Week 9 (4-Day Camp)
Monday August 21-Thursday August 24
9AM-Noon - $199.00 per child ages 4 thru 9

Classic Thyme Cooking School has developed an exciting new summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. Now we are taking it to the grass-roots level by introducing this new program.

READ MORE HERE

 Mon. Tues. Weds. Thurs. August 21, 22, 23, & 24, 9AM-Noon

 $199.00 per week per child ages 4 thru 6

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts.

If there is a Wait List, please see our Pricing and 'Wait List Policies.'

‘Chopped’ 4-Day Intensive Teen Camp

 Mon. Tues. Weds. Thurs. August 21, 22, 23, & 24, 9:00 AM -1:00 PM  Full Participation

 $399.00 per person Ages 12 - 18

 Students will be divided into teams, with each team being assigned a tray of ingredients. After inspecting the ingredients and sketching out a plan, teams will meet with Chef Suzanne Lowery and discuss their menu before facing off to create a three course meal; appetizer, entrée and dessert.

 Each day a different team member will be designated as the scribe and will document and write the recipes as they are formulated. At the end of each camp the recipes will be scanned and emailed to all the participants.

  Students should have a general knowledge of knife skills, measuring, prepping and cooking and should have attended cooking classes and or camps previously.

   Class size is limited and will fill up quickly so register early.

 If there is a Wait List, please see our Pricing and 'Wait List Policies.'

 Mon. Tues. Weds. Thurs. August 21, 22, 23, & 24, 1-4PM

 $199.00 per week per child ages 7 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts.

If there is a Wait List, please see our Pricing and 'Wait List Policies.'

 4 Day Pre-Teen Summer Culinary Cooking Camp

 Mon. Tues. Weds. & Thurs. August 21, 22, 23, & 24

 2-5 PM $279.00 per student ages 10 thru 12

 This 4 day camp series of cooking classes is dedicated to pre-teen students. During this session of hands-on classes we teach students the basics of how to prep cook and eat homemade food, from a tasty after-school snack to breakfast, lunch & dinner!

 The students eat what they cook daily.

 If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Week 9 (4-Day Camp)
Monday August 21-Thursday August 24
9AM-Noon - $199.00 per child ages 4 thru 9

Classic Thyme Cooking School has developed an exciting new summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. Now we are taking it to the grass-roots level by introducing this new program.

READ MORE HERE

 Mon. Tues. Weds. Thurs. August 21, 22, 23, & 24, 9AM-Noon

 $199.00 per week per child ages 4 thru 6

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts.

If there is a Wait List, please see our Pricing and 'Wait List Policies.'

‘Chopped’ 4-Day Intensive Teen Camp

 Mon. Tues. Weds. Thurs. August 21, 22, 23, & 24, 9:00 AM -1:00 PM  Full Participation

 $399.00 per person Ages 12 - 18

 Students will be divided into teams, with each team being assigned a tray of ingredients. After inspecting the ingredients and sketching out a plan, teams will meet with Chef Suzanne Lowery and discuss their menu before facing off to create a three course meal; appetizer, entrée and dessert.

 Each day a different team member will be designated as the scribe and will document and write the recipes as they are formulated. At the end of each camp the recipes will be scanned and emailed to all the participants.

  Students should have a general knowledge of knife skills, measuring, prepping and cooking and should have attended cooking classes and or camps previously.

Class size is limited and will fill up quickly so register early.

 If there is a Wait List, please see our Pricing and 'Wait List Policies.'

 Mon. Tues. Weds. Thurs. August 21, 22, 23, & 24, 1-4PM

 $199.00 per week per child ages 7 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts.

If there is a Wait List, please see our Pricing and 'Wait List Policies.'

 4 Day Pre-Teen Summer Culinary Cooking Camp

 Mon. Tues. Weds. & Thurs. August 21, 22, 23, & 24

 2-5 PM $279.00 per student ages 10 thru 12

 This 4 day camp series of cooking classes is dedicated to pre-teen students. During this session of hands-on classes we teach students the basics of how to prep cook and eat homemade food, from a tasty after-school snack to breakfast, lunch & dinner!

 The students eat what they cook daily.

 If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Week 9 (4-Day Camp)
Monday August 21-Thursday August 24
9AM-Noon - $199.00 per child ages 4 thru 9

Classic Thyme Cooking School has developed an exciting new summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. Now we are taking it to the grass-roots level by introducing this new program.

READ MORE HERE

  Mon. Tues. Weds. Thurs. August 21, 22, 23, & 24, 9AM-Noon

 $199.00 per week per child ages 4 thru 6

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts.

If there is a Wait List, please see our Pricing and 'Wait List Policies.'

