Culinary Basics
Culinary Basics
Calling all would be cooks! Is your relationship with your kitchen just so so? Join us in a
hands on atmosphere where you'll learn how to cook like a professional chef. It doesn't
matter what you know or don't know, all that matters is a whole bunch of creativity, some
laughter thrown in and your desire to have fun in the kitchen! Class size is limited and
pre-registration is required.
Wednesday, March 10th, 2010 Fee: $65.00 single class
Executive Chef Arleen Lloyd
6 class series single class
6pm - 9pm
Join us as we explore the nuances of cultural cooking. Learn how to make wonderful dishes representingChina, Thailand, Vietnam, Greece, Spain,and Italy. Explore the flavors of each country as you cook your way
around the world. Each class is focused upon one culture with each week an adventure in the making.
Passports are not required, just a hearty appetite and a love of adventure. Bring to class an apron, chef’s
knife, cutting board and containers so you can take your creations home.
Thursday, March 11th, 2010
Executive Chef Arleen Lloyd
10am - 1pm
Did you know that salsa isn't always red, nor is it always spicy? Join us as we embark upon an exploration into the world of salsas! You'll learn the in's and out's, the how's and why's and create your own magical
concoctions! Bring an apron, chef's knife, cutting board and containers to transport your salsa home!
Friday, March 12th, 2010
Chef Joy Jameson
10am - 1pm
Fresh pasta has no match. Once you've experienced this wonder, you'll never be satisfied again with anything else. Chef Joy's expertise in pasta making comes from extensive training at the Barilla Institute
in Italy. This class focuses on how to make the dough and how to shape and fill ravioli. Simple sauces will
also be made to compliment the pastas made in class. Bring an apron, closed toe shoes, chef's knife or
pizza cutter, cutting board and containers to take your creations home.
Friday, March 12th, 2010
Executive Chef Arleen Lloyd
6pm - 9pm
This is not your ordinary cooking class. The Essential Ingredients are the most important elements in cooking. What are they? Well, you must come to class to find out as they are the most highly guarded
secrets of every great chef. Join Executive Chef Arleen Lloyd as she shares the coveted secrets of The
Essential Ingredients, their uses and where they can be found. Bring an apron, closed toe shoes, chef's
knife and containers to take your creations home. This class is limited to 5 students only.
(Cooking 101)
Saturday, March 13th, 2010
Executive Chef Arleen Lloyd
10am - 1pm
Did you know that a healthy diet consists of 5-9 servings of vegetables and fruits a day? Did you know that a healthy diet consists of 5-9 servings of vegetables and fruits a day? But, do you really know how to cook a
rutabaga or brussel sprouts? Join us as we explore the earth's bounty and learn the how, when, why and
where of vegetables and fruits. Bring an apron, closed toe shoes, chef's knife and containers to transport
your creations home.
Saturday, March 13th, 2010
Don Pennington
5pm - 8pm
Whisky, the subtleties, the aroma, the heat. There has never been a more complexed or sensual drink. Join Don Pennington as he take you on a tasting adventure like no other. Learn the basics;
whisky jargon, what the label really means, how your choice of glass is important, and what
nose/taste you should look for in a whisky, what ageing means and how the wood used affects
flavor. You'll learn about blended, single malt and grain whiskies. You'll taste blended and single
malt and finish with a whisky and cheese or a whisky and chocolate pairing. You must be 21 to
participate and ID's will be checked at the door. Tasting is better on a not too full stomach, so eat lightly
before hand, we will serve hors d'oeuvres throughout the evening to help keep up your strength!
Monday, March 15th, 2010
Chef Joy Jameson
10am - 1pm
Yes, we're talking about a lotta meatballs! Join Chef Joy in the kitchen and learn to create a multitude of meatballs and sauces that compliment them. Learn the importance of the meat you choose, the fillers, the
binders and the seasonings needed to create the most incredible meatballs you've ever tasted. Bring an
apron, closed toe shoes, chef's knife, cutting board, and containers to take your creations home.
Monday, March 15th, 2010
Deanna Smith
6pm - 9pm
Living gluten free takes more than just eliminating it from your baked goods. Join Deanna Smith for an evening of eye opening revelation and learn what it really means to be gluten free, how gluten can affect
your health and the quality of your life. You'll learn simple techniques to help you become more aware of
the hidden sources of gluten and what you need to do to live a healthier lifestyle.
Tuesday, March 16th, 2010
Executive Chef Arleen Lloyd
10am - 1pm
Learn the secrets to preparing 30 minute meals that are healthy and delicious. Join us as
we explore the "real way" to cook fresh food fast. Bring an apron, closed toe shoes, chef's knife, ziploc bags and containers to transport your creations home.
Wednesday, March 17th, 2010
Executive Chef Arleen Lloyd
10am - 1pm
There’s nothing better than a mouthwatering, belly filling, lip smacking sandwich. The secret lies in the combination of bread, condiments and the star ingredients. Join us as we explore the fundamentals of
excellent sandwich making, as you prep and eat your way through muffulettas, po’ boys, monte cristos,
grinders and a whole lot more.
Wednesday, March 17th, 2010
Chef Joy Jameson
6pm - 9pm
Fresh pasta has no match. Once you've experienced this wonder, you'll never be satisfied again with anything else. Chef Joy's expertise in pasta making comes from extensive training at the Barilla Institute
in Italy. This class focuses on how to make the dough and how to shape and fill pastas such as,
ravioli, tortelloni and cannelloni. Simple sauces will also be made to compliment the pastas made in
class. Bring an apron, closed toe shoes, chef's knife or pizza cutter, cutting board and containers to take
your creations home.
Thursday, March 18th, 2010
Executive Chef Arleen Lloyd
6pm - 9pm
Join us as we explore the ocean’s bounty and the how to of selecting fish and shellfish, the best cooking methods, when to buy, proper storing, and how much to buy. Bring an apron, chef knife and containers to
transport your creations home.
Friday, March 19th, 2010
Robin & Marc Simpson
6:30pm - 9pm
Join Robin and Marc Simpson for a wonderful evening of wines and tapas from Spain. You won't need a passport and you'll never have to leave the kitchen. You'll sample the grape and learn how to buy, drink
and what to serve with each type of wine. You must be 21 years old to participate in this class and ID's
will be checked at the door. Come hungry and don't eat any garlic or strong substances prior to the class
for an optimal tasting experience.
Saturday, March 20th, 2010
Executive Chef Arleen Lloyd
10am - 1pm
Sauce making has a reputation for being a difficult art, but it really only requires a few basic methods and techniques. Learn the fundamentals necessary to creating the most delectable sauces from tomato
to hollandaise in this hands on class dedicated to transforming an everyday meal into a special
occasion feast! Bring an apron, chef knife and containers to transport your creations home.
Saturday, March 20th, 2010
Executive Chef Arleen Lloyd & Chef Michael Ciruzzi
5pm - 7pm
The Romeo's - Retired Old Men Eating Out! If you fall into this category this is the club for you!
