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 meal of the foods prepared. Please review our Registration and Policy Information.

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Fish Tales|Thu Apr 6 - 7:00 PM

What is the world’s best source of Omega-3 fatty acids? You guessed it—fish! Chef Joe Marosek will “school” us about lake, river, and ocean fish; share the best tips for choosing the catch of the day; teach you what questions to ask your local fish monger; and demonstrate preparation techniques.

Menu: Pan fried Trout with Pilaf; Mediterranean Sea Bream with Spinach

Instructor: Chef Joseph Marosek (Biography)

Mardi Gras!|Tue Apr 11 - 7:00 PM

Grab your colored beads, masks, and party shoes as we join Jill Kavanagh in celebrating the infamous New Orleans festival known as Mardi Gras! Tonight is all about eating foods rich in flavor and putting a little jazz in your step. Find out what Bourbon Street will be serving up to city guests this year and what you can share with your party goers!

Menu: Shrimp & Okra Hush Puppies; Cajun Etouffee with Shrimp & Sausage; Corn Maque Choux; Beignets

Instructor: Jill Kavanagh (Biography)

Baking with Tea|Thu Apr 20 - 7:00 PM

Searching for unique ingredients to incorporate into your baked goodies? Chef Leah Stein is inspiring us to give tea a try. This ingredient creates a depth of flavor and is a simple way to jazz up all your favorite cookies and scones. Drink and eat your tea too!

Menu: Spiced Chai Cookies; Mixed Berry & Jasmine Scones

Instructor: Chef Leah Stein (Biography)

Homemade Ravioli|Wed Apr 26 - 7:00 PM

Tonight we return to our Italian roots as we dust off the family recipes of old. Learn the techniques of making pasta from scratch, rolling the perfect sheet, and making delicious fillings. These dishes are easy, simple, and satisfying!

Menu: Apple Butternut Squash Ravioli in Brown Butter Sage Sauce; Mom’s Beef & Cheese Ravioli in Tomato Sauce; Cheese Ravioli Tossed in Cajun Cream Sauce with Andouille Sausage; Fried Ravioli

Instructor: Chef Ben Kozloski (Biography)