‘Chopped’ 4-Day Intensive Teen Camp

 Mon. Tues. Weds. Thurs. August 21, 22, 23, & 24, 9:00 AM -1:00 PM  Full Participation

 $399.00 per person Ages 12 - 18

 Students will be divided into teams, with each team being assigned a tray of ingredients. After inspecting the ingredients and sketching out a plan, teams will meet with Chef Suzanne Lowery and discuss their menu before facing off to create a three course meal; appetizer, entrée and dessert.

 Each day a different team member will be designated as the scribe and will document and write the recipes as they are formulated. At the end of each camp the recipes will be scanned and emailed to all the participants.

  Students should have a general knowledge of knife skills, measuring, prepping and cooking and should have attended cooking classes and or camps previously.

 Class size is limited and will fill up quickly so register early.

 If there is a Wait List, please see our Pricing and 'Wait List Policies.'

 Mon. Tues. Weds. Thurs. August 21, 22, 23, & 24, 1-4PM

 $199.00 per week per child ages 7 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts.

If there is a Wait List, please see our Pricing and 'Wait List Policies.'

 4 Day Pre-Teen Summer Culinary Cooking Camp

  Mon. Tues. Weds. & Thurs. August 21, 22, 23, & 24

 2-5 PM $279.00 per student ages 10 thru 12

 This 4 day camp series of cooking classes is dedicated to pre-teen students. During this session of hands-on classes we teach students the basics of how to prep cook and eat homemade food, from a tasty after-school snack to breakfast, lunch & dinner!

 The students eat what they cook daily.

 If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Week 9 (4-Day Camp)
Monday August 21-Thursday August 24
9AM-Noon - $199.00 per child ages 4 thru 9

Classic Thyme Cooking School has developed an exciting new summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. Now we are taking it to the grass-roots level by introducing this new program.

READ MORE HERE

 Mon. Tues. Weds. Thurs. August 21, 22, 23, & 24, 9AM-Noon

 $199.00 per week per child ages 4 thru 6

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts.

If there is a Wait List, please see our Pricing and 'Wait List Policies.'

‘Chopped’ 4-Day Intensive Teen Camp

 Mon. Tues. Weds. Thurs. August 21, 22, 23, & 24, 9:00 AM -1:00 PM  Full Participation

 $399.00 per person Ages 12 - 18

 Students will be divided into teams, with each team being assigned a tray of ingredients. After inspecting the ingredients and sketching out a plan, teams will meet with Chef Suzanne Lowery and discuss their menu before facing off to create a three course meal; appetizer, entrée and dessert.

 Each day a different team member will be designated as the scribe and will document and write the recipes as they are formulated. At the end of each camp the recipes will be scanned and emailed to all the participants.

  Students should have a general knowledge of knife skills, measuring, prepping and cooking and should have attended cooking classes and or camps previously.

 Class size is limited and will fill up quickly so register early.

 If there is a Wait List, please see our Pricing and 'Wait List Policies.'

 Mon. Tues. Weds. Thurs. August 21, 22, 23, & 24, 1-4PM

 $199.00 per week per child ages 7 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts.

If there is a Wait List, please see our Pricing and 'Wait List Policies.'

 4 Day Pre-Teen Summer Culinary Cooking Camp

 Mon. Tues. Weds. & Thurs. August 21, 22, 23, & 24

 2-5 PM $279.00 per student ages 10 thru 12

 This 4 day camp series of cooking classes is dedicated to pre-teen students. During this session of hands-on classes we teach students the basics of how to prep cook and eat homemade food, from a tasty after-school snack to breakfast, lunch & dinner!

 The students eat what they cook daily.

 If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Couple Cook Late Summer Harvest with ARLENE WARD

 Friday, August 25, 7:00 -10:00 PM

 Full Participation $75.00 per person

 The end of summer is a time of joy and sorrow.  This menu reflects on some simple and easy to do dishes that depend on fresh picked ingredients.  The market is full of beautiful choices for preparing a special dinner for friends and family.  It’s time now to close the summer with a new style for summer’s best ingredients.

 Roasted Eggplant and Cherry Tomatoes with Grilled Bruschetta

 Sauté of Sausage and Peppers in Red Wine

 Skewered Mixed Grilled Swordfish and Shrimp

 Parsley and Basil Pesto with Green Beans, Potatoes and Pasta

 Sweet Corn and Tarragon In Olive Oil

 Cauliflower and Olive Salad

 Plum and Rhubarb Tart

       If there is a Wait List, please see our Pricing and 'Wait List Policies

Summer BBQ with Steven Capodicasa Saturday, August 26, 7:00-10:00 PM

 Full Participation $70.00 per person

 Grilled Clams with bacon butter, Mediterranean chopped salad with grilled lemon vinaigrette

 Grilled Spanish chorizo and roasted tomato Bruschetta, Grilled Porterhouse steaks with warm savory potato salad

 Grilled vegetables, Tuscan Peach Tart

                    If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Week 10 (4-Day Camp)
Monday August 28-Thursday August 31
9AM-Noon - $199.00 per child ages 4 thru 9

Classic Thyme Cooking School has developed an exciting new summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. Now we are taking it to the grass-roots level by introducing this new program.

