Sat, Dec. 14, 2024 @ 9:30 AM to Sun, Dec. 15, 2024 @ 9:30 AM
2 DAY CROISSANT CLASS
Let's laminate! Learn to make classic croissants with us as you make your own book of croissant dough, fold in the butter and roll out, shape, proof and bake your way to professional-level laminated doughs. You'll learn the science behind enriched doughs, master a variety of shaping techniques and improve your skills with tips and tricks from a professional. Please bring a large roasting pan or box to carry your baker’s dozen croissants home on Day 2.
CROISSANTS
Pain Au Chocolat Brioche Laminating, Shaping and Proofing
Class Time: 9:30am - 2:30pm PST
Individuals aged 16 and older can attend classes and series courses independently. Participants aged 13 to 15 may attend classes if accompanied by a paying adult (aged 18 or older), with one adult required per minor within this age range. This policy ensures a safe and supportive environment for all participants.
NOTE: This policy does NOT apply to “Date Night” Courses. “Date Night” Course participants must be 16 or older.
ALL CLASSES ARE BYOB.
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
Join us as we take your cooking skills from a 1 to 10 in four comprehensive classes. You’ll learn how to cook from the hip, follow techniques over recipes and feel like a more accomplished shopper, chef and discerning diner.
WEEK 1: KNIFE SKILLS & SALADS
Intro to knife skills: you’ll learn how to select, hone and sharpen your knives, perfect dicing, mincing and chopping as you make three of our most-beloved salads and soups.
Mixed Greens with Radishes, Cucumbers and a Classic Dijon Vinaigrette
Asian Kale Salad
Tuscan Vegetable Soup
WEEK 2: POULTRY
Never, ever have a boring chicken dish again! These simple dishes take under and hour to make and might quickly become your go-tos for lunch or dinner.
Roasted Chicken Breasts with Breadcrumbs
Turkey Meatballs with Yogurt Cucumber Sauce
Moroccan Braised Chicken Thighs
WEEK 3: MEATS
We’ll cover marinades and pan sauces along with how to select and store your favorite red meats.
Grilled Hoisin Skirt Steak
Roasted Pork Tenderloin with Rosemary and Fennel
Polenta and Caramelized Onions
WEEK 4: FISH
Nothing fishy here; just a couple of hours of learning how to cook fish with confidence!
Pecan-crusted Salmon with Apple Slaw
Grilled Albacore with Greek Orzo Salad
Fish Tacos with Cilantro Sauce
THIS IS A 2.5 HOUR CLASS, FROM 6:30pm - 9:30pmIndividuals aged 16 and older can attend classes and series courses independently. Participants aged 13 to 15 may attend classes if accompanied by a paying adult (aged 18 or older), with one adult required per minor within this age range. This policy ensures a safe and supportive environment for all participants.
NOTE: This policy does NOT apply to “Date Night” Courses. “Date Night” Course participants must be 16 or older.
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
Join us as we learn to elevate your veggie-forward dishes in four comprehensive classes. You’ll learn how to cook from the hip, follow techniques over recipes and feel like a more accomplished shopper, chef, and discerning diner. We'll be cooking delicious vegetable forward dishes from around the globe in this 4-week series!
Week 1: JAPANESE
Congee with Shitake & Greens
Weeknight Vegetable Ramen with 6-Minute Egg
Ginger Cauliflower Gyoza
Week 2: THE MIDDLE EAST
Falafel on Whole Grain Pita with Quick Pickled Veggies
Hummus with Charred Eggplant & Preserved Lemon
Green Rice Bowl with Sumac Carrots
Week 3: INDIA
Chickpea & Butternut Squash Tikka Masala
Turmeric Rice with Jeweled Roast Root Vegetables
Whole Grain Samosas with Mint Chutney
Week 4: MEXICO
Chard & Goat Cheese Tacos
Black Bean & Greens Tamales with Tomatillo Salsa
Mushroom Mole Enchiladas with Pickled Cabbage
THIS IS A 3 HOUR CLASS, FROM 6:30pm - 9:30pmIndividuals aged 16 and older can attend classes and series courses independently. Participants aged 13 to 15 may attend classes if accompanied by a paying adult (aged 18 or older), with one adult required per minor within this age range. This policy ensures a safe and supportive environment for all participants.
NOTE: This policy does NOT apply to “Date Night” Courses. “Date Night” Course participants must be 16 or older.
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
2 openings available
$700.00
Chef May Hennemann
Class/Date
Description
Openings/Price/Location
10796
Fri, Jan. 10, 2025 @ 10:00 AM to Fri, Jan. 31, 2025 @ 10:00 AM
4-WEEK BAKING FUNDAMENTALS
Learn to bake with our Basics course! Our 4-week series is designed to teach you the hows and whys and science of it all so you can decode recipes, learn to how and when to make substitutions and develop techniques for more professional-looking and tasting results every time you bake.
