern Style (Bechamel and Bolognese Sauce) and the Southern Style (Ricotta, Mozzarella and Salami).

Have a taste together with us and bring some home for the joy of later snacking.


Tonight's Menu and Skills:

Bolognese Sauce (Meat Sauce)

Bechamel Sauce (White Sauce)

Marinara Sauce

Northern Italian Lasagna

Southern Italian Lasagna



This is a HANDS-ON style class

House wine, beer, sparkling water, and soft drinks are included. Other wines by the bottle and by the glass are available at an additional charge.

Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class! 


8 openings available

$50.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4462

Mon, Feb. 8, 2016 @ 6:15 PM
COOKIE CRAFTING
VALENTINE'S DAY DESIGNS
 
Staff Instructor

Charla Tatom
 
Presents

COOKIE CRAFTING
VALENTINE'S DAY DESIGNS

 

The decorated cookie is one of the sweetest gifts you can give. Who wouldn’t feel loved and appreciated by someone who took the time and effort to make them a special cookie that was just as beautiful as it tasted?

In this class, Charla Tatom, owner of Celebrate with Cake, will teach you a variety of techniques to decorate sugar cookies, several of which have been borrowed from the art of paper crafting.  One of the mediums we will use is glacé icing which is made with corn syrup and powdered sugar. Glacé icing is easy to work with, super forgiving and tastes great. Like royal icing, it will dry to a solid sheen, making the cookies stackable and packable – perfect for giving away. But unlike royal icing, glacé icing keeps the cookie moist and is soft to eat. 
 

Another technique that will be taught is how to cover your cookies with textured fondant that has been embellished with edible luster dust.  And finally, you will get to try some new stenciling and stamping techniques that will produce amazing and professional results!  Charla will also demonstrate several tips & tricks for rolling out your dough, baking your cookies, filling and storing your icing bags and making your own cookie cutters.  Plus she will show several great cookie presentation ideas and teach you a fail-proof way to make cookie bouquets.  When you finish this class you will leave with some fabulous cookies. 


Unlike other cake decorating classes, WE supply the ingredients and all tools needed to successfully complete this class.  You do not need to invest in any of the tools BEFORE you attend the class.  All you need is the will to learn and the desire to decorate.  If you decide you want to get into COOKIE CRAFTING, we do sell all of the tools and ingredients in our retail store.  Remember, students get 10% off ALL retail items the day of class. 


This is a HANDS-ON style class

Wine, beer, sparkling water, and soft drinks are included with this class. 
Other wines by the bottle and the glass are available at an additional charge.

Given this is a decorating class, there is no meal included.  Please make appropriate arrangements.  



2 openings available

$45.00

Instructor Charla Tatom

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4477

Tue, Feb. 9, 2016 @ 6:15 PM
FAT TUESDAY CELEBRATION
 

FAT TUESDAY CELEBRATION


Fat Tuesday, refers to events of the Carnival celebrations, beginning on or after the Christian feasts of the Epiphany (Three King's Day) and culminating on the day before Ash Wednesday. Mardi Gras is French for "Fat Tuesday", reflecting the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season. 

Tonight we celebrate the end of Carnival with a menu that honors the tradition of indulgence and excess.  Join us for the celebration! 



Tonight's Menu:

Benton's Bacon Hush Puppies with Candies Jalapeno Jam

Shrimp Po' Boys with Remoulade Sauce

Chicken and Andouille Sausage Gumbo with White Rice

Puffy Pillow Beignets with Chocolate Dipping Sauce



This is a DEMONSTRATION Style Class


House Wine, Beer, Sparkling Water and Soft Drinks are included.

Other Wines by the bottle and by the glass are available at an additional charge.

Receive a 10% Discount on ALL RETAIL MERCHANDISE on day of class!


21 openings available

$50.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4478

Wed, Feb. 10, 2016 @ 6:15 PM
FLAVORFUL & DELICIOUS
BRIGHT & LIGHT
 

FLAVORFUL & DELICIOUS
 BRIGHT
& LIGHT

Join Chef Cinzia tonight for a meal befitting the season.  Bright flavors, delicious seafood, warm fresh vegetables roasted to perfection, and just a bit of sweetness are on the menu. Hope you can join us!

 
Tonight's Menu:

Scallops and Shrimp Ceviche and Mango Salsa with Sauteed Winter Greens

Seafood Cioppino (Seafood Stew) served with Garlic-Butter Crusty Bread

Oven Roasted Vegetable Ratatouille

Lemon Cake Pudding



This is a SOCIALLY INTERACTIVE style class
.  Join in preparing the recipes hands-on or sit back and relax and let the chef do the work.  Participate as much or as little as you would like. 

House wine, beer, sparkling water, and soft drinks are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on ALL RETAIL MERCHANDISE except Big Green Egg products on the day of class!


18 openings available

$50.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4475

Thu, Feb. 11, 2016 @ 6:15 PM
KNIFE SKILLS 1
 
KNIFE SKILLS 1


Choosing the correct knife for the job and knowing how to properly use it is the secret to fast, easy cooking.  Learn the basics of knife construction, how to choose the correct knife, safety, sharpening, and proper storage of knives.

You will practice proper techniques for chopping, mincing, slicing, and julienne. 

We will use our skills to make homemade vegetable soup and designer grilled cheese sandwiches.

This is a HANDS-ON style class

House wine, beer, sparkling water, and soft drinks are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class.

 

 

0 openings available

$50.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

Event/Date Description Openings/Price/Location
4467

Fri, Feb. 12, 2016 @ 6:30 PM
VALENTINE'S DINNER
LOVE AT FIRST BITE
 

VALENTINE'S DINNER
LOVE AT FIRST BITE
PRICING IS PER PERSON

 

Valentine's Dinner is a special event. Though this holiday is usually a couple's time, our Valentine's Dinner is about appreciating those who are important to you.  Could be your spouse, boy or girl friend, just a friend, or family member.

Come join us as we celebrate together.

Tonight's Menu:


Mixed Mushroom and Fingerling Potato Flatbread

Shrimp Bisque

Grilled Beef Tenderloin with Red Wine Sauce

Truffled Butter Green Beans and New Potatoes

Chocolate Pots de Creme with Fresh Strawberries and Creme Fraiche


This is a DEMONSTRATION style class.

House wine, beer, sparkling water, and soft drinks are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on ALL RETAIL MERCHANDISE except Big Green Egg products on day of class!



0 openings available

$75.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

Event/Date Description Openings/Price/Location
4472

Sat, Feb. 13, 2016 @ 11:30 AM
COUPLES COOKING
VALENTINES
JUST THE TWO OF US
 

COUPLES COOKING

"JUST THE TWO OF US"

PRICING IS PER PERSON


Today, we offer simple and elegant recipes for two chefs cooking together with the aim of turning dinner into a relaxing and romantic bonding experience for two.

Couples cooking together is always fun and exciting.  Come as a couple or as a group. Learn some new recipes and meet some new people, too!   


Today;s Menu:

Lobster Salad

Chicken Bouillabaisse with Rouille

Double Chocolate Souffles with Whipped Cream



This is a HANDS-ON style class


House wine, beer, sparkling water, and soft drinks are included. Other wines by the bottle and glass are available at an additional charge.

Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class!


