Step Up to the Plate at South Bay School of Cooking  
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South Bay School of Cooking
1951 Artesia Blvd, Redondo Beach CA 90278
310-350-3772

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Event/Date Description Openings/Price/Location
2643

Fri, Aug. 17, 2018 @ 6:30 PM
THAI--A Night in Bangkok
 

Unravel the secrets of exotic Thai cooking. Learn to create with confidence and where to shop locally for exotic Southeast Asian ingredients. Rice paper rolls with shrimp and julienne vegetables--Thai peanut sauce. Grilled Thai curriy chicken sate. crying tiger beef with a pineapple cucumber salad. Pad see yew noodle with gail lan--Chinese broccoli. 

“I learned so much about different Thai ingredients I have never known how to use. Class was fun and food was great!” --C Robertshaw

Adult Class: You may bring wine or beer to enjoy with your meal. Class runs about 2 1/2 hours

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to marketquality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

 

 

 


2 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2612

Sat, Aug. 18, 2018 @ 10:00 AM
MACARON MADNESS!--Tiny French filled Cookies
 

Those tiny delicate French filled cookies are all the rage. Shops boast a rainbow of flavors and everyday another flavor seems to pop up. Learn the secrets and how easy it really is to make your own lovely macarons with simply egg whites, almond flour and sugar. Today's class will feature a variety of flavors including a fruits, chocolate, caramel or nutella. Flavorings and coloring will be addressed. YUM! This is your chance to be the first on your block or in your office to bring some in an boast!  

13 and older ok--Class runs about 3 hours.--Please do not enroll underage children

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

 

0 openings available

$82.00

Chef Gabby

Redondo Bch Kitchen Studio

Event/Date Description Openings/Price/Location
2644

Sat, Aug. 18, 2018 @ 6:00 PM
SUSHI SUSHI SUSHI--Let's Roll!
 

Calling all sushi fans! Learn the creative art of sushi making. Take a hands on journey as you learn to make perfect sushi rice then rock a nigiri and roll a California roll, spicy tuna, inside out, crunch rolls, hand roll, or invent your own.  Learn the sauces that make the rolls pop with flavor and eat to your hearts content! Find out where to purchase sushi grade fish, nori (seaweed), rolling mats, condiments, and garnishes so you can make your own sushi party at home. Eat, drink, and kampai!

Adult Class: You may bring beer or sake for your meal. Class runs about 2 1/2 hours.

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availabilityFor your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. Please note you must eat what you make in class. We cannot allow you to take the sushi home. 



                                                                                                                             

 

8 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2560

Mon, Aug. 20, 2018 @ 9:30 AM
KIDS CAMP--AGES 8-13 MON-THURS 9:30-Noon Menu B
 

4 half-days Mon-Thurs Aug 20-23. 9:30 AM-12 Noon - Ages 8-13 only*

Raising the Next Junior Master Chef? South Bay School of Cooking offers a wonderful alternative for summer camp. Kids will have fun learning new skills, trying new foods, team building, and sharing mealtimes with others. If your kids like watching the Food Network, have an interest in food preparation, or occasionally utter, “Mom, I want to be a chef!” –this kid-friendly hands-on cooking camp is an inspiring option. Our communal cooking style promote complete interaction with the instructor and all of the other campers. Each day of camp will focus on a theme incorporating a variety of fresh ingredients without compromising what kids like to eat, and of course, having fun

Menus and skills are designed for the abilities of ages 8-13 years* only.  Age limits are imposed based on safety level, counter heights, attention span, and the teacher’s ability to create teamwork with the group. Please do not register underage children or ask for exceptions.

Menu B: Brunch Day--Beachy picnic Day--American Day--Italian Day (different from A)

  • Cost includes: Instruction, food, utensils, full lunch in class, an apron, note book with recipes and handouts to take home.   
  • Menus: Meals consist of fun global cuisine, American classics, brunch, and other themed menus. Menu A will run for the first 4 weeks and change to Menu B for the following weeks. We are unable to accommodate children with severe allergies, vegetarian, or other restrictive diets. We do not use any peanuts/tree nuts in our recipes. Please do not register your child if he/she will not is unable to eat food prepared in class.  
  • Camp Policy: We do not give refunds. Credits or week changes not available after June 1. Changes are solely up to management and space availability. Children must be picked up immediately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other camp weeks--you may send another child in their place. 
  • Safety: Children must wear tennis shoes--no sandals or flip flops, and hair pulled back. 
  • Drop off only: We do not allow parents, siblings, or others to wait during the class time. 

 

0 openings available

$399.00

Chef Maggie

Redondo Bch Kitchen Studio

Event/Date Description Openings/Price/Location
2647

Fri, Aug. 24, 2018 @ 6:30 PM
SPANISH TAPAS OLE!
 

Eating “tapas” style is all the rage it can spice up any occasion and add a taste of romance and fun. These very popular small dishes may be from land or sea and can be simple or complex. Tonight's menu a Gtrilled shrimp and chorizo pintxos. A refreshing summer gazpacho Andaluz shooters. Albondigas del cordero—traditional Spanish meatballs with pine nuts, and stuffed with pickled grapes. Fresh black mission figs with honey, walnuts and manchego cheese. And a traditional tortilla Española--potato onion fritatta. Dessert included. OLE!