Week 1: BREAKFAST PASTRIES
Scones, Muffins, Coffee Cake
This week we’ll be covering the techniques used in most breakfast pastry recipes! We’ll be working on how to properly weigh ingredients, what to look for in dough consistencies and how to make substitutions.
Week 2: THE COOKIE JAR!
Chocolate Chip Cookies, Brownies, Cut-Out cookies
It's snack week and we're going to cover creaming, butter temperatures, working with different percentages of chocolate and bakery techniques for do-ahead doughs.
Week 3: INTRO TO BREADMAKING
Milk Bread, Focaccia, Cinnamon Rolls
Afraid of yeast? We're going to mix, knead, stretch and shape three types of bread, from lean to enriched and experiment with a variety of white and whole wheat flours.
Week 4: CLASSIC DESSERTS
Single-Layer Cakes, Cobblers, Crisps
It's our most seasonal bakes! We will make our favorite olive oil cake and explore the simplest ways to highlight seasonal fruit from the farmers market with one-pan bakes.
THIS IS A 3.5 HOUR CLASS, FROM 10:00am - 1:30pm
AGES 16+
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
6 openings available
$685.00
Pastry Chef Robyn Collins
Class/Date
Description
Openings/Price/Location
10835
Tue, Jan. 14, 2025 @ 10:00 AM to Tue, Mar. 18, 2025 @ 10:00 AM
PRO PASTRY SERIES 1: The Basics of Baking
Professional Pastry Program Level 1
This 10-week series is designed for the novice culinary student or home baker looking to learn the basics of the art of baking andpastry. These four-hour classes are taught in a professional environment. You will work independently and hands-on in a class with no more than 10 students.
Our classes are crafted to teach the basic chemistry of baking as well as techniques you’ll use both at home and in a professional kitchen. As with all our classes, everything you learn will be made from scratch, from the graham crust on your cheesecakes to the candied lemon zest on your lemon bars. We encourage you to bring a food-safe container to class to bring home your delicious work. Certificates of completion will be awarded at the end of the series.
THIS CLASS MEETS EVERY TUESDAY
For 10 WEEKS FROM 10AM-2PM
Day 1:Introduction to Basic Techniques
Start the series off by learning about the chemistry of baking. We will explore how flour, sugar, eggs and other ingredients work in your recipes. The proper use ofpastrybags, reading formulas and the importance of mise-en-place will be discussed. Students will receive textbooks and chef coats.
Day 2:Muffins, Quickbreads and Poundcakes
We will exploring three different techniques and learn about ratios to create rich baked goods for breakfast, lunch and dessert.
Day 3: Cookies, Brownies and Bars
Make the perfect batch of cookies for consistently even baking and great results every time.
Day 4:Egg-based Desserts
Learn to bake velvety smooth egg based desserts that range from creme brulee to classic chocolate puddings.
Day 5:Pâte à Choux
Pâte à Choux or Choux dough is a light pastry dough used to make an amazing varity of dishes. You’ll make this versatile dough two ways one sweet and one savory.
Day 6: Seasonal Fruit and Vegetable Desserts
You’ll learn proper techniques for mascerating, reducing and pureeing to make a quick Coulis and seasonal desserts.
Day 7: Cheesecakes
Whether you like them light and airy or dense and creamy cheesecakes are a year round favorite and often tough to master for new chefs. You'll learn all the tips and tricks to master this egg based dessert.
Day 8:Tarts
Love a cookie crunch filling with a custard or fruit filling? We'll learn the proper way to press crust into a pan and master baking crusts blind and with filling.
Day 9: Pies
We'll tackle making the perfect pie dough and then crimp, fold and lattice our dough into beautiful pies
Day 10:Cake Baking:
Learn the difference between High-Ratio and Sponge cakes. Cakes will be baked, cut, filled and frosted in class.
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While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 2 oz. size), a shallow-dish pie tin and a light-colored aluminum cake pan measure 6 or 8” by 3” tall. This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.
Please arrive on time in comfortable attire and close-toed shoes. No cell phones in class, please.
Though not accredited by any institution, the school can provide a Certificate of Completion for this course.
Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation.
Individuals aged 16 and older can attend classes and series courses independently. Participants aged 13 to 15 may attend classes if accompanied by a paying adult (aged 18 or older), with one adult required per minor within this age range. This policy ensures a safe and supportive environment for all participants.
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit. With the exception of Adult Series courses, all students will work in pairs to complete their dishes.
9 openings available
$1500.00
Pastry Chef Robyn Collins
Class/Date
Description
Openings/Price/Location
10861
Fri, Jan. 17, 2025 @ 9:30 AM to Fri, Mar. 21, 2025 @ 9:30 AM
LEARN TO COOK: A 10-Week Series
Take your cooking to the next level with this 10-week, technique-based series that will teach you to begin cooking intuitively. Your chef instructor will provide comprehensive lecture and demonstration, and you will prepare all dishes in this hands-on cooking class to master techniques. Each student will work at their own station to maximize their learning experience.