READ MORE HERE

4 Day Extended Kid’s & Youth Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. August  28, 29, 30, & 31

 9 AM-1 PM - $259.00 per child ages 4 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

If there is a Wait List, please see our Pricing and 'Wait List Policies

‘Chopped’ 4-Day Intensive Teen Camp

  Mon. Tues. Weds. Thurs. August 28, 29, 30, & 31, 9:00 AM -1:00 PM  Full Participation

 $399.00 per person Ages 12 - 18

 Students will be divided into teams, with each team being assigned a tray of ingredients. After inspecting the ingredients and sketching out a plan, teams will meet with Chef Suzanne Lowery and discuss their menu before facing off to create a three course meal; appetizer, entrée and dessert.

 Each day a different team member will be designated as the scribe and will document and write the recipes as they are formulated. At the end of each camp the recipes will be scanned and emailed to all the participants.

  Students should have a general knowledge of knife skills, measuring, prepping and cooking and should have attended cooking classes and or camps previously.

   Class size is limited and will fill up quickly so register early.

 If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Week 10 (4-Day Camp)
Monday August 28-Thursday August 31
1-4PM - $199.00 per child ages 4 thru 9

Classic Thyme Cooking School has developed an exciting new summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. Now we are taking it to the grass-roots level by introducing this new program.

READ MORE HERE

Monday August 28 & Wednesday 30
2-5 PM Full Participation, Ages 10 -18
$179.00 per person including starter set of tools

THE BASICS OF CAKE DECORATING:
In these two sessions, learn to create a professionally decorated special occasion cake.

• Introduction to tools, frostings, handling of the pastry bag, and basic borders.
• Coloring of frosting, piping of rosebuds, sweet peas, leaves and roses on the nail.
• Demonstration of filling, frosting, and bordering a cake and practice writing inscriptions.
• Students will complete an iced and decorated cake of their own design.

*Students will completely decorate a pre-baked cake, we supply in the second class which they take home.*

If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Week 10 (4-Day Camp)
Monday August 28-Thursday August 31
9AM-Noon - $199.00 per child ages 4 thru 9

Classic Thyme Cooking School has developed an exciting new summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. Now we are taking it to the grass-roots level by introducing this new program.

READ MORE HERE

4 Day Extended Kid’s & Youth Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. August  28, 29, 30, & 31

 9 AM-1 PM - $259.00 per child ages 4 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

If there is a Wait List, please see our Pricing and 'Wait List Policies

‘Chopped’ 4-Day Intensive Teen Camp

  Mon. Tues. Weds. Thurs. August 28, 29, 30, & 31, 9:00 AM -1:00 PM  Full Participation

 $399.00 per person Ages 12 - 18

 Students will be divided into teams, with each team being assigned a tray of ingredients. After inspecting the ingredients and sketching out a plan, teams will meet with Chef Suzanne Lowery and discuss their menu before facing off to create a three course meal; appetizer, entrée and dessert.

 Each day a different team member will be designated as the scribe and will document and write the recipes as they are formulated. At the end of each camp the recipes will be scanned and emailed to all the participants.

  Students should have a general knowledge of knife skills, measuring, prepping and cooking and should have attended cooking classes and or camps previously.

Class size is limited and will fill up quickly so register early.

 If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Week 10 (4-Day Camp)
Monday August 28-Thursday August 31
1-4PM - $199.00 per child ages 4 thru 9

Classic Thyme Cooking School has developed an exciting new summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. Now we are taking it to the grass-roots level by introducing this new program.

READ MORE HERE

 Pre-Teen & Teen 2-Day Bread Baking Workshop

Tuesday August 29, & Thursday August 31, 2-5 PM

 Full Participation $159.00 per person ages 10 - 18

  Day 1: Rosemary Rolls, Tomato and Cheese Focaccia, Doughnuts, Apple Gingerbread, Cheddar Corn Muffins
Day 2: Potato Bread, Cloverleaf Rolls,  Cinnamon Buns, Morning Glory Muffins,  Tropical Coconut-Banana Bread

  If there is a Wait List, please see our Pricing and Wait List Policies

Week 10 (4-Day Camp)
Monday August 28-Thursday August 31
9AM-Noon - $199.00 per child ages 4 thru 9

Classic Thyme Cooking School has developed an exciting new summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. Now we are taking it to the grass-roots level by introducing this new program.

