Cooking Classes
Look what’s cooking in Haddonfield! Release your inner chef at our deliciously fun hands-on cooking classes. We have classes for every level-come play with us In The Kitchen!
Here is the Spring and Summer calendar. We have an amazing schedule of classes! We'll continue the new series that we began last semester: Really Fast, Really Easy, Really Delicious, filled with recipes designed to get a fabulous dinner on your table in well under that 30 minute mark, and The Repertoire, our "upper level" series of classic dishes and techniques that every cook should know. We have three new series, and we hope that you'll join us for Sundays in Italy, where Sunday Supper is always about the gathering of family and friends around the table, and Sundays with Julia, where we will cook all our favorite elegant and delicious Julia Child recipes. We're sure they'll become your favorites, too. In The Kitchen is thrilled to have guest two guest chefs-Chef Monica Glass, Executive Pastry Chef at Eric Ripert's 10 Arts, joins us for a three part series on French Pastries, and we also welcome Master Mixologist Joe Gray-he'll teach us how to create delicious libations, both classic and modern, with flair!
Finally, although it seems like just yesterday that we were plowing ourselves out of the snow, Summer really is just around the corner and it's not too soon to be thinking of summer camp. In The Kitchen has four weeks of cooking camp, where your children will gain cooking and pastry know-how and life skills, all while having fun creating delicious dishes. Our Camp calendar will be sent separately.
Hope to see you all soon!
A full listing of our current cooking classes is listed below. You may also download a PDF version to print out. Please also see our list of policies (further below), including cancellation and inclement weather policies.
Classes are hands-on and begin at 6:30PM. Sunday classes begin at 1:00PM. Class tuition is $65, unless otherwise noted. The tuition for each class also includes the full menu that we create.
You are welcome to design your own series of three classes for $185 per student.
Please call to register at 856-489-1682.*
MAY COOKING CLASSES
Tuesdays
Core Curriculum-The Ultimate How To Cook Series!
Please note that this class is almost fully subscribed. The next session is in June.
Tuesdays, 6:30 PM $250/PP
This series introduces novice and intermediate home cooks to classic techniques. Skills learned in these classes serve as fundamentals on which to build a repertory of dishes. Students will unleash their culinary potential as they make a delicious meal in each class.
May 4: Class I - Knife Skills: Become more efficient as you learn to slice and dice, chiffonade and julienne like the pros, and care for your knives properly. We will make dinner along the way.
May 11: Class II - Sauces: from Traditional to Contemporary. Sauces are the building blocks of delicious dishes. Dinner menu.
May 18: Class III - Braise, Sear, Saute, Roast & Grill: We'll make a delicious dinner while learning the techniques of great cooking.
May 25: Class IV-Dessert Sauces and Plating: Learn to create beautiful presentations and classic and contemporary dessert sauces: Creme Anglaise; Caramel Sauce; Ganache; Raspberry Coulis
Wednesdays
May 5-Cinco de Mayo
We celebrate the Mexican victory at the Battle of Puebla, North American style! Grilled Shrimp and Avocado Martini with Salsa; Smoked Duck and Queso Fresco Quesadilla topped with Ancho Chile and Tamarind Glaze; Mexican Chocolate Lava Cakes with Cinnamon Laced Whipped Cream. BYOT!
May 12-Really Fast, Really Easy. Really Delicious
Chile Rubbed Salmon with Grilled Asparagus; Lemon and Garlic Broiled Lamb Chops; Chicken Chilaquiles
Thursdays
May 13-Private Event
May 20- Really Fast, Really Easy, Really Delicious
Pancetta Wrapped Shrimp with Mango Sauce; Seared Skirt Steak with Poblano Sauce; Grilled Tuscan Chicken with Garlic, Rosemary and Lemon
May 27-Tapas-one of our most popular classes
White Wine Sangria to drink with Manchego, Marconas and Membrillo; Bacon Wrapped Dates; Picadillo Empanaditas; Pan Seared Shrimp with Chorizo and Sherry
Saturdays
Date Night
$130/Couple
May 8: Roasted Shrimp Cocktail with K-A Cocktail Sauce; Grilled Marinated Flank Steak with Mushroom and Caramelized Shallot Ragout and Smokey Tomato Jam; Chocolate Gelato with Hazelnut Shortbread
Sundays Classes begin at 1:00 PM
May 2-Private Event
May 16-Sunday in Italy-SOLD OUT
Maccheroni alla Chitarra-the famous pasta from Abruzzo. We'll roll and cut the pasta by hand, and then dress it in two sauces: Basil, Parsley and Walnut Pesto, and Zucchini with Saffron
May 23-Fabulous French Pastry Workshop with Chef Monica Glass
Macaron Madness: Green Tea Rose, Caramel Corn, Vanilla White Chocolate
JUNE COOKING CLASSES
Tuesdays
June 8-Dinner in Thailand-SOLD OUT
Chicken Satay with Peanut Sauce and Cucumber Salad; Beef Panang with Thai Basil and Lime Leaves; Fried Bananas
June 15-Dinner in Vietnam
The Vietnam table is noted for its lively dishes, always accompanied by drifts of fresh herbs and the famous Nuoc Mam. Shrimp and Mango Summer Rolls; Grilled Marinated Beef with Rice Vermicelli, Cucumbers, Peanut and Mint; Pressed Coffee
June 29-Dinner in Japan-Comfort Foods from Around the World
Red Miso Soup; Tonkatsu (fried pork cutlets) with Soba Noodles; Green Tea Ice Cream
Wednesdays
Core Curriculum-The Ultimate How To Cook Series!
