JANUARY COOKING CLASSES

Tuesdays

January 5 - Happy New Year!!
Join us as we celebrate 2010 with our annual In The Kitchen tradition-our New Year's Dim Sum class: Siu Mai-steamed pork and shrimp dumplings; Kuo Teh-pan-seared dumplings; Paper wrapped Prawns; Chinese Pancakes

January 19 - Comfort Food to the Max!
Join us in this class that takes our childhood comfort foods to a whole 'nother level! Salad of Iceberg Wedge with Bacon and Thousand Island Dressing; Mac & Cheese with Lobster; Mini Cupcakes with a Trio of Frostings

Wednesdays

Core Curriculum-The Ultimate How To Cook Series!
6:30 PM $250/PP
Please note that this class is almost fully subscribed. The next session is in March.

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.

January 6: 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.
January 13: Class II - Sauces: from Traditional to Contemporary. Sauces are the building blocks of delicious dishes. Dinner menu.
January 20: Class III - Braise, Sear, Saute, Roast & Grill: We'll make a delicious dinner while learning the techniques of great cooking.
January 27: 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

January 14 - Vietnam
Cha Gio-Spring Rolls; Bun Bo Nuong- Grilled Beef Salad with Rice Sticks; Caramelized Bananas

January 28 - The Repertoire
Risotto class. Learn this classic technique as we warm up our insides. We'll make three risottos: Porcini, Butternut Squash, and a fusion risotto with Red Thai Curry, Coconut Milk and Shrimp. We'll round out our meal with salad and dessert.

Sunday

January 10 - Private Party

January 24 - Knife Skills
1:00 PM $55/PP
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 a delicious lunch along the way.

January 31 - Vegetarian Cooking
1:00 PM $55/PP
Shaved Fennel and Blood Orange Salad; Portobello Mushrooms Stuffed with Freekeh, Bulgur and Chickpeas; Lemon Mousse

FEBRUARY COOKING CLASSES

Tuesdays

Feb 2 - The Repertoire
Classic Italian Sauces: Carbonara, Marinara, Pesto, "Agro" (Lemon and Cream Sauce with White Wine and Butter)

Feb 9 - Spice Workshop
A vertical tasting of salts, peppers and cinnamons, followed by a tasting workshop where the student will create rubs, spice and herb mixes, and learn to identify tastes and refine their palates.

Feb 16 - Celebrate Fat Tuesday at In The Kitchen!
Muffaletta Sliders; Cajun Red Beans and Rice with Smoky Sausage; Shrimp Creole; Bread Pudding with Creme Anglaise with Bourbon

Wednesdays

February 10 - Dinner in Morocco
Orange and Cucumber Salad; Tagine with Lamb with Dried Plums over Pistachio studded CousCous; Tea with Mint and Honey

February 24 - Dinner in Napa
Frisee and Goat Cheese Salad with Crisped Prosciutto; Rib Eyes with Caramelized Shallots and Tomatoes; White Chocolate Panna Cotta

Thursdays
Really Fast, Really Easy, Really Delicious!
Who has 30 minutes to spare? Join us as we continue our new series of delicious meals created in around 20 minutes!**

February 4 - Fish
Grilled Orange Basil Swordfish; Pan seared Sole Meuniere; Oven Roasted Shrimp with Feta Cheese, Orzo and Tomatoes

February 11 - Meat
Pan Seared Orange-Ginger Beef with Pea Pods; New York Strip Steak with Warm Tomato Compote; Spiced Rubbed Pork Chops with Grilled Pineapple Salsa

February 18 - Chicken
Chicken Picatta with Lemon and Butter; Provencale Chicken with Tomatoes, Garlic and Thyme, spiked with a Vinegar Reduction; Stir-fried Chicken with Red Curry, Coconut and Broccoli

Saturdays

February 13 - Couples Valentine's Class
6:30 PM $120/Couple
Crostini with Wild Mushrooms and Brie; Pan-Seared Baby Lambchops with Cherry Balsamic Glaze; Roasted Asparagus with Hollandaise; Chocolate Beggar's Purses with Raspberry Coulis and White Chocolate Drizzle

Sundays

February 7 - Sauce Workshop
1:00PM $65/PP
Sauces are the foundation of great dishes. In this workshop we will learn the techniques of traditional and modern sauces. Asparagus with Hollandaise; Pork Tenderloin with Blackberry Gastrique; Salmon with Charmoula; Flank Steak with Chimichurri

February 14-Valentine's Day at In The Kitchen
1:00PM $65/PP
Bring your sweetie for a decadent brunch, complete with some bubbly! Norwegian Eggs Benedict; Billionaire's Bacon; Strawberries in Balsamic Glaze; Bread Pudding with Creme Anglaise

MARCH COOKING CLASSES

Tuesdays

March 2 - More Delicious Street Food!
Cuban Pressed Sandwiches; Malaysian Pan Seared Noodles; Singapore Chili Crabs; Vietnamese Banh Mi

March 16 - Dinner in Peru
Chifles (plantain chips); Pollo en Salsa de Mango (marinated chicken breast, grilled and topped with mango, red bell peppers in a pisco sauce); Rice Pudding with Coconut and Raisins

Wednesdays

Core Curriculum-The Ultimate How To Cook Series!
6:30 PM $250/PP

This series introduces novice and intermediate home chefs to classic cooking 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.

March 3: 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.
March 10:Class II - Sauces: from Traditional to Contemporary. Sauces are the building blocks of delicious dishes. Dinner menu.
March 17:Class III - Braise, Sear, Saute, Roast & Grill: We'll make a delicious dinner while learning the techniques of great cooking.
March 24:Class IV-Dessert Sauces and Plating: Learn to create beautiful presentations and classic and contemporary dessert sauces

Thursdays

March 11 - Dinner in Thailand
Chicken Satay with Peanut Sauce and Cucumber Salad; Salmon steamed in Banana Leaves with Red Curry Sauce; Sticky Rice with Fresh Mango

March 25 - Dinner in Veracruz
Orange and Jicama Salad with Avocado; Grilled Fish Veracruzano- a sauce redolent with tomatoes, garlic, bay leaves and chile peppers with olives; Rice; Grilled Pineapple

Saturdays

March 13 - The Repertoire
1:00 PM $65/PP
Dessert Classics: Tarte Tatin; Pots de Creme; Pâte à choux; Coeur a la Creme

Sundays

March 7 - Spice Workshop
1:00 PM $65/PP
A vertical tasting of salts, peppers and cinnamons, followed by a workshop where the student will create rubs, spice and herb mixes, and learn to identify tastes and refine their palates.

March 21 - Spring in Provence
1:00 PM $65/PP
Wine-Braised Artichokes; Paillards of Chicken with Roasted Tomatoes and Parmesan; Strawberry Clafoutis


**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.