calendar image
 
June 2020
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
1234
5
#3028 at 6:30 PM
INDIAN STREET FOOD--Big Bold Flavors
10 openings available
6
#3101 at 10:00 AM
RAVIOLI & TORTELINI WORKSHOP
8 openings available
789
10
#3116 at 6:30 PM
FISH ON THE GRILL
8 openings available
11
#3114 at 6:30 PM
EAT YOUR VEGGIES--And Love Them!
10 openings available
12
13
#3104 at 6:00 PM
WHISKEY-A-GO-GO Cooking with Whiskey
10 openings available
14
15
#3125 at 9:30 AM
KIDS CAMP--AGES 8-13 MON-THURS 9:30-Noon Menu A
14 openings available
1617
18
#3119 at 6:30 PM
CHICKEN SKILLS--Easy, Simple, Fearless & Juicy!
8 openings available
19
#3088 at 6:30 PM
ARGENTINA--The Gaucho Grill
10 openings available
20
#3109 at 10:00 AM
COOKING WITH CAST IRON
9 openings available

#3124 at 6:00 PM
SUSHI SUSHI SUSHI--Let's Roll!
12 openings available
21
Buy Dad A Gift Certificate
22
#3126 at 9:30 AM
KIDS CAMP--AGES 8-13 MON-THURS 9:30-Noon Menu A
14 openings available
232425
26
#3113 at 6:30 PM
WORLD FOOD TOUR--Plates from around the world
10 openings available
27
28
29
#3127 at 9:30 AM
KIDS CAMP--AGES 8-13 MON-THURS 9:30-Noon Menu A
14 openings available
Class/Date Description Openings / Price / Location
3028

Fri, Jun 5 2020 @ 6:30 PM
INDIAN STREET FOOD--Big Bold Flavors
 

Conjure up the sights and smells of food cooking as you walk the streets of Mumbai. Every country has its ‘Street Food’ and in India roadside stalls and carts hawk savory delicacies called Chaat. Quick cooked delicious small plates similar to what's being served in many Tapas bars. We are taking this concept into our kitchen with zippy crisp potato samosas. Fun chicken Frankies with a tad of heat and cool cucumber raita. Fried onion bhagi (think Indian style bloomin' onions) a real crowd pleaser. Lime scented basmati rice with a fresh mango saladYUM!

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

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

 

10 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
3101

Sat, Jun 6 2020 @ 10:00 AM
RAVIOLI & TORTELINI WORKSHOP
 

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

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

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

8 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
3116

Wed, Jun 10 2020 @ 6:30 PM
FISH ON THE GRILL
 

Do you feel a tug on your line to eat more fish? Achieve restaurant quality fish on your own grill. With summer almost here fish makes a perfect quick healthy meal in minutes. Leave behind your fears of overcooking and under or over seasoning a good piece of fish and learn techniques for doneness  Learn which fish work best for grilling and what to look for when purchasing.  Baja style fish with avocado radish slaw. Skewered mahi mahi with ruby red grapefruit relish. Fish and veggies grilled in foil packages, and a smokey cocoa grilled salmon. 

16 years of age and older OK--Adults may bring wine to enjoy with 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.  

8 openings available

$86.00

Chef Annette

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
3114

Thu, Jun 11 2020 @ 6:30 PM
EAT YOUR VEGGIES--And Love Them!
 

We hear it every day but it’s easy to forgo veggies when they aren’t prepared well, 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 make a zucchini gratin delicious casserole and great for winter nights. Broccollini Italiano--tender baby broccoli sauteed with golden raisins and pine nuts. Roasted rainbow carrots. Scandinavian red cabbage with apple and caraway. Crispy cauliflower bites. Maybe your kids will even eat them! 

Vegetarian friendly

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. 

10 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
3104

Sat, Jun 13 2020 @ 6:00 PM
WHISKEY-A-GO-GO Cooking with Whiskey
 

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

 

 

10 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
3125

Mon, Jun 15 2020 @ 9:30 AM
KIDS CAMP--AGES 8-13 MON-THURS 9:30-Noon Menu A
 

4 half-days Mon-Thurs June 15--18, 9:30 AM-12 Noon - Ages 8-13 only*

$399.00 EARLY BIRD DISCOUNT--USE CODE : CAMP2020 in checkout ends May 23rd

Menu A-Each day consists of a different theme. TBA

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

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

Menu A: 6/15--7/13 weeks     Menu B: 7/2--8/17 weeks

  • Cost includes: Instruction, food, utensils, full lunch in class, apron, note book with recipes and handouts to take home. 
  • Menus: Meals consist of fun global cuisine, American classics, brunch, and other themed menus. Menu A will run for the first 5 weeks and change to Menu B for the remaining weeks. We are unable to accommodate children with severe allergies, vegetarian, or other restrictive diets. We do not use any peanuts/tree nuts in our recipes. Please do not register your child if he/she will not or is unable to eat food prepared in class.  
  •  All food must be consumed in class no to go packages.
  • Camp Policy: We do not give refunds. Credits or week changes not available after June 1. Changes are solely up to management and space availability. Children must be picked up immediately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other camp weeks--you may send another child in their place of a missed day. Camp Policy differs from Adult class policy. 
  • Safety: Children must wear tennis shoes--no sandals or flip flops, and hair must be pulled back. 
  • Drop off only: We do not allow parents, siblings, or others to wait during the class time. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

 

14 openings available

$415.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
3119

Thu, Jun 18 2020 @ 6:30 PM
CHICKEN SKILLS--Easy, Simple, Fearless & Juicy!
 

