Skill Builders – Minimum 2 Students ($50pp)

These classes get back to the basics and last approximately 3 hours. All classes include “edu-taining” hands-on instruction, use of aprons, recipe packets, sourcing information and more!

  • Basic Knife Handling Having basic knife skills makes cooking faster, safer and simply more fun! In this class you’ll learn the art of sharpening a chef knife and why it is so important. You’ll learn how to prepare your cutting board and be safe. Then you’ll learn how to grip the knife properly and a go-to strategy for processing fruits and vegetables. Before you know it, you’ll be dicing, slicing and more with more ease. And to top it all off, you’ll put together a Stir-fry to enjoy!
  • Chicken 101 Maybe the egg was first, but the chicken was close behind! Buying pre-cut chicken pieces wasn’t always an option, but over time many companies learned that they can charge extra for that “convenience.” Pound for pound, buying a whole chicken and using all of it just makes dollars and sense! You can control the ingredients, save money (maybe time) and create chicken dishes that simply taste better and are healthier. In this class, students will learn to make:
    • Simple Roasted Chicken
    • Basic Chicken Stock to be used later for soups, sauces and more
    • An 8-way Chicken Cut
    • Oven “Fried” Chicken
  • Fish 101 Cooking fish is fast, easy and fun! It’s also good for you, and yet it still tastes delicious if prepared right!! AND we are located near a great body of salt water after all!!! Learn the difference between a round fish and a flat fish, how to process a fish into steaks or fillets,  what to look for when shopping for fish, as well as how to make more sustainable choices. After this discussion, a few different species of fish will be cooked using the following techniques:
    • Sautéing
    • Slow Roasting
    • Cast-iron Grilling
    • Quick Roasting
    • Poaching
    • Steaming in parchment paper


  • Yeast Breads Intro 

    Focaccia Bread

    This class will focus on yeast breads. Students will learn about the different types of yeast used and make 3 different recipes: something savory, something sweet, and something that can be used either way! Students will make:

    • Whole Wheat Loaf
    • Focaccia
    • Cinnamon Rolls


  • Pasta Workshop Learn how to make pasta from scratch using a traditional pasta machine, KitchenAid mixer attachments, and other pasta-making toys, you will make 3 different types of pasta and accompanying seasonal sauces. Past pastas include:
    • Pappardelle with Parsley, Arugula and Ricotta Pesto
    • Angel Hair with a No-Cook Fresh Tomato Sauce
    • Herb Ricotta-filled Ravioli with Hazelnut Brown Butter and Sage Sauce
  • Quick Pickling Essentials What’s crisp, cool, delicious, and pretty? Homemade pickled veggies! Pickling is a great way to preserve the season, and it’s easier than you think! Chef Jackie will bring canning equipment and tools, as well as ample canning jars. Based on fresh produce from the Farmers Market (and is subject to change), students will learn to pickle:
    • Beets
    • Beans
    • Carrots


  •  Pie Dough Workshop Have you seen what they put in pre-made pie crusts lately? It’s time to gather that small handful of ingredients that you already have and make it from scratch! After you learn a few tricks, it will be a staple in your repertoire. Plus, a homemade pie simply shows that you love them! In this class, students will learn how to make:
    • Classic combination dough from scratch
    • A classic lattice top pie – with apples, including how to use a spiralizer and a mandoline to prepare  apple filling
    • A rustic, open-face galette – with berries/pears/apples
    • Miniature tarts – with berry/pumpkin pie filling
    • Classic Pumpkin Pie – where you learn how to crimp the edge for decoration and blind bake the crust