Cooking Classes
Look what’s cooking in Haddonfield! Release your inner chef at our deliciously fun, technique based, hands-on cooking classes. We have classes for every level-come play with us In The Kitchen, and then dine with us at our farmhouse table. Afterall-it’s always about the food! In the Kitchen Cooking School is dedicated to teaching real kitchen skills, not just a menu. So even though most classes present a cuisine, it is the underlying technique that informs our classes. Once you have learned proper cooking methods, let your imagination and palate take you on a culinary journey!
At In The Kitchen, we limit our class size, so the environment is intimate and all participant work together to create each dish, every step of the way, ensuring success when the dishes are recreated at home with your own creativity guiding you.
All classes are hands-on and begin PROMPTLY at 6:30PM. Sunday classes begin at 1:00PM.
Class tuition is $70, unless otherwise noted. The tuition for each class also includes the full menu that we create, so come hungry!
Did you know that you can book a private event at In The Kitchen any night of the week? Bring your book group, host a birthday party, shower, bachelor or bachelorette party, or your gourmet and wine clubs and have a blast at In The Kitchen!
Private classes are now available-$175 for a two hour class. Bring another student for $50. We’ll create a menu just for you!
Nearly all of our classes have a vegetarian and gluten-free option, so let us know your preference when registering.
You are welcome to design your own series of three classes for $200 per student.
Please be aware that **** next to a class means that the class is an upper level class, and will be fast paced and we might be cooking “au pif”-by the nose, with no recipes. There is no exam to get in, we are just letting you know!
Hope to see you all soon!
Please call to register at 856~489~1682 or 609~206~4511.
JANUARY
TUESDAY
January 10 – In the Kitchen with Chef Amy: Flavors of Winter
Spinach Salad with Dried Tart Cherries, Goat Cheese, Candied Pecans, and Blood Orange Vinaigrette
Roasted Winter Vegetables; Veal Osso Bucco with Demi Glace; Roasted and Glazed Brussels Sprouts
Curried Banana Cheesecake
January 17 – Private Event
January 24 – In the Kitchen with Chef Amy: Dim Sum
Our In the Kitchen Annual Tradition – Chinese New Year
Cashew Chicken with Fried Rice; Steamed Pork Buns; Pot Stickers; Spring Rolls
January 31 – Really Fast, Really Easy, Really Delicious
Baby Arugula Salad with Pecorino and Lemon; Penne with White Beans, Pancetta and Roasted Tomatoes; Tuscan Style Grilled Porterhouse
WEDNESDAY
Core Curiculum-SOLD OUT . March Series available (March 7, 14, 21, 28)
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 have one on one time with the chef each class to insure success in their new skills. Our students say that this class changed their lives-at least in the kitchen!
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.
Class II – Sauces: from Traditional to Contemporary. Sauces are the building blocks of delicious dishes.
Class III – Braise, Sear, Saute, Roast & Grill: We’ll make a delicious dinner while learning the techniques of great cooking.
Class IV-Dessert Sauces and Plating: Learn to create beautiful presentations and classic and contemporary dessert sauces: Creme Anglaise; Caramel Sauce; Ganache; Raspberry Sauce
THURSDAY
January 12 – PRIVATE EVENT
January 19 – Flavors of Thailand
Sweet, Sour, Salty, Bitter – the unique and delicious hallmarks of the Thai Kitchen
Thom Ka Gai; Pad Thai; Beef Panang with Thai Basil and Lime Leaves; Fried Bananas
January 26 – Flavors of the Mediterranean
Flatbread with Shrimp and Feta; Herb Marinated Grilled Butterflied Lamb with Yoghurt; Pistachio and Rose Phyllo Kisses
FRIDAY
January 6 – WHYY Party
January 27-Date Night
In The Kitchen with Chef Laura
TAPAS
Marcona Almond and Cabrales Stuffed Figs; Sherry Braised Chorizo and Shrimp Tacos; Serrano Ham Wrapped Asparagus; Sangria
SATURDAY
Classes Begin at 1:00PM
January 21-Date Night
Dinner at the Trattoria
Grilled Eggplant Bundles with Ricotta and Pine Nuts; Rao’s Roasted Chicken with Lemon and Oregano; Sauteed Green Beans with Garlic; Tiramisu Sundaes
November 19-PRIVATE EVENT
SUNDAY
Classes Begin at 1:00PM
January 15-Knife Skills
The foundation n which to build your cooking expertise. Part of our Core Curriculum. You will become more confident in the kitchen as you learn to use and care for your knives safely and efficiently.
