calendar image
 
November 2017
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
1
#2424 at 6:30 PM
ONE POT MEALS--Simply Quick & Tasty
4 openings available
2
#2388 at 6:30 PM
FABULOUS FISH
8 openings available
3
#2408 at 6:30 PM
THE BASQUE TABLE
10 openings available
4
#2375 at 10:00 AM
AUTUMN SOUFFLES--Sweet & Savory
7 openings available

#2393 at 6:00 PM
GLOBAL DISHES--Tapas, Mezes, Cicceti, & More
6 openings available
5
#2425 at 10:00 AM
HOLEY DONUT!
8 openings available
6
7
ORDER GIFT CERTIFICATES ONLINE
8
9
#2414 at 6:30 PM
COOKING WITH HERBS & SPICES
8 openings available
10
#2426 at 6:30 PM
ITALY'S TUSCANY-Beyond the checkered tablecloth
10 openings available
11
#2376 at 10:00 AM
TAMALES--A Holiday Tradition
8 openings available
12
#2417 at 10:00 AM
DECORATING WITH CHOCOLATE--
10 openings available
13
#2421 at 3:30 PM
KIDS COOKING CLUB SERIES--Ages 9-11 only
10 openings available
14
15
#2427 at 6:30 PM
POT PIES--Comforting & Yummy
9 openings available
16
17
#2350 at 6:30 PM
ROCKIN' MOROCCAN--A Magic Carpet Ride!
10 openings available
18
19
#2377 at 10:00 AM
HOLIDAY PIES YUM!--Mix, Roll, Fill & Bake
5 openings available
202122
23
HAPPY THANKSGIVING
24
#2420 at 10:00 AM
ARTISAN PIZZA MAKING
9 openings available
25
26
27
#2421 at 3:30 PM
KIDS COOKING CLUB SERIES--Ages 9-11 only
10 openings available
Class/Date Description Openings / Price / Location
2424

Wed, Nov 1 2017 @ 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 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. 

4 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
2388

Thu, Nov 2 2017 @ 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 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. 


 

8 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
2408

Fri, Nov 3 2017 @ 6:30 PM
THE BASQUE TABLE
 

Basque cuisine is worth getting to know and it goes well beyond the boarding house food of the central valley. Traditional and new cuisine spans both sides of the Pyranees embracing Spanish and French influences. Tonight we’ll make a traditional Basque salad with aged sherry vinaigrette. A variety of Montaditos--Basque style open face sandwiches—featuring stuffed piquillo peppers, olives, grilled txistorra sausage, Piperada and more. From the sea, bacalao de pil-pil—cod in garlic. Pinxitos de pollo—grilled marinated chicken with pickled shallots. For dessert we’ll serve Gateaux Basque! 

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

$84.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
2375

Sat, Nov 4 2017 @ 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

 

7 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
2393

Sat, Nov 4 2017 @ 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 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. 


 

6 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
2425

Sun, Nov 5 2017 @ 10:00 AM
HOLEY DONUT!
 

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. 

 

8 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
2414

Thu, Nov 9 2017 @ 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. 

 

8 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
2426

Fri, Nov 10 2017 @ 6:30 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 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. 

10 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
2376

Sat, Nov 11 2017 @ 10:00 AM
TAMALES--A Holiday Tradition
 

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

 

 

8 openings available

$84.00

Chef Annette

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
2417

Sun, Nov 12 2017 @ 10:00 AM
DECORATING WITH CHOCOLATE--
 

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. 

 

10 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
2421

Mon, Nov 13 2017 @ 3:30 PM
KIDS COOKING CLUB SERIES--Ages 9-11 only
 

Our kids after school cooking club series is designed for ages 9-11 to learn food prep and cooking skills in a fun format.

Four after school classes are spread out over a two month period and each class runs about two hours each. Our communal teaching style experience provides sharing, team building, and social skills. Each concentrated class focuses on a specific seasonal theme of food made from scratch to get kids learning and interested in trying healthy foods while gaining knowledge about where their food originates. Cooking can be applied to future life skills, expand kids horizons, and may help hem try foods they normally wouldn’t eat. Each series is limited to a maximum of 10 students.

Oct 16, pasta from scratch--hand rolled shapes, caviatelli, bow tie, and more

Oct 30: Dinner in disguise--family meal made into fun shapes.

Nov 13: Breakfast and family brunch menu.

Nov 27: Lunch and snack options.

Please note: There are no credits or make-ups for missed classes in future series. As per our policy, we do not offer refunds of any kind.  Cancellations prior to 72 hours of date/start time of series may receive a credit for future classes.  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.

 

10 openings available

$280.00

Chef Stephanie

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
2427

Wed, Nov 15 2017 @ 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. 

9 openings available

$82.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
2350

Fri, Nov 17 2017 @ 6:30 PM
ROCKIN' MOROCCAN--A Magic Carpet Ride!
 

Come along on a magic carpet ride as we highlight one of the most diversified world cuisines. Spices from the souks of Marrakesh with influences from the nomads of Northern Africa, caravan traders of the Middle East and French occupation create exceptional dishes. Tonight we’ll make the infamous B’Stilla—chicken, almonds, and eggs entwined with sweet and savory spices wrapped in multiple layers of flaky phyllo pastry. An intoxicating spice scented roasted vegetable tagine served over a confetti couscous--tasty tidbits of sweet peppers, scallions, dried apricots, golden raisins and pine nuts. For dessert a Moroccan a orange scented zebra cake. Rock the Kasbah!

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

$84.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
2377

Sun, Nov 19 2017 @ 10:00 AM
HOLIDAY PIES YUM!--Mix, Roll, Fill & Bake
 

Easy as Pie! Butter vs. shortening? How do I keep the dough from cracking? 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 an Autumn maple pecan pie, the perfect pumpkin, and a Dutch apple crumb pieWe'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

 

5 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
2420

Fri, Nov 24 2017 @ 10:00 AM
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 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!

Pizza banner

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. 


9 openings available

$80.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
2421

Mon, Nov 27 2017 @ 3:30 PM
KIDS COOKING CLUB SERIES--Ages 9-11 only
 

Our kids after school cooking club series is designed for ages 9-11 to learn food prep and cooking skills in a fun format.

Four after school classes are spread out over a two month period and each class runs about two hours each. Our communal teaching style experience provides sharing, team building, and social skills. Each concentrated class focuses on a specific seasonal theme of food made from scratch to get kids learning and interested in trying healthy foods while gaining knowledge about where their food originates. Cooking can be applied to future life skills, expand kids horizons, and may help hem try foods they normally wouldn’t eat. Each series is limited to a maximum of 10 students.

Oct 16, pasta from scratch--hand rolled shapes, caviatelli, bow tie, and more

Oct 30: Dinner in disguise--family meal made into fun shapes.

Nov 13: Breakfast and family brunch menu.

Nov 27: Lunch and snack options.

Please note: There are no credits or make-ups for missed classes in future series. As per our policy, we do not offer refunds of any kind.  Cancellations prior to 72 hours of date/start time of series may receive a credit for future classes.  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.

 

10 openings available

$280.00

Chef Stephanie

Redondo Bch Kitchen Studio