READ MORE HERE

4 Day Extended Kid’s & Youth Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. August  28, 29, 30, & 31

 9 AM-1 PM - $259.00 per child ages 4 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

If there is a Wait List, please see our Pricing and 'Wait List Policies

‘Chopped’ 4-Day Intensive Teen Camp

  Mon. Tues. Weds. Thurs. August 28, 29, 30, & 31, 9:00 AM -1:00 PM  Full Participation

 $399.00 per person Ages 12 - 18

 Students will be divided into teams, with each team being assigned a tray of ingredients. After inspecting the ingredients and sketching out a plan, teams will meet with Chef Suzanne Lowery and discuss their menu before facing off to create a three course meal; appetizer, entrée and dessert.

 Each day a different team member will be designated as the scribe and will document and write the recipes as they are formulated. At the end of each camp the recipes will be scanned and emailed to all the participants.

  Students should have a general knowledge of knife skills, measuring, prepping and cooking and should have attended cooking classes and or camps previously.

 Class size is limited and will fill up quickly so register early.

 If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Week 10 (4-Day Camp)
Monday August 28-Thursday August 31
1-4PM - $199.00 per child ages 4 thru 9

Classic Thyme Cooking School has developed an exciting new summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. Now we are taking it to the grass-roots level by introducing this new program.

READ MORE HERE

Monday August 28 & Wednesday 30
2-5 PM Full Participation, Ages 10 -18
$179.00 per person including starter set of tools

THE BASICS OF CAKE DECORATING:
In these two sessions, learn to create a professionally decorated special occasion cake.

• Introduction to tools, frostings, handling of the pastry bag, and basic borders.
• Coloring of frosting, piping of rosebuds, sweet peas, leaves and roses on the nail.
• Demonstration of filling, frosting, and bordering a cake and practice writing inscriptions.
• Students will complete an iced and decorated cake of their own design.

*Students will completely decorate a pre-baked cake, we supply in the second class which they take home.*

If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Week 10 (4-Day Camp)
Monday August 28-Thursday August 31
9AM-Noon - $199.00 per child ages 4 thru 9

Classic Thyme Cooking School has developed an exciting new summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. Now we are taking it to the grass-roots level by introducing this new program.

READ MORE HERE

4 Day Extended Kid’s & Youth Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. August  28, 29, 30, & 31

 9 AM-1 PM - $259.00 per child ages 4 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

If there is a Wait List, please see our Pricing and 'Wait List Policies

‘Chopped’ 4-Day Intensive Teen Camp

  Mon. Tues. Weds. Thurs. August 28, 29, 30, & 31, 9:00 AM -1:00 PM  Full Participation

 $399.00 per person Ages 12 - 18

 Students will be divided into teams, with each team being assigned a tray of ingredients. After inspecting the ingredients and sketching out a plan, teams will meet with Chef Suzanne Lowery and discuss their menu before facing off to create a three course meal; appetizer, entrée and dessert.

 Each day a different team member will be designated as the scribe and will document and write the recipes as they are formulated. At the end of each camp the recipes will be scanned and emailed to all the participants.

  Students should have a general knowledge of knife skills, measuring, prepping and cooking and should have attended cooking classes and or camps previously.

 Class size is limited and will fill up quickly so register early.

 If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Week 10 (4-Day Camp)
Monday August 28-Thursday August 31
1-4PM - $199.00 per child ages 4 thru 9

Classic Thyme Cooking School has developed an exciting new summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. Now we are taking it to the grass-roots level by introducing this new program.

READ MORE HERE

 Pre-Teen & Teen 2-Day Bread Baking Workshop

 Tuesday August 29, & Thursday August 31, 2-5 PM

 Full Participation $159.00 per person ages 10 - 18

 Day 1: Rosemary Rolls, Tomato and Cheese Focaccia, Doughnuts, Apple Gingerbread, Cheddar Corn Muffins
Day 2: Potato Bread, Cloverleaf Rolls,  Cinnamon Buns, Morning Glory Muffins,  Tropical Coconut-Banana Bread

  If there is a Wait List, please see our Pricing and Wait List Policies

Taco Dinner with Steven Capodicasa Friday, September 8, 7:00-10:00 PM

 Full Participation $70.00 per person

 Sweet and Spicy Garlic Chipotle Chicken wings with dipping sauce, Fried green Tomatoes

 Lobster tacos, Skirt steak tacos, Grilled vegetable tacos, Crispy Cole Slaw

 Crispy Bacon Mac & Cheese, Classic Blondies with Chocolate sauce

                    If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Couples Cook A French Dinner Party with Daniel C. Rosati

 Saturday, Sept. 9, 6:00-9:00 PM Full Participation

 Limited Enrollment $70.00 per person

 Mesclun Lettuce Salad with Shallot Dijon Dressing & Fried Herbed Goat Cheese Rounds