 

0 openings available

$50.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

Event/Date Description Openings/Price/Location
4468

Sat, Feb. 13, 2016 @ 6:00 PM
VALENTINE'S DINNER
LOVE IS IN THE AIR
FRENCH THEMED MENU
 

VALENTINE'S DINNER
LOVE IS IN THE AIR
FRENCH THEMED MENU


PRICING IS PER PERSON

 

Valentine's Dinner is a special event. Though this holiday is usually a couple's time, our Valentine's Dinner is about appreciating those who are important to you.  Could be your spouse, boy or girl friend, just a friend, or family member.

Come join us as we celebrate together.

Tonight's Menu:


Smoked Salmon Crostini

Classic French Onion Soup

Steak Au Poivre (Beef Tenderloin with Cognac Cream Sauce)

Zucchini and Potato Gratin

Cream Puffs with Vanilla Bean Ice Cream and  Chocolate Sauce


This is a DEMONSTRATION style class

House wine, beer, sparkling water, and soft drinks are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on all retail merchandis except Big Green Egg products on day of class!



0 openings available

$75.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

Event/Date Description Openings/Price/Location
4471

Sun, Feb. 14, 2016 @ 11:30 AM
VALENTINE'S
LOVE ME TENDER
 

VALENTINE'S
LOVE ME TENDER


PRICING IS PER PERSON

 

Though Valentine's Day is usually a couple's time, our Valentine's meal is about appreciating those who are important to you.  Could be your spouse, boy or girl friend, just a friend, or family member.

Come join us as we celebrate together.

Today's Menu:

Unlimited Champagne and Mimosa

Scallops with Blood Orange, Fennel and Pistachios

Pasta Bolognese

Silky Chocolate Mousse with Peanut Butter Crunch


This is a DEMONSTRATION style class

 Along with the champagne and mimosas, sparkling water and soft drinks are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on ALL RETAIL MERCHANDISE except Big Green Egg products on the day of class!



20 openings available

$55.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4473

Sun, Feb. 14, 2016 @ 5:00 PM
VALENTINE'S DINNER
SIMPLY ROMANTIC
 

VALENTINE'S DINNER
SIMPLY ROMANTIC

 

PRICING IS PER PERSON

 

Valentine's Dinner is a special event. Though this holiday is usually a couple's time, our Valentine's Dinner is about appreciating those who are important to you.  Could be your spouse, boy or girl friend, just a friend, or family member.

Come join us as we celebrate together.

Tonight's Menu:

Classic Cheese Souffle

Creamy Carrot Soup with Scallions and Poppy Seeds


Truffled Lobster Risotto

Decadent Chocolate Cream Pie with Vanilla Bean Whipped Cream


This is a DEMONSTRATION style class


House wine, beer, sparkling water, and soft drinks are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on ALL RETAIL MERCHANDISE except Big Green Egg products on the day of class!



18 openings available

$75.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4479

Mon, Feb. 15, 2016 @ 6:30 PM
BIG GREEN EGG
MINI COOKING CLASS
 



Class is limited to 12 guests

Class is 1-1/2 hours

Menu/Skills/Technique

MENU: PIZZA with INDIRECT COOKING
Making Fresh Pizza Dough
Cooking Pizza on Stones
Margherita Pizza
Nutella Pizza

5 openings available

$25.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4474

Tue, Feb. 16, 2016 @ 6:30 PM
SENSATIONAL SUSHI MADE SIMPLE
 
SENSATIONAL SUSHI MADE SIMPLE


Chef Dave will teach you the fundamentals of sushi making, what tools are needed, and how to select high quality ingredients.

You will learn to make ginger-miso soup, spicy tuna maki (sushi roll), and hand rolls.

Additionally, we will have a station with a large variety of items so that you can customize your own maki and hand rolls.

This is a techniques class, so once you master the basics, the variations are endless. We will have tools in stock for you to purchase if you wish. Come hungry, there is always to plenty to eat.

This is a HANDS-ON style class. Please wear closed-toe shoes and restrain shoulder-length or longer hair. 

No raw protein products may be taken out of the Culinary Center. 

House wine, beer, sake, sparkling water, and soft drinks are included.  Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class! 


 

0 openings available

$55.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

Event/Date Description Openings/Price/Location
4451

Wed, Feb. 17, 2016 @ 6:15 PM
PIZZA & CALZONE PARTY!
 
PIZZA & CALZONE PARTY!
 

No more frozen or delivery pizzas or calzones for you!  Tonight you learn to make your own dough: perfect pizza dough and whole wheat pizza crust.  Then roll them out for some really interesting pizzas and calzone. 

Grab your pizza stone and peel, tonight we make great new pizzas and calzones! 


Tonight's Menu:

Perfect Pizza Crust

Chicago Style Deep Dish Pizza (Italian Sausage and Cheese)

Calzone with Ricotta, Spinach, and Salami

Crispy Nutella Pizza

This is a HANDS-ON style class

House wine, beer, sparkling water, and soft drinks are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class!

 

3 openings available

$50.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4455

Thu, Feb. 18, 2016 @ 6:15 PM
PRIVATE PARTY
BOGEY
 

PRIVATE PARTY
BOGEY

REGISTRATION TO THIS PRIVATE PARTY IS STRICTLY LIMITED TO THOSE ON THE INVITATION LIST!


Menu: IRON CHEF STYLE EVENT (5 RECIPES TBD) Small plates portion of each dish for each participant

Price: $50.00

Type: Hands-on/Iron Chef with 3 judges


Preliminary Number of Guests: 20

Final Number Confirmed:
February 10, 2016

Deposit: Paid 1/19/2016


Gratuity: 20% of Final Billing

Beverages: NO Wine or Beer is being served. 

$50.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4454

Fri, Feb. 19, 2016 @ 6:15 PM
*EXCLUSIVE EVENT*
CHEF VIRGINIA WILLIS
5 AMAZING MOTHER SAUCES + A DESSERT SAUCE
 

**EXCLUSIVE EVENT**

Southern Chef and Cookbook Author

CHEF VIRGINIA WILLIS
Presents

5 AMAZING MOTHER SAUCES + A DESSERT SAUCE



The Five Mother Sauces


French Chef Antonin Carême evolved an intricate methodology by which hundreds of sauces were classified under one of five "mother sauces”: Béchamel, Velouté, Espagnole, Hollandaise, and Tomate.

Hollandaise is made with an emulsion of egg yolks and fat. Hollandaise is made with butter, egg yolks and lemon juice, often in a double boiler to prevent overheating, and served warm. It is generally served with vegetables, fish and egg dishes, such as the classic Eggs Benedict.

Sauce Tomate or tomato sauce is a sauce made with a puree of tomatoes (or strained tomatoes) with savory vegetables and other seasonings. It can be used on pasta or as a component in other dishes.

Espagnole or Brown Sauce, is traditionally made of a meat stock, often beef a mirepoix of browned vegetables (most often a mixture of diced onion, carrots and celery), ham or bacon, a nicely browned roux, herbs and sometimes tomato paste.

Velouté is a stock-based white sauce. It is made by stirring heated chicken, veal or fish stock into a butter-flour roux. White simply means the ingredients are not browned. Egg yolks or cream are sometimes also added in a liaison. A liaison is a mixture of cream and egg yolks, used to thicken soups and enrich sauces. To prepare, beat egg yolks into heavy cream. Never add directly to hot liquids, or you'll end up with scrambled eggs. Instead, temper the liaison by adding a small amount of the hot liquid to it to gradually raise the temperature.