Join your friends or make new ones in a fun filled atmosphere of communal food preparation and dining. The menu is never the same and everyone participates in creating the meal from appetizer to dessert!
Bring an apron, closed toe shoes, chef’s knife and containers to carry leftovers!
Monday, March 22nd, 2010
Manjula Jain
6pm - 9pm
Healthy doesn't have to be boring! Join Manjula as she takes you on a culinary journey into the world of Indian cuisine. She will demystify the complexities of spices and ingredients utilized in creating this
magnificent cuisine making it simple and practical. Enjoy an authentic home styled meal that is
wholesome, nutritious and well balanced. Manjula's menu includes: Dal (lentils), Vegetable Korma, Indian
bread, Cumin Rice, Raita, Mango Lassi (yogurt drink).
Tuesday, March 23rd, 2010
Executive Chef Arleen Lloyd
10am - 1pm
Welcome to our exploration into the tantalizing world of Low Carb cooking. More likely than not, you
already are a low carb eater looking for inspiration. You’re in the right place as we explore how to
make everyday eating an adventure while sticking to a low carb regime.
Food Explorers 6 - 9 months
Tuesday, March 23rd, 2010
Lindsay Natale
6pm - 9pm
You want your baby to have all the advantages you can offer. So, why not start with the best food
available to you and your child. Learn how to make baby food from scratch using fresh wholesome ingredients that are seasonally available and packed full of nutrition. Before you reach for another store
bought baby food product filled with preservatives think twice, there is an alternative! Bring an apron,
closed toe shoes, chef's knife, cutting board, and containers to take your creations home.
Wednesday, March 24th, 2010
Executive Chef Arleen Lloyd
10am - 1pm
This is the first of the Cooking 101 Series. Learn what equipment you need, how to stock your pantry, how to properly store and keep your family safe from food borne illnesses, what the different cooking
techniques are and when and how to use them. Before long you’ll be your own personal chef! Bring a chef’
s knife, apron, cutting board and containers to transport your creations home.
Wednesday, March 24th, 2010
Executive Chef Arleen Lloyd
6pm - 9pm
Join us as we explore the nuances of cultural cooking. Learn how to make wonderful dishes representing China, Thailand, Vietnam, Greece, Spain,and Italy. Explore the flavors of each country as you cook your way
around the world. Each class is focused upon one culture with each week an adventure in the making.
Passports are not required, just a hearty appetite and a love of adventure. Bring to class an apron, chef’s
knife, cutting board and containers so you can take your creations home.
Thursday, March 25th, 2010
Executive Chef Arleen Lloyd
6pm - 9pm
Join us as we explore the world of beef. No more guessing which cut to buy or which
cooking method to use. Learn all about “grading”, what the different cuts are, cooking
methods, when to buy, proper storing, and how much to buy. Bring an apron, closed toe shoes,
chef knife and containers to transport your creations home.
Friday, March 26th, 2010
Executive Chef Arleen Lloyd
10am - 1pm
The power of a woman's experience has no bounds. Join us as we come together to share our wisdom, experiences, joys and sorrows while cooking our way through surprise ingredients. Like life, we'll deal with
what we've got and turn it into something magical and magnificent. If you're looking for good conversation,
laughter and companionship without the need to "pretend" this is the place for you. Bring an apron, closed
toe shoes, chef's knife, cutting board, and containers to take your creations home.
Friday, March 26th, 2010 Fee for additional child: $5.00
Chef Michael Ciruzzi
6pm - 9pm additional child:
Everyone loves pizza and everyone loves to go out for it. Why not change your weekly pizza night around a little and join us for a Family Fun Pizza Night. You and your family will enjoy the experience of making their
own pizza from scratch and then eating your creation together in a fun filled "professional kitchen"
environment. We'll provide the venue, all the ingredients and some of the fun! Each person will need an
apron, closed toe shoes, a container to take home any leftovers and a hearty appetite!
Saturday, March 27th, 2010
Deanna Smith
10am - 1pm
Join Deanna Smith for a morning of eye opening revelation and learn what it really means cook gluten free. Learn how gluten can affect your health and the quality of your life. You'll learn simple techniques to help
you become proficient in cooking without gluten, how to spot hidden gluten sources and how to create
delicious wholesome meals the whole family will enjoy.
Saturday, March 27th, 2010
Executive Chef Arleen Lloyd
5pm - 7pm
Join us as we explore the world of martini's. Learn the secrets to creating the most intriguing of cocktails; why there's such an argument over the statement "shaken not stirred!", and what Martinez, Gibson, Graham
Greene, Blackstone and Vesper all have in common with this elixir of quietude. Come get a little "dirty" as
we travel down Arleenie Martini Lane!
Monday, March 29th, 2010
Manjula Jain
6pm - 9pm
Join Manjula as she takes you on a culinary journey into the world of Indian cuisine which can be enjoyed by begans and vegetarians alike. Manjula's menu includes: Pakoras, Punjabi Chole (spicy garbanzos),
Poori Fried Bread, Cumin Rice, Cilantro chutney, Aloo Masala, and the mouth watering dessert Sweet
Boondi with Chocolate.
Tuesday, March 30th, 2009
Executive Chef Arleen Lloyd
10am - Noon
Everyone loves potatoes especially mashed and fried. Did you know there are thousands of ways to prepare a potato and there are hundreds of varieties as well? Join us as we explore the wonderful
world of the humble potato, you'll never look or eat it the same way again! Bring an apron, closed toe
shoes, chef's knife, cutting board, and containers to take your creations home.
Tuesday, March 30th, 2010
Chef Joy Jameson
6pm - 9pm
Join Chef Joy as she teaches the wonders of "true" Italian sauces in all their glory! There's more to sauce making than marinara and your typical spaghetti sauce! Bring an apron, chef's knife, and containers to
carry your creations home.
Wednesday, March 31st, 2010
Lindsay Natale
10am - 1pm
Take a trip back into time to the 50's, 60's and 70's and rediscover foods you loved as a child. Let Lindsay show you the "how to" of creating these favorite dishes as well as, show you how to update
them with ingredients available in markets today. You'll have a wonderful time revisiting the past and
creating fabulous memories for the future! Bring an apron, closed toe shoes, chef's knife and containers
to transport your creations home.
Wednesday, March 31st, 2010
Executive Chef Arleen Lloyd
6pm - 9pm
Join us as we explore the nuances of cultural cooking. Learn how to make wonderful dishes representing China, Thailand, Vietnam, Greece, Spain,and Italy. Explore the flavors of each country as you cook your way
around the world. Each class is focused upon one culture with each week an adventure in the making.
Passports are not required, just a hearty appetite and a love of adventure. Bring to class an apron, chef’s
knife, cutting board and containers so you can take your creations home.
Thursday, April 1st, 2010
Executive Chef Arleen Lloyd
10am - 1pm
How many times have you gone to a restaurant and ordered eggs benedict only to be disappointed time and time again. Well never again! Join Executive Chef Arleen Lloyd and learn how to make the most wicked
eggs benedict you've ever had. You'll learn how to correctly poach your eggs, how to make the perfect
hollandaise sauce and all about the accompaniments necessary to making this dish unforgettable.