 Classic Braised Chicken with Forty Cloves of Garlic

 Red Bliss Potatoes with Chive Butter

 Haricot Vert Green Beans Roasted Hazelnuts

 Chocolate Pot du Creme Cups with Fresh Raspberries

      If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Antipasto, Tapas & Mezze: Small Bites that Make a Meal with Daniel C. Rosati

 Wed., Sept. 13, 6:30-9:30 PM Full Participation

 Limited Enrollment $70.00 per person

 Children ages 12 & up may enroll with a Parent

 Sfincione - Sicilian Thick Crust Pizza Bites

 Icy Cold White Gazpacho Shots
“Kataifi” Phyllo Pastry Wrapped Shrimp with Raita Dipping Sauce
Pomegranate Molasses Glazed Grilled Beef Kabobs with Tahini Sauce
Mixed Grain, Kale, Fruit & Nut Tabbouleh Salad in Romaine Lettuce Boats
Grilled Clams with Spanish Romesco Sauce
Jubilee Chicken Salad in Savory Choux Pastry Puffs

       If there is a Wait List, please see our Pricing and 'Wait List Policies.'

**Combined Kids & Youth Cooking Series** Basic Kitchen Skills with Miss Kathy

 Four Fridays, 4-6 PM, Sept. 15, 22, 29, & Oct. 6,  Ages 4 thru 9 year olds, $199 per student

 To help children develop basic cooking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing, using the utensils and ingredients at hand.  This four session program will teach them safety in the kitchen, knife skills, food groups, proper measuring, kitchen lingo and the use of kitchen tools and small appliances.

 As we work from basic preparation (‘mis en place’) to clean up, the students will practice these skills each week cooking and eating what they prepare.  The capstone event for the last class, students will invite one adult to come and enjoy what they have learned and created.

New Menus - Kid’s Favorite Foods

 Class One – safety, tools, knife skills, prep, make and eat mac & cheese, non processed homemade chicken fingers, baked seasoned veggie and potato fries.

   If there is a Wait List, please see our Pricing and 'Wait List Policies

Friday, September, 15, 7:00-10:00 PM

$75.00 per person Full Participation
High School Students may enroll with a Parent

Come and kick back and enjoy a night out. Here is an opportunity to learn the fundamentals of sushi. David will teach you the basic techniques of making great sushi rolls. More and more restaurants are featuring Sushi due to customer interest.
Learn to create your own masterpiece! 
David will cover all the essentials.
 

Miso Soup, Japanese Ginger Salad Dressing, Miso Dressing, Gyoza with Ponzu Sauce, California Rolls, Tuna and Spicy Tuna Rolls, and a wide assortment of ingredients to create new and exciting rolls:
regular and inside-out rolls.
Many ingredients to create vegetable
and non-fish rolls.
David always has new ideas for interesting rolls!!!

If there is a Wait List, please see our Pricing and 'Wait List Policies

Casual Company Dinners with ARLENE WARD

 Saturday, September 16, 6:00 -9:00 PM

 Full Participation $75.00 per person

 Capture the spirit of three early fall dinners that you will be ready to try out for a casual get together.  Set the kitchen table and just in case the weather is still warm, take it outdoors.  We will make our pasta here or you can purchase it at most markets.

 Mushroom Soup

 Cavatelli with Spicy Butternut Squash

 Herb and Cheese Filled Chicken Thighs

 Whipped Carrots and Garlic Potatoes

 Soft Polenta with Spinach and Spicy Grilled Shrimp

 Vanilla Panna Cotta with Fresh Pears in Rosemary

    If there is a Wait List, please see our Pricing and 'Wait List Policies

Italian Boot Camp with Diana Albanese

 Sunday, September 17, 9:00 AM-1:00 PM

 Full Participation $85.00 per person

 Children ages 12 & up may enroll with a Parent

 Come join us this fall with new recipes and ideas about Italian food. This 4 hour workshop we will visit Milan, Genoa, Venice, Tuscany and Calabria.

 Pan Roasted Pancetta and Herb ButterCrostini

 Shellfish Soup

 Risotto with Milanese

 Spinach Gnocchi with Brown Butter and Almond Sauce

 Chicken Fricassee with Lemon and Garlic

 Braised Short Ribs with Creamy Polenta

 Ciambotta, Italian Vegetable Stew

 Calzone with Peppers, Onions and Sausage

 Nutella Panna Cotta

         If there is a Wait List, please see our Pricing and 'Wait List Policies

Say Cheese Please - Monday, September 18, 4:00-7:00 PM

Full Participation $59.00 per student

for each individual class, Ages 10 - 18

 Mac n' Cheese, Broccoli-Cheddar Soup, Grilled Chicken Caesar Salad, Bake Brie, Four Cheese Pizza, Mini Chocolate Cheesecakes

     If there is a Wait List, please see our Pricing and 'Wait List Policies.'