 Adult Class: You may bring wine or beer to enjoy with your meal.  Class runs about 2 1/2 hours."

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

"I enjoyed myself and had Lots of fun The entire group got to know each other, shared stories, drank wine and were dining together by the end of the class. What a fantastic night out"! --E Duston


 

9 openings available

$84.00

Chef Annette

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2646

Sat, Aug. 25, 2018 @ 6:00 PM
WHISKEY-A-GO-GO Cooking with Whiskey
 

Whisky/Whiskey how ever you spell it is venturing out of the liquor cabinet and into the kitchen. Chefs are using whiskey to enhance salty, smoky or sweet flavors.  It brings out the flavor of the sea in seafood, the smokiness of wood fired food, and the sweetness in desserts. Whether it's Bourbon, sour mash, Canadian, or a single malt Scotch, it’s amber color and multifaceted bouquet is as mysterious as the lore surrounding it. Tie on your apron and have a delicious culinary adventure. Scrumptious bacon cheddar bourbon swirls, whiskey marinated skirt steak, bourbon glazed yams topped with crunchy sweet pecans.  and a salad of pears and arugula with a whiskey vinaigrette. For dessert a sinful chocolate whiskey mousse.  

Adult Class: 21 and older only for this class. You may bring wine to enjoy with your dinner --Class runs about 2 1/2 hours

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market availability/quality. For your safely-this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

 

 

6 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2645

Thu, Sep. 6, 2018 @ 6:30 PM
FABULOUS FISH
 

Do you feel a tug on your line to eat more fish? Fish makes a perfect quick healthy meal in minutes without too much fuss. Don't be afraid to cook fish! Learn what to look for when purchasing and how to cook to perfection. We'll make a variety of 4-5 fish dishes-- baked, sauteed, grilled, pan fried and/or poached to add to your repertoire. Some will have sauces, others may have a rub, Use of citrus, herbs and spices to make yumulicious and fabulous fish.  Fish and recipes will be determined by market availablity.

16 years of age and older ok--Class runs about 2 1/2 hours

"Half way through dinner my husband said, this is so much better than any restaurant." --G Harris

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 


 

7 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2654

Fri, Sep. 7, 2018 @ 6:30 PM
ARTISAN PIZZA MAKING
 

The secret to artisan pizza is in the crust. Rustic hand formed dough with a minimal amount of toppings make for bubbly, crisp and tasty pies. Get the ins and out on raising the yeast , fermenting the dough, and essential heat to get that great inner chew and a crisp crust.  We’ll be making our semolina dough from scratch, raise it, hand form it and learn to use a peel to place onto a hot pizza stone. We'll have a load of toppings will include enough to make a variety of pizza flavors such as a simple Margarita pizza, Greek olive and feta, veggie, prosciutto, pesto, artisan pepperoni, pear and gorgonzola.The sky is the limit!

Pizza banner

Adult class--You may bring wine to enjoy with your pizza--Class runs about 2 1/2 hours

Vegetarian  friendly!

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 


6 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2656

Sat, Sep. 8, 2018 @ 10:00 AM
RAVIOLI & TORTELINI WORKSHOP
 

Time for raviolis and tortellini. In this workshop, we'll make a rich egg pasta dough and roll out into long sheets to be filled with luscious cheeses, poultry fillings and vegetables then cut and mold them into all kinds of shapes and sizes. It's easier than you think and after a few turns you can become a ravioli making machine. You'll mix, crank it out, fill, fold and seal. We'll make a few sauces to go along with them and sit down to a wonderful plate of handmade pasta pillows. Freezing will be discussed because who wouldn't love a freezer full of homemade ravioli ready to cook at a moments notice for family dinners or entertaining? Today we'll make a chicken and leek ravioli with a light spinach sauce. Ricotta basil in a light chicken broth. Pumpkin tortellini with browned butter sage sauce.YUM! 

13 and older ok--Class runs about 2 1/2 hours--Please do not enroll underage children

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

5 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2648

Sat, Sep. 8, 2018 @ 6:00 PM
PAELLA & SANGRIA-Ole!
 

Spend a fun evening preparing a lavish dinner of Spain’s national dish. Learn to master the layering effects and exotic aromas of saffron that complements the finest seafood, chicken, Spanish sausage and rice. Sip Chef Annette’s fruity sangria while munching on Spanish cheeses and olives with quince paste and bread. A tasty tapa of fire roasted pimentos with capers and herbs, and the crown jewel--paella. A luscious Spanish dessert will be served. Ole! 

Adult Class: Sangria will be tasted but you may bring some wine for your meal.--Class runs about 2 1/2 hours.


Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

5 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2641

Sun, Sep. 9, 2018 @ 10:00 AM
MACARON MADNESS!--Tiny French filled Cookies
 

Those tiny delicate French filled cookies are all the rage. Shops boast a rainbow of flavors and everyday another flavor seems to pop up. Learn the secrets and how easy it really is to make your own lovely macarons with simply egg whites, almond flour and sugar. Today's class will feature a variety of flavors including a fruits, chocolate, caramel or nutella. Flavorings and coloring will be addressed. YUM! This is your chance to be the first on your block or in your office to bring some in an boast!  