Saturday, April 24th, 2010
Don Pennington
5pm - 8pm
Whisky, the subtleties, the aroma, the heat. There has never been a more complexed or sensual drink. Join Don Pennington as he take you on a tasting adventure like no other. Learn the basics;
whisky jargon, what the label really means, how your choice of glass is important, and what
nose/taste you should look for in a whisky, what ageing means and how the wood used affects
flavor. You'll learn about blended, single malt and grain whiskies. You'll taste blended and single
malt and finish with a whisky and cheese or a whisky and chocolate pairing. You must be 21 to
participate and ID's will be checked at the door. Tasting is better on a not too full stomach, so eat lightly
before hand, we will serve hors d'oeuvres throughout the evening to help keep up your strength!
Food Explorers 9-12 months
TBA
Lindsay Natale
10am - 1pm
You want your baby to have all the advantages you can offer. So, why not start with the best food
available to you and your child. Learn how to make baby food from scratch using fresh wholesome ingredients that are seasonally available and packed full of nutrition. Before you reach for another store
bought baby food product filled with preservatives think twice, there is an alternative! Bring an apron,
closed toe shoes, chef's knife, cutting board, and containers to take your creations home.
TBA
Executive Chef Arleen Lloyd
10am - 1pm
You love dairy, but it doesn't love you! Join us as we explore the world of cooking lactose free, where you'll learn how to still have the wonderful mouthfeel, and flavors dairy adds to food. Bring an apron, closed toe
shoes, chef's knife, cutting board and containers to take your creations home.
TBA
Executive Chef Arleen Lloyd
10am - 1pm
Join us for a wonderful adventure based upon Grand Dame Julia Child’s famous cookbook, Mastering the Art of French Cooking. We’ll recreate several of her recipes and explore the nuances of French cooking
techniques, the “how to” of reading a recipe and the joy of eating incredibly delicious meals made by our
own hands! Bring an apron, chef knife, cutting board, 3-4 kitchen towels and containers to transport your
creations home.
TBA
Executive Chef Arleen Lloyd
6pm - 9pm
The USA has often been called the “melting pot” of the world and our foods are as diverse as the population we live in. Join us as we explore the marvels of American regional cuisine from the shores of
the East Coast, the flavors of the Deep South, the stick to your ribs foods of the Midwest, the fire of the
Southwest and the excitement of the Pacific Northwest. Bring a sense of adventure, a hearty appetite, an
apron, chef knife and containers to transport your creations home.
TBA
Executive Chef Arleen Lloyd
6pm - 9pm
No two ingredients play a more important role in the kitchen than oil and vinegar. But do you really know what they are all about, when and how to use them and why are there so many different kinds? Join me as
I take you on a magnificent adventure through the land of oil and vinegar. You’ll learn the how, why and
when, what they taste like and even how to make your own dressings, vinaigrettes, infused oils and
vinegars! Bring an apron, chef’s knife, cutting board, whisk or stick blender and containers to transport your
creations home.
TBA
Executive Chef Arleen Lloyd
6pm - 9pm
Join your friends or make new ones in a fun filled atmosphere of communal dining.
The menu is never the same and everyone participates in creating the meal from
appetizer to dessert! Bring an apron, chef’s knife and containers to carry leftovers!
TBA Fee for additional child: $5.00
Chef Michael Ciruzzi
6pm - 9pm additional child:
Everyone loves pizza and everyone loves to go out for it. Why not change your weekly pizza night around a little and join us for a Family Fun Pizza Night. You and your family will enjoy the experience of making their
own pizza from scratch and then eating your creation together in a fun filled "professional kitchen"
environment. We'll provide the venue, all the ingredients and some of the fun! Each person will need an
apron, closed toe shoes, a container to take home any leftovers and a hearty appetite!
TBA
Executive Chef Arleen Lloyd
10am - 1pm
Did you know that salsa isn't always red, nor is it always spicy? Join us as we embark upon an exploration into the world of salsas! You'll learn the in's and out's, the how's and why's and create your own magical
concoctions! Bring an apron, chef's knife, cutting board and containers to transport your salsa home!
TBA Fee for additional child: $5.00
Executive Chef Arleen Lloyd
1:30pm - 4:30pm additional child:
"I'm late, I'm late for a very important date!" Just like the White Rabbit in Alice in Wonderland, our afternoon tea party is your important date and you don't want to be late! Put on your fancy hat and join Wendy as she
takes you on a "wild ride" as you learn the secrets behind creating the perfect pot of tea and all the
scrumptious foods that go along with it! Bring an apron, closed toed shoes, your favorite tea cup and of
course, wear your tea party hat!
TBA
Executive Chef Arleen Lloyd
10am - Noon
A good knife is one of the most important tools in the kitchen. Knowing how to use one
and which knife does what job makes cooking all the more pleasurable. Join us as we
learn all about knives in this hands on class where you’ll learn to chop, dice, slice,
julienne and chiffonade. You will need a sharp chef’s knife, apron and cutting board.
TBA
Chef Joy Jameson
6pm - 9pm
Fresh pasta has no match. Once you've experienced this wonder, you'll never be satisfied again with anything else. Chef Joy's expertise in pasta making comes from extensive training at the Barilla Institute
in Italy. This class focuses on how to make the dough and how to shape and fill pastas such as,
ravioli, tortelloni and cannelloni. Simple sauces will also be made to compliment the pastas made in
class. Bring an apron, closed toe shoes, chef's knife or pizza cutter, cutting board and containers to take
your creations home.
TBA
Lindsay Natale
6pm - 9pm
Learn the secrets to creating the most delicious and refreshing cocktails that can also be mocktails. Join Lindsay on this magical ride of drinkability. Learn what ingredients are needed, when you should substitute
and what it takes to make smooth, satisfying cocktails that will please every adult in the family.
Bring an apron, closed toe shoes, your imagination and your favorite cocktail glass.
TBA
Executive Chef Arleen Lloyd
10am - 1pm
Join us as we embark on the adventure of a taste bud. Enchiladas are easy to make yet complex in flavor. Learn how to make the fillings, what tortillas are for and how the sauces really affect the outcome of your
dish. Come celebrate the magic of enchiladas and all they have to offer. Bring an apron, closed toe shoes,
chef's knife, cutting board and containers to carry your leftovers home!
TBA
Executive Chef Arleen Lloyd & Chef Michael Ciruzzi
6pm - 9pm
The Romeo's - Retired Old Men Eating Out! If you fall into this category this is the club for you!
Join your friends or make new ones in a fun filled atmosphere of communal food preparation and dining. The menu is never the same and everyone participates in creating the meal from appetizer to dessert!
Bring an apron, closed toe shoes, chef’s knife and containers to carry leftovers!
TBA
Executive Chef Arleen Lloyd
10am - 1pm
Everyone needs to eat and everyone deserves to eat well! Join us as we create fabulous 1 and 2 portion meals that are perfect for everyday eating. Bring an apron, a chef’s knife and containers to take your
creations home in.