Wednesdays, 6:30 PM $250/PP
This series introduces novice and intermediate home cooks to classic techniques. Skills learned in these classes serve as fundamentals on which to build a repertory of dishes. Students will unleash their culinary potential as they make a delicious meal in each class.
June 2: Class I - Knife Skills: Become more efficient as you learn to slice and dice, chiffonade and julienne like the pros, and care for your knives properly. We will make dinner along the way.
June 9: Class II - Sauces: from Traditional to Contemporary. Sauces are the building blocks of delicious dishes. Dinner menu.
June 16: Class III - Braise, Sear, Saute, Roast & Grill: We'll make a delicious dinner while learning the techniques of great cooking.
June 23: Class IV-Dessert Sauces and Plating: Learn to create beautiful presentations and classic and contemporary dessert sauces: Creme Anglaise; Caramel Sauce; Ganache; Raspberry Coulis
Thursdays
June 3- Really Fast, Really Easy. Really Delicious
Mediterranean Pan-Roasted Chicken with Tomatoes and Olives; Skillet Seared Pecan Crusted Chicken Breasts; Chicken Milanese with Arugula Salad and Parmigiano-Reggiano
June 17-Really Fast, Really Easy, Really Delicious
Southwestern Grilled Steak with Frizzled Onions; Coconut Beef Curry with Rice Noodles; Tuscan Style Pork Chops
Saturdays
Date Night: $130/couple
June 12-Dinner in Spain
Sangria; Gazpacho with Crab; Paella Valenciana with Shrimp, Mussels, Chicken and Chorizo; Flan
June 26-Dinner at the Bistro
Gougeres (French Cheese Puffs); Filet Mignon with Sauce Bernaise; Garlic Potatoes; Chocolate Pots de Crème (warm chocolate pudding)
Sundays
1:00PM
June 6-French Pastry with Chef Monica Glass
Spring Cupcakes: Lemon Lavender; Raspberry White Chocolate; Strawberry Shortcakes; Coconut Blackberry
June 27-French Pastry with Chef Monica Glass
Mignardises (or Petit Fours): Hazelnut Financiers, Chocolate Caramels with Fleur de Sel, Mango Pate de Fruits, Citrus Madeline
JULY COOKING CLASSES
Tuesdays
July 6-Dinner in Rome
Pasta with Pancetta, Ricotta and Tomato Butter; Veal Saltimbocca; Crostata with Orange Marmalade
July 13-Dinner in Capri
Marinated Olives with Oranges; Swordfish Grilled on Rosemary Skewers; Green Bean Salad with Shaved Pecorino; Lemon and Chocolate Granita
July 20-Dinner in Tuscany
Crostini with Caponata; Grilled Porterhouse with Olives, Capers and Roasted Peppers; Italian Potato Salad
Wednesdays
July 7-Summer in Maine-Our Annual Lobstuh Feast!
Fresh Corn Chowder with Bacon; Classic Lobster Rolls; Blueberry Bread Pudding with Vanilla Sauce
July 14-Bastille Day
Pissaladiere; Seared Fresh Tuna with Fingerlings and Aioli; Plum Tarte Tatin, plus a Champagne toast!