Ages 12 and older ok--Class runs about 3 hours.

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

 

0 openings available

$82.00

Chef Gabby

Redondo Bch Kitchen Studio

Event/Date Description Openings/Price/Location
2640

Thu, Sep. 13, 2018 @ 6:30 PM
KNIFE SKILLS--Cutting Edge Crash Course
 

Knife skills are the most important part of cooking. They are the 'wheels' of motion in the kitchen and make cooking less a chore and more a joy. Get the cutting edge info on knives and learn which 'tools of the trade' and double duty gadgets are necessary as you learn what to buy and when to sharpen. slice, dice, peel, julienne, and chop to make a meal delcious meal of roasted vegetable quesadillas, pickled red onions, mixed vegetable-salsa salad and a baked fruit dessert. You won't go home hungry!

"This class changed my life" -C Feazel

16 and older OK and Vegetarian friendly--Class runs about 2 1/2 hours.

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availabilityFor your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops

 

0 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

Event/Date Description Openings/Price/Location
2657

Fri, Sep. 14, 2018 @ 6:30 PM
KOREAN--Cooking "Gangnam" Style
 

Korean cooking has finally gone "global" and has made a big splash on the fusion scene. Traditional restaurants are found all over LA area. Let's go "Gangnam Style" tonight KFC--Korean fried chicken wings--super crunchy, sweet, sticky, and spicy. No Korean table is without beef--grilled kalbi beef ribs marinated with Asian pear, garlic, soy and sesame oil served with steamed rice. Pa Jun--savory pancake with green onion and kimchi. Keeping with tradition, meals are served with a delicious array of banchan--tiny little dishes. Due to time constraints some of the ban chan will be pre-made/purchased such as fermented kimchee, creamy Korean potato salad and a few others. We will make Korean cucumber and radish salad in rice vinegar. These little dishes are seasoned-spicy, sweet & sour, and salty and the 5th taste UMAMI to stimulate the appetite.  

Adult Class: you may bring beer/wine/soju to enjoy with your meal.

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some menu items may change due to market quality/availablity. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 



9 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2658

Sat, Sep. 15, 2018 @ 6:00 PM
TUSCANY--Beyond the checkered tablecloth
 

Italian food goes beyond red checkered table cloths and empty hanging Chianti bottles. Tuscany engages lighter meals with a variety of fresh vegetables and herbs, hand-made pastas, meats braised in delicate broths, and artisan cheeses that are the foundations of phenomenal regional dishes. For our late summer menu we'll fire up the grill and make spiedini--grilled skewers of chicken wrapped in prosciutto, zucchini, Italian sausages, sweet peppers, and red onions. Lightly seasoned baked polenta moons with Parmigiano Reggiano cheese. A salad of fire roasted peppers, eggplant, tomatoes, olives, arugula and figs in a pomegranate and balsamic dressing. Giant crostinis. An Amalfi lemon tart for dessert. Buona Serra!  

Adult class--You may bring wine to enjoy with your meal. Class runs about 2 1/2 hours.

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market availability/quality. For your safely-this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

 

7 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2642

Sun, Sep. 16, 2018 @ 10:00 AM
BASIC CAKE DECORATING
 

Decorating cakes in more modern styles are the new trend. Create your own style with different new techniques you'll learn today. Start with learning how to level, fill, crumb coat, and frost smooth sharp edges. Learn how to decorate your sweet treats with basic techniques of simple-to-pipe flowers, rosettes, petals, leaves, and borders using a variety of decorating tips and colors. Learn to use decorating bags. Best color gels will be discussed. We’ll supply the tools, a premade 6 inch cake, and everything needed to work with and a pink box for you to take your masterpiece home. 

Ages 13 and older ok. Class runs about 2 1/2--3 hours--Please do not enroll underage children.

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availabilityFor your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops

6 openings available

$86.00

Chef Gabby

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2651

Thu, Sep. 20, 2018 @ 6:30 PM
CHICKEN SKILLS--Easy, Simple, Fearless & Juicy!
 

Tired of the same dried out rubber flavorless chicken. Afraid of under cooking hence you over cook? Disappointed in overcooked salty supermarket rotisserie chicken? Spice up drab chicken dishes with exciting tastes and textures the whole family will love. Learn techniques for juicier, tastier, and tender chicken dishes. Get seasoning know how, techniques, tips and tricks for searing, sauteing, roasting, and grilling with several seasonal chicken dishes to add to your repertoireWhole roasted herbed chicken--a Sunday fave! Zippy one pot chicken and rice dish. Quick stove top chicken saute. Learn to stuff a chicken breast with all kinds of things and how to cook it to perfection!

" I now know how to test for doneness and no longer dry out chicken!" --A Falstaff

Adult Class runs about 2 1/2 hours --You may bring wine to enjoy with the meal. 