TBA
Executive Chef Arleen Lloyd
6pm - 9pm
Emeril is fond of saying “Pork Rules” but how often have you cooked pork only to have it turn out tough and chewy? Join us as we explore the world of pork and all it has to offer. Learn what the different cuts are,
cooking methods, when to buy, proper storing, and how much to buy. Bring an apron, chef knife and
containers to transport your creations home.
Food Explorers 12-24 months
TBA
Lindsay Natale
10am - 1pm
You want your baby to have all the advantages you can offer. So, why not start with the best food
available to you and your child. Learn how to make baby food from scratch using fresh wholesome ingredients that are seasonally available and packed full of nutrition. Before you reach for another store
bought baby food product filled with preservatives think twice, there is an alternative! Bring an apron,
closed toe shoes, chef's knife, cutting board, and containers to take your creations home.
Saturday, April 24th, 2010
Don Pennington
5pm -8pm
Whisky, the subtleties, the aroma, the heat. There has never been a more complexed or sensual drink. Join Don Pennington as he take you on a tasting adventure like no other. Learn the basics;
whisky jargon, what the label really means, how your choice of glass is important, and what
nose/taste you should look for in a whisky, what ageing means and how the wood used affects
flavor. You'll learn about blended, single malt and grain whiskies. You'll taste blended and single
malt and finish with a wisky and cheese or a whisky and chocolate pairing. You must be 21 to
participate and ID's will be checked at the door. Tasting is better on an not too full stomach, so eat lightly
before hand, we will serve hors d'oeuvres throughout the evening to help keep up your strength!
TBA
Robin & Marc Simpson
6:30pm - 9pm
Join Robin and Marc Simpson on a journey through the wine country of the world. You won't need a passport and you'll never have to leave the kitchen. You'll sample the grape and learn how to buy, drink
and what to serve with each type of wine. You must be 21 years old to participate in this class and ID's
will be checked at the door. Come hungry and don't eat any garlic or strong substances prior to the class
for an optimal tasting experience.
TBA
Chef Joy Jameson
10am - 1pm
Join Chef Joy as she teaches the wonders of "true" Italian sauces in all their glory! There's more to sauce making than marinara and your typical spaghetti sauce! Bring an apron, chef's knife, and containers to
carry your creations home.
TBA
Executive Chef Arleen Lloyd
1:30pm - 4:30pm
The power of a woman's experience has no bounds. Join us as we come together to share our wisdom, experiences, joys and sorrows while cooking our way through surprise ingredients. Like life, we'll deal with
what we've got and turn it into something magical and magnificent. If you're looking for good conversation,
laughter and companionship without the need to "pretend" this is the place for you. Bring an apron, closed
toe shoes, chef's knife, cutting board, and containers to take your creations home.
TBA
Executive Chef Arleen Lloyd
Chicken Romesco 6pm - 7pm
Stuffed Shells 7:30pm - 8:30pm
Have you wanted to take a cooking class but just haven't been able to fit it into your schedule? Maybe you just want to try one out. Well, here's your chance! Introducing our once a month 1 hour cooking class.
You'll learn the techniques necessary to cook one particular item "hands on" and get a feel for what a true
cooking class is all about. There are two classes scheduled one at 6pm and a second at 7:30pm with a
different menu. Take one or both, pre registration is necessary as we do limit the number of students in
each class. Bring an apron, closed toe shoes, chef's knife and containers to take your creations home.
TBA
Executive Chef Arleen Lloyd
10am - 1pm
Eggs, cream, a pinch of salt create the most wonderful magic in both the savory and sweet world. Join us as we venture into the world of quiche; the crusts, the fillings, the tricks and the what not to do's that
are responsible for this mouthwatering treat. Bring an apron, closed toe shoes, chef's knife, 2 quiche pans
and containers to transport your creations home.
TBA
Chef Joy Jameson
6pm - 9pm
The secret of great artisan pizza lies in your hands. Pick the best ingredients, combine it with the magic of flour, water and yeast and wonderful alchemy occurs. Join Chef Joy on this wonderful adventure of creating
your own artisan pizza. Bring an apron, closed toe shoes, chef's knife, cookie sheet, a hearty appetite and
containers to take your leftovers home!
TBA
Lindsay Natale
10am - 1pm
Panini's are the most elegant of all sandwiches. Join Lindsay as she takes you on a whirlwind tour of all that is panini. From breads to fillings, learn what makes a true panini and why you should have them in
your cooking repertoire! Bring an apron, chef's knife and containers to transport your creations home.
TBA
Executive Chef Arleen Lloyd
6pm - 9pm
Join us as we embark on the adventure of a taste bud. Enchiladas are easy to make yet complex in flavor. Learn how to make the fillings, what tortillas are for and how the sauces really affect the outcome of your
dish. Come celebrate the magic of enchiladas and all they have to offer. Bring an apron, closed toe shoes,
chef's knife, cutting board and containers to carry your leftovers home!
TBA
Executive Chef Arleen Lloyd
6pm - 9pm
Seasoning is the most important component of cooking a great meal. Spices and herbs are the mainstays in creating the perfect seasoning mix. Join us as we explore the differences between herbs
and spices, what each is meant to do and how different combinations create the most wonderful
alchemy. Bring an apron, closed toe shoes, chef knife and containers to transport your creations home.
TBA
Executive Chef Arleen Lloyd
10am - 1pm
Everyone tells you "you really should sell this..." but you haven't a clue how to start. Join us as we show you the how to's of starting your own food based business. Whether you're interested in selling at the farmer's
market, catering, or trying to get your product into the marketplace this is the class that will help you start it
all. Bring a notebook and pen and we'll put you on the path to having your own food based business.
TBA
Executive Chef Arleen Lloyd
6pm - 9pm
Join us as we explore the tantalizing foods of Cuba, Miami style. Find out what makes
this cuisine impossible to forget and leaves you wanting more. Learn the secrets of the
Cuban kitchen in both a demonstration and hands on atmosphere. A love of garlic is
required and aprons are a good idea! We’re having a party, Cuban style and you’re invited!
TBA
Executive Chef Arleen Lloyd
10am - Noon
A good knife is one of the most important tools in the kitchen. Knowing how to use one
and which knife does what job makes cooking all the more pleasurable. Join us as we
learn all about knives in this hands on class where you’ll learn to chop, dice, slice,
julienne and chiffonade. You will need a sharp chef’s knife, apron and cutting board.
TBA
Executive Chef Arleen Lloyd
5:30pm - 8:30pm
Join your friends or make new ones in a fun filled atmosphere of communal dining.
The menu is never the same and everyone participates in creating the meal from
appetizer to dessert! Bring an apron, chef’s knife and containers to carry leftovers!
TBA
Lindsay Natale
10am - 1pm
There are two secrets to creating fast foods, planning and preparation. Learn how to create your own fabulous flavors that are fast , nutritious and most of all delicious. Bring an apron, closed toe shoes, a
chefs knife, cutting board and containers to transport your creations home.