Thursdays
July 1-Dinner on The Veranda
Bibb Lettuce with Fresh Buttermilk Dressing; Perfect Fried Chicken; Drop Biscuits with Herb Butter; Chocolate Dipped Hazelnut Cookies
July 15-Dinner Under the Stars
Crab Quesadillas; Grilled Steaks with Salsa Verde and Barbecued Onions; Grilled Garlic Potatoes; Raspberry Tart
July 22-Dinner from the Farmer's Market
Heirloom Tomato Salad with Sea Salt; Grilled Chicken Paillards with Fresh Corn and Bacon Butter Sauce; Roasted Fruit with Spiked Lavender Honey Whipped Cream
July 29-Cocktails and Hors D'Oeuvres by the Pool
Master Mixologist Joe Gray shakes it up again with more delicious cocktails, paired with Chef Gold's Bar Bites
Saturdays
Date Night
$130/couple
July 17-Dinner at the Piazza
Panzanella Salad; Pasta with Fresh Mozzarella and Eggplant; Steak Florentine; Panna Cotta with Fresh Raspberries
Sundays
1:00 PM
July 11- Sunday with Julia
Warm Asparagus Vinaigrette; Herbed Lamb Chops with Olive Relish; Strawberries with Rose Scented Chantilly Cream
July 25- August 15-Sunday in Italy-Rome
Spaghetti with Clam Sauce; Veal Milanese with Arugula and Cherry Tomatoes; Affogato
AUGUST COOKING CLASSES
Tuesdays
August 3-Southwestern Favorites
Seared Shrimp and Chorizo Nachos; Spice Rubbed Salmon with Mango Salsa; Fiesta Rice and Black Beans; Mexican Chocolate Souffle with Mexican Vanilla Sauce
August 17-100 Mile Radius Class
Join us at In The Kitchen for our Sustainable Eating menu. Here in New Jersey we are fortunate to have the means to drastically reduce our footprint and dine luxuriously. We have the bounty of our fields, with our world famous tomatoes and peaches; we can pull our dinner from the sea, and pair our delicious meal with wines from our local vineyards!
Peach and Tomato Gazpacho with Fresh Crabmeat; Grilled Catch of the Day; Calabacitas with Freshly Shucked Corn; Shortcakes with Warm Berry Compote and Freshly Whipped Cream; Selection of Local Wines
Wednesdays
Homage to Julia Child
Please join us for our 7th annual celebration of Julia's life, and her inspiring contribution to the way we cook, dine and think about food.
August 4
Ratatouille Crepes with Provencal Vegetables and Chevre; Saumon Poche (poached salmon with sauce); Madeleines
August 11
Soupe a l'Oignon Gratinee; Steak au Poivre; Clafoutis
August 18
Salade Nicoise; Seared Chicken and Mushrooms in Cream Sauce; Tarte aux Pommes
Thursdays
August 5-Dinner in Thailand
Pad Thai with Shrimp; Salmon Wrapped in Banana Leaves with Red Curry Sauce; Coconut Ice with Mango
August 12-Dinner in Italy
Bruschetta with Roasted Red Peppers, Pine Nuts and Golden Raisins; Pan Seared Marinated Chicken with Crispy Prosciutto and Shallot Butter; Tiramisu
August 19-Dinner in Greece
Bread Salad with Watermelon, Feta and Red Onions; Honeyed Lamb in Phyllo; Grilled Fruit with Rose Syrup
August 26-Dinner in Cuba
Picadillo on Tostones with Lime Crema; Cuban Rice and Beans; Fried Bananas with Rum
Saturdays
Date Night
$130/couple
August 7
Prosciutto Wrapped Shrimp on the Grill with Mango Sauce; Seared Filet of Beef Tenderloin with Smokey Tomato Jam; Triple Chocolate Biscotti
August 21
Bruschetta with Wild Mushroom Fricassee; Seared Rack of Lamb with Cherry Balsamic Reduction and Roasted Potatoes; Lemon Semifreddo
Sundays
1:00 PM
August 1-Sunday with Julia
Salade Nicoise; Seared Chicken and Mushrooms in Cream Sauce; Tarte aux Pommes
August 15- Canning Workshop with Yes, I Can's Jenifer Bernstein
We'll learn the proper and safe techniques needed to preserve our favorite fruits and vegetables. You will take home what you put up. Menus for this class are dependent upon what is being harvested in the orchards and fields. Canning jars will be available for purchase.
JOIN US FOR OUR SUMMER COOKING PROGRAM
WE PUT THE SIZZLE IN SUMMER!
Do you have an Iron Chef at home? At In The Kitchen, we offer seriously fun cooking camps for your child and teen. Our courses are taught by Certified Professional Chef Kathy Gold in her fabulous cooking studio on Mechanic Street in Haddonfield, and this summer we welcome Certified Personal Chef Thomas Manning, from the CIA (Culinary Institute of America-not the other one!) who will also be with us In The Kitchen. Our setting is intimate, and your child will enjoy one-on-one time with the Chef each day. We have designed each menu to teach a variety of skills that will last a lifetime, and our menus are chosen to be as locally sustainable as possible. We even have our own herb garden!