 Celebration Brunch with Suzanne Lowery

 Thursday, September 21, 6:30-9:30 P.M. Full Participation $70.00 per person

 Children ages 12 & up may enroll with a Parent

 Turkey Sausage Patties, Baked Apple French Toast, Asparagus and Mushroom Egg Strata,

Arugula Salad with Lemon Vinaigrette, Iced Cinnamon Buns, Blueberry Crumb Muffins

   If there is a Wait List, please see our Pricing and 'Wait List Policies.

Daytime Class

International Pop-Up Dinners with Arlene Ward

 Friday, September 22, 10:00 -1:00 PM,

 Full Participation $70.00 per person

 Children ages 12 & up may enroll with a Parent

 “Pop Up” restaurants, bars, boutiques and what ever, are hitting the road with their unusual approach for survival.  So too is the family that has little time and little patience for preparing dinner every night for busy households.  What is needed is a little help in planning quick choices for your “pop up” dinners.  Exciting dishes that reflect the changing home table scene will make getting dinner on the table a snap.

  Country Style Chicken —USA

 Spaghetti alla Carbonara —Italy

 Chicken with Cashew Nuts in Hoisin Sauce—China

 Five Minute Flounder with Five Minute Tropical  Salsa—USA

 Shanghai Style Noodles with Meat Sauce—China

Salad Fixings & Homemade Dressings of Vinaigrette, Thousand Island & Egg-less Caesar Dressings

     If there is a Wait List, please see our Pricing and 'Wait List Policies

**Combined Kids & Youth Cooking Series** Basic Kitchen Skills with Miss Kathy

 Four Fridays, 4-6 PM, Sept. 15, 22, 29, & Oct. 6,  Ages 4 thru 9 year olds, $199 per student

  To help children develop basic cooking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing, using the utensils and ingredients at hand.  This four session program will teach them safety in the kitchen, knife skills, food groups, proper measuring, kitchen lingo and the use of kitchen tools and small appliances.

As we work from basic preparation (‘mis en place’) to clean up, the students will practice these skills each week cooking and eating what they prepare.  The capstone event for the last class, students will invite one adult to come and enjoy what they have learned and created.

New Menus - Kid’s Favorite Foods

Class Two – continue skills, learn about the food groups and basic tastes, prep, cook and eat delicious moist brownies, homemade ice cream in a bag, chocolate chip cookies.

  If there is a Wait List, please see our Pricing and 'Wait List Policies

Couples – A Flash in the Pan with Kathleen Sanderson

 Friday, September 22, 7:00-10:00 P.M.

 Full Participation $75.00 per person

 Shiitake, Pancetta & Arugula Sauce with Pasta

 Chicken with Balsamic Honey Glaze and Jasmine Rice

 Shrimp with Citrus Ginger Sauce over Pasta

 Steak with a Roquefort Rosemary Sauce Served with Smashed Potatoes

 Simple Salad Vinaigrette

 Bake a Variety of Biscotti

          If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Saturday, September 23,   9-11 AM
Full Participation Ages 4 - 9, $39.00 per child

Cultivated for over 3,000 years with varieties well into the thousands, apples have been a mainstay in our culture since the days of Johnny Appleseed. Lemony yellow to bright green to brilliant red, flavors from tart to sweet and a variety of textures. Apples are loaded with fiber and good source of Vitamins A & C. Apples are convenient to carry for snacking, low in calories, a natural mouth freshener, and still very inexpensive. 

Children will have fun working with apples creating Individual Apple Cakes, Homemade Applesauce and our special Apple Pie Drink made with Vanilla Ice Cream. We will also do a sample tasting of several apple varieties.

If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Tenderloin Entertaining Menu with Steven Capodicasa

 Saturday, September 23, 7:00-10:00 PM Full Participation $70.00 per person

 Grilled shrimp cocktail with roasted tomato cocktail sauce

 Classic Caesar salad with homemade sourdough croutons

 Beef tenderloin stuffed with Lobster and served with burgundy wine reduction with caramelized onions

 Smashed baby Yukon gold potatoes, Sautéed green beans with puttenesca sauce

 Homemade Peach and blueberry crumb pies

                    If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Master Class in Baking – Summer Artisan Breads with Daniel C. Rosati

 Sunday, September 24, 9AM-1 PM Full Participation

 Limited Enrollment $85.00 per person

 High School Students may enroll with a Parent

 Glazed Almond Danish Ring

 Classic Challah Bread

 Onion Rolls

 Broccoli Rabe Stuffed Focaccia

 English Black Walnut Raisin Bread

 Caraway Sticks

  If there is a Wait List, please see our Pricing and 'Wait List Policies.'