Béchamel is a white sauce made by stirring heated milk into a butter-flour roux.  The thickness of the sauce depends on the proportion of flour and butter to milk. Béchamel is one of the most useful sauces.

Given it is Friday night and most folks do not want just a bowl of each sauce to taste, Chef Virginia has created a menu to showcase these sauces AND will make and serve an amazing dessert sauce too!

So, join us for a wonderful evening of learning, eating, and conversation with one of Rolling Pin's most beloved guest chefs...Virginia Willis!  



As the daughter and granddaughter of consummate Southern cooks and a classically trained French chef, Virginia has a gift for giving French recipes a down-home Southern feel. Her acclaimed first book,  Bon Appetite, Y’all , is a passionate homage to her culinary roots. In her demonstration of the recipes from her new book,  Lighten Up, Y’all , Virginia will show you how to take a tasty basic recipe and transform it, via a technique, garnish, additional step, or short recipe, into a show stopper - without the guilt!


Georgia-born French-trained Chef Virginia Willis has cooked Lapin Normandie with Julia Child in France, prepared lunch for President Clinton, catered a bowling party for Jane Fonda, and harvested capers in the shadow of a smoldering volcano in Sicily -- but it all started in her grandmother’s country kitchen. 

The Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." She is the author of a number of cookbooks in addition to those mentioned previously. Her legion of fans love her knack for giving classic French cooking a down-home feel and reimagining Southern recipes en Français. She writes the popular comfort food blog called Down-Home Comfort that celebrates comfort food cooking for Food Network and the Cooking Channel. Her eponymous food blog receives rave reviews for her recipes and stories celebrating her unique culinary niche.

She is a contributing editor for Southern Living and her articles have appeared nationally including Food52 and CNN.com as well as Country Living, Fine Cooking, All-Recipes, and Eating Well. As a nationally recognized Southern food and beverage expert she has been featured in the Washington Post and USA Today as well as quoted in the New York Times and the Wall Street Journal.

She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree. Virginia has appeared on Food Network's Chopped, Fox Family and Friends, Martha Stewart Living, Paula Deen's Best Dishes, and as a judge on Throwdown with Bobby Flay.



She is a member of the International Association of Culinary Professionals, Les Dames d'Escoffier, Georgia Organics, and the Southern Foodways Alliance. Virginia is on the advisory boards for the Atlanta Community Food Bank and the Monterey Bay Aquarium's Seafood Watch Blue Ribbon Task Force. She participates in Chef's Move to Schools and is also part of the No Kid Hungry Blogger Program for Share our Strength.

To learn more about what Chef Virginia is up to go to:

 Seats are limited, so sign up early!


Tonight's Menu:


Asparagus with Blender Hollandaise Sauce

Sauce Tomate with Grilled Bread

Grilled Steak with Brown Sauce

Chicken Breast with Tarragon Veloute Sauce

Pasta Broccoli Casserole with Sauce Mornay

Creme Anglaise with Fresh Berries and Walkers Shortbread Cookies

This is a DEMONSTRATION style event.

House wine, beer, sparkling water, and soft drinks are included. Other wines are available by the glass and bottle at an additional charge. 
 
Receive a 10% discount on ALL RETAIL MERCHANDISE except Big Green Egg products on day of class!

0 openings available

$65.00

Chef Virginia Willis

Culinary Center - 2080 Badlands Drive

Event/Date Description Openings/Price/Location
4459

Sat, Feb. 20, 2016 @ 11:00 AM
RP AFTERNOON TEA
CHOCOLATE PLEASURES TEA
 

AFTERNOON TEA 


 CHOCOLATE PLEASURES TEA

Afternoon Teas at the Rolling Pin consist of a freshly baked scone, tea sandwiches or tea time savory bites, and a bit of something sweet to finish.  Tea is served throughout the event. 

So sit back, relax, converse with a friend or make some new ones as Chef Lynnette prepares each of the recipes from scratch just for you.  




Today's Menu:

Tea:       
Hot Cinnamon

Scone:   
Chocolate Bliss

Savory:  
Roasted Tomato Soup with Chocolate Croutons
Turkey & Apple Slaw Squares with Shaved White Chocolate
Chocolate Pancetta & Smoked Ham Tea Sandwiches

Sweet:   
Decadent Chocolate Peanut Butter Brownies


Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class!

This is a DEMONSTRATION style class.

 Add wine or beer for additional $5 per person the day of class.

 
 
 
 

16 openings available

$28.00

Chef Lynnette Maze

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4484

Sat, Feb. 20, 2016 @ 6:00 PM
DINNER FROM A MOVIE
"VICTOR VICTORIA - PARIS 1931"
2 MOVIE TICKETS BEING GIVEN AWAY!
 

DINNER FROM A MOVIE
"VICTOR VICTORIA -  PARIS 1931"


PLUS

A chance to win 2 movie tickets to AMC Theaters. 

"One of the best movies by Blake Edwards featuring his wife, Julie Andrews".  It's a Comedy/Romance/Musical about a starving opera singer who becomes a female impersonator and becomes the toast of 1930 Paris with her/his voice. One of the best movies ever that presents also the most classics of French Cuisine.

Tonight, we present the dishes mentioned and seen in the movie to make your experience complete by also tasting what is shown on the screen.


Join us for some of the amazing dishes produced in the movie. 


Tonight's Menu:

Spaghetti and Meatballs Appetizer

Boeuf Bourgognonne

Nizzarda Salad

Country Bread with Herbed Butter


Maxi Beignets filled with Whipped Cream



This is a DEMONSTRATION style class.

House wine, beer, sparkling water, and soft drinks are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% Discount on ALL RETAIL MERCHANDISE except Big Green Egg products on day of class! 


 

27 openings available

$55.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4457

Sun, Feb. 21, 2016 @ 1:30 PM
COOKING FUNDAMENTALS SERIES 101
CLASS 1
(NOTE TIME)
 

This class is the first day of a 5 week series

This series of fundamental cooking classes focuses on the techniques and skills needed to become a confident home cook. 

Skills to learn: basic knife usage, stock making, and baked custard.

Tonight's Menu:

Classic Caesar Salad with Homemade Croutons

Italian Wedding Soup

Milk Chocolate Pots de Crème


After this first class, you will be cooking like a pro!  


This is a HANDS-ON style class

House wine, beer, sparkling water, and soft drinks are included.

Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on ALL RETAIL MERCHANDISE except Big Green Egg products on day of class!

11 openings available

$275.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4453

Sun, Feb. 21, 2016 @ 6:00 PM
PRIVATE BIRTHDAY PARTY
BOWEN
 

PRIVATE BIRTHDAY PARTY
BOWEN

REGISTRATION TO THIS PRIVATE PARTY IS STRICTLY LIMITED TO THOSE ON THE INVITATION LIST!


Menu
: KIDS FINGER FOOD
+ with Adjusted Dessert (Chocolate with NO nuts)

Price: $40.00

Type: Hands-on


Prelinary Number of Guests: 12 kids participating.  5-6 adults attending but NOT participating. 

Final Number Confirmed:
February 14, 2016

Deposit: Paid 01/08/2016


Gratuity: 20% of Final Billing

Beverages: Wine for Adults by the bottle consumed. 



$40.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4463

Mon, Feb. 22, 2016 @ 6:15 PM
LADIES' NIGHT OUT
CUPCAKE DECORATING!
 