Chef Chris Winthrop has been teaching people how to cook for 15 years and brings her classic culinary education, love of local, seasonal produce and study of world cuisines to her culinary classroom. You will gain confidence in the kitchen and learn to develop into an intuitive cook while making healthy and delicious daily meals.
You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule for a similar lesson.
THIS CLASS MEETS EVERY FRIDAY MORNING
For 10 Weeks from 9:30am to 1:00pm
This is a 3.5 hour class
Week 1: KNIFE SKILLS
Seasonal Salads
Week 2: STOCKS/BROTHS/SOUPS
Tomato Bisque
Mushroom Velouté
Minestrone
Week 3: DAIRY/EGGS
Seasonal Frittata
Fresh Ricotta
Eggs Benedict with Fresh Hollandaise
Fried, Scrambled, and Boiled Eggs
Deviled Eggs
Week 4: SAUCES
Lemon Walnut Pesto
Béchamel Sauce
Chicken with Rosemary and Balsamic Pan Sauce
Macaroni & Cheese
Steak Diane
Week 5: VEGETABLES
Roasted Cauliflower with Salsa Verde
Braised Peppers
Beer Battered Onion Rings
Mushroom Toasts
Roasted Beet Salad
Week 6: PASTA/POLENTA/GNOCCHI
Basic Pasta Dough
Spaghetti All’amatriciani
Classic Potato Gnocchi with Brown Butter & Sage
Polenta with Grilled Sausage and Braised Fennel
WEEK 7: Whole Grains/Legumes
Roasted Garlic Hummus/Seasonal Crudité
Curry Quinoa with Beluga Lentils
Sicilian Farro
Black Bean Turkey Chili
WEEK 8: Chicken
Za’atar Chicken Breast with Tomato Cucumber Salad
Crispy Fried Chicken Legs
Chicken Meatballs
WEEK 9: Meat
Braised Hoisin Short Ribs with Horseradish Mashed Potatoes
Seared Filets with Reduction Sauce and Pommes Frites
Pork Milanese with Arugula Salad
WEEK 10: Fish
Ginger Salmon with Cucumber Salad
Almond-Crusted White Fish
Crab Cakes with Remoulade
Smokey Shrimp Tacos
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Individuals aged 16 and older can attend classes and series courses independently. Participants aged 13 to 15 may attend classes if accompanied by a paying adult (aged 18 or older), with one adult required per minor within this age range. This policy ensures a safe and supportive environment for all participants.
NOTE: This policy does NOT apply to “Date Night” Courses. “Date Night” Course participants must be 16 or older.
ALL CLASSES ARE BYOB FOR GUESTS OVER 21.
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit. With the exception of Series courses, all students will work in pairs to complete their dishes.
8 openings available
$1750.00
Chef Christianne Winthrop
Class/Date
Description
Openings/Price/Location
10875
Sat, Jan. 25, 2025 @ 9:30 AM to Sun, Jan. 26, 2025 @ 9:30 AM
ADVANCED - 2 DAY CROISSANT CLASS
You mastered lamination and shaping the classic croissant and pain au chocolat.. but are you ready for more? Join us for two days of taking your laminated doughs up a notch! We'll be kneading, locking in butter, rolling out and perfecting pain au raisin to a danish braid! This class is designed for the baker who has already attempted croissant dough at home or has taken our 2-day lamination or croissant class.
CROISSANT DOUGH
CLASSIC DANISH DOUGH
ALMOND CROISSANTS
CITRUS MORNING BUNS
PAIN AU RAISIN
APRICOT DANISH BRAID
CARDAMOM BUNS
Class Time: 9:30am - 2:00pm PST
Individuals aged 16 and older can attend classes and series courses independently. Participants aged 13 to 15 may attend classes if accompanied by a paying adult (aged 18 or older), with one adult required per minor within this age range. This policy ensures a safe and supportive environment for all participants.
NOTE: This policy does NOT apply to “Date Night” Courses. “Date Night” Course participants must be 16 or older.
ALL CLASSES ARE BYOB FOR GUESTS OVER 21.
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
9 openings available
$575.00
Pastry Chef Robyn Collins
Class/Date
Description
Openings/Price/Location
10795
Sat, Feb. 1, 2025 @ 10:00 AM to Sat, Feb. 22, 2025 @ 10:00 AM
4-WEEK GREAT BRITISH BAKING SERIES
One week just wasn’t enough! There is so much British Baking fun to be had, so we decided to make this a 4 week series class. If you are obsessed with The Great British Baking Show and dream of making a “show stopper”, well, this is the class for you. We will be making a wide variety of classic and modernized British baked goods and will demystify the different ingredients and lingo from across the pond. What is Demerara sugar and how do you use it? What is self-rising flour? Can you make your own homemade clotted cream? What is a sponge and why would people eat it? Please join us on this adventure into the world of Classic British Baking.
