Join Dawn in this hands-on class creating five tempting variations using Valrhona and Callebaut chocolates, including soft malted chocolate chip cookies, salted caramel chocolate chip cookie bars, s'more chocolate chip cookies with milk chocolate and marshmallow, brown butter bourbon chocolate chip cookies, and chocolate chunk-bing cherry cookies. Join Mickey Kitterman, and prepare a mussels and shrimp appetizer with bacon steamed in hard cider and cream, Guinness-marinated and grilled rib-eye steaks topped with compound butter flamed with Irish whiskey. Nationally the average cost of private cooking lessons ranges between $100 and $150 . Listen up! Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi. Stop in, take a look around and discover the unique beauty of Marcel’s! Which ribs are most delicious? Or purchase a gift certificate for any cooking class. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. Meet Jon Lowe at the stove learning to prepare perfectly cooked fish and pair the fish with delicious sauces for a memorable meal. Grab your partner and join us for a unique experience of dancing and dining. The cost of class is $125 per couple. Join Mickey Kitterman for a hands-on class making street corn nachos layered with chili and cheese and cilantro elote, lemon and oregano shrimp and asparagus salad grilled on a salt block and served with avocado salsa, grilled cowboy steaks with smashed potatoes and chimichurri, plus key lime pie with strawberry-tequila sauce. Join Lydia Gwin in the kitchen to create a variety of pies starting with breakfast sausage-garlic potato-spinach slab pie with eggs and sautéed spinach and gruyère cheese. Join Rachelle Killian for a hands-on class working with yeast and doughs, and learn to make yeasted cinnamon rolls smothered in cinnamon-cream cheese frosting, make and shape flaky croissants, learn the secrets for English muffins, and make deep-fried yeasted doughnuts with chocolate and vanilla glaze. Bekah will share tips on how to make the dough, then creates three pastries as the class enjoys her incredible fresh fruit turnovers, puff pastry croque madame, plus a French galette de rois with a creamy almond filling. This hands-on class will make caramel apple pie, sour cream cherry pie with a crumb topping, strawberry-rhubarb pie with a lattice top, and chocolate cream pie with chocolate cookie crust. Master the art of filling and forming and cooking delicious Chinese dumplings, as this class enjoys steamed shrimp shu mai, chicken pot stickers, pork-filled won tons for soup, char siu pork steamed buns, vegetarian spring rolls, and crab rangoon made with real crabmeat. St. Louis culinarians have long sought out fried chicken made by the talented Josh Galliano from his restaurant days. Devon Drag combines the art of decorating cupcakes with two spirited cocktails for an evening of exuberance and frolic. All Rights Reserved. Sip on a tropical pineapple-ginger-rum breeze, and prepare bacon-wrapped filet mignon with blue cheese butter and fried shallots, lobster and shrimp mac-and-cheese, vegetable-stuffed twice-baked potatoes, plus blueberry sour cream pie with a pecan topping. Ingredients are not included in the pricing. Naky provides students with her buttercream recipe and directions on how to add the flowers to cakes and cupcakes. Raise a flute of cheer with fresh-squeezed orange juice and champagne, and learn to make slow-poached eggs with hollandaise sauce on creamed spinach served with potato-onion pancakes, plus sensational kouign amann. Learn to make double lemon cream meringue tartlets, berry-mango-grape tarts with pastry cream, small strawberry slab pie, plus ricotta pie with a pâte sucre crust topped with fresh berries. This hands-on class will make Harry's favorite treacle tart, pumpkin pasties from Hogwarts Express, Mrs. Weasley's meat pie served with gillyweed (fried zucchini) stalks, dragon eggs in a potato nest with hollandaise sauce, cauldron lava cakes with raspberry sauce, plus butterbeer fudge and a magical pomegranate polyjuice potion. Enjoy a gin basil smash, toasted baguette with smoked tomato-basil butter, grilled halloumi and watermelon salad with basil-mint vinaigrette, fresh spaghetti tossed in walnut herb pesto and local tomatoes, fresh corn-basil-goat cheese pasta with pine nuts, plus shortcakes with fresh fruits and basil syrup. "Partners in crime" are sentenced to an audacious evening with a seafood extravaganza! Learn to make sourdough bread, multi-seed sourdough loaf, a beautiful presentation of sourdough focaccia, plus sourdough popovers using sourdough discard. Enjoy Barolo bagna cauda with endive-carrot-fennel salad and hot creamy anchovy-wine dip, Piemonte risotto with prosciutto and mushrooms and black truffle butter, braised lamb agnolotti with browned butter and sage, plus hazelnut gelato with a Nutella cookie. This hands-on class will learn how to hand mold cake pop dough into specialty shapes, dip, and decorate with sprinkles and other specialty items to create an assortment of cake pops, including Easter eggs, chicks, and carrots. Join Amanda Anderson and learn to make fun oven-melted suckers using a popular fruit candy to create a variety of flavors and shapes and color combinations, caramel-chocolate candy "bars" with or without peanuts and plenty of fun toppings, honeycomb candy - an exciting experiment of homemade caramel with a secret ingredient that creates an explosive good time, unicorn fudge, plus chocolate dipped marshmallows with exciting toppings of sprinkles and more. Our goal is to teach you to cook in a fun, interesting way, that will make you look like a pro! Give a big welcome to the talented Naky Lee, owner of Cott Studio - specializing in floral arrangements