Staff Instructor Charla

LADIES' NIGHT OUT

CUPCAKE DECORATING!



Bring your girlfriends after work or a hard day with the kids for a fun filled evening of cupcake decorating.  We will be making sassy shoes and purse cupcakes, martini glass cupcakes, flowers and more!  Plus Each person will receive 8 cupcakes to decorate and then take home.

We will serve
light snack of cheese, crackers and one of Chef Dave’s gourmet dips. Hope you and your friends/family can join in the fun!  



Unlike other cake decorating classes, WE supply the cupcakes and all tools needed to successfully complete this class.  You do not need to invest in any of the tools BEFORE you attend the class.  All you need is the will to learn and the desire to decorate.  If you decide you want to get into cake decorating, we do sell all of the tools and ingredients in our retail store.  Remember, students get a 10% off ALL retail items the day of class. 


This is a HANDS-ON Style Class

Wine, Beer, Sparkling Water and Soft Drinks are included with this class.  Given this is a decorating class, there is no meal included.  Please make appropriate arrangements.  

Other Wines by the bottle and by the glass are available at an additional charge.


 

15 openings available

$45.00

Instructor Charla Tatom

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4460

Tue, Feb. 23, 2016 @ 11:00 AM
RP AFTERNOON TEA
A TRIBUTE TO DOWNTON ABBEY TEA
 

AFTERNOON TEA 


 A TRIBUTE TO DOWNTON ABBEY TEA

Afternoon Teas at the Rolling Pin consist of a freshly baked scone, tea sandwiches or tea time savory bites, and a bit of something sweet to finish.  Tea is served throughout the event. 

So sit back, relax, converse with a friend or make some new ones as Chef Lynnette prepares each of the recipes from scratch just for you.  




Today's Menu:

Tea:
English Breakfast

Scone:   
Cream Scones with Devonshire and Preserves

Savory:  
Cucumber Tea Sandwiches
Egg Salad Tea Sandwiches
Coronation Chicken Salad Sandwiches

Sweet:   
Manchester Pudding


Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class!

This is a DEMONSTRATION style class.

 Add wine or beer for additional $5 per person the day of class.

 
 
 
 

10 openings available

$28.00

Chef Lynnette Maze

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4445

Tue, Feb. 23, 2016 @ 6:15 PM
PRIVATE PARTY
WOUNDED WARRIORS PROJECT
HEALTHY COOKING
30 MINUTES OR LESS
 

PRIVATE PARTY

WOUNDED WARRIORS PROJECT 

REGISTRATION TO THIS PRIVATE PARTY IS STRICTLY LIMITED TO THOSE ON THE INVITATION LIST!

 

Date of Event: FEB 23, 2016

Time of Event: 6:15 PM

Preliminary Number of Guests: 16

Final Confirmation Number of Guests: DUE Feb 13, 2016

Style: HANDS-ON

Menus: Healthy Cooking 30 minutes or Less
Baked Fish, Seasonal Veggies, Potatoes, Fruit Salad


Pricing: $50 per person


Gratuity: Included

Beverages: No Wines/Beer  Available PP from front counter

Non-Refundable Deposit:
PAID 12/03/2015

$50.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4485

Wed, Feb. 24, 2016 @ 6:15 PM
DINNER AT THE TABLE OF DOWNTON ABBEY
 

DINNER AT THE TABLE OF DOWNTON ABBEY


2016 marks the 6th and final season of this beloved TV series from England.  Let’s dine together and taste some of the wonderful dishes Mrs. Patmore serves to Lord and Lady Grantham and all the distinguished guests who visit on their estate.

If you are a fan, you won't want to miss this event.  Regal food, fine friends and sharing of favorite moments in the series. 

Tonight's Menu:

Dowager Countess’ Stuffed Mushrooms

Regal Windsor Soup

Creamy Steak au Poivre

Roasted Parsnips and Carrots

English Trifle


This is a DEMONSTRATION Style Class


House Wine, Beer, Sparkling Water and Soft Drinks are included.

Other Wines by the bottle and by the glass are available at an additional charge.

Receive a 10% Discount on ALL RETAIL MERCHANDISE on day of class!


21 openings available

$50.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4486

Thu, Feb. 25, 2016 @ 6:30 PM
COUPLES COOKING
DELICIOUSLY GREEK
 

COUPLES COOKING

"DELICIOUSLY GREEK"

PRICING IS PER PERSON


Tonight, we offer simple and elegant recipes for two chefs cooking together with the aim of turning the routine daily task of making dinner into a relaxing and romantic bonding experience for two.

These recipes are designed for busy working couples who find themselves with limited time for just about everything – including preparing dinner and for spending quality moments with each other. 
 


Couples cooking together is always fun and exciting.  Come as a couple or as a group. Learn some new recipes and meet some new people, too!   


Tonight's Menu:

An evening in the Aegean Sea to taste some of the most classic Greek dishes that are not only delicious but simple and fast to prepare.

A menu that speaks of Mediterranean vegetables, crispy air and warmth in the heart.


Grilled Halloumi Cheese with Vinagrette

Melitzanosalata (Eggplant Dip) and Pita chips

Soutzoukakia  (Delectable Meatballs in Tomato Sauce)

Thyme Rice Pilaf


Karidopita (Walnut, Cinnamon and Lemon Cake)



This is a HANDS-ON style class


House wine, beer, sparkling water, and soft drinks are included. Other wines by the bottle and glass are available at an additional charge.

Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class!


 

6 openings available

$50.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4476

Fri, Feb. 26, 2016 @ 6:30 PM
A TASTE OF .... "CHOCOLATE"
 

RP Presents

A TASTE OF ..."CHOCOLATE"

Please register, as with all classes,
in advance!


The last Friday of each month is the Rolling Pin's "A Taste of ... " food and wine pairing event.  The menu features foods and wines of different countries or regions from around the globe. Chef Dave will discuss each course's pairings.

Tonight's Wine Tasting Menu:

Prosciutto and Semi-Sweet Chocolate Arancini

Eggplant and Unsweetened Chocolate Capanota Bruschetta

Braised Beef Shortribs with Bittersweet Chocolate and Rosemary

Dulce de Leche and Chocolate Chunk Bread Pudding


This is an event that focuses on foods paired with wines from countries or food groups around the globe. It is NOT
a full demonstration or hands-on event.
Hope you can join us!

Water, sparkling water, and soft drinks are available in addition to the wines paired with each course.

Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class!

 

Read Student Reviews

View Pictures from Past
"A Taste of..." Events

17 openings available

$50.00

CHEF DAVE & CHEF CINZIA

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4495

Sat, Feb. 27, 2016 @ 10:00 AM
KIDS IN THE KITCHEN
FRENCH FLARE
(AGES 6-9)
 

KIDS IN THE KITCHEN

French Flare

(Ages 6-9)

Rolling Pin Kid's Cooking Classes are a great way to learn new skills in the kitchen, create tasty recipes, and meet lots of new friends. The only things you need to be prepared are closed-toe shoes and a restraint for shoulder-length or longer hair.  We provide all the ingredients, tools, and FUN! 

Cameras are welcome, but cell phones and pagers MUST be turned to vibrate.

Students are taught how to properly use REAL kitchen tools, knives, and appliances safely under adult supervision. Our students come away with the confidence to prepare dishes that are age-appropriate and tasty.  Our goal is to encourage your child to be a help in the kitchen and to have fun learning while building a lifetime of good skills. 