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

5 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2659

Fri, Sep. 21, 2018 @ 6:30 PM
PERUVIAN--The Latest Hot Cuisine
 

Peruvian cuisine — has much to offer beyond that tasty rotisserie chicken. Boasting over 3,000 varieties of potatoes, 300 varieties of aji (chili) peppers, a multitude of seafood from the coast and highland meats of the Incan past are abundant. These indiginous ingredients have been supplemented with ingredients and flavors of Spanish conquerors, Europeans, Africans, and more recently Chinese and Japanese immigrants. Simply put Peruvian food is a global feast for the senses. Tonight we’ll be making papa rellena--meat filled potato croquette with a salsa criolla--red onion salad marinated in 'leche de tigre"-- an infusion of red onions, chile, and cilantro, and avocados. Traditional lomo saltado--a home-style beef stir fry with veggies and potatoes. We'll also be teaching you the secret to that spicy Aji verde--green sauce. A dessert will  be served. Muy delicioso!

Adult Class: you may bring wine/beer to enjoy with your meal--Class runs about 2 1/2 hours

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

2 openings available

$86.00

Chef Annette

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2655

Sat, Sep. 22, 2018 @ 6:00 PM
GLOBAL DISHES--Tapas, Mezes, Cicceti, & More
 

Flavorful ingredients from around the world are available in California. Come "play" in our kitchen with incredible, flavorful ingredients from around the globe. We'll be making traditional small plate dishes in this class. Call them Tapas in Spain, Mezes in the Middle East, Cicchetti in Venice, Smorebrod in Sweden, or Izakaya in Japan--no matter where you are, there's an APP for that! They are an important part of the socio-culinary culture of countries. Tonight we'll tour many countries with delectable dishes to enhance your culinary prowess. From Venice--mozzarella en carroza. Spanish chicken marinated with pickled grapes and herbs skewered and grilled. From Greece--a Feta cheese and herb filled flakey boureki. Next Japan for edamame dumplings with dipping sauce. Then off to Sweden for a dessert. 

Adult class: You may bring wine/beer to enjoy with your meal. Classes run about 2 1/2 hours. 

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability.For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 


 

10 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2661

Wed, Sep. 26, 2018 @ 6:30 PM
COOKING WITH HERBS & SPICES
 

For thousands of years, herbs and spices have served as currency, medicine and, most importantly, the culinary “foot print” of ethnic cuisines.  Fresh vs. dried and how they can transform simple veggies and bread toppings to complex flavors in stews, rice and pasta dishes. Find out how to transform your dishes with a few herbs and spices that can stand alone or go together. In this class we’ll discover the world of seasoning with herbs and spices by tasting, toasting, grinding, experimenting and cooking with them. We’ll make a few blends and a several dishes. Tonight's class will make an Asian spiced stir fry. Grilled cocoa spice rubbed salmon. Zucchini carpaccio with a melange of fresh herbs and an amazing compound butter to go with pasta, veggies or various proteins. Includes comprehensive herb/spice booklet for you to take home. You won't go home hungry! 

Ages 16 and up ok--Class runs about 2 1/2 hours

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market availability/quality. For your safely-this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

 

9 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2650

Thu, Sep. 27, 2018 @ 6:30 PM
MEALS IN MINUTES! Simple, Fast & Delicious
 

Whip up speedy delicious meals in a flash. Cut your cooking time in half (or even in quarters) and spruce up tired meals using a variety of scratch and ready made products that make cooking simple yet delicious and impressive. You’ll be amazed how fast you can get a healthy great tasting meal on the table. We'll make several dishes from a variety easy to find products in this very popular class. Each dish will represent a full meal or hearty main course.  Pasta, chicken, stew, soups, and more. We'll complete 4-5 main dishes in this class!

 16 years of age and older ok!  Class runs about 2 1/2 hours

 "Chef Annette is a wizard in the kitchen--and we are her apprentices"  dd

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

 

 

10 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2664

Fri, Sep. 28, 2018 @ 6:30 PM
THE GREEK ISLAND OF SANTORINI
 

Santorini is a famous travel destination, a romantic getaway with dramatic landscapes, intriguing dishes and warm Greek hospitality. We’ll celebrate this islands culinary gems with a unique style of roasted vegetable moussaka gratin. Chicken souvlaki skewers and yogurt and cucumber tzatziki. Fried feta coated with sesame seeds and drizzled with honey. Santorini boasts a salad of fresh tomatoes, cucumbers, and shallots seasoned with capers, fresh parsley, mint, and oregano dressed with lemon juice and olive oil. A dessert of semolina custard wrapped in buttery phyllo drizzled with an orange scented syrup will be served.

Adult Class: You may bring wine or beer to enjoy with your meal. Class runs about 2 1/2 hours

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to marketquality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops.

 

10 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2686

Sat, Sep. 29, 2018 @ 10:00 AM
MACARON MADNESS!--Tiny French filled Cookies
 

Those tiny delicate French filled cookies are all the rage. Shops boast a rainbow of flavors and everyday another flavor seems to pop up. Learn the secrets and how easy it really is to make your own lovely macarons with simply egg whites, almond flour and sugar. Today's class will feature a variety of flavors including a fruits, chocolate, caramel or nutella. Flavorings and coloring will be addressed. YUM! This is your chance to be the first on your block or in your office to bring some in an boast!  