and stunning cakes with beautiful buttercream flowers, for a class focusing on the artistry of the pastry bag. Work side-by-side with our experts creating fettuccine with short rib ragù, pesto bow tie pasta, angel hair in lemon cream sauce, butternut squash agnolotti in brown butter sauce, plus asparagus-mushroom lasagna. Salads are made extraordinary with the perfect combination of ingredients and an impressive dressing. Spend an adventurous evening in the kitchen with Cari Burke creating a Moroccan plant-based feast with sweet and savory dishes. A NEW GENERATION OF COOKS - FOCUS ON ITALY. HEIR AND A PARENT: SUSHI - JUST ROLL WITH IT. Then, roll up your mats and head to the stovetop to create a nourishing brunch as this hands-on class makes whole wheat honey-strawberry muffins, herbed egg and blue cheese mini soufflés, crisp vegetable latkes, mini mimosa pancake stacks layered with orange marmalade and topped with mascarpone champagne cream, farro-cucumber salad with tomatoes and red wine vinaigrette, plus blackberry sangria. Couples Cooking Classes in Oklahoma City on YP.com. This hands-on class will make zaalouk - a creamy cooked salad with smoky roasted eggplant and tomatoes combined with Moroccan spices served with homemade pita, chickpea-potato tagine with ras el hanout spice blend and apricots, carrot-beet salad, couscous with mint and pine nuts, plus dates stuffed with a trio of nuts and orange zest served with fresh mint tea. This hands-on class will make traditional salted soft pretzels, stout beer pretzels served with zesty beer cheese dip, spicy jalapeño-bacon pretzel twists with bacon jam, cinnamon-sugar pretzel bites with velvety cream cheese dip, knotted chocolate pretzels with peanut butter-marshmallow fluff dip, plus a chocolate-bourbon milkshake garnished with a white chocolate-dipped chocolate pretzel. Does the mere mention of Spring have you chomping at the bit to light up the grill? This hands-on class will learn how to create a level cake, crumb coat and frost the cake, and finish with a smooth icing. Roll out of bed and indulge in a class that includes homemade croissants, cinnamon rolls, English muffins and doughnuts. Get the grilling season started with fresh ingredients to create tasty dishes that will be on your menu throughout the summer. Welcome to Casual Gourmet at the Culinary Institute of Virginia! Learn to roast, braise, mash, fry, and salt to create gratin of any vegetable, cream of any vegetable soup, butter-braised vegetables, roasted vegetables, salted vegetables, plus how to cook leafy greens, and make a salad with homemade vinaigrette. This hands-on class will use the scape, which is the aromatic flower stem of the garlic plant, to create a white caprese pizza with scapes and basil, shrimp and scape scampi, garlic-scape hummus with pistachios served with focaccia, cream of double garlic soup, and roasted chicken with lemon-scape compound butter served with roasted asparagus tied with scape strings. Healthy cooking classes are offered on Saturdays from noon to 1:30 pm and some week nights from 5:30 to 7 pm. Join Devon Drag for a class focusing on the frosting and creating exquisite designs, using a variety of frosting, molding, and piping techniques. Spend an informative evening in the kitchen with Tim Kutterer perfecting the skills of creating stunning French almond macarons, including proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies. Learn to make sushi rice, spicy sriracha sauce, citrus-soy sauce, and wasabi. HEIR AND A PARENT: THE FABULOUS BAKER BOY. Enjoy Lydia's happy hour with a watermelon mojito, grilled shrimp with charred tomato-lemon butter sauce, soft pretzel and beer cheese dip, creamy chicken-artichoke-bacon flatbread, skillet pizza dip with garlic parmesan pizza bread, plus a pizookie - a large cast iron chocolate chip cookie served with vanilla ice cream and caramel sauce. These restaurants all share in the rich heritage of Kitchen Conservatory. Cast iron pans are versatile, durable, and a great way to cook Mickey Kitterman's favorite American-Italian dishes, starting with Chicago-style deep dish Italian sausage-mushroom pizza with mushrooms, onions, red sauce, and mozzarella. Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with chef Mickey Kitterman, who has mastered the art of how to fry chicken. Bring a parent to create a fun afternoon in the kitchen and learn to make baseball-size meatball sandwiches, pulled pork nachos with fresh tortilla chips, turkey burger sliders, and chicken tenders. Bring out all the tenderness and flavor in slow-cooked large hunks of meats on the barbecue, including whole pork shoulder and beef brisket cooked two ways. Tue, Mar 23, 6:00 PM. A NEW GENERATION OF COOKS - FOCUS ON CHINA, A GREAT BRITISH BAKE OFF - SPRING EDITION. This hands-on class is off to the races with a create-your-own mint julep station, pimiento cheese deviled eggs, warm beer-cheese dip with assorted vegetables, open-face miniature Kentucky hot browns with turkey and bacon topped with béchamel sauce, fried green tomatoes with sweet bourbon barbecue sauce, buttermilk fried chicken, plus chocolate bread pudding with bourbon-caramel sauce and cinnamon ice cream. Jack MacMurray has been following his intuition since the early 90s when foraging for the highly regarded morel mushroom. Save Couples Italian Pizza Making Date Night to your collection. Learn to make traditional Irish soda bread with molasses and currants, colcannon - a much beloved Irish peasant dish with butter-mashed potatoes and flavored with sautéed kale, bacon and onion, then finish with Jameson Irish whiskey ice cream served with Baileys, coffee, and whipped cream.

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