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April 2020
Chicken Sandwich Throw-down (P) 041120 – $75 Per Person
With the Popeye's chicken craze making headlines this year, it’s time to learn how to make the perfect fried chicken at home. There is nothing quite like a competition to add excitement to the class. Learn the basics for making a fried chicken sandwich and various accompaniments for the sandwich. Then, it’s your turn to impress the judges with your version of the best chicken sandwich! Fried Chicken Sandwich; Homemade Pickles; Seasonal Slaw; Chipotle Mayo; Apple Pie With Salted Caramel…
Find out more »Starch Madness! (P) 041620 – $80 Per Person
It’s that time of year again and our class is busting with pasta! Take a break from hoops and create some starch madness that is sure to win you some fans. Wild Mushroom and Cheese Filled Ravioli with Sage Brown Butter Sauce with Spinach and Walnuts; Fresh Spaghetti with Tomato Sauce with Smoked Ham and Red Wine; Assorted Greens Salad with Vinaigrette
Find out more »Parent & Tween: Take on Pizza (P) 041820 – $135 Per Pair
This class offers the perfect opportunity to spend some quality time with your pre-teen, while getting them some important skills they will need for life. This class for tweens and parents will teach you how to make a Chicago-style thick crust, made-from-scratch pizza that is a proven family favorite. We’ll get in a lot of knife work, as well as a basic introduction to yeast dough and baking. Crudités with Creamy Peppercorn Dip; Chicago-style Deep Dish Pizza; Chocolate Whoopie Pies
Find out more »Galette Workshop (P) 042420 $75 Per Person
These rustic tarts can be showstoppers, and this easy pastry technique can be a great introduction to those new to pastry and any baker that fears the dreaded “soggy bottom”. Just roll, fill, fold and bake. No fancy equipment required. Once you have mastered the basic technique, a world of flavor combinations awaits. Green Onion & Goat Cheese Galette; Wild Mushroom & Stilton Galette; Butternut Squash & Caramelized Onion Galette; Pear, Chocolate & Hazelnut Crostata with Sea Salted Crust
Find out more »My Greek Dinner (P) 042520 $80 Per Person
Get the whole family together and experience the satisfaction of creating dishes filled with love and tradition. Mediterranean flavors are sure to awaken your taste buds this spring. Spinach and Feta Pie (Spanakopita); Lamb Gyros with Cucumber Yogurt Spread (Tzatziki); Greek Fried Dough with Honey and Pistachios (Loukoumades)
Find out more »May 2020
Pizza Night – Detroit & Chicago (P) 052220 – $80 Per Person
Legend has it that Detroit pizza was born when Gus Guerra put his mother’s Sicilian thick pizza crust in a blue steel automotive parts pan, topped it with brick Wisconsin cheese, and added tomato sauce and pepperoni racing stripes. Unique to this style is the scrumptious crispy cheese caramelizing against the sides of the hot pan. Chicago’s pizza, made famous by Pizza Uno, and hotly defended by mid-Westerners, is more like a deep dish pie, featuring a rich buttery crust,…
Find out more »Parent & Tween: A Philly Favorite (P) 052320(tentative) – $135 Per Pair
You’ve been meaning to teach your kid some kitchen skills, but somehow there just hasn’t been the time. Our Parent/Tween classes offer an opportunity to spend some quality time with your tween, while getting them some important skills they will need soon enough. This class for kids 9-13 and parents will teach a variety of teen favorite foods (adults too!). We’ll work on knife skills, as well as other basic cooking techniques. Buffalo Wings & Blue Cheese Dip; Philly Cheese…
Find out more »June 2020
Asian Delights 060620(tentative)(P) $85 per person
Michelle is fresh off her honeymoon to Thailand and is bringing the experience to Vienna! Take part in this gluten and vegetarian friendly menu while getting your hands dirty with your friends! Vietnamese summer rolls with shrimp or tofu and peanut sauce; Larb lettuce cups; Vegetable Red Curry; Mango with sticky rice
Find out more »Summer Camp: Great US Food Cities 0622 – 2620 (am)
Young chefs will learn how to prepare delicious breakfast, lunch and dinner menus. They will also learn how to improvise and create their own dishes using pantry staples and what is available in the refrigerator. This session includes knife skills, kitchen safety and proper table setting. Monday-Philadelphia Warm Artichoke Dip with Veggies, Philly Cheese Steaks, Baked Potato Wedges, Peach Crisp Tuesday -Charleston Homemade Pimento Cheese with Crackers, Frogmore Stew (a boil of potatoes, ears of corn, shrimp and sausage), Corn…
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