Ages 12 and older ok--Class runs about 3 hours.

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

 

9 openings available

$82.00

Chef Gabby

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2636

Wed, Oct. 3, 2018 @ 6:30 PM
EAT YOUR VEGGIES!
 

We hear it every day but it’s easy to forgo veggies when they aren’t prepared well or flavorless and mushy. Learn ways to incorporate them into main and side dishes that will cut down but not cut out carbs so you still feel satisfied. Make veggies part of every dish in a meal. Theses veggie favorites can be eaten any day of the week or fancied up for guests. Broccolini Italiano--tender baby broccoli with lemon and garlic. Summer veggie and feta stuffed peppers. Tuscan kale with garlic and cannelini beans. Summery spinach and pea soup with yogurt. Maybe your kids will even eat them! 

Ages 16 and up ok--class runs about 2 1/2 hours.

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

8 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2674

Thu, Oct. 4, 2018 @ 6:30 PM
FABULOUS FISH
 

Do you feel a tug on your line to eat more fish? Fish makes a perfect quick healthy meal in minutes without too much fuss. Don't be afraid to cook fish! Learn what to look for when purchasing and how to cook to perfection. We'll make a variety of 4-5 fish dishes-- baked, sauteed, grilled, pan fried and/or poached to add to your repertoire. Some will have sauces, others may have a rub, Use of citrus, herbs and spices to make yumulicious and fabulous fish.  Fish and recipes will be determined by market availablity.

16 years of age and older ok--Class runs about 2 1/2 hours

"Half way through dinner my husband said, this is so much better than any restaurant." --G Harris

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 


 

10 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2671

Fri, Oct. 5, 2018 @ 6:30 PM
JAMAICAN ME HUNGRY
 

Discover the lip smacking flavors of the Caribbean! With influences from African, Indian, British, Spanish and Chinese immigrants, the food evokes images of culinary madness that all seems to come together. Tonight we'll start with our very own scratch made Jerk sauce. Small chickens will swim in a fragrant peppery marinade of allspice, ginger, and garlic before hitting the broiler. Then we’ll move onto a Jamaican “escovitch”—a sweet and savory salad of julienned carrots, red onions, and pineapple in a sweet and tangy dressing. Coconut milk infused yellow rice with pigeon peas. Sweet fried plantains. A fabulous Caribbean rum cake will be served for dessert. Can't you just hear the reggae music now?

Adult Class: You may bring wine or beer to enjoy for your meal--Class runs about 2 1/2 hours.


 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

10 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2679

Sat, Oct. 6, 2018 @ 6:00 PM
ARGENTINA--The Gaucho Grill
 

Let's kick off the grilling season! Argentina is known for beef prepared on parrillas—grills, but there's more to Argentine cuisine than beef. We’ll keep the Southern California year round grilling season going with this delicious cuisine. We'll start off with mini picadillo filled empanadas--meat filled turnovers. Then get the grilling going with a grilled skirt steak with our infamous traditional homemade chimichuri sauce. Argentine sausages, potatoes and veggies fragrantly grilled Gaucho style on rosemary skewers and served with an aromatic cilantro garlic rice. An Argentine dessert will be served. Go Meat!  

"I thoroughly enjoyed myself and had fun Lots of fun" -C Cutrone

Adult Class: You may bring wine to enjoy with your meal. Wine suggestion: Argentinean Malbec. Class runs about 2 1/2 hours.

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 


12 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2660

Sun, Oct. 7, 2018 @ 10:00 AM
HANDMADE PASTA--Roll in the Dough!
 

Learn how easy it can be to make fresh pasta at home. Did you know that handmade pasta is considered an artisan food? Get ready to play with your pasta as you make magic from the basic ingredients of semolina, flour, and eggs. Let your sticky fingers and bursts of laughter create an impressive and luxurious fettucini. Spaghetti caccio peppe, and hand pinched bowties. We'll make some sauces to go along and have a nice meal. Mangia! Vegetarian Friendly  “I can’t wait to go home and impress my friends!” --N Cremins

12 and older ok--Class runs about 2 1/2 hours. Please do not enroll underage children.

  Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availablity. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

 

 


9 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2677

Wed, Oct. 10, 2018 @ 6:30 PM
ONE POT MEALS--Simply Quick & Tasty
 

Making an entire meal in just one pot/pan is perfect for weeknight dinners. They are incredibly easy, use some of the same ingredients used in other meals and cut down on prep and best of all--clean up. It’s a fresh, made from scratch meal that will be on the table before you know it. One pot/pan, easy clean up! Eaten as is or add a salad. They are easy enough to get your kids making them and they are great warmed up for lunch the next day. Tonights menu: Greek style meatballs with lemon zucchini rice. Chicken and yakisoba noodles with garden veggies. A hearty smoked sausage, potato and Tuscan kale stew. Italian chicken sausage with pasta and fresh basil. Yum!

16 years of age and older ok--Class runs about 2 1/2 hours

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

9 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2672

Fri, Oct. 12, 2018 @ 6:30 PM
PAELLA & SANGRIA-Ole!
 