Parents are welcome to stay and watch OR leave and return when class is over.  Students will NOT be allowed to leave the store WITHOUT A PARENT or GUARDIAN picking them up from INSIDE THE STORE! 

Each student will receive one portion of each dish prepared.  They are welcome to eat it in class, share it with their parent, or take it home. 

Today's Menu:

Fried Cheese and Baby Greens Salad with Homemade Vinaigrette

Lemon Butter Chicken

Egg Noodles with Parsley

Profiteroles with Ice Cream
(Cream Puffs)


Receive a 10% discount on ALL RETAIL MERCHANDISE except Big Green Egg products on the day of class!

This is a HANDS-ON style class that lasts 2 HOURS

Seats are limited, so sign up early.

 
 

5 openings available

$40.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4496

Sat, Feb. 27, 2016 @ 1:30 PM
TWEENS COOK TOO
FRENCH FLARE
(AGES 10-15)
 

Tweens Cook Too

FRENCH FLARE
(Ages 10 - 15)

Rolling Pin's Tweens Cooking Classes are a great way to learn new skills in the kitchen, create tasty recipes, and meet lots of new friends. The only things you need are closed toe shoes and a restraint for shoulder length hair.  WE provide all the ingredients, tools, and FUN! 

Cameras are welcome, but cell phones and pagers MUST be turned to vibrate.

Students are taught how to properly use REAL kitchen tools, knives, and appliances safely under adult supervision. Our students come away with the confidence to prepare dishes that are age appropriate and tasty.  Our goal is to encourage your child to be a help in the kitchen and to have fun while learning and building a lifetime of good skills. 

Parents are welcome to stay and watch OR leave and return when class is over.  Students will NOT be allowed to leave the store WITHOUT A PARENT or GUARDIAN picking them up from INSIDE THE STORE! 

Each student will receive one portion of each dish prepared.  They are welcome to eat it in class, share it with their parent, or take it home. 

Today’s Menu: 

Fried Cheese and Baby Greens Salad with Homemade Vinaigrette

Lemon Butter Chicken

Egg Noodles with Parsley

Profiteroles with Ice Cream
(Cream Puffs)


This is a HANDS-ON style class that lasts 2 HOURS and 15 MINUTES

Seats are limited, so sign up early.


Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class!

 

10 openings available

$45.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4480

Sat, Feb. 27, 2016 @ 6:30 PM
BIG GREEN EGG
MEXICAN FEAST
 


BIG GREEN EGG
MEXICAN FEAST MENU 





Increase Your Food IQ 

Learn how to take mexican night to a new level with Egghead Josh. You will learn how to make Mexican inspired dishes that will take you on a trip around the world. These will soon be worked into your weekly dinner routine!
 
 
Come hungry and leave with a new perspective on one of your favorite days of the week: Mexican Night!
 

Josh Tahan, a self-proclaimed foodie and craft beer enthusiast, has been Egging since 2011. He has cooked everything on the Big Green Egg from pretzels to cinnamon rolls and pulled pork to prime rib. While part of his passion is always pushing the envelope with his food and culinary creations, he has spent the past four years perfecting the basics in order to consistently produce one mouthwatering dish after another.


Mexican Feast Menu


Fish Tacos with Pebre Sauce

Pulled Pork Burritos with a Guava Glaze

BGE Pinto Beans

Mexican Street Corn Salad served in an Avocado

Churros with Smoked Chocolate Sauce 
 

 

This is a socially interactive style class.

House wine, beer, sparkling water, and soft drinks are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on all retail merchandise EXCEPT BGE PRODUCTS on the day of class!

13 openings available

$50.00

EGG HEAD - JOSH TAHAN

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4469

Sun, Feb. 28, 2016 @ 11:30 AM
FALL & WINTER FLAVORS
CLASSIC FRENCH MACARON COOKIES WORKSHOP
 

Chef Barbara

Presents

FALL & WINTER FLAVORS

CLASSIC FRENCH MACARON COOKIES WORKSHOP

Sophisticated and elegant, French macaron cookies have long been the gold standard for beautiful and tasty treats. 

French macarons have spawned specialty shops, dedicated baking pans, and entire cookbooks.  This small cookie is the hottest rage in sweets today. 


Join in the fun as Chef Barbara coaches you through the techniques of classic French macaron cookie making! 

 



Today's Menu:


Cinnamon with Maple Buttercream

Hazelnut with Nutella Filling

Walnut with Ginger Buttercream

Vanilla Bean with Raspberry Preserves

Chocolate with Mint Ganache


This is a HANDS-ON style class


House wine, beer, sparkling water and soft drinks are included. Other wines by the bottle and by the glass are available at an additional charge.

Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class! 


4 openings available

$50.00

Chef Barb Pugliese

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4481

Mon, Feb. 29, 2016 @ 6:30 PM
LEAP YEAR DAY
CELEBRATION
 

LEAP YEAR DAY
CELEBRATION



February 29 is a date that usually occurs every four years, and is called leap day. This day is added to the calendar in leap years as a corrective measure, because the Earth does not orbit around the sun in precisely 365 days.

In Ireland and Britain, it is a tradition that women may propose marriage only in leap years. While it has been claimed that the tradition was initiated by Saint Patrick in 5th century Ireland, this is dubious, as the tradition has not been attested before the 19th century. 

Additionally, those born on February 29 only receive birthday celebrations on their actual birth date once every four years (I think that makes them only 25% as old as the rest of us). 

Tonight's menu is one of celebration!



Tonight's Menu:

Leap Year Cocktail

Classic Crab Imperial

Traditional Toad in the Hole (
A British classic. Meaty sausages enveloped in crispy batter plus a special onion gravy to really top it off)

Garlic Green Beans

Chocolate Creme Brulee



This is a DEMONSTRATION style class.


House wine, beer, sparkling water, and soft drinks are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on ALL RETAIL MERCHANDISE except Big Green Egg products on the day of class!


26 openings available

$50.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4498

Wed, Mar. 2, 2016 @ 11:00 AM
RP AFTERNOON TEA
A ROSY TEATIME
 

AFTERNOON TEA 


 A ROSY TEATIME

Afternoon Teas at the Rolling Pin consist of a freshly baked scone, tea sandwiches or tea time savory bites, and a bit of something sweet to finish.  Tea is served throughout the event. 

So sit back, relax, converse with a friend or make some new ones as Chef Lynnette prepares each of the recipes from scratch just for you.  




Today's Menu:

Tea:
White Vanilla Grapefruit

Scone:   
White Chocolate Almond

Savory:  
Shrimp Bisque
Roasted Red Pepper & Proscuitto Chicken Salad
Apricot, Olive & Pecan Tea Sandwhiches

Sweet:   
Strawberry Macadamia Nut Cheesecake


Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class!

This is a DEMONSTRATION style class.

 Add wine or beer for additional $5 per person the day of class.

 
 
 
 

29 openings available

$28.00

Chef Lynnette Maze

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4503

Thu, Mar. 3, 2016 @ 6:15 PM
MAKING FRESH PASTA
HANDS ON!
 

MAKING FRESH PASTA: HANDS ON!

If you have never made or eaten fresh pasta, you are in for quite a treat. Making it can be a group event and really fun. Fresh pasta is delicate and has a richer texture than dry packaged pasta. You will learn to make the basic dough and use a pasta machine to work and shape it.

