Culinary Workshops

Spring Workshop Schedule:

Reserve your spot through our online reservations system. Class size is limited to 12 students.

Dinner in Paris with Chef Martin

February 2 | 6-8pm | $50

  • Frisée aux lardons
  • Cassoulet
  • Mousse au Chocolat

Death by Chocolate with Chef Kate

February 9 | 6-8pm | $50

  • Molten Lava Cake
  • Chocolate Truffles
  • Chocolate cookies stuffed with salted caramel.

Sausage Making with Chef Dan

February 16 | 6-8pm | $50

  • Merguez
  • Green Chile
  • Kielbasa

Buttercream & Piping Techniques - Part 1 with Chef Kate

February 23 | 6-8pm | $65

Includes Wilton decorating kit for you to keep.

  • Stable buttercream
  • Piping bags
  • Practice piping on stencils

Puddings, Hot & Cold with Chef John

March 1 | 6-8pm | $50

  • Pecan-Brown Sugar Bread Pudding
  • Banana Pudding

Irish Dishes with Chef Shane

March 8 | 6-8pm | $50

  • Fish Cakes
  • Dublin Coddle
  • Savory & Sweet Brown Breads

Buttercream & Piping Techniques - Part 2 with Chef Kate

March 22 | 6-8pm | $50

  • Advanced piping techniques
  • Inscriptions
  • Buttercream flowers

Crab 3 Ways with Chef Dan

March 29 | 6-8pm | $65

  • Imperial
  • Au Gratin
  • She-crab soup

Asian Dumplings with Chef Shane

April 5 | 6-8pm | $50

  • Shumai, Wontons & Potstickers
  • Different types of fillings
  • Dipping Sauces

Buttercream & Piping Techniques- Part 1 with Chef John

April 12 | 6-8pm | $65

Includes Wilton decorating kit for you to keep.

  • Stable buttercream
  • Piping bags
  • Practice piping on stencils

Cake Construction with Buttercream Décor with Chef John

April 19 | 6-8pm | $50

  • Crumb coat
  • Piping techniques
  • Inscriptions
  • Buttercream flowers

Cinco de Mayo with Chef Dan

May 3 | 6-8pm | $50

  • Fresh tortillas
  • Tacos
  • Salsas

Sourdough Pizza with Chef Martin

May 10 | 6-8pm | $50

  • High hydration dough
  • Shaping & baking techniques

 

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