Spend a fun evening preparing a lavish dinner of Spain’s national dish. Learn to master the layering effects and exotic aromas of saffron that complements the finest seafood, chicken, Spanish sausage and rice. Sip Chef Annette’s fruity sangria while munching on Spanish cheeses and olives with quince paste and bread. A tasty tapa of fire roasted pimentos with capers and herbs, and the crown jewel--paella. A luscious Spanish dessert will be served. Ole! 

Adult Class: Sangria will be tasted but you may bring some wine for your meal.--Class runs about 2 1/2 hours.


Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

12 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2638

Sat, Oct. 13, 2018 @ 10:00 AM
COOKING BASICS 101 Series--Day 1
 

 Cost is for all three classes--no individual day sign-ups 

Using easy to prepare recipes, seasoning and basic cooking techniques, you'll learn time saving preparation to get you on your way to cooking wonderland.

Our quintessential hands-on series pairs preparing, seasoning, sautéing, roasting, and essential knife skills with purchasing, food storage and handling to create everyday dishes at home for beginners and kitchen veterans alike  This series will focus on the seasonal harvest of main dishes, fearless sides, understanding meat cooking, soup and salads with home made dressings will also be learned. Learn loads of tips and those sacred cooking secrets that only a professional can share. Each class builds on more skills.Handy booklet with measurment conversions, cooking time charts. All recipes, food and utensils included. 

 "Fabulous and fun cooking experience. Chef Annette is a hoot yet one talented chef. Our class was thoroughly delightful." --N Harmon

Adult Class--Runs about 2 1/2 hours

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability.

 

10 openings available

$255.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2668

Sat, Oct. 13, 2018 @ 6:00 PM
COUNTRY FRENCH --Cooking with Wine
 

French country cooking leaves nothing to waste. A bit of wine leftover can be used as a flavoring in sauces, soups, braised meats, and even desserts. It can add robust or delicate flavor to dishes as well as thickening power. Learn the use of wine to boost your culinary prowess with our French themed menu. Delight your palette tonight with a coq au vin blanc--Cornish hens simmered in white wine with autumn vegetables. From the Alsace region, a twinkly braised red cabbage cooked with dried cranberries and red wine. Delicate warm French potato salad garnished with fresh herbs and chives. A pear frangipan tart with a dollop of nutmeg cream for dessert. Cest la vie!

Adult class: You may bring wine to enjoy with your meal. Class runs about 2 1/2 hours.

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availabilityFor your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops.

8 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2669

Sun, Oct. 14, 2018 @ 10:00 AM
MACARON MADNESS!--Tiny French filled Cookies
 

Those tiny delicate French filled cookies are all the rage. Shops boast a rainbow of flavors and everyday another flavor seems to pop up. Learn the secrets and how easy it really is to make your own lovely macarons with simply egg whites, almond flour and sugar. Today's class will feature a variety of flavors including a fruits, chocolate, caramel or nutella. Flavorings and coloring will be addressed. YUM! This is your chance to be the first on your block or in your office to bring some in an boast!  

Ages 12 and older ok--Class runs about 3 hours.

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

 

9 openings available

$82.00

Chef Gabby

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2676

Wed, Oct. 17, 2018 @ 6:30 PM
KNIFE SKILLS--Cutting Edge Crash Course
 

Knife skills are the most important part of cooking. They are the 'wheels' of motion in the kitchen and make cooking less a chore and more a joy. Get the cutting edge info on knives and learn which 'tools of the trade' and double duty gadgets are necessary as you learn what to buy and when to sharpen. slice, dice, peel, julienne, and chop to make a meal delcious meal of roasted vegetable quesadillas, pickled red onions, mixed vegetable-salsa salad and a baked fruit dessert. You won't go home hungry!

"This class changed my life" -C Feazel

16 and older OK and Vegetarian friendly--Class runs about 2 1/2 hours.

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availabilityFor your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops

 

11 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2673

Sat, Oct. 20, 2018 @ 6:00 PM
ITALY'S TUSCANY-Beyond the checkered tablecloth
 

Italian food goes beyond the red checkered table cloths and empty hanging Chianti bottles of our youth. Fresh herbs, farm fresh vegetables, hand-made pastas, braised meats in broths, and artesian cheeses are foundations of phenomenal regional dishes. Tonight we'll enjoy a culinary bounty of Tuscany's famous hearty soup--ribollita. Then a tender pork loin ala focetina--cooked in a broth enriched with milk. A light as air semolina gnocchi. Seared zucchini trifolata. Individual pear almond tarts for dessert. Bella Sera! 

Adult class--You may bring wine to enjoy with your meal.  Class runs about 2 1/2 hours.

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

10 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2665

Sun, Oct. 21, 2018 @ 10:00 AM
BREAKFAST BREADS, COFFEE & TEA CAKES--Bake on!
 