 Fresh Pasta Workshop with Diana Albanese

 Wednesday, September 27, 6:30-9:30 PM

 Full Participation $70.00 per person

 Children ages 12 & up may enroll with a Parent

 Updated for fall, the focus of this workshop is the art of making fresh pasta three different ways.  Diana Albanese will guide you through the process of preparing homemade pasta and share her family recipes for complimentary sauces.

 Fresh Egg Pasta Dough

 Semolina Dough

 Potato Dough

 Fettuccine with Wild Mushroom Sauce

 Hand Rolled Orrechiette with Roasted Butternut Squash, Kale and Caramelized Onions

 Potato Gnocchi with Simple Tomato  and Basil Sauce

 Fennel and Pear Salad with Walnuts and Parmesan

 Zabaglione with Fresh Berries

           If there is a Wait List, please see our Pricing and 'Wait List Policies

 Harvest Baking - Thursday, September 28, 4:00-7:00 PM

 Full Participation $59.00 per student

 for each individual class, Ages 10 - 18

Cinnamon Streusel Coffee Cake, Orange Spice Bread, Pumpkin White Chocolate Cookies,

Dulce de Leche Cream Puffs, Cranberry-Pear Turnovers

    If there is a Wait List, please see our Pricing and 'Wait List Policies.'

**Combined Kids & Youth Cooking Series** Basic Kitchen Skills with Miss Kathy

  Four Fridays, 4-6 PM, Sept. 15, 22, 29, & Oct. 6,  Ages 4 thru 9 year olds, $199 per student

 To help children develop basic cooking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing, using the utensils and ingredients at hand.  This four session program will teach them safety in the kitchen, knife skills, food groups, proper measuring, kitchen lingo and the use of kitchen tools and small appliances.

 As we work from basic preparation (‘mis en place’) to clean up, the students will practice these skills each week cooking and eating what they prepare.  The capstone event for the last class, students will invite one adult to come and enjoy what they have learned and created.

New Menus - Kid’s Favorite Foods

 Class Three – continue skills, prep, cook and eat ‘Zoodles’ (zucchini noodles with butter), home baked pizza, grilled cheese dippers with tomato soup.

  If there is a Wait List, please see our Pricing and 'Wait List Policies

Endless Summer Couple Dinner with Catherine Titus Felix & Dan Felix

Friday, September 29, 7-10 PM, $79.00 per person, Full Participation

The bounty of a summer garden can last all year long with Catherine and Dan Felix’s strategies. In this class they will share recipes for fresh fruits and vegetables and guidance on making preserves.

The Preserves

Basic Tomato Sauce, Quick Pickled Spicy Cucumbers, Crab Apple or Grape Jelly, Apple Sauce

The Menus

Shrimp Oreganata (with fresh tomatoes or tomato sauce) Angel Hair Pasta

Korean Barbecue Rib-Eye Steak with pickles, Rice

Smoked Pork Chops with Grilled Corn and Apple Sauce, Sautéed Sole with Cucumbers, Grilled Eggplant Parmesan,

Buttermilk Scones with Jelly, Apple /Walnut Muffins

      If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Full Participation $69.00 per person

High School Students may enroll with a Parent

Saturday, September 30, 2017, 9:00 AM-12:00 PM

This full hands-on techniques class is one you can’t miss. Even the best of cooks can benefit from a class where you learn the proper way to use your knives. Selecting the proper knife is essential in staying safe and getting the job done effectively. Chef Steven, will teach you the basics while helping to reduce your prep time. Learn all the basics of cutting, slicing, shredding, and mincing. Also learn the proper way to keep your knives well maintained and sharp. Not sure about your old knives. Bring them in for evaluation and sharpening.

We Sharpen Knives Professionally!
Knife Sharpening, only $3 per knife.

If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Pre-Teen/ Teen & Adult Classes

 Registration is per person

 Basic Baking and Bonding Together with Arlene Ward

 Sunday, October 1, 9:00 AM-12:00 PM

 Full Participation $70.00 per person

 Children ages 10 & up may enroll with a Parent

 No one can resist the fragrant smell of home baking.  Please join us as we hold hands with the young, exchange family recipes with the older and have the full pleasure of knowing that we are passing on a valuable memory.  Basic it is, but certainly you may come as one or bring the kids as long as they are ten years or older. Perfect experience for bonding together.

 Dark Chocolate Brownies

 Black as Tar Chocolate Sauce

 Oatmeal Jumbles

 Burnt Sugar Cake

 Ginger Snaps

  If there is a Wait List, please see our Pricing and 'Wait List Policies.'