January 22 – Our Italian Kitchen – The Repertoire
Three of the most famous pasta sauces of all time are as easy as they are delicious. Add these to your repertoire and you’ll always be ready to serve a fabulous meal.
Aglio e Olio; Carbonara; Marinara
January 29 – French Cooking
Sunday Lunch at the Bistro
Frisee Salad with Lardons (Bacon) adn Sherry vinaigrette; Steak a la Minute with Bleu Cheese; Roasted Bistro Potatoes with Fresh Bay; Profiteroles with Chocolate Sauce
FEBRUARY
TUESDAY
February 7 – In The Kitchen With Chef Amy
Flavors of Winter
Mixed Green Salad with Frizzled Shallot Vinaigrette; Herb Roasted Pork Tenderloin with Fig Sauce; Celery Root Puree; Poached Pears
February 14 – Valentine’s Day
Cook with your Valentine and join us for a culinary seduction!
Artichokes with Hollandaise; Pan Seared Rack of Lamb with Cherry Port Reduction; Warm Chocolate Cakes with Raspberry Scented Chantilly
February 21 – In The Kitchen With Chef Amy
MARDIS GRAS
Jambalaya; Chicken Stuffed with Herbed Cornbread and Shrimp; Creole Green Beans; Beignets
February 28 – Southern Kitchen Cooking
Come share the most delicious recipes from chef Gold’s fellow Dames, Chef Virginia Willis, Nathalie Dupree and Shirley Corriher
Virginia’s Shrimp & Girts with Country Ham; Nathalie’s Biscuits; Shirley’s Black Gold Cookies
WEDNESDAY
Core Curiculum-SOLD OUT . March Series available (March 7, 14, 21, 28)
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 have one on one time with the chef each class to insure success in their new skills. Our students say that this class changed their lives-at least in the kitchen!
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.
Class II - Sauces: from Traditional to Contemporary. Sauces are the building blocks of delicious dishes.
Class III - Braise, Sear, Saute, Roast & Grill: We’ll make a delicious dinner while learning the techniques of great cooking.
Class IV-Dessert Sauces and Plating: Learn to create beautiful presentations and classic and contemporary dessert sauces: Creme Anglaise; Caramel Sauce; Ganache; Raspberry Sauce
THURSDAY
*****February 9 – Really Fast, Really Easy, Really Delicious
Baked Parmesan Crusted Chicken on Arugula Salad with Fire roasted Tomatoes; Seared Chicken Piccata with Linguini; Grilled Pork Chops with Sweet and Spicy Rub
*****February 16 – Really Fast, Really Easy, Really Delicious
Pasta Aglio e Olio with a Twist; Chef’s Best Chickan Parmigiana; Scampi
*****February 23 – Really Fast, Really Easy, Really Delicious
Grilled Steak Tacos with Fresh Salsa and Guacamole; Seared Salmon with Spring Mint Pesto; Chickan Paillards with Pan Sauce
FRIDAY
February 10 - In The Kitchen with Chef LauraWinter Salad Greens with Apples, Walnuts and Bleu Cheese with White Balsamic Vinaigrette; Roasted Squash Stuffed with Mushrooms; Gruyere Bread Pudding; Brussels Sprouts with Balsamic Glaze; Pears in Caramel with Black Pepper
February 24 - In The Kitchen with Chef Laura
Date Night-Dinner at The Brasserie
Bleu Cheese Souffle with Salade Vert and Vinaigrette; Braised Pork with Dried Plums; Potatoes Dauphinoise; Chocolate Pots de Creme
SATURDAY
February 11-PRIVATE EVENT
February 18-Date Night
Dinner in Napa
Goat Cheese and Fire Roasted Tomato Bruschetta; Pan Seared Rack of Lamb with Cherry Port Sauce; Grape Tart
SUNDAY
Classes begin at 1:00PM
February 5-Sauces
Part of our Core Curriculum, sauces are the basis for creating memorable meals. Classic Mother sauces and modern sauces will be covered.
February 12-Baking for Valentine’s Day
Get ready to delight your sweetheart with our delicious and decadent desserts:
Chocolate Ganache Tart with Truffles; Coconut Cloud Cupcakes with Lavender Cream; White and Dark Chocolate Dipped Strawberries
February 19-Bread Making Workshop
$80 PP PLEASE NOTE THAT THIS WORKSHOP BEGINS AT 10:30AM
Grissini; French Baguette; Rosemary Olive Bread and Quick Baking Techniques
February 26-PRIVATE EVENT
COOKING CLASS POLICIES
| Participation Class | For your safety, 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 | $70 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 POLICY
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.