Baking is a little bit of science, a little bit of art, and rules that you can occasionally bend. Beneath the streaks of butter and eggs is love and magic. Our coffee/tea cakes, breakfast breads in this class are many we serve here at the school on Saturday and Sunday morning classes so if you’ve wanted those recipes now is your chance. They can be for breakfast, brunch, dessert, with a cup of tea or for gifting. Bake in a loaf pan, muffin tins, or cake pans for a variety of needs. Today’s goodies will include super lemony tea cakes. Chef Annette’s best ever banana bread. An apple or plum kuchen with streusel topping. Austrian apricot walnut crescents, and our famous ricotta blackberry scones. Get the ins and outs on moisture, correct measuring, mixing procedures, and doneness testing to get the best out of a recipe.  Unleash the measuring spoons, get out the mixing bowls and pans, pull it out of the oven and share. BAKE ON! 

Ages 13 and up ok: Class runs about 3hours.


Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

9 openings available

$82.00

Chef Annette

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2678

Fri, Oct. 26, 2018 @ 6:30 PM
SUSHI SUSHI SUSHI--Let's Roll!
 

Calling all sushi fans! Learn the creative art of sushi making. Take a hands on journey as you learn to make perfect sushi rice then rock a nigiri and roll a California roll, spicy tuna, inside out, crunch rolls, hand roll, or invent your own.  Learn the sauces that make the rolls pop with flavor and eat to your hearts content! Find out where to purchase sushi grade fish, nori (seaweed), rolling mats, condiments, and garnishes so you can make your own sushi party at home. Eat, drink, and kampai!

Adult Class: You may bring beer or sake for your meal. Class runs about 2 1/2 hours.

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availabilityFor your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. Please note you must eat what you make in class. We cannot allow you to take the sushi home. 



                                                                                                                             

 

10 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2670

Sat, Oct. 27, 2018 @ 10:00 AM
BASIC CAKE DECORATING--Halloween Ideas
 

Decorating cakes in more modern styles are the new trend. Create your own style with different new techniques you'll learn today. Start with learning how to level, fill, crumb coat, and frost smooth sharp edges. Learn how to decorate your sweet treats with basic techniques of simple-to-pipe flowers, rosettes, petals, leaves, and borders using a variety of decorating tips and colors. Learn to use decorating bags. Best color gels will be discussed. We’ll supply the tools, a premade 6 inch cake, and everything needed to work with and a pink box for you to take your masterpiece home. Chef Gaby will show you some fun Halloween designs. 

Ages 13 and older ok. Class runs about 2 1/2--3 hours--Please do not enroll underage children.

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availabilityFor your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops

8 openings available

$86.00

Chef Gabby

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2652

Sat, Oct. 27, 2018 @ 6:00 PM
THE MEXICAN TABLE--Dia De Los Muertos
 

If you love the animated movie Coco, start the celebration of Dia De Los Muertos--Mexican remembrance of the departed with us. We'll make a traditional Oaxacan molé with turkey simmered in a rich sauce of toasted dried chiles, hand ground spices, and bit ofchocolate! We'll pickle our own bright purple onions to serve on top.  A delicious garlic and cilantro yellow rice to soak up the sauce. A salad of crisp and refreshing jicama and orange slices. Pumpkin churros for dessert. Muy Deliciouso! 

Adult Class: You may bring beer or wine to enjoy with your meal. Class runs about 2 1/2 hours.

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availabilityFor your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

 

10 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2653

Thu, Nov. 1, 2018 @ 6:30 PM
COOKING BASICS 101 Series--Day 1
 

 Cost is for all three classes--no individual day sign-ups 

Using easy to prepare recipes, seasoning and basic cooking techniques, you'll learn time saving preparation to get you on your way to cooking wonderland.

Our quintessential hands-on series pairs preparing, seasoning, sautéing, roasting, and essential knife skills with purchasing, food storage and handling to create everyday dishes at home for beginners and kitchen veterans alike  This series will focus on the seasonal harvest of main dishes, fearless sides, understanding meat cooking, soup and salads with home made dressings will also be learned. Learn loads of tips and those sacred cooking secrets that only a professional can share. Each class builds on more skills.Handy booklet with measurment conversions, cooking time charts. All recipes, food and utensils included. 

 "Fabulous and fun cooking experience. Chef Annette is a hoot yet one talented chef. Our class was thoroughly delightful." --N Harmon

Adult Class--Runs about 2 1/2 hours

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability.

 

10 openings available

$255.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2663

Sat, Nov. 3, 2018 @ 10:00 AM
COOKING WITH CAST IRON
 

Chefs and cooks swear by it, and somehow it had lost its way among the non-stick generation, but a resurgence of this affordable and time-tested cookware is once again celebrated as America’s favorite. Known for it’s great heat conduction and it's ability to sear, sauté, braise, caramelize, and bake--this trusty cookware can take you from breakfast to dinner and dessert. This class will cover how to season and care for this cookware while making pan seared steak with herb butter. Potato hash with kale and brussels sprouts. Amazing fluffy buttermilk biscuits with honey butter and even pizza.

Ages 14 and older ok--Class runs about 2 1/2 hours

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops.

 

10 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2675

Sat, Nov. 3, 2018 @ 6:00 PM
ROMANTIC ROME--Cucina Cucina
 

Cucina Romanesca is as colorful as it’s past. Gutsy pastas, gnocchi, and simple contorni--vegetables cooked with garlic abound in this "Eternal City". Tonight we'll celebrate this cuisine with tacchino saltimbocca alla Romana—turkey cutletts speared with prosciutto and fresh sage leaves. The infamous caccio e peppe with percorino Romano--we will be making the pasta from scratch. Slurp up garlicky sautéed cicoria greens served with giant crostinis. A luscious dessert will be served. Hail Caesar!