Tired of the same dried out rubber flavorless chicken. Afraid of under cooking hence you over cook? Disappointed in overcooked salty supermarket rotisserie chicken? Spice up drab chicken dishes with exciting tastes and textures the whole family will love. Learn techniques for juicier, tastier, and tender chicken dishes. Get seasoning know how, techniques, tips and tricks for searing, sauteing, roasting, and grilling with several seasonal chicken dishes to add to your repertoireWhole roasted herb 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 cook it to perfection!

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

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

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

8 openings available

$84.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
3088

Fri, Jun 19 2020 @ 6:30 PM
ARGENTINA--The Gaucho Grill
 

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

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

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

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

 

10 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
3109

Sat, Jun 20 2020 @ 10:00 AM
COOKING WITH CAST IRON
 

Chefs and cooks swear by it, and somehow it had lost its way among the non-stick generation, but a resurgence of this affordable and time-tested cookware is once again celebrated as America’s favorite. Known for its great heat conduction and it's ability to sear, sauté, braise, caramelize, and bake--this trusty cookware can take you from breakfast to dinner and dessert. Class will cover how to season and care for cast iron.  Our menu will be pan seared steak. Crispy kale, Brussels sprouts and potato hash. Buttermilk biscuits with honey butter and even pizza--all done in cast iron pans! 

If you have a 12 or 14 inch cast iron pan you can bring it and we can tell you how to properly season it. 

    Ages 16 and older OK--Class runs about 2 1/2 hrs

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

 

9 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
3124

Sat, Jun 20 2020 @ 6:00 PM
SUSHI SUSHI SUSHI--Let's Roll!
 

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

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

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

 

 

                                                                                                                             

 

12 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
3126

Mon, Jun 22 2020 @ 9:30 AM
KIDS CAMP--AGES 8-13 MON-THURS 9:30-Noon Menu A
 

4 half-days Mon-Thurs June 22--25, 9:30 AM-12 Noon - Ages 8-13 only*

$399.00 EARLY BIRD DISCOUNT--USE CODE : CAMP2020 in checkout ends May 23rd

Menu A-Each day consists of a different theme. TBA

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

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

Menu A: 6/15--7/13 weeks     Menu B: 7/2--8/17 weeks

  • Cost includes: Instruction, food, utensils, full lunch in class, apron, note book with recipes and handouts to take home. 
  • Menus: Meals consist of fun global cuisine, American classics, brunch, and other themed menus. Menu A will run for the first 5 weeks and change to Menu B for the remaining weeks. We are unable to accommodate children with severe allergies, vegetarian, or other restrictive diets. We do not use any peanuts/tree nuts in our recipes. Please do not register your child if he/she will not or is unable to eat food prepared in class.  
  •  All food must be consumed in class no to go packages.
  • Camp Policy: We do not give refunds. Credits or week changes not available after June 1. Changes are solely up to management and space availability. Children must be picked up immediately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other camp weeks--you may send another child in their place of a missed day. Camp Policy differs from Adult class policy. 
  • Safety: Children must wear tennis shoes--no sandals or flip flops, and hair must be pulled back. 
  • Drop off only: We do not allow parents, siblings, or others to wait during the class time. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

 

14 openings available

$415.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
3113

Fri, Jun 26 2020 @ 6:30 PM
WORLD FOOD TOUR--Plates from around the world
 

Call it Tapas in Spain, Mezes around the Middle East, Cicchetti in Venice, Smorebrod in Sweden, or Izakaya in Japan--no matter where you are, there's an APP for that! Every culture has its small plates or appetizers that are part of an important part of the socio-culinary culture of countries. Tonight we'll tour several countries with delectable dishes to enhance your culinary prowess. From Italy mozzarella en carroza--tiny pesto and mozzarella grilled sandwiches. Flaky Azerbaijani Feta and herb filled borek. Japan for edamame potstickers. Grilled Thai chicken satay with yellow curry. Then we'll jet off to Sweden for 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.

 

10 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
3127

Mon, Jun 29 2020 @ 9:30 AM
KIDS CAMP--AGES 8-13 MON-THURS 9:30-Noon Menu A
 

4 half-days Mon-Thurs June 29--July 2, 9:30 AM-12 Noon - Ages 8-13 only*

$399.00 EARLY BIRD DISCOUNT--USE CODE : CAMP2020 in checkout ends May 23rd

Menu A-Each day consists of a different theme. TBA

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

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

Menu A: 6/15--7/13 weeks     Menu B: 7/2--8/17 weeks

  • Cost includes: Instruction, food, utensils, full lunch in class, apron, note book with recipes and handouts to take home. 
  • Menus: Meals consist of fun global cuisine, American classics, brunch, and other themed menus. Menu A will run for the first 5 weeks and change to Menu B for the remaining weeks. We are unable to accommodate children with severe allergies, vegetarian, or other restrictive diets. We do not use any peanuts/tree nuts in our recipes. Please do not register your child if he/she will not or is unable to eat food prepared in class.  
  •  All food must be consumed in class no to go packages.
  • Camp Policy: We do not give refunds. Credits or week changes not available after June 1. Changes are solely up to management and space availability. Children must be picked up immediately after class as we do not have anyone to stay after to care for late pickups. There are no make-up days in other camp weeks--you may send another child in their place of a missed day. Camp Policy differs from Adult class policy. 
  • Safety: Children must wear tennis shoes--no sandals or flip flops, and hair must be pulled back. 
  • Drop off only: We do not allow parents, siblings, or others to wait during the class time. We do not offer pre/post class care. Please drop off/pick up children no later than 5 minutes b/f or after class. 

 

14 openings available

$415.00

Chef

Redondo Bch Kitchen Studio