Spoon & Whisk Events
Whatever your level of expertise in the kitchen, you will always learn something new and exciting at Spoon & Whisk´s Cooking School. We have earned a reputation for world-class instruction by offering culinary expertise from our talented, local award-winning chefs and instructors.
One of our cooking school goals is for you to be able to re-create at home what you learn here. We encourage you to sign up early so that you have your choice of classes. Each class includes a copy of the recipes and a sampling of the foods prepared. Please review our Registration and Policy Information.
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Celebrate Mardi Gras with Chef Tanner. Taco Tuesday will never be the same once you sample his unique salsas and interesting flavor combinations.
Menu: Zesty Watermelon Bruschetta; Baha Cod Taco with Street Corn, Shredded Lettuce & Chimichurri Aioli; Smoked Brisket Taco with Pico de Gallo, Cilantro, Shredded Cheddar & BBQ Sauce; Cajun Shrimp Tacos with Mango Salsa, Cilantro & Shredded Lettuce; Smoked Pork Carnita Tacos with Pickled Red Onion, Jalapenos, & Aji Verde Sauce
Instructor: Executive Chef Tanner Carroll (Biography)
Its not southern unless fried chicken is served, especially by Chef Jasper Alexander. Back for a surprise guest appearance, the owner of Hatties Restaurant and winner of Beat Bobby Flay will surely whet your appetite for authentic southern fare.
Menu: Menu: Chicken with Waffles; Biscuits with Sausage Gravy; Poached Eggs with Hollandaise Sauce & Chives
Instructor: Chef /Restaurateur Jasper Alexander (Biography)
Spring is definitely in the air and on Chef Patricks menu. Spring rolls, asparagus, and garden peas are among the dishes that will brighten your table and your seasonal outlook.
Menu: Vegetable Spring Rolls with Sesame Soy Dipping Sauce; Fresh Pasta with Morel Mushrooms, Asparagus & Garden Peas tossed with Truffle Butter & topped with Fresh Ricotta; Spring Harvest Slider with Fresh Ground Lamb, Arugula, Spring Onion Pesto, Roasted Tomatoes & Goat Cheese; Orange Ricotta Pound Cake
Instructor: Executive Chef Patrick Mannato (Biography)
Take your spring cakes and cookies from ordinary to extraordinary as Baker Jenn demonstrates simple decorating techniques. Shell make you look and feel like a whiz in the kitchen no matter what your previous baking experience is. Please welcome our newest baker as she makes her debut with us.
Menu: Lemon Blueberry Naked Drip Cake; Mascarpone Filling; Traditional Drip Icing; Spring Cookie
Instructor: Baker Jennifer Gates (Biography)
Welcome back David for his second of three Master Series French Cuisine classes. Tonight he covers the characteristics of whole beef tenderloin and how to properly trim, tie and roast this versatile cut. Hell also focus on an intro to basic brown sauces. Bon Appetit!
Menu: Beef Tenderloin 4 Techniques: Chateaubriand with Bordelaise Sauce and Roasted Garlic Caesar Salad; Tournedos Rossini with White Wine Sauce and Fondant Potatoes; Beef Wellington with Broiled Roma tomatoes; Beef Tips Stroganoff with Wild Mushrooms and Fettuccini
Instructor: Instructor David Hennessy (Biography)
Chef Ben will show us how to make the perfect homemade pierogi, Polands national stew called Bigos, and many more classic Polish recipes. Get acquainted with the rebirth of this wonderful regional cuisine.
Menu: Cucumber Salad; Mushroom Pierogi; Turkey Golumpki (Stuffed Cabbage); Bigos (Hunters Stew); Placki Ziemniaczane (Potato Pancakes); Borscht with Short Ribs
Instructor: Chef Ben Kozloski (Biography)