WEEK ONE - Traditional Bakes
British Cream Scones
American Fruit Scones
Cornish Pasty Dough
Strawberry Jam
Clotted Cream
WEEK TWO - Savory Bakes
English Sausage Rolls
Cornish Beef Pasties
Spring Onion and Comte Cheese Chelsea Buns
WEEK THREE - Cakes and Tray Bakes
Earl Gray Tea Tray Bake with White Chocolate Drizzle
Everyday Pound Cake
Parsnip, Orange and Ginger Loaf with Parsnip Crisps
Brown Sugar Custard
WEEK FOUR - Showstoppers
Sticky Toffee Pudding
Victoria Sponge with Strawberry Jam, fresh Strawberries and Whipped Cream
English Trifle with Raspberries and Vanilla Cream
THIS IS A 3.5 HOUR CLASS, FROM 10:00am - 1:30pm
Individuals aged 16 and older can attend classes and series courses independently. Participants aged 13 to 15 may attend classes if accompanied by a paying adult (aged 18 or older), with one adult required per minor within this age range. This policy ensures a safe and supportive environment for all participants.
NOTE: This policy does NOT apply to “Date Night” Courses. “Date Night” Course participants must be 16 or older.
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
Join us as we take your cooking skills from a 1 to 10 in four comprehensive classes. You’ll learn how to cook from the hip, follow techniques over recipes and feel like a more accomplished shopper, chef and discerning diner.
WEEK 1: KNIFE SKILLS & SALADS
Intro to knife skills: you’ll learn how to select, hone and sharpen your knives, perfect dicing, mincing and chopping as you make three of our most-beloved salads and soups.
Mixed Greens with Radishes, Cucumbers and a Classic Dijon Vinaigrette
Asian Kale Salad
Tuscan Vegetable Soup
WEEK 2: POULTRY
Never, ever have a boring chicken dish again! These simple dishes take under and hour to make and might quickly become your go-tos for lunch or dinner.
Roasted Chicken Breasts with Breadcrumbs
Turkey Meatballs with Yogurt Cucumber Sauce
Moroccan Braised Chicken Thighs
WEEK 3: MEATS
We’ll cover marinades and pan sauces along with how to select and store your favorite red meats.
Grilled Hoisin Skirt Steak
Roasted Pork Tenderloin with Rosemary and Fennel
Polenta and Caramelized Onions
WEEK 4: FISH
Nothing fishy here; just a couple of hours of learning how to cook fish with confidence!
Pecan-crusted Salmon with Apple Slaw
Grilled Albacore with Greek Orzo Salad
Fish Tacos with Cilantro Sauce
THIS IS A 2.5 HOUR CLASS, FROM 6:30pm - 9:30pmIndividuals aged 16 and older can attend classes and series courses independently. Participants aged 13 to 15 may attend classes if accompanied by a paying adult (aged 18 or older), with one adult required per minor within this age range. This policy ensures a safe and supportive environment for all participants.
NOTE: This policy does NOT apply to “Date Night” Courses. “Date Night” Course participants must be 16 or older.
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.
8 openings available
$715.00
Chef May Hennemann
Class/Date
Description
Openings/Price/Location
10917
Sat, Mar. 1, 2025 @ 9:30 AM to Sun, Mar. 2, 2025 @ 9:30 AM
2 DAY CROISSANT CLASS
Let's laminate! Learn to make classic croissants with us as you make your own book of croissant dough, fold in the butter and roll out, shape, proof and bake your way to professional-level laminated doughs. You'll learn the science behind enriched doughs, master a variety of shaping techniques and improve your skills with tips and tricks from a professional. Please bring a large roasting pan or box to carry your baker’s dozen croissants home on Day 2.
CROISSANTS
Pain Au Chocolat Brioche Laminating, Shaping and Proofing
Class Time: 9:30am - 2:30pm PST
Individuals aged 16 and older can attend classes and series courses independently. Participants aged 13 to 15 may attend classes if accompanied by a paying adult (aged 18 or older), with one adult required per minor within this age range. This policy ensures a safe and supportive environment for all participants.
NOTE: This policy does NOT apply to “Date Night” Courses. “Date Night” Course participants must be 16 or older.
ALL CLASSES ARE BYOB.
Masks are optional. Please wear comfortable clothing and closed toed shoes. Upon arrival you will be asked to sign a waiver and check in with the receptionist. 48 hour cancellation policy: To receive a full account credit in the amount paid for the class, please cancel your reservation 48 hours or more prior to your class. Cancellations within 48 hours of class will not receive account credit.