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November 2021
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
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#3338 at 6:30 PM
COUNTRY FRENCH FALL--Cooking with Wine
7 openings available
6
#3341 at 10:00 AM
RAVIOLI & TORTELINI WORKSHOP
8 openings available

#3311 at 6:00 PM
KOREAN--Cooking "Gangnam" Style
7 openings available
7891011
12
#3329 at 6:30 PM
PERUVIAN--The Latest Hot Cuisine
9 openings available
13
#3343 at 10:00 AM
GREAT BRITISH BAKING
8 openings available

#3342 at 6:00 PM
DIM SUM AND THEN SOME
10 openings available
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19
#3314 at 6:30 PM
WHISKEY-A-GO-GO Cooking with Whiskey
8 openings available
20
#3335 at 10:00 AM
THANKSGIVING PIES--Mix, roll, bake!
8 openings available
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25
HAPPY THANKSGIVING--CLOSED
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ORDER GIFT CERTIFICATES ONLINE
Class/Date Description Openings / Price / Location
3338

Fri, Nov 5 2021 @ 6:30 PM
COUNTRY FRENCH FALL--Cooking with Wine
 

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

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

COVID19: We have cut down our class sizes and are requiring all students/attendees to wear face masks during class. 

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

$86.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
3341

Sat, Nov 6 2021 @ 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

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

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

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
3311

Sat, Nov 6 2021 @ 6:00 PM
KOREAN--Cooking "Gangnam" Style
 

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

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

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class.  

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



7 openings available

$86.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
3329

Fri, Nov 12 2021 @ 6:30 PM
PERUVIAN--The Latest Hot Cuisine
 

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

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

COVID19: We have cut down our class sizes and are requiring all students/attendees wear FACE MASKS during class. 

 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 Annette

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
3343

Sat, Nov 13 2021 @ 10:00 AM
GREAT BRITISH BAKING
 

Fans of the PBS baking show this one is for you! The most addictive show brought new words, baking styles and names of bakes we never heard of such as hobknobs, Cornish pasties, crème pat filled buns. In todays class, we’ll make Mary Berry’s lemon drizzle cake, sticky toffee pudding, blueberry scones, strawberry shortbread cookies, Madeleines, and those adorable fairy cakes. You'll leave the class armed with hands-on experience, tested recipes, and the confidence to wow your friends and bring the best bakes to your next Great British Baking Show viewing party. Let’s Bake!

Ages 13 and up--Class runs about 3 hours. Please do not enroll underage children.

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

8 openings available

$86.00

Chef Annette

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
3342

Sat, Nov 13 2021 @ 6:00 PM
DIM SUM AND THEN SOME
 

Dim sum is a fun way to eat but sometimes the wait time at a dim sum house can be agonizingly long. Tonight we'll make a festive menu celebrating Chinese New Year. Ground pork and ginger dumplings with soy lime dipping sauce. Puffy baked bao buns filled with a light ground meat and lap xuong sausage. Long rice noodle with hoisin soy sauce and stir fried gai lan--Chinese broccoli. And green onion pancake. Gung hay fat choy!  

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

 Please note: We specifically purchase food products for each class and cannot make individual menu substitutions for food allergies or aversions. Some items may change due to market 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
3314

Fri, Nov 19 2021 @ 6:30 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. A salad of pears and lettuce greens with a whiskey vinaigrette. For dessert a sinful whiskey dessert.

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

COVID19: We have cut down our class sizes and are requiring all students/attendees to wear FACE MASKS during class. 

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

$86.00

Chef

Redondo Bch Kitchen Studio

 
Class/Date Description Openings / Price / Location
3335

Sat, Nov 20 2021 @ 10:00 AM
THANKSGIVING PIES--Mix, roll, bake!
 

Easy as Pie! Butter vs. shortening? How do I keep the dough from cracking? Why is my crust soggy at the bottom? Learn to make fail proof pies with the Fall bounty. Get the "crust musts" and professional tips and techniques for mixing, rolling, and baking. Each student will make their own batch of dough and roll our many 5" pie shells to fill with maple pecan, perfectly spiced pumpkin and a Dutch apple crumb. 

Class runs about 3 1/2  hours long.--Ages 13 and older ok! Please do not register under age children.

COVID19: We have cut down our class sizes and are requiring all students/attendees to wear face masks during class. 

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