TBA
Chef Joy Jameson
6pm - 9pm
Fresh pasta has no match. Once you've experienced this wonder, you'll never be satisfied again with anything else. Chef Joy's expertise in pasta making comes from extensive training at the Barilla Institute
in Italy. This class focuses on how to make the dough and how to flavor pastas such as, fettuccine,
tagliatelle and linguine. Simple sauces will also be made to compliment the pastas made in
class. Bring an apron, closed toe shoes, chef's knife or pizza cutter, cutting board and a container to take
your creations home.
TBA
Executive Chef Arleen Lloyd
10am - 1pm
Everyone needs to eat and everyone deserves to eat well! Join us as we create fabulous 1 and 2 portion meals that are perfect for everyday eating. Bring an apron, a chef’s knife and containers to take your
creations home in.
Beginners 4 - 6months
TBA
Lindsay Natale
6pm - 9pm
You want your baby to have all the advantages you can offer. So, why not start with the best food
available to you and your child. Learn how to make baby food from scratch using fresh wholesome ingredients that are seasonally available and packed full of nutrition. Before you reach for another store
bought baby food product filled with preservatives think twice, there is an alternative! Bring an apron,
closed toe shoes, chef's knife, cutting board, and containers to take your creations home.
Alchemy of the Hearth explore the magic of cooking
Calling all would be cooks! Is your relationship with your kitchen just so so? Join us in a
hands on atmosphere where you'll learn how to cook like a professional chef. It doesn't
matter what you know or don't know, all that matters is a whole bunch of creativity, some
laughter thrown in and your desire to have fun in the kitchen! Class size is limited and
pre-registration is required.
 | Around the World in 6 weeks - China Fee: $300.00 (6 sessions) |
Executive Chef Arleen Lloyd
6 class series single class
6pm - 9pm
Join us as we explore the nuances of cultural cooking. Learn how to make wonderful dishes representing
around the world. Each class is focused upon one culture with each week an adventure in the making.
Passports are not required, just a hearty appetite and a love of adventure. Bring to class an apron, chef’s
knife, cutting board and containers so you can take your creations home.
| Salsa! Fee: $50.00 |
Executive Chef Arleen Lloyd
10am - 1pm
Did you know that salsa isn't always red, nor is it always spicy? Join us as we embark upon an exploration
concoctions! Bring an apron, chef's knife, cutting board and containers to transport your salsa home!
| Ravioli from Scratch Fee: $50.00 |
Chef Joy Jameson
10am - 1pm
Fresh pasta has no match. Once you've experienced this wonder, you'll never be satisfied again with
in Italy. This class focuses on how to make the dough and how to shape and fill ravioli. Simple sauces will
also be made to compliment the pastas made in class. Bring an apron, closed toe shoes, chef's knife or
pizza cutter, cutting board and containers to take your creations home.
| The Essential Ingredients Fee: $65.00 |
Executive Chef Arleen Lloyd
6pm - 9pm
This is not your ordinary cooking class. The Essential Ingredients are the most important elements in
secrets of every great chef. Join Executive Chef Arleen Lloyd as she shares the coveted secrets of The
Essential Ingredients, their uses and where they can be found. Bring an apron, closed toe shoes, chef's
knife and containers to take your creations home. This class is limited to 5 students only.
| The Earth's Bounty - Vegetables & Fruit Fee: $50.00 |
Saturday, March 13th, 2010
Executive Chef Arleen Lloyd
10am - 1pm
Did you know that a healthy diet consists of 5-9 servings of vegetables and fruits a day? Did you know that
rutabaga or brussel sprouts? Join us as we explore the earth's bounty and learn the how, when, why and
where of vegetables and fruits. Bring an apron, closed toe shoes, chef's knife and containers to transport
your creations home.
| Whiskies of the World - Ireland Fee:$65.00 |
Don Pennington
5pm - 8pm
Whisky, the subtleties, the aroma, the heat. There has never been a more complexed or sensual drink.
whisky jargon, what the label really means, how your choice of glass is important, and what
nose/taste you should look for in a whisky, what ageing means and how the wood used affects
flavor. You'll learn about blended, single malt and grain whiskies. You'll taste blended and single
malt and finish with a whisky and cheese or a whisky and chocolate pairing. You must be 21 to
participate and ID's will be checked at the door. Tasting is better on a not too full stomach, so eat lightly
before hand, we will serve hors d'oeuvres throughout the evening to help keep up your strength!
| Just Meatballs! Fee: $50.00 |
Chef Joy Jameson
10am - 1pm
Yes, we're talking about a lotta meatballs! Join Chef Joy in the kitchen and learn to create a multitude of
binders and the seasonings needed to create the most incredible meatballs you've ever tasted. Bring an
apron, closed toe shoes, chef's knife, cutting board, and containers to take your creations home.
| Gluten Not Included - The Whole Story Fee: $ 65.00 |
Deanna Smith
6pm - 9pm
Living gluten free takes more than just eliminating it from your baked goods. Join Deanna Smith for an
your health and the quality of your life. You'll learn simple techniques to help you become more aware of
the hidden sources of gluten and what you need to do to live a healthier lifestyle.
| 30 Minute Meals Fee: $50.00 |
Executive Chef Arleen Lloyd
10am - 1pm
Learn the secrets to preparing 30 minute meals that are healthy and delicious. Join us as
we explore the "real way" to cook fresh food fast. Bring an apron, closed toe shoes, chef's knife, ziploc bags
| The Magic of the Sandwich Fee:$50.00 |
Executive Chef Arleen Lloyd
10am - 1pm
There’s nothing better than a mouthwatering, belly filling, lip smacking sandwich. The secret lies in the
excellent sandwich making, as you prep and eat your way through muffulettas, po’ boys, monte cristos,
grinders and a whole lot more.
| Filled Pasta from Scratch Fee: $50.00 |
Chef Joy Jameson
6pm - 9pm
Fresh pasta has no match. Once you've experienced this wonder, you'll never be satisfied again with
in Italy. This class focuses on how to make the dough and how to shape and fill pastas such as,
ravioli, tortelloni and cannelloni. Simple sauces will also be made to compliment the pastas made in
class. Bring an apron, closed toe shoes, chef's knife or pizza cutter, cutting board and containers to take
your creations home.
| The Ocean's Bounty - (Cooking 101) Fee: $65.00 |
Executive Chef Arleen Lloyd
6pm - 9pm
Join us as we explore the ocean’s bounty and the how to of selecting fish and shellfish, the best cooking
transport your creations home.
| Spanish Wines & Tapas Fee: $65.00 |
Robin & Marc Simpson
6:30pm - 9pm
Join Robin and Marc Simpson for a wonderful evening of wines and tapas from Spain. You won't need a
and what to serve with each type of wine. You must be 21 years old to participate in this class and ID's
will be checked at the door. Come hungry and don't eat any garlic or strong substances prior to the class
for an optimal tasting experience.
| The Mother Sauces (Cooking 101) Fee: $65.00 |
Executive Chef Arleen Lloyd
10am - 1pm
Sauce making has a reputation for being a difficult art, but it really only requires a few basic methods and
to hollandaise in this hands on class dedicated to transforming an everyday meal into a special
occasion feast! Bring an apron, chef knife and containers to transport your creations home.
| The Romeo's Fee: $45.00 |
Executive Chef Arleen Lloyd & Chef Michael Ciruzzi
5pm - 7pm
The Romeo's - Retired Old Men Eating Out! If you fall into this category this is the club for you!