Adult Class: You may bring some wine for your meal. Class runs about 2 1/2 hours.


Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability.For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

 

 

9 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2680

Sun, Nov. 4, 2018 @ 10:00 AM
AUTUMN SOUFFLES--Sweet & Savory
 

Souffles may look complex but they are easy to make for an impressive brunch or dazzling holiday dessert. Expand your culinary horizons and be the talk of the town this holiday season! Today we'll give you the tricks of the trade on how to make a lovely savory tomato, basil and cheese souffle--perfect for those morning brunch guests. For your sweet tooth--a delightful autumn pumpkin spice souffle, and a holiday gingerbread souffle. Then we'll go to the dark side with a luscious dark Belgium chocolate souffle. C'est la vie! 

 Ages 13 and Up ok-- Class runs about 3 hours.

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availabilityFor your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops

 

3 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2682

Wed, Nov. 7, 2018 @ 6:30 PM
POT PIES--Comforting & Yummy
 

With the weather cooling and the wind blowing we look for nostalgic comfort foods. Pot pies come in a variety of styles and fillings and can create wonderful and homey meals. They can be made family style in a casserole or in indivudual crocks. Make ahead and re-warm for a delicious lunch, brunch or anytime snack. We'll make a flaky chicken pot pie with tender chicken meat and Winter veggies. An Irish style Shepherd’s meat pie with fluffy carrot, potato and mash topping. A zippy chili pie with home made buttermilk biscuit top.  

Ages 16 and older ok--Class runs about 2 1/2 hours

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability.For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

8 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2681

Sat, Nov. 10, 2018 @ 10:00 AM
YEAST BREADS, ROLLS & MORE --Close your laptops and open your ovens!
 

Close your laptops and open your ovens! In this class we'll roll up our sleeves and learn a combination of traditional and new baking techniques for yeast leavened breads easily made at home--without a bread machine! Learn a versatile basic rich yeast dough which can be molded into various loaves and rolls--white/oat/wheat, sweet breads like pecan sticikes, babkas, or sweet braids. We'll also be making an Italian focaccia with herbs, olives, and sun-dried tomatoes. We'll taste the labors of our work. Yum!

Adult and teens 13 and up ok  Class runs about 3 1/2  hours long.

Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

9 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2683

Sat, Nov. 17, 2018 @ 10:00 AM
HOLIDAY PIES YUM!--Mix, Roll, Fill & Bake
 

Easy as Pie! Butter vs. shortening? How do I keep the dough from cracking? Why is my crust soggy at the bottom? Learn to make fail proof pies for your holiday needs. Get the "crust musts" and professional tips and techniques for mixing, rolling, and baking. Each student will make their own batch of dough. Then think inside the crust with 5 inch sizes of Autumn maple pecan pie, Perfectly spiced pumpkin, and a Dutch apple crumb pie. We'll taste in class and you can take some home too. Yum!

Ages: 12 and older ok--runs about 3 1/2 hours

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availabilityFor your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops

 

9 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2684

Sat, Dec. 1, 2018 @ 10:00 AM
CHRISTMAS COOKIE WORKSHOP
 

If you've ever been gifted a beautiful box of home made Christmas cookies with the aroma of vanilla, sweet butter, dotted with tidbits of chocolate, nuts or jeweled with a spread of jam than you will truly appreciate this class. Making a batch of cookie dough doesn't seem difficult but making multiple batches of various dough's so there is not only enough for gifting but for some self indulgent tastes can take some professional help and tips. We'll make a variety of holiday cookies, using press method, colored sugar cut outs, bar, and scoop style. Learn the ins and outs and tricks of the trade for do ahead dough, storage, and packaging to make your gifts extra special. 

Adult & Ages 13 and older ok! (Not designed for younger kids)--Class runs 3 1/2-4 hours due to baking/cooling & decorating time.--bring a box to take some cookies home.

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availabilityFor your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops

 

9 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Event/Date Description Openings/Price/Location
2685

Sun, Dec. 23, 2018 @ 10:00 AM
THE YULE LOG--A Slice of Christmas
 

The Yule log cake--or Bûche de Noël in French, is an elaborate Christmas cake. Sponge cake filled with a light chocolate filling and rolled jelly roll fashion, then frosted with dark chocolate buttercream. Festooned with chocolate bark, marzipan holly leaves, and meringue mushrooms, and maybe a few other edible decorations. You will learn to whip up a foolproof chiffon sponge cake, fill and roll into a pinwheel, then frost and decorate. We'll provide boxes for you to take your masterpiece home just in time for the holiday celebrations. 

Ages 13 and up ok! Class runs about 3 hours

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market quality/availabilityFor your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops

 


9 openings available

$84.00

Chef Annette

Redondo Bch Kitchen Studio

 
 
 
 

 
gift card
 
 
 
 
 
SBSOC logo
 
Students
 
Vegetable broth
 
Pasta making
 
Choc Eclair
 
fork and spoon