After this class, you may never eat packaged pasta again!

Tonight's Menu:

Pappardelle with Pork Ragu

Four Cheese Ravioli with Marinara Sauce

Spaghetti Carbonara

This is a HANDS-ON style class

House wine, beer, sparkling water, and soft drinks are included. Other wines by the bottle and by the glass are available at an additional charge.

Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class! 


 

13 openings available

$55.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4482

Sat, Mar. 5, 2016 @ 10:30 AM
CREATIVE CREPES
 

CREATIVE CREPES

Crepes are simple and tasty. This typically French "wrap" has ties in most cultures. Though usually sweet, they can be savory and indulgent. You will learn a basic crepe recipe and how to cook variations on it.

Today's Menu:

Seared Creamed Spinach Pouches

Chicken and Mushroom Crepes with Mornay Sauce

Classic Sweet Crepes with Nutella and Bananas Foster

This is a HANDS-ON style class

House wine, beer, sparkling water, and soft drinks are included. Other wines by the bottle and glass are available at an additional charge.

Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class!

14 openings available

$50.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4289

Sat, Mar. 5, 2016 @ 1:30 PM
PRIVATE COOKING CLASS
ROBERTS KIDS
 

PRIVATE COOKING CLASS: ROBERTS KIDS

REGISTRATION TO THIS PRIVATE PARTY IS STRICTLY LIMITED TO THOSE ON THE INVITATION LIST!


Menu
:

Caramel Truffles
Chocolate Bark Chocolate
Truffles Foolproof
Chocolate Fudge


Price: $40 pp

Type: Hands-on

Prelinary Number of Guests: 16

Final Number Confirmed:  N/A

Deposit: PAID in full 01/16/2015

Gratuity: Included

Beverages:  Apple Juice



$40.00

Chef Barb Pugliese

Culinary Center - 2080 Badlands Drive

Event/Date Description Openings/Price/Location
4501

Sat, Mar. 5, 2016 @ 6:30 PM
CHEF DEVIN DAVIS
Presents
FLAVORS OF THE MEDITERRANEAN
 

CHEF DEVIN DAVIS
Presents

FLAVORS OF THE MEDITERRANEAN


Tonight, as we start into the warmer months, we are going to enjoy a lighter yet delicious meal.  One way of creating a light meal is to incorporate some Mediterranean flavors. Many of the different cuisines around the Mediterranean have light foods with big flavors and Chef Devin is going to show you how to do just that.

The first course is going to be a duo of spreads. The first will be a homemade hummus. The second is an herbed green pea spread topped with feta cheese. These two are going to be served with crispy crostini.

The second course will be spice crusted chicken quarters that are first brined and then roasted with various spices. This will be served over lemon and herb couscous with a delicious salsa verde filled with olives and capers.

Every meal needs a sweet finish and we are going to have a light olive oil chiffon cake paired with macerated berries, whipped cream, and roasted pine nuts.

So, please come and enjoy a delicious, yet light meal as Chef Devin brings you the flavors of the Mediterranean. 



Tonight's Menu

Duo of Spreads and Crostini: Homemade Hummus and Herbed Green Pea Spread with Feta

Spice Crusted Chicken with Olive and Caper Salsa Verde

Fresh Herb Lemon Couscous

Olive Oil Chiffon Cake with Macerated Berries, Fresh Whipped Cream, and Roasted Pine Nuts


This is a DEMONSTRATION style class.

House wine, beer, sparkling water, and soft drinks are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class!

16 openings available

$55.00

Chef Devin Davis

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4491

Tue, Mar. 8, 2016 @ 6:15 PM
KNIFE SKILLS 1
 
KNIFE SKILLS 1


Choosing the correct knife for the job and knowing how to properly use it is the secret to fast, easy cooking.  Learn the basics of knife construction, how to choose the correct knife, safety, sharpening, and proper storage of knives.

You will practice proper techniques for chopping, mincing, slicing, and julienne. 

We will use our skills to make homemade vegetable soup and designer grilled cheese sandwiches.

This is a HANDS-ON style class

House wine, beer, sparkling water, and soft drinks are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class.

 

 

15 openings available

$50.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4497

Sat, Mar. 12, 2016 @ 10:30 AM
HANDS-ON
CHEESE MAKING
 


HANDS-ON CHEESE MAKING


Freshly made mozzarella is a royal treat, best devoured when the cheese still glistens with whey. Creamy fresh ricotta cheese is sublime and, when done correctly, makes store-bought a distant second. 

Join us in the Culinary Center today to learn to make both of these tasty cheeses and to enjoy them at their freshest. 


Today's Menu:

Fresh Ricotta Cheese

Fresh Mozzarella Cheese

Caprese Salad with Olive Oil and Basil

Sweet Ricotta Crostini with Honey and Lime

This is a HANDS-ON style class

House wine, beer, sparkling water, and soft drinks are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on ALL RETAIL MERCHANDISE except Big Green Egg products on the day of class! 

 

 

12 openings available

$50.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4483

Sun, Mar. 13, 2016 @ 11:30 AM
CHICKEN 101
 

CHICKEN 101

Cooking with chicken can be extremely easy, as long as you know the basics. Here are some tips for cooking with chicken, including what to buy at the store, how to clean it, and suggestions for cooking.

During this class, you will learn how to properly cut up a whole chicken and prepare a few great chicken recipes. Purchasing whole fowl allows you to control the cuts and portion size and keep the bones for stock.

Tonight's Menu:

Broiled Balsamic Chicken Wings with Bleu Cheese Dip

Classic Whole Oven-Roasted Herb Chicken


Perfectly Breaded Chicken Breast with Lemon-Butter Sauce

This is a HANDS-ON style class.

House wine, beer, sparkling water, and soft drinks are included. Other wines by the bottle and glass are available at an additional charge.

Receive a 10% discount on ALL RETAIL MERCHANDISE on day of class! 

13 openings available

$50.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4449

Mon, Mar. 14, 2016 @ 11:30 AM
PRIVATE PARTY
VALENCIA LAKES
 

PRIVATE PARTY: VALENCIA LAKES

REGISTRATION TO THIS PRIVATE PARTY IS STRICTLY LIMITED TO THOSE ON THE INVITATION LIST!

 

Date of Event: March 14, 2016

Time of Event: 11:30 AM

Preliminary Number of Guests: 20

Final Confirmation Number of Guests: DUE March 4, 2016

Style: DEMONSTRATION

Menus: Tea Portions

Tea: English Breakfast

Scone:
Blueberry with Lemon Glaze

Savory:
Almond Chicken Salad Tea Sandwich
Mini Beef Wellington
Prosciutto Wrapped Asparagus Bundles

Sweet:
Cranberry Buckle


Pricing: $30 per person


Gratuity: $5 pp included in price

Beverages: $5 pp if requested

Non-Refundable Deposit: DUE

$30.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4492

Tue, Mar. 15, 2016 @ 10:00 AM
SPRING BREAK
COOKING CAMP
KIDS (AGES 6-9)
 

SPRING BREAK
COOKING CAMP
KIDS
(Ages 6-9)

PRICING INCLUDES ALL 3 DAILY SESSIONS

Rolling Pin Winter Break Camps are a great way to learn new skills in the kitchen, create tasty recipes and meet lots of new friends. The only things you need to be prepared are closed toe shoes and a restraint for shoulder-length hair.  We provide all the ingredients, tools, and FUN!