Join your friends or make new ones in a fun filled atmosphere of communal food preparation and dining.
Bring an apron, closed toe shoes, chef’s knife and containers to carry leftovers!
| Healthy Indian Cooking Fee: $50.00 |
Manjula Jain
6pm - 9pm
Healthy doesn't have to be boring! Join Manjula as she takes you on a culinary journey into the world of
magnificent cuisine making it simple and practical. Enjoy an authentic home styled meal that is
wholesome, nutritious and well balanced. Manjula's menu includes: Dal (lentils), Vegetable Korma, Indian
bread, Cumin Rice, Raita, Mango Lassi (yogurt drink).
| The Low Carb Kitchen Fee: $65.00 |
Executive Chef Arleen Lloyd
10am - 1pm
Welcome to our exploration into the tantalizing world of Low Carb cooking. More likely than not, you
already are a low carb eater looking for inspiration. You’re in the right place as we explore how to
make everyday eating an adventure while sticking to a low carb regime.
| Healthy Baby Home Made Foods Fee: $50.00 |
Tuesday, March 23rd, 2010
Lindsay Natale
6pm - 9pm
You want your baby to have all the advantages you can offer. So, why not start with the best food
available to you and your child. Learn how to make baby food from scratch using fresh wholesome
bought baby food product filled with preservatives think twice, there is an alternative! Bring an apron,
closed toe shoes, chef's knife, cutting board, and containers to take your creations home.
| Kitchen Know How (Cooking 101) Fee: $50.00 |
Executive Chef Arleen Lloyd
10am - 1pm
This is the first of the Cooking 101 Series. Learn what equipment you need, how to stock your pantry, how
techniques are and when and how to use them. Before long you’ll be your own personal chef! Bring a chef’
s knife, apron, cutting board and containers to transport your creations home.
| Around the World in 6 weeks - Thailand Fee: $65.00 single class |
Executive Chef Arleen Lloyd
6pm - 9pm
Join us as we explore the nuances of cultural cooking. Learn how to make wonderful dishes representing
around the world. Each class is focused upon one culture with each week an adventure in the making.
Passports are not required, just a hearty appetite and a love of adventure. Bring to class an apron, chef’s
knife, cutting board and containers so you can take your creations home.
| Where's the Beef (Cooking 101) Fee: $50.00 |
Executive Chef Arleen Lloyd
6pm - 9pm
Join us as we explore the world of beef. No more guessing which cut to buy or which
cooking method to use. Learn all about “grading”, what the different cuts are, cooking
methods, when to buy, proper storing, and how much to buy. Bring an apron, closed toe shoes,
chef knife and containers to transport your creations home.
| The Women's Room Fee: $45.00 |
Executive Chef Arleen Lloyd
10am - 1pm
The power of a woman's experience has no bounds. Join us as we come together to share our wisdom,
what we've got and turn it into something magical and magnificent. If you're looking for good conversation,
laughter and companionship without the need to "pretend" this is the place for you. Bring an apron, closed
toe shoes, chef's knife, cutting board, and containers to take your creations home.
| Family Fun Pizza Night Fee: $50.00 for a family of 4 |
Chef Michael Ciruzzi
6pm - 9pm additional child:
Everyone loves pizza and everyone loves to go out for it. Why not change your weekly pizza night around a
own pizza from scratch and then eating your creation together in a fun filled "professional kitchen"
environment. We'll provide the venue, all the ingredients and some of the fun! Each person will need an
apron, closed toe shoes, a container to take home any leftovers and a hearty appetite!
| Gluten Not Included - Cooking Free Fee: $ 65.00 |
Deanna Smith
10am - 1pm
Join Deanna Smith for a morning of eye opening revelation and learn what it really means cook gluten free.
you become proficient in cooking without gluten, how to spot hidden gluten sources and how to create
delicious wholesome meals the whole family will enjoy.
| Arleenie Martini Fee: $65.00 |
Executive Chef Arleen Lloyd
5pm - 7pm
Join us as we explore the world of martini's. Learn the secrets to creating the most intriguing of cocktails;
Greene, Blackstone and Vesper all have in common with this elixir of quietude. Come get a little "dirty" as
we travel down Arleenie Martini Lane!
| Elegant Indian Meals Fee: $50.00 |
Manjula Jain
6pm - 9pm
Join Manjula as she takes you on a culinary journey into the world of Indian cuisine which can be enjoyed
Poori Fried Bread, Cumin Rice, Cilantro chutney, Aloo Masala, and the mouth watering dessert Sweet
Boondi with Chocolate.
| One Potato Two Fee: $50.00 |
Executive Chef Arleen Lloyd
10am - Noon
Everyone loves potatoes especially mashed and fried. Did you know there are thousands of ways to
world of the humble potato, you'll never look or eat it the same way again! Bring an apron, closed toe
shoes, chef's knife, cutting board, and containers to take your creations home.
| Sauces from Italy Fee: $50.00 |
Chef Joy Jameson
6pm - 9pm
Join Chef Joy as she teaches the wonders of "true" Italian sauces in all their glory! There's more to sauce
carry your creations home.
| Retro Recipes Fee: $50.00 |
Lindsay Natale
10am - 1pm
Take a trip back into time to the 50's, 60's and 70's and rediscover foods you loved as a child. Let Lindsay
them with ingredients available in markets today. You'll have a wonderful time revisiting the past and
creating fabulous memories for the future! Bring an apron, closed toe shoes, chef's knife and containers
to transport your creations home.
| Around the World in 6 weeks - Vietnam Fee: $65.00 single class |
Executive Chef Arleen Lloyd
6pm - 9pm
Join us as we explore the nuances of cultural cooking. Learn how to make wonderful dishes representing
around the world. Each class is focused upon one culture with each week an adventure in the making.