**Combined Kids & Youth Cooking Series** Basic Kitchen Skills with Miss Kathy

 Four Fridays, 4-6 PM, Sept. 15, 22, 29, & Oct. 6,  Ages 4 thru 9 year olds, $199 per student

  To help children develop basic cooking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing, using the utensils and ingredients at hand.  This four session program will teach them safety in the kitchen, knife skills, food groups, proper measuring, kitchen lingo and the use of kitchen tools and small appliances.

 As we work from basic preparation (‘mis en place’) to clean up, the students will practice these skills each week cooking and eating what they prepare.  The capstone event for the last class, students will invite one adult to come and enjoy what they have learned and created.

New Menus - Kid’s Favorite Foods

  Class Four – The Grand Finale – Children invite one adult to come and partake in this meal. We will prep, cook, set a proper table, and eat a complete meal with their guest, for all to enjoy.

   If there is a Wait List, please see our Pricing and 'Wait List Policies

Combined Kids & Youth Cooking Series

 **All New - Basic Baking Skills with Miss Kathy**

  Four Fridays, 4-6 PM, Oct. 13, 20, 27, & Nov. 3, Ages 4 thru 9 year olds, $199 per student

  To help children develop basic Baking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing, using the utensils and ingredients at hand. Mathematics, precision, and timing become a focus as much baking shifts more to science and accuracy as well as artistic ability. This four session program will teach them patience and humility in the kitchen. We will inspire an added respect for safety, knife skills, precise measuring, along with the use of kitchen tools and small appliances.

 As we work from basic preparation (‘mis en place’) to clean up, the students will practice these skills each week baking and sampling what they prepare. The capstone event for the last class, students will invite one adult to come and enjoy some of what they have learned and created.

 Class One – precision measuring, mathematics of recipe conversion, accuracy and timing, reinforcement of safety and utilization of kitchen tools and general dexterity. Prepare and sample several types of cookies.

    If there is a Wait List, please see our Pricing and 'Wait List Policies

Combined Kids & Youth Cooking Series

 **All New - Basic Baking Skills with Miss Kathy**

  Four Fridays, 4-6 PM, Oct. 13, 20, 27, & Nov. 3, Ages 4 thru 9 year olds, $199 per student

 To help children develop basic Baking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing, using the utensils and ingredients at hand. Mathematics, precision, and timing become a focus as much baking shifts more to science and accuracy as well as artistic ability. This four session program will teach them patience and humility in the kitchen. We will inspire an added respect for safety, knife skills, precise measuring, along with the use of kitchen tools and small appliances.

 As we work from basic preparation (‘mis en place’) to clean up, the students will practice these skills each week baking and sampling what they prepare. The capstone event for the last class, students will invite one adult to come and enjoy some of what they have learned and created.

 Class Two – repeat and continue to hone skills learned in class one, learn about the food groups and basic tastes, prepare, bake and taste cupcakes, cake, and frosting.

    If there is a Wait List, please see our Pricing and 'Wait List Policies

Combined Kids & Youth Cooking Series

 **All New - Basic Baking Skills with Miss Kathy**

  Four Fridays, 4-6 PM, Oct. 13, 20, 27, & Nov. 3, Ages 4 thru 9 year olds, $199 per student

  To help children develop basic Baking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing, using the utensils and ingredients at hand. Mathematics, precision, and timing become a focus as much baking shifts more to science and accuracy as well as artistic ability. This four session program will teach them patience and humility in the kitchen. We will inspire an added respect for safety, knife skills, precise measuring, along with the use of kitchen tools and small appliances.

As we work from basic preparation (‘mis en place’) to clean up, the students will practice these skills each week baking and sampling what they prepare. The capstone event for the last class, students will invite one adult to come and enjoy some of what they have learned and created.

  Class Three – reinforcement of general skills and prep. The focus of this session will be on creating pies and bread.

    If there is a Wait List, please see our Pricing and 'Wait List Policies

Combined Kids & Youth Cooking Series

 **All New - Basic Baking Skills with Miss Kathy**

  Four Fridays, 4-6 PM, Oct. 13, 20, 27, & Nov. 3, Ages 4 thru 9 year olds, $199 per student

 To help children develop basic Baking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing, using the utensils and ingredients at hand. Mathematics, precision, and timing become a focus as much baking shifts more to science and accuracy as well as artistic ability. This four session program will teach them patience and humility in the kitchen. We will inspire an added respect for safety, knife skills, precise measuring, along with the use of kitchen tools and small appliances.

 As we work from basic preparation (‘mis en place’) to clean up, the students will practice these skills each week baking and sampling what they prepare. The capstone event for the last class, students will invite one adult to come and enjoy some of what they have learned and created.

  Class Four – The Grand Finale – Children invite one adult to come and enjoy a sampling of baked goods they learned in this series. We will set a proper table, for our guests to all enjoy the fruits of the children’s baked creations.

    If there is a Wait List, please see our Pricing and 'Wait List Policies