Cameras are welcome, but cell phones and pagers MUST be turned to vibrate.

Students are taught how to properly use REAL kitchen tools, knives, and appliances safely under adult supervision. Our students come away with the confidence to prepare dishes that are age appropriate and tasty.  Our goal is to encourage your child to be a help in the kitchen and to have fun while building a lifetime of good skills. 

Parents are welcome to stay and watch OR leave and return when class is over.  Students will NOT be allowed to leave the store WITHOUT A PARENT or GUARDIAN picking them up from INSIDE THE STORE! 

Each student will receive one portion of each dish prepared.  They are welcome to eat it in class, share it with their parent, or take it home.

DAY 1

MARCH 15, 2016   10:00 - 12:30 PM

MENU:

Italian "Meatball Sub" Bake (Homemade Meatballs and Red Sauce)
Garden Salad with Housemade Vinaigrette 
Homemade Strawberry Shortcakes
with Vanilla Bean Whipped Cream

15 openings available

$135.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4493

Tue, Mar. 15, 2016 @ 2:00 PM
SPRING BREAK
COOKING CAMP
TWEENS (AGES 10-17)
 

SPRING BREAK
COOKING CAMP
TWEENS
(Ages 10-17)

PRICING INCLUDES ALL 3 DAILY SESSIONS

Rolling Pin Winter Break Camps are a great way to learn new skills in the kitchen, create tasty recipes and meet lots of new friends. The only things you need to be prepared are closed toe shoes and a restraint for shoulder-length hair.  We provide all the ingredients, tools, and FUN!

Cameras are welcome, but cell phones and pagers MUST be turned to vibrate.

Students are taught how to properly use REAL kitchen tools, knives, and appliances safely under adult supervision. Our students come away with the confidence to prepare dishes that are age appropriate and tasty.  Our goal is to encourage your child to be a help in the kitchen and to have fun while building a lifetime of good skills. 

Parents are welcome to stay and watch OR leave and return when class is over.  Students will NOT be allowed to leave the store WITHOUT A PARENT or GUARDIAN picking them up from INSIDE THE STORE! 

Each student will receive one portion of each dish prepared.  They are welcome to eat it in class, share it with their parent, or take it home.

DAY 1

MARCH 15, 2016   2:00 - 4:30 PM

MENU:

Italian "Meatball Sub" Bake (Homemade Meatballs and Red Sauce)
Garden Salad with Housemade Vinaigrette 
Homemade Strawberry Shortcakes
with Vanilla Bean Whipped Cream

11 openings available

$150.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4374

Tue, Mar. 15, 2016 @ 6:15 PM
TAP TO TABLE
BEER & FOOD PAIRING
 

Chef Dave

Presents

TAP TO TABLE
FOOD & BEER PAIRING

Tonight is all about foods made and paired with BEER!  With St.Patrick's Day just a few days away, what better way to celebrate than beer and foods made with them.  No traditional grub tonight though...we are making appetizer to dessert with the suds of the tap. 

We will serve a sampling of FOUR beers with dinner. 

Come celebrate the diversity versatility of beer!  


Tonight's Menu:

Braised Shrimp made with a Amber Lager and Crusty Bread /Abita Amber Lager

Pork and Black Bean Soup made with Dark Lager/ Yuengling Black & Tan

Slow Braised Short Ribs made with (Amber Lager)/ Abita Amber Lager

Rice Pilaf with Thyme and Ale  / Fat Tire Amber Ale


Tart Cherry Pie with Porter 
/ Bells Porter


This is a DEMONSTRATION Style Class

House wine, beer, sparkling water, and soft drinks are included. Other wines by the bottle and glass are available at an additional charge.

Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class!

 

 

8 openings available

$50.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4492

Thu, Mar. 17, 2016 @ 10:00 AM
SPRING BREAK
COOKING CAMP
KIDS (AGES 6-10)
 

SPRING BREAK
COOKING CAMP
KIDS
(Ages 6-9)

PRICING INCLUDES ALL 3 DAILY SESSIONS

Rolling Pin Winter Break Camps are a great way to learn new skills in the kitchen, create tasty recipes and meet lots of new friends. The only things you need to be prepared are closed toe shoes and a restraint for shoulder-length hair.  We provide all the ingredients, tools, and FUN!

Cameras are welcome, but cell phones and pagers MUST be turned to vibrate.

Students are taught how to properly use REAL kitchen tools, knives, and appliances safely under adult supervision. Our students come away with the confidence to prepare dishes that are age appropriate and tasty.  Our goal is to encourage your child to be a help in the kitchen and to have fun while building a lifetime of good skills. 

Parents are welcome to stay and watch OR leave and return when class is over.  Students will NOT be allowed to leave the store WITHOUT A PARENT or GUARDIAN picking them up from INSIDE THE STORE! 

Each student will receive one portion of each dish prepared.  They are welcome to eat it in class, share it with their parent, or take it home.

DAY 3

MARCH 17, 2016   10:00 - 12:30 PM

MENU:

Spaghetti Squash with Fresh Tomato Sauce
Caprese Salad on a Skewer with Balsamic Reduction (Fresh Mozzarella, Tomatoes and Basil)
Sweet Potato Carrot Quick Bread with Cream Cheese Frosting

15 openings available

$135.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4493

Thu, Mar. 17, 2016 @ 2:00 PM
SPRING BREAK
COOKING CAMP
TWEENS (AGES 10-17)
 

SPRING BREAK
COOKING CAMP
KIDS
(Ages 10-17)

PRICING INCLUDES ALL 3 DAILY SESSIONS

Rolling Pin Winter Break Camps are a great way to learn new skills in the kitchen, create tasty recipes and meet lots of new friends. The only things you need to be prepared are closed toe shoes and a restraint for shoulder-length hair.  We provide all the ingredients, tools, and FUN!

Cameras are welcome, but cell phones and pagers MUST be turned to vibrate.

Students are taught how to properly use REAL kitchen tools, knives, and appliances safely under adult supervision. Our students come away with the confidence to prepare dishes that are age appropriate and tasty.  Our goal is to encourage your child to be a help in the kitchen and to have fun while building a lifetime of good skills. 

Parents are welcome to stay and watch OR leave and return when class is over.  Students will NOT be allowed to leave the store WITHOUT A PARENT or GUARDIAN picking them up from INSIDE THE STORE! 

Each student will receive one portion of each dish prepared.  They are welcome to eat it in class, share it with their parent, or take it home.

DAY 3

MARCH 17, 2016   2:00 - 4:30 PM

MENU:

Spaghetti Squash with Fresh Tomato Sauce
Caprese Salad on a Skewer with Balsamic Reduction (Fresh Mozzarella, Tomatoes and Basil)
Buttery Garlic and Herb "Knots"
Sweet Potato Carrot Quick Bread with Cream Cheese Frosting

11 openings available

$150.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4452

Fri, Mar. 18, 2016 @ 6:30 PM
PRIVATE PARTY
WOUNDED WARRIORS PROJECTLEADERSHIP
HANDS-ON
 

PRIVATE PARTY

WOUNDED WARRIORS PROJECT
LEADERSHIP

REGISTRATION TO THIS PRIVATE PARTY IS STRICTLY LIMITED TO THOSE ON THE INVITATION LIST!