Passports are not required, just a hearty appetite and a love of adventure. Bring to class an apron, chef’s
knife, cutting board and containers so you can take your creations home.
| Wicked Eggs Benedict Fee: $50.00 |
Executive Chef Arleen Lloyd
10am - 1pm
How many times have you gone to a restaurant and ordered eggs benedict only to be disappointed time
eggs benedict you've ever had. You'll learn how to correctly poach your eggs, how to make the perfect
hollandaise sauce and all about the accompaniments necessary to making this dish unforgettable.
| Whiskies of the World - Japan Fee:$65.00 |
Don Pennington
5pm - 8pm
Whisky, the subtleties, the aroma, the heat. There has never been a more complexed or sensual drink.
whisky jargon, what the label really means, how your choice of glass is important, and what
nose/taste you should look for in a whisky, what ageing means and how the wood used affects
flavor. You'll learn about blended, single malt and grain whiskies. You'll taste blended and single
malt and finish with a whisky and cheese or a whisky and chocolate pairing. You must be 21 to
participate and ID's will be checked at the door. Tasting is better on a not too full stomach, so eat lightly
before hand, we will serve hors d'oeuvres throughout the evening to help keep up your strength!
| Healthy Baby Home Made Foods Fee: $50.00 |
TBA
Lindsay Natale
10am - 1pm
You want your baby to have all the advantages you can offer. So, why not start with the best food
available to you and your child. Learn how to make baby food from scratch using fresh wholesome
bought baby food product filled with preservatives think twice, there is an alternative! Bring an apron,
closed toe shoes, chef's knife, cutting board, and containers to take your creations home.
| Cooking Lactose Free! Fee: $65.00 |
Executive Chef Arleen Lloyd
10am - 1pm
You love dairy, but it doesn't love you! Join us as we explore the world of cooking lactose free, where you'll
shoes, chef's knife, cutting board and containers to take your creations home.
| Mastering the Art of French Cooking Fee: $65.00 |
Executive Chef Arleen Lloyd
10am - 1pm
Join us for a wonderful adventure based upon Grand Dame Julia Child’s famous cookbook, Mastering the
techniques, the “how to” of reading a recipe and the joy of eating incredibly delicious meals made by our
own hands! Bring an apron, chef knife, cutting board, 3-4 kitchen towels and containers to transport your
creations home.
| Regional Cuisine of the USA Fee: $65.00 |
Executive Chef Arleen Lloyd
6pm - 9pm
The USA has often been called the “melting pot” of the world and our foods are as diverse as the
the East Coast, the flavors of the Deep South, the stick to your ribs foods of the Midwest, the fire of the
Southwest and the excitement of the Pacific Northwest. Bring a sense of adventure, a hearty appetite, an
apron, chef knife and containers to transport your creations home.
| Oil & Vinegar – Magic Elixirs (Cooking 101) Fee: $65.00 |
Executive Chef Arleen Lloyd
6pm - 9pm
No two ingredients play a more important role in the kitchen than oil and vinegar. But do you really know
I take you on a magnificent adventure through the land of oil and vinegar. You’ll learn the how, why and
when, what they taste like and even how to make your own dressings, vinaigrettes, infused oils and
vinegars! Bring an apron, chef’s knife, cutting board, whisk or stick blender and containers to transport your
creations home.
| The Dinner Club Fee: $65.00 |
Executive Chef Arleen Lloyd
6pm - 9pm
Join your friends or make new ones in a fun filled atmosphere of communal dining.
The menu is never the same and everyone participates in creating the meal from
appetizer to dessert! Bring an apron, chef’s knife and containers to carry leftovers!
| Family Fun Pizza Night Fee: $50.00 for a family of 4 |
Chef Michael Ciruzzi
6pm - 9pm additional child:
Everyone loves pizza and everyone loves to go out for it. Why not change your weekly pizza night around a
own pizza from scratch and then eating your creation together in a fun filled "professional kitchen"
environment. We'll provide the venue, all the ingredients and some of the fun! Each person will need an
apron, closed toe shoes, a container to take home any leftovers and a hearty appetite!
| Salsa! Fee: $50.00 |
Executive Chef Arleen Lloyd
10am - 1pm
Did you know that salsa isn't always red, nor is it always spicy? Join us as we embark upon an exploration
concoctions! Bring an apron, chef's knife, cutting board and containers to transport your salsa home!
| Afternoon Tea Party Fee: $50.00 for 1 adult and 1 child |
Executive Chef Arleen Lloyd
1:30pm - 4:30pm additional child:
"I'm late, I'm late for a very important date!" Just like the White Rabbit in Alice in Wonderland, our afternoon
takes you on a "wild ride" as you learn the secrets behind creating the perfect pot of tea and all the
scrumptious foods that go along with it! Bring an apron, closed toed shoes, your favorite tea cup and of
course, wear your tea party hat!
| Basic Knife Skills (Cooking 101) Fee: $50.00 |
Executive Chef Arleen Lloyd
10am - Noon
A good knife is one of the most important tools in the kitchen. Knowing how to use one
and which knife does what job makes cooking all the more pleasurable. Join us as we
learn all about knives in this hands on class where you’ll learn to chop, dice, slice,
julienne and chiffonade. You will need a sharp chef’s knife, apron and cutting board.
| Filled Pasta from Scratch Fee: $50.00 |
Chef Joy Jameson
6pm - 9pm
Fresh pasta has no match. Once you've experienced this wonder, you'll never be satisfied again with
in Italy. This class focuses on how to make the dough and how to shape and fill pastas such as,
ravioli, tortelloni and cannelloni. Simple sauces will also be made to compliment the pastas made in
class. Bring an apron, closed toe shoes, chef's knife or pizza cutter, cutting board and containers to take
your creations home.
| Cocktail/Mocktail Fee: $65.00 |
Lindsay Natale
6pm - 9pm
Learn the secrets to creating the most delicious and refreshing cocktails that can also be mocktails. Join
and what it takes to make smooth, satisfying cocktails that will please every adult in the family.
Bring an apron, closed toe shoes, your imagination and your favorite cocktail glass.
| Enchiladas Fee: $50.00 |
Executive Chef Arleen Lloyd
10am - 1pm
Join us as we embark on the adventure of a taste bud. Enchiladas are easy to make yet complex in flavor.
dish. Come celebrate the magic of enchiladas and all they have to offer. Bring an apron, closed toe shoes,
chef's knife, cutting board and containers to carry your leftovers home!
| The Romeo's Fee: $45.00 |
Executive Chef Arleen Lloyd & Chef Michael Ciruzzi
6pm - 9pm
The Romeo's - Retired Old Men Eating Out! If you fall into this category this is the club for you!
Join your friends or make new ones in a fun filled atmosphere of communal food preparation and dining.
