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 of course something pumpkin. 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. 

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 bathed in a white wine reduction sauce. Roman style gnocchi ala mezaluna--moon shaped semolina gnocchis. Slurp up garlicky sautéed cicoria greens sprinkled with Pecorino Romano and served with giant crostinis. And of course a fantabulous dessert! 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. 

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 simply with egg whites, almond flour and sugar. Today's class will feature a variety of fillings including a fruits, chocolate, pumpkin butter, 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 bring a container to take home some cookies

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. 

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

Each week builds on the last geared to the needs of each group. 

 "Chef Annette takes the angst out of the kitchen and makes it a playground".  D Kaufman

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.

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

14 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/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops

Nothing warms the tummy and soothes the soul like a delicious bowl of homemade soup. Add crunchy bread and it can make a rustic meal or light starter. We'll make a couple quick and easy--a light brothy Japanese udon noodle soup with baby bok choy. Lickity split roasted red pepper and tomato and shrimp bisque. And for the more entailed, a French Onion soup with Gruyere crouton and our house favorite--roasted butternut squash with a dollop of creme fraiche. Mmmm! 

13 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. 

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. 

The return of this beloved class with EVERYTHING PUMPKIN! Pumpkins are the hallmark of the autumn harvest and stir up childhood memories that ring in the holiday season. Check out the very versatile pumpkin and make pumpkin spice donuts with holiday sprinkles. Luscious pumpkin carrot tea cakes with cream cheese frosting. Pumpkin bread pudding with salted caramel sauce. Popcorn and pumpkin seed candy crunch and more...We may even make pumpkin spiced lattes--watch out Starbucks!

"I've taken this class two years in a row--I just love it!" -N Cahill

Ages 12 and up--Class may be up to 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. 

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 used 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. 

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/availability. For 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. 

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/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops

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 appetizer 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 in dashi. 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. 

Donuts are the "new cupcake". A donut revival is sweeping the nation. Not your run of the mill spongy things that get stale in an hour but donuts so delicious that even one will leave you ‘glazed and confused’. We’ll mix, raise, fry, fill, powder, and glaze pillows of absolute deliciousness. If you can't resist a freshly made doughnut, then this is the class for you.  Jelly filled with powdered sugar, custard filled with chocolate glaze, maple glazed. A baked pumpkin spice cake donut and of course donut holes!

 “Donuts, is there anything they can’t do”? –Homer Simpson

Ages 12 and up-Class runs about 3--3 1/2 hours--bring a box to take some 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/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

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. 

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 empanada--filled turnovers. Then get the grilling going with a grilled skirt steak with our infamous homemade chimichuri sauce. Argentine sausages, potatoes and veggies fragrantly grilled Gaucho style on rosemary skewers and served with an aromatic cilantro garlic rice. And 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. 

Latin cuisine is more than salsa and chips and food truck tacos. Tamales are the celebratory food of Mexico and much of Latin America and are perfect any celebration. These unique pre-Colombian delicacies have been hand made by indigenous peoples for thousands of years. Velvety traditional freshly ground masa-no dry mix here, caramelized lard, several luscious fillings made from scratch and wrapped in corn husks and banana leaves then steamed. Get precious tips and learn where to buy everything you need locally. Create a family tradition!

12 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/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops

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 artisan 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 and zucchini trifolata. Dessert will be included. 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. 

Latin cuisine is more than salsa and chips and food truck tacos. Tamales are the celebratory food of Mexico and much of Latin America and are perfect any celebration. These unique pre-Colombian delicacies have been hand made by indigenous peoples for thousands of years. Velvety traditional freshly ground masa-no dry mix here, caramelized lard, several luscious fillings made from scratch and wrapped in corn husks and banana leaves then steamed. Get precious tips and learn where to buy everything you need locally. Create a family tradition!

12 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/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops

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 soup. 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. 

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 each dish in a meal rather than a soggy or plain steamed side dish. Tonight’s class we’ll throw in some holiday favorites you can eat any day of the week or make for holiday festivities. Broccolini Italiano--tender baby broccoli with lemon and garlic. Better than ever Green bean casserole--no canned sauce here--topped with fried shallots. Roasted apples and Brussels Sprouts. Honey glazed carrots with fresh rosemary. 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. 

Follow us to the lands east of the Mediterranean for delicious foods seasoned with exotic spices and ingredients. We gather together to make feta and herb stuffed bread. Toyuq Levengi—hens stuffed with a walnut, onion, and pomegranate paste. Served with garlic yogurt sauce. Lebanese tabouleh salad, and saj—griddle fried vegetables. 

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. 

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 pasta ready to cook at a moments notice for family dinners or entertaining? Today we'll make a shrimp ravioli with roasted red pepper sauce. Mushroom ravioli with creamy spinach sauce. Pumpkin tortellini with browned butter sage sauce.YUM! 