Please register early, as space is limited. Each camp week is $300.
There is a 15% discount if more than one session is chosen.
Cooking Boot Camp
Core Curriculum
June 28-July 2: Ages 7-11
July 12-16: Ages 12 and Older
August 2-6: Ages 12 and Older
Day 1-Knife Skills
Chicken Enchiladas with Fresh Tomato Salsa
Mexican Chopped Salad with Fresh Buttermilk Dressing
Fresh Fruit Salad with Mexican Chocolate Drizzle
Day 2-Saute and Sear
Seared Chicken Breasts Mango Chutney
Sauteed Sugar Snap Peas with Ginger and Garlic
Skillet Fruit Pie with Honeyed Mascarpone
Day 3-Grilling
Individual Grilled Pizza with Toppings
Grilled Flank Steak with Grilled Corn on the Cob
Grilled Poundcake with Grilled Peaches and Sweetened Cream
Day 4-Sauces and Vinaigrettes
Caesar Salad with Bruschetta
Turkey Meatballs and Penne with Marinara
Triple Chocolate Biscotti
Day 5-Desserts and Sweet Sauces
Shortbread Cookies with Caramelized Cocoa Nibs
Raspberry Tart with Whipped Cream
Molten Chocolate Cakes with Creme Anglaise
Cooking Around the World
August 9-13
Ages 12 and Older
Monday-Mexico
Guacamole and Salsa with Fresh Tortilla Chips
Turkey Enchiladas with Poblano Cream Sauce
Coconut Cookies with Iced Mexican "Hot Chocolate"
Tuesday-Vietnam
Summer Salad with Vermicelli
Beef Satay with Mint and Cucumbers with Peanut Sauce
Coconut Sticky Rice with Fresh Mango
Wednesday-Italy
Panzanella Salad
Grilled Tuscan Chicken with Creamy Polenta
Tiramisu
Thursday-France
Onion Soup Gratinee
Mushroom and Goat Cheese Tart with Fresh Field Greens Vinaigrette
Fresh Plum Clafoutis
Friday-USA
Salad with Fresh Ranch Dressing
Grilled Sliders with Cheese Fries
Blueberry Short Cakes with Whipped Cream
**Please note that while most of our classes are created for every level, some of our classes are geared to those who have taken Core Curriculum, or have other experience in the kitchen. The pace in these classes is faster, and we often cook au pif -by the nose (no recipes, and note taking is encouraged). All are welcome-there is no exam to get in - I am just letting you know! These classes are marked with **
Sous Chef Program
In the Kitchen offers those who share our passion for cooking an opportunity to earn free classes! After assisting with three classes, you can attend an additional class of your choice for free.
Be ready to do the following as a Sous Chef:
Arrive at In the Kitchen Cooking School at least one hour before class to help with set-up and be prepared to stay about an hour and a half for clean up after class.
Help with mise en place-light prep work, such as washing, chopping and setting up the stations.
Round up ingredients for the chef during the class.
E-mail us to get started earning classes today!
Cooking Class Policies
| Participation Class |
For your safety In the Kitchen, please wear closed-toed shoes. Each student will help with preparing all the recipes, and then we'll all sit down to enjoy the delicious dishes we have made. This is a full meal, so come with an appetite! |
3 hours |
12 people |
$65
per person |
| Demonstration Class |
It's not TV! Demonstration classes are a fun way to learn. You’ll have the best seat In the Kitchen as you watch your chef prepare all the dishes in the menu. You'll see all the classic techniques, and learn some cool tricks of the pros, as the chef creates a delicious meal. There will be generous samples of each dish. |
2-1/2 hours |
18 people |
$50
per person |
Cancellation Policy
Any class canceled between 2 weeks and 3 business days prior to class will be issued a class credit to be used within 1 month of the date of the canceled class. No refunds or credits will be issued for last-minute cancellations (less than 3 business days) or no-shows. You are welcome to send a friend in your place if you must cancel.
Private Class Policies
A 50% nonrefundable deposit is required to reserve your date.
Your final guest count is needed one week before your event, and the balance is due at this time.
Please have your guests arrive no earlier than 1/2 hour before your event, but please also ask that everyone be on time.
Private hands-on classes are 3 hours, and demonstration classes are 2-1/2 hours. Longer class times are available, and prices for longer classes will be discussed at the time you book your party.
Weather Policy
In case of inclement weather, please call us at (609) 206-4511 or (856) 489-1682 about your class.
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