Bring an apron, closed toe shoes, chef’s knife and containers to carry leftovers!
| Cooking for One Fee: $45.00 |
Executive Chef Arleen Lloyd
10am - 1pm
Everyone needs to eat and everyone deserves to eat well! Join us as we create fabulous 1 and 2 portion
creations home in.
| Pork - The Other White Meat ( Cooking 101) Fee: $50.00 |
Executive Chef Arleen Lloyd
6pm - 9pm
Emeril is fond of saying “Pork Rules” but how often have you cooked pork only to have it turn out tough and
cooking methods, when to buy, proper storing, and how much to buy. Bring an apron, chef knife and
containers to transport your creations home.
| Healthy Baby Home Made Foods Fee: $50.00 |
TBA
Lindsay Natale
10am - 1pm
You want your baby to have all the advantages you can offer. So, why not start with the best food
available to you and your child. Learn how to make baby food from scratch using fresh wholesome
bought baby food product filled with preservatives think twice, there is an alternative! Bring an apron,
closed toe shoes, chef's knife, cutting board, and containers to take your creations home.
| Whiskies of the World - Japan Fee:$65.00 |
Don Pennington
5pm -8pm
Whisky, the subtleties, the aroma, the heat. There has never been a more complexed or sensual drink.
whisky jargon, what the label really means, how your choice of glass is important, and what
nose/taste you should look for in a whisky, what ageing means and how the wood used affects
flavor. You'll learn about blended, single malt and grain whiskies. You'll taste blended and single
malt and finish with a wisky and cheese or a whisky and chocolate pairing. You must be 21 to
participate and ID's will be checked at the door. Tasting is better on an not too full stomach, so eat lightly
before hand, we will serve hors d'oeuvres throughout the evening to help keep up your strength!
| The Wines of the World Fee: $65.00 |
Robin & Marc Simpson
6:30pm - 9pm
Join Robin and Marc Simpson on a journey through the wine country of the world. You won't need a
and what to serve with each type of wine. You must be 21 years old to participate in this class and ID's
will be checked at the door. Come hungry and don't eat any garlic or strong substances prior to the class
for an optimal tasting experience.
| Sauces from Italy Fee: $50.00 |
Chef Joy Jameson
10am - 1pm
Join Chef Joy as she teaches the wonders of "true" Italian sauces in all their glory! There's more to sauce
carry your creations home.
| The Women's Room Fee: $45.00 |
Executive Chef Arleen Lloyd
1:30pm - 4:30pm
The power of a woman's experience has no bounds. Join us as we come together to share our wisdom,
what we've got and turn it into something magical and magnificent. If you're looking for good conversation,
laughter and companionship without the need to "pretend" this is the place for you. Bring an apron, closed
toe shoes, chef's knife, cutting board, and containers to take your creations home.
| The 1 Hour Cooking Class Fee: $25.00 |
Executive Chef Arleen Lloyd
Chicken Romesco 6pm - 7pm
Stuffed Shells 7:30pm - 8:30pm
Have you wanted to take a cooking class but just haven't been able to fit it into your schedule? Maybe you
You'll learn the techniques necessary to cook one particular item "hands on" and get a feel for what a true
cooking class is all about. There are two classes scheduled one at 6pm and a second at 7:30pm with a
different menu. Take one or both, pre registration is necessary as we do limit the number of students in
each class. Bring an apron, closed toe shoes, chef's knife and containers to take your creations home.
| The Land of Quiche Fee: $50.00 |
Executive Chef Arleen Lloyd
10am - 1pm
Eggs, cream, a pinch of salt create the most wonderful magic in both the savory and sweet world. Join us
are responsible for this mouthwatering treat. Bring an apron, closed toe shoes, chef's knife, 2 quiche pans
and containers to transport your creations home.
| Artisan Pizza Fee: $50.00 |
Chef Joy Jameson
6pm - 9pm
The secret of great artisan pizza lies in your hands. Pick the best ingredients, combine it with the magic of
your own artisan pizza. Bring an apron, closed toe shoes, chef's knife, cookie sheet, a hearty appetite and
containers to take your leftovers home!
| Decadent Italian Panini Sandwiches Fee: $50.00 |
Lindsay Natale
10am - 1pm
Panini's are the most elegant of all sandwiches. Join Lindsay as she takes you on a whirlwind tour of all
your cooking repertoire! Bring an apron, chef's knife and containers to transport your creations home.
| Enchiladas Fee: $50.00 |
Executive Chef Arleen Lloyd
6pm - 9pm
Join us as we embark on the adventure of a taste bud. Enchiladas are easy to make yet complex in flavor.
dish. Come celebrate the magic of enchiladas and all they have to offer. Bring an apron, closed toe shoes,
chef's knife, cutting board and containers to carry your leftovers home!
| All About Spices and Herbs (Cooking 101) Fee: $50.00 |
Executive Chef Arleen Lloyd
6pm - 9pm
Seasoning is the most important component of cooking a great meal. Spices and herbs are the mainstays
and spices, what each is meant to do and how different combinations create the most wonderful
alchemy. Bring an apron, closed toe shoes, chef knife and containers to transport your creations home.
| How to Start Your Own Food Based Business Fee: $65.00 |
Executive Chef Arleen Lloyd
10am - 1pm
Everyone tells you "you really should sell this..." but you haven't a clue how to start. Join us as we show you
market, catering, or trying to get your product into the marketplace this is the class that will help you start it
all. Bring a notebook and pen and we'll put you on the path to having your own food based business.
| The Art of Cuban Cooking Fee: $65.00 |
Executive Chef Arleen Lloyd
6pm - 9pm
Join us as we explore the tantalizing foods of Cuba, Miami style. Find out what makes
this cuisine impossible to forget and leaves you wanting more. Learn the secrets of the
Cuban kitchen in both a demonstration and hands on atmosphere. A love of garlic is
required and aprons are a good idea! We’re having a party, Cuban style and you’re invited!
| Basic Knife Skills (Cooking 101) Fee: $50.00 |
Executive Chef Arleen Lloyd
10am - Noon
A good knife is one of the most important tools in the kitchen. Knowing how to use one
and which knife does what job makes cooking all the more pleasurable. Join us as we
learn all about knives in this hands on class where you’ll learn to chop, dice, slice,
julienne and chiffonade. You will need a sharp chef’s knife, apron and cutting board.
| The Dinner Club Fee: $65.00 |
Executive Chef Arleen Lloyd
5:30pm - 8:30pm
Join your friends or make new ones in a fun filled atmosphere of communal dining.
The menu is never the same and everyone participates in creating the meal from
appetizer to dessert! Bring an apron, chef’s knife and containers to carry leftovers!
| Done in 20 Fast Foods Fee: $50.00 |
Lindsay Natale
10am - 1pm
There are two secrets to creating fast foods, planning and preparation. Learn how to create your own
chefs knife, cutting board and containers to transport your creations home.
| Flavored Pasta from Scratch Fee: $50.00 |
Chef Joy Jameson
6pm - 9pm
Fresh pasta has no match. Once you've experienced this wonder, you'll never be satisfied again with
in Italy. This class focuses on how to make the dough and how to flavor pastas such as, fettuccine,
tagliatelle and linguine. Simple sauces will also be made to compliment the pastas made in
class. Bring an apron, closed toe shoes, chef's knife or pizza cutter, cutting board and a container to take
your creations home.
| Cooking for One Fee: $45.00 |
Executive Chef Arleen Lloyd
10am - 1pm
Everyone needs to eat and everyone deserves to eat well! Join us as we create fabulous 1 and 2 portion
creations home in.
| Healthy Baby Home Made Foods Fee: $50.00 |
TBA
Lindsay Natale
6pm - 9pm
You want your baby to have all the advantages you can offer. So, why not start with the best food
available to you and your child. Learn how to make baby food from scratch using fresh wholesome
bought baby food product filled with preservatives think twice, there is an alternative! Bring an apron,
closed toe shoes, chef's knife, cutting board, and containers to take your creations home.
Alchemy of the Hearth explore the magic of cooking
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