Ages 12 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. 

Step up your Thanksgiving and other holiday meals to a level of sophistication. A stunning boneless turkey breast with a pinwheel of bread stuffing, caramelized onion conserve bejeweled with dried apricots and cranberries and served with a luscious brandy au jus. Take ordinary Brussels sprouts and roast them with pancetta and a caramely balsamic glaze. Beautiful roasted Delicata squash drizzled with sage maple butter.  A harvest salad with a bounty of apples, cranberries, crispy romaine, candied pecans, and butter lettuce. Add a lightly spiced pumpkin cake with nutmeg whipped cream and you have one festive and elegant dinner. No carcass to mess with, easy to carve, and can be done in advance. Enjoy a more restful and elegant dinner with family and friends with less clean-up. Menu is great for any holiday meal.

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

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/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops

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 that 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, and much more. The sky is the limit!

13 years of age and older OK --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 availability/quality. For your safely-this is a working kitchen please wear closed toe shoes. No sandals or flip flops. 

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. 

The Napa valley region is obviously famous for wine making however it's much more than that. Locals are as serious about their food as they are their wine. Delectable plates of local and hand crafted foods abound. Bright California olive oils, farm raised meats and poultry, cheese from local grazing goats and cows, and delicate organic herbs and vegetables. Wild honeys and mustard are local industries. Tonight's exceptional menu is based on much of what the region offers. Proscuitto, pickled grapes, and goat cheese served with house made olive oil and pistachio bread. Salad of roasted on the vine compari tomatoes  drizzled with a fruity olive oil, fresh herbs and baby lettuces. Petite lamb skewers marinated with herbs, pomagranate molasses, and balsamic vinegar. Mushroom ragu with soft polenta. And of course dessert! 

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. 

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 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 12 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/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops

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 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 12 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/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops

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 5 main meals 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. 

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 repertoire. Whole 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

16 years of age and older ok   Class runs about 2 1/2 hours --Adults may bring wine to enjoy with their 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. 

Wine can be used as a flavoring, as in sauces, soups, braised meats, and desserts. It can add robust or delicate flavors 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 coq au vin blanc--game hens simmered in white wine with autumn vegetables. A twinkly braised red cabbage cooked with dried cranberries and red wine. Delicate warm French potato salad with butter lettuce lemon citronette and garnished with fresh chives, for dessert, pear frangipan tart with a dollop of nutmeg cream. 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/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops

Close your laptops and open your ovens! In this class we'll roll up our sleeves and learn traditional and new baking techniques for yeast and other levened breads easily made at home--without a bread machine! We'll start off with a basic dough which can be molded into holiday braids and Christmas kringles, stickies, marzapan twists, Nutella starbread, dinner rolls and more.  And an easy and delicious olive oil bread with dried cherries and pistachios which can be served with holiday cheese platters or eaten just on it's own. Yum!  We'll taste the labors of our work with maybe a bit to go home with. 

 13 and older ok! --Class runs about 3 1/2--4  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. 

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. Pour yourself a dram, 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. Creamed succatash 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. 

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 used 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. 

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. 

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/availability. For your safety this is a working kitchen please wear closed toe shoes. No sandals or flip flops

Each year we offer this unique cooking class elevating the Christmas spirit with an elegant menu reflective of how the upper crust once dined during the Dickens era. Dickens wrote extensively about food and in today's time would have been considered a 'foodie'. With the holiday season upon us, A Christmas Carol and other Dickens stories remind us that kindness, generosity, and compassion are the values we should honor most.

This hands-on experience captures the flavors of elegant dining of years past with a smoked trout croustade. Individual beef Wellingtons--filet mignon with a mushroom duxelle wrapped in puff pastry and served with a mulled wine reduction sauce. A luscious creamed casserole of potatoes with red and white pearl onions. A pear and candied walnut salad with hazelnut oil vinaigrette. We'll finish with a show stopping flaming brandied apple & golden raisin cake served with 'hard sauce'. We will sing Christmas Carols!

Celebrate this season with this unique holiday dining experience. 

Adult Class: You may bring wine to enjoy with your meal--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

 Cost is for all three classes--no individual class 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.

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

Each week builds on the last geared to the needs of each group. 

 "Chef Annette takes the angst out of the kitchen and makes it a playground".  D Kaufman

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.

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

Each week builds on the last geared to the needs of each group. 

 "Chef Annette takes the angst out of the kitchen and makes it a playground".  D Kaufman

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.

Calling all chocolate lovers, aficionados, and addicts! With the holidays approaching cakes and other baked goods can be gussied up with gorgeous decorations easily made at home. Learn to effortlessly make chocolate spirals, nests, cages, cigars, and more. We will use premade cupcakes and other desserts to practice our chocolate decorations on. This class has the exception of taking your masterpieces home. Chocolate lovers ‘en garde’! 

Ages 14 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.