 

Date of Event: March 18, 2016

Time of Event: 6:30 PM

Preliminary Number of Guests: 12

Final Confirmation Number of Guests: DUE March 12, 2016

Style: HANDS-ON

Menus:

Southern Italian ($55pp)

Eggplant and Olive Caponata 

Pasta with Sauce TBD

Chicken Scarpariello with Asparagus Parmesan

Baked Stuffed Pears with Chocolate Sauce

Pricing: $55 per person

Gratuity: 20% of final billing

Beverages: No Wines/Beer  Available PP from front counter

Non-Refundable Deposit: Paid 01/26/2016

$55.00

Chef Cinzia Cripe

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4499

Sat, Mar. 19, 2016 @ 11:00 AM
RP AFTERNOON TEA
IT'S STRAWBERRY TIME
 

AFTERNOON TEA 


 IT'S STRAWBERRY TIME

Afternoon Teas at the Rolling Pin consist of a freshly baked scone, tea sandwiches or tea time savory bites, and a bit of something sweet to finish.  Tea is served throughout the event. 

So sit back, relax, converse with a friend or make some new ones as Chef Lynnette prepares each of the recipes from scratch just for you.  




Today's Menu:

Tea:       
Paris

Scone:   
Strawberry with Dark Chocolate Chips

Savory:  
Strawberry Tea Sandwiches
Strawberry Lavender Chicken Sandwiches
Strawberry-Arugula Tea Sandwiches

Sweet:   
Chocolate Covered Strawberry Pound Cake


Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class!

This is a DEMONSTRATION style class.

 Add wine or beer for additional $5 per person the day of class.

 
 
 
 

30 openings available

$28.00

Chef Lynnette Maze

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4489

Fri, Mar. 25, 2016 @ 6:30 PM
A TASTE OF .... "PINOT"
 

RP Presents

A TASTE OF ..."PINOT"

Please register, as with all classes,
in advance!


The last Friday of each month is the Rolling Pin's "A Taste of ... " food and wine pairing event.  The menu features foods and wines of different countries or regions from around the globe. Chef Dave will discuss each course's pairings.

Tonight's Wine Tasting Menu:

Seared Scallops with a Jalapeno Vinigarette

Ham,Asparagus and Ricotta Pizza

Slow Cooked Pork Shoulder with Roasted Apples

Chocolate Covered Strawberries


This is an event that focuses on foods paired with wines from countries or food groups around the globe. It is NOT
a full demonstration or hands-on event.
Hope you can join us!

Water, sparkling water, and soft drinks are available in addition to the wines paired with each course.

Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class!

 

Read Student Reviews

View Pictures from Past
"A Taste of..." Events

26 openings available

$50.00

CHEF DAVE & CHEF CINZIA

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4502

Sat, Mar. 26, 2016 @ 6:30 PM
BIG GREEN EGG
FINE DINING MADE EASYSURF & TURF
 


BIG GREEN EGG
MEXICAN FEAST MENU 





Increase Your Food IQ 

 
Create a dinner masterpiece with ease!  Egghead Josh will show you step by step how to create an elegant four-course surf and turf dinner on your Big Green Egg.  Don't have a Big Green Egg yet?  Don't worry!  These recipes are easily transferable for those who cook indoors! 

Guests will learn:
  • How to perfect a reverse sear on a sweet and smoky bone-in pork rib roast. 
  • An easy method to create an impressive appetizer with only three ingredients.
  • How to utilize leftover smoked salmon to create a very fancy yet very simple salad that is sure to impress.
  • How to use the Big Green Egg to create a showstopping dessert that will leave your guests begging for more!
 
Break out the nice linens, light the candles and pour the wine!  Come learn how to make a five star meal that you'll be talking about for weeks to come!
 

Josh Tahan, a self-proclaimed foodie and craft beer enthusiast, has been Egging since 2011. He has cooked everything on the Big Green Egg from pretzels to cinnamon rolls and pulled pork to prime rib. While part of his passion is always pushing the envelope with his food and culinary creations, he has spent the past four years perfecting the basics in order to consistently produce one mouthwatering dish after another.


FINE DINING MADE EASY
SURF AND TURF

Standing Pork Roast with Peach Glaze

Fire Roasted Oysters

Warm New Potato Salad with Smoked Salmon

Smoked Apples with Cinnamon/Sugar Ice Cream

 

 

This is a socially interactive style class.

House wine, beer, sparkling water, and soft drinks are included. Other wines by the bottle and the glass are available at an additional charge.

Receive a 10% discount on all retail merchandise EXCEPT BGE PRODUCTS on the day of class!

32 openings available

$55.00

EGG HEAD - JOSH TAHAN

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4500

Tue, Mar. 29, 2016 @ 11:00 AM
RP AFTERNOON TEA
ALL ABOUT GINGER
 

AFTERNOON TEA 


ALL ABOUT GINGER

Afternoon Teas at the Rolling Pin consist of a freshly baked scone, tea sandwiches or tea time savory bites, and a bit of something sweet to finish.  Tea is served throughout the event. 

So sit back, relax, converse with a friend or make some new ones as Chef Lynnette prepares each of the recipes from scratch just for you.  




Today's Menu:

Tea:       
Peaches & Ginger

Scone:   
Lemon Ginger

Savory:  
Radish-Chive Tea Sandwiches
Potato Nest with Gingered Crab
Sesame Ginger Chicken Salad in Bread Cones

Sweet:   
Chai Cake with Honey Ginger Cream


Receive a 10% discount on all retail merchandise except Big Green Egg products on the day of class!

This is a DEMONSTRATION style class.

 Add wine or beer for additional $5 per person the day of class.

 
 
 
 

31 openings available

$28.00

Chef Lynnette Maze

Culinary Center - 2080 Badlands Drive

 
Event/Date Description Openings/Price/Location
4290

Sat, Apr. 2, 2016 @ 1:30 PM
PRIVATE COOKING CLASS
ROBERTS KIDS
 

PRIVATE COOKING CLASS: ROBERTS KIDS

REGISTRATION TO THIS PRIVATE PARTY IS STRICTLY LIMITED TO THOSE ON THE INVITATION LIST!


Menu
:

Irish
Scotch egg with dipping sauce
Bangers and mash (Sausages grilled with Mashed potatoes)
Irish Apple Cake OR Irish Cream Brownies


Price: $40 pp

Type: Hands-on

Prelinary Number of Guests: 16

Final Number Confirmed:  N/A

Deposit: PAID in full 01/16/2015

Gratuity: Included

Beverages:  Apple Juice



$40.00

Chef Dave West

Culinary Center - 2080 Badlands Drive

Event/Date Description Openings/Price/Location
4292

Sat, May. 7, 2016 @ 1:30 PM
PRIVATE COOKING CLASS
ROBERTS KIDS
 

PRIVATE COOKING CLASS: ROBERTS KIDS

REGISTRATION TO THIS PRIVATE PARTY IS STRICTLY LIMITED TO THOSE ON THE INVITATION LIST!


Menu
:

Greek
Chick Peas, Tomato and Spinach Salad
Greek Pastitsio (Pasta and beef casserole)
Samali (Greek Semolina Cake) OR Baklava


Price: $40 pp

Type: Hands-on

Prelinary Number of Guests: 16

Final Number Confirmed:  N/A

Deposit: PAID in full 01/16/2015

Gratuity: Included

Beverages:  Apple Juice



$40.00

Chef Dave West

Culinary Center